BenRiach The Smoky Ten 10-year-old / 46% / 0.7l

Benriach The Smoky Ten is a smoky whisky. It is made using peat-dried barley malt from the Highlands. This method of production gives the whisky distinct sweet and smoky notes. The distillate matures for at least 10 years in three types of barrels: bourbon, Jamaican rum and new, oak and more heavily charred barrels. The result is a rich and complex taste of ripe fruit, subdued sweetness and oak with a delicate hint of spice, passing into a smooth, slightly sweet and charmingly smoky finish.

This 10-year-old single malt from Speyside is the perfect introduction to the world of smoky whiskies for novice whiskies and those curious about new flavours. 

Benriach The Smoky Ten is bottled at 46 percent alcohol by volume. 

What does Benriach The Smoky Ten taste like?

• Aroma : ripe fruit, a bit of smoke and honey, and spiciness combined with spices.

• Color : light gold

• Taste : apple wood, pear, maple honey, summed up with a smoky-oak note

• Finish: a distinct smoky element 

How to drink Benriach The Smoky Ten? 

We suggest tasting this single malt scotch whisky without additives or possibly with ice or a few drops of water. We recommend tasting in a so-called tulip glass. The shape, which narrows towards the top, will intensify the aroma.

How is Benriach The Smoky Ten made?

The secret to the taste of this whisky is the use of peated malt and maturation in three types of casks – bourbon, rum and new oak – for a minimum of ten years. The whiskies from the different casks are then combined under the watchful eye of Master Blender Dr Rachel Barrie to create a complex smoky and fruity flavour in the characteristic Speyside style of Benriach.

The history of the Benriach brand

Adventurer and entrepreneur John Duff founded the Benriach Distillery in 1898.

This distillery is located in the heart of Scottish Speyside, in the north-eastern region of Morayshire, and has retained the artisan tradition of creating single malt whisky to this day. 

The Benriach philosophy is a creative approach to whisky distillation, maturing in a variety of casks and boldly combining spirits. At Benriach Distillery we distill three distinct styles of whisky: classic unpeated, smoky and small batch triple distilled whisky. A very important place in the distillery is Warehouse 13, where you can find some truly excellent casks – bourbon, sherry, port, Spanish and Portuguese wines and some new, as yet unused ones. The casks are carefully selected by Master Distiller Dr Rachel Barrie so that the whisky matures in them with a complex flavour. 

Benriach whisky is characterized by such a multi-dimensional taste and variety of styles thanks to the unique method of distillation, which extracts notes of fruit from the whisky. Benriach is also distinguished by its mineral-rich water, the tradition of making malt directly in the distillery, and high-quality barley from local crops.

PENICILLIN cocktail suggestion

INGREDIENTS:

40ml The Benriach Smoky Ten 

• 30 ml lemon juice 

• 20 ml ginger-honey syrup 

• Candied ginger for decoration

METHOD OF PREPARATION

• Pour whiskey, syrup and juice into a shaker. Fill with ice and shake until chilled.

• Pour everything through a strainer into a low glass filled with ice. 

• Garnish with candied ginger.

Drink responsibly. 

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