Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ inPedro Ximenez Sherry butts, sourced from the bodegas of Jerez de la Frontera in Andalucia, Southern Spain. During this second period of maturation the whisky derives many interesting characteristics specific to the Pedro Ximenez. It is Cream and honey, infused with papaya, rosehips, eucalyptus and dark chocolate, all interwoven with rich Pedro Ximenez Sherry and oak wood. On the nose there is a smell of honey, sultanas, dark chocolate with a flood of Pedro Ximenez Sherry.
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NOSEHoney, sultanas, dark chocolate with a flood of Pedro Ximenez Sherry.COLOURGold.TASTECream and honey, infused with papaya, rosehips, eucalyptus and dark chocolate, all interwoven with rich Pedro Ximenez Sherry and oak wood.
The BenRiach Distillery is located in the 'Heart of Speyside', between the village of Rothes and the town of Elgin, in the North-East of Scotland. They Spey Valley, in which the BenRiach Distillery was built by John Duff in 1898, is home to many of Scotland's great whiskies, but BenRiach has its own uniqueness borne from the particular methods and skills of the men who craft the whisky, the ingredients they use, the distinctive copper stills and the high quality barrels selected for maturation.And, BenRiach boasts one further difference - standing apart from the other Spey Valley distilleries, the traditional floor maltings with their distinctive pagoda style chimneys can produce peated, malted barley, enabling the distillery to capture the defining taste of peat reek in a few of their special bottlings. The barley harvested from the fields surrounding the distillery would be spread across the floors of the malting loft to germinate. Peat, cut from the hills, fired the kiln and produced the heat required to control the germination process, and the distinctive peat scented smoke would be seen curling upwards from the malting chimneys throughout the year.
The distillery manager would oversee the slow and deliberate crafting process of BenRiach whisky - managing the transformation from malted barley to wash, to distilled spirit and into high quality oak casks, in which the whisky would then mature. This was the beginning of the BenRiach story.