Benriach Single Malt 21yr Whiskey

Soft vanilla and cinnamon give way to tangy red fruits and citrus peel. Barley sugars and honeyed malt build into the long, sweet and satisfying finish. A dram will offer a rich fruit cocktail of honeyed fig, baked pineapple and sultana fused with chocolate fondant and muscovado sugar, lifted by mandarin cream, ground nutmeg and vanilla.

Benriach Smoke Season is an intensely smoked small-batch release that celebrates the Speyside distillery's sweet peat. Created with 100% peated malt, Smoke Season has been double matured in both American virgin oak and bourbon casks and bottled at 52.8% abv.
Benromach distillery was built in 1898 in Forres, near Elgin. In 1993 the distillery was acquired by the Urquhart family keen to revive the lost Speyside style using malted barley to give just a whisper of peat smoke.
Nose Flamed orange peel, chocolate brownies fresh from the oven, raisins and walnuts. Palate Well-rounded sweetness from the Marsala casks wonderfully juxtaposed with woody smoke and a hint of clove. Finish Almond, orange once again, peppercorn and hickory.
Single malt whisky is made from three basic ingredients: water, malted barley and yeast. The water and barley are mashed together first, and then the yeast is added to create alcohol. By law, Scotch whisky then has to be distilled and matured in Scotland in oak casks for at least three years.
Peaty and smoky whiskies are often associated with the Islay region of Scotland but can be found in other parts of the world as well. These whiskies are known for their distinctive smoky flavours, which come from the use of peat during the malting process. Some popular examples include Lagavulin, Laphroaig, and Ardbeg.
The 1890s represent a busy time for the whisky industry with 33 new distilleries opening across Scotland. John Duff, a serial entrepreneur within the whisky industry, established Benriach in 1898.

Size: 750 mL

Proof: 46%
*Please note that the ABV may vary