BenRiach 10 Years Old
- Category: Speyside single malt scotch whisky
- Origin: BenRiach distillery
- Bottling: Brown-Forman, OB
- ABV: 43%
- Cost: £35
Image courtesy of Master of Malt
What they say
Bottled at 43% vol, the BenRiach 10 Years Old is Classic Speyside in character. The cask formula focuses on ex-bourbon and ex-sherry casks – exactly the types of wood we favour at BenRiach. This fresh, lively, fruit-laden single malt captures WARM OAK SPICES, GREEN APPLE, DRIED APRICOTS, PEACH and BANANA with subtle touches of ANISEED, LEMON ZEST and BARLEY.
Official tasting notes:
- COLOUR Crisp summer gold.
- NOSE A fresh and lively combination of crisp, green orchard fruits, stem ginger and hints of tangerine mellows to creamy vanilla with a delicate note of mint and a gentle twist of citrus, all held together with a sweet barley back note.
- TASTE Warm toasted oak spices flood through green apple skins and dried apricots, ripening to hints of peach and soft banana. Subtle touches of aniseed and lemon zest create a contrasting edge to the fruit and add an intriguing character to the long, crisp barley finish.
What I say
Sample provided by BenRiach and SpeyPR.
Distilled at BenRiach distillery and matured for a minimum of 10 years in a both ex-Bourbon and ex-Sherry casks married to produce a signature style for their flagship expression.
My tasting notes:
- Appearance: Light gold (6/20), rare, medium-fine tears leave long, fine legs.
- Nose: Sweet vanilla and citrus fruit, lemon curd, light spices such as cinnamon and ginger, gooey toffee – like the middle of millionaire’s shortbread plus touches of cereal biscuit and milk chocolate.
- Taste: Light-medium bodied and a touch oily on the palate, spiced white pepper and lemon citrus lead, ripe banana drizzled in heather honey or golden syrup, biscuity malt and vanilla reminds me of custard creams.
- Finish: Medium-long, dry and sweet pepper, custard tarts with nutmeg.
A well-structured 10 year old from BenRiach with plenty of sweet vanilla, citrus fruit and zesty spice on the palate, strengthened by malt and subtle, more sherried influences add complexity.
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