Benriach's heritage dates back to 1898, when founder John Duff built his distillery. It is located in the grounds of the old Riach farm in north Speyside, where water is extracted from the deep, mineral-rich aquifers beneath the distillery.

The distillery has a long tradition of distilling three styles whisky: classic unpeated, Highland peated and triple distilled. Combined with a diverse selection of casks from around the world, this allows whiskey makers to explore the full flavor possibilities of single malt. This has led to some of the richest, most layered whiskeys in Speyside. It is this combination of traditional craftsmanship and innovation that makes Benriach so extraordinary.

In the 1970s, Benriach broke with tradition in Speyside by returning to batch distilling whiskey in the old 19th century style, using barley smoked with peat from the Highland region. This unique peat provides the characteristic sweet and smoky notes in Benriach's peated whiskies.

Benriach The Smoky Ten is a blend of unpeated and peated spirit, matured in three types of barrels: bourbon, Jamaican rum and and toasted virgin oak barrels. The whiskey is matured for at least ten years and then carefully blended into a sublime and smooth blend with flavors of sun-ripened fruit, aromatic smoke and toasted oak spices, leading to a perfectly balanced sweet and smoky finish.

< /p>

Characteristics:
- On the nose: ripe orchard fruit syrup, smoked honey glaze and oak spices.
- On the palate: smoked apple wood, honey maple and spiced pear , with persistent fruit and smoked oak.
- Aftertaste: sweet and smoky.

Content: 70 cl - 46% VOL