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pepper and cinnamon spice finished off with well-structured integrated tannins
caramel and toast
white peach
mushroom risotto with roasted garlic
Perfect with seafood paella
Benriach Smokey 10 46% 70cl port pepper and cinnamon spice finishedIn the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels,
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