Benriach Smoke Season Small Scotch

Appearance: A rich and inviting amber hue, the Benriach Smoke Season Small Scotch captures the essence of autumn in a glass. Its lustrous appearance hints at the depth and complexity that awaits the discerning palate. Nose: As the bottle is uncorked, an alluring smokiness immediately fills the air, reminiscent of a crackling bonfire on a brisk evening. Dive deeper, and the nose unveils layers of honeyed sweetness, mingling with subtle notes of dried fruits. Delicate hints of vanilla and toffee add a comforting warmth to the overall aroma. Palate: The first sip is a revelation, as the peaty embrace gracefully unfolds on the palate. The smoky character is well-balanced by the sweetness of honey, creating a delightful interplay. Dried fruits, such as figs and apricots, contribute to the complexity, while a subtle spiciness adds a welcomed kick. The mouthfeel is velvety, coating the tongue with a luxurious texture that enhances the overall tasting experience. Finish: The finish is enduring and memorable. The smokiness lingers, leaving a gentle trail of warmth that gradually evolves into a harmonious blend of sweet and savory notes. The interwoven layers of flavor dance on the palate, inviting contemplation and appreciation long after the last sip.

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: 52.8%
*Please note that the ABV may vary