Benriach The Smoky Twelve
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Based in Speyside, Benriach only peats its malt for a brief period each year, called ‘smoke season’. The peat itself is sourced from Speyside and the Highlands, so the smoke is full of sweeter, aromatic notes (compared to the meaty, savoury smokiness of the Islands). The Smoky Twelve is a blend of peated and unpeated malts, first released in 2020.
The whisky was drawn from a trio of cask types: ex-bourbon, ex-sherry, and ex-Marsala wine casks. This result is a rich whisky with a load of creaminess from the bourbon, dry spices from the sherry, and decadent dark chocolate and candied citrus from the Marsala wine – all topped off with fragrant smoke. Dr. Rachel Barrie is the master blender for Benriach, boasting over 27 years of experience in the industry! In 2020 she was inducted as a Keeper of the Quaich, an exclusive (and invite-only) community of people recognised for their outstanding contributions to Scotch whisky.
Woody cigar smoke and bitter orange marmalade, supported by flamed vanilla pod and almond creaminess.
Dark chocolate makes an entrance, followed by bonfire smoke, candied citrus peel, dry cocoa, and burnt orange loaf cake.
Dark orange chocolate on an incredibly rich, smoky finish.