Benriach’s origins date back to 1898, when founder John Duff built his distillery on the site of the old Riach farm in north Speyside. Here, where the water comes from deep, mineral-rich soils, a tradition of exceptional whisky production began.

Benriach distinguishes itself by distilling three unique styles of whisky: the classic unpeated, the Highland peated and the triple distilled. This diversity, combined with a global selection of casks, allows the whisky makers to explore the limitless possibilities of single malt. The result? Some of the richest and most layered whiskies from Speyside, where traditional craftsmanship and innovation go hand in hand.

In the 1970s, Benriach revived old traditions by distilling whisky using barley smoked with peat from the Highlands. This specific peat gives a unique sweet and smoky note to Benriach's peated whiskies, giving the distillery a distinctive character within Speyside.

BenRiach Smoky 10 years combines both unpeated and peated spirit, carefully matured for at least ten years in three types of casks: bourbon casks, Jamaican rum casks and toasted virgin oak casks. The result is a refined and harmonious whisky with a balanced taste of sun-ripened fruit, aromatic smoke and toasted oak spices. The finish is a perfect balance between sweet and smoky.

Tasting notes:
- On the nose: Rich aromas of orchard fruit syrup, smoked honey glaze and oak spices.
- On the palate: Subtle notes of smoked applewood, honey maple and spiced pear, complemented by lingering fruity and smoky nuances.
- Finish: A harmony of sweetness and smoke that lingers elegantly.

Content: 5 cl - 46% VOL