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New single cask releases from BenRiach

BenRiach Distillery has released Batch 13 of its renowned single cask bottlings, plus two extraordinary wood finishes.

The latest batch of 12 single cask bottlings range from 16 to 40 years old, demonstrating a hugely eclectic range of expressions. 

The range includes whiskies in the classic Speyside style, peated expressions and wood finishes, such as Tawny Port, Burgundy, Pedro Ximenez Sherry, Claret, Madeira and Tokaj, each single cask is truly unique. All are individually hand-numbered, non chill filtered, bottled at natural colour and presented in a gift tube.

Master distiller, Billy Walker, describes the casks as “truly sensational” and adds: “Our much-anticipated batches allow us to identify very special casks in our inventory and every single cask bottling is an exclusive limited release. I have selected these 12 casks because they are outstanding and full of personality.

“Amongst them are some real highlights but the standout is the oldest from 1975. Cask 7028, at 53% ABV, is a gleaming rich amber peated Sherry Butt. On the nose, it bursts with tropical fruits and ripe banana with the most distant hint of campfire embers while the taste is of plum skins, dark raisins and hints of yellow pear, which hold a robust peat reek. Rich vintage leather and old oaky characters add a classic aged depth.”

The cask details are: 1975 cask # 7028, 40 years old, sherry butt, peated, 53ABV; 1976 cask # 5462, 39 years old, port hogshead, peated tawny port finish, 53.8% ABV; 1977 cask # 3111, 38 years old, port hogshead, tawny port finish, 43.1% ABV; 1978 cask # 3114, 37 years old, port hogshead, tawny port finish, 48.8% ABV; 1986 cask # 3183, 30 years old, Pedro Ximenez sherry hogshead, peated Pedro Ximenez sherry finish, 55.6% ABV; 1986 cask # 7569, 29 years old, oloroso sherry butt, peated oloroso sherry finish, 51% ABV; 1991 cask # 6896, 24 years old, burgundy barrel, burgundy finish, 50.6% ABV; 1993 cask # 7937, 22 years old, claret hogshead, claret finish, 54.3% ABV; 1994 cask # 4004, 22 years old, Tokaj hogshead, peated Tokaj finish, 55.1% ABV; 1995 cask # 5959, 20 years old, Madeira hogshead, Madeira finish, 53.9% ABV; 1998 cask # 6401, 18 years old, Pedro Ximenez sherry puncheon, triple distilled Pedro Ximenez sherry finish, 57.3% ABV; and 1999 cask # 5043, 16 years old, oloroso sherry puncheon, oloroso sherry finish, 56.4% ABV. 

All 12 will soon be available at retailers worldwide. 

Benriach launches two wood finishes

BenRiach has also released a new 17YO Pedro Ximenez sherry wood finish whisky and a 21YO tawny port wood finish whisky.

The 17 year old has been matured in the traditional style in American bourbon barrels and replaces the 15 year old expression. This creamy, fruity whisky, at 46% ABV, has been finished in Pedro Ximenez Sherry casks sourced from the bodegas of Jerez de la Frontera in Andalucia, Southern Spain.

Sales director Alistair Walker says: “The 15 year old took silver at the 2014 International Wine and Spirits Competition and I believe our new 17 year old is destined to do even better. It’s a fantastic combination of oak, fruit, spice and sherry, with the sensational Pedro Ximenez influence lending this BenRiach a luscious dark chocolate flavour. It’s a liquid fruit bomb that’s full of sweetness.”

The 21 year old tawny port wood finish whisky bottled at 46% ABV replaces the 15 year old tawny port finish. It has been matured in American bourbon barrels and then finished in a small batch of top-quality tawny port casks, resulting in a distinctive and rich red fruit taste.

Walker adds: “We launched our critically-acclaimed range of wood finishes ten years ago and since then the response worldwide has been consistently excellent.

“At BenRiach we’ve carefully selected whisky that has been gently maturing in bourbon casks so that drinkers experience the full impact of the tawny port cask after it has been finished. It’s a phenomenal Speyside single malt with a tawny, fruity heart. A slight earthiness from the port is balanced with contrasting rich fruit characters and warm oak spices.”



5 September 2016 - Felicity Murray The Drinks Report, editor