AROMA
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Distilled in: 2008 |
Bottled in: 2024 |
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Distillery: Benrinnes |
Cask type: 1st fill amontillado sherry butt |
Tasting notes: Liquorice, dates, leather
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Strength: 53,2% |
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Estimated shipping date: March 2025 |
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THE DISTILLERY
Founded in 1826 by Peter McKenzie, the Benrinnes distillery gets its name from the highest mountain in the Speyside region: Ben Rinnes.
The original distillery was destroyed by a flood just 3 years after its founding, and was rebuilt by Mr. John Innes just a few miles away from the original location. Ownership of the distillery changes several times over the course of the following 100 years due to repeated bankruptcies before being acquired by John Dewar, eventually becoming part of the Diageo group.
The distillery gets its major refurbishment in 1955 and becomes one of the few distilleries to make whisky with a partial triple distillation process which lasts from 1974 to 2007 before returning to the traditional double distillation.
In terms of production characteristics, the distillery has the unusual combination of 2 wash stills and 4 spirit stills. It is also equipped with a traditional “worm tub” cooling system which gives the resulting spirit a “meaty” texture particularly suited for aging in sherry casks.
The vast majority of whisky produced by Benrinnes is used for blending. Indeed it is one of the key ingredients of several best-selling blended whiskies such as Johnnie Walker, J&B and Crawford’s 3 Star. There have been only 5 official single malt releases by the distillery over the years which have made them of particular interest for collectors. Independent bottlers have also contributed to the distillery’s prestige starting from industry legend Samaroli.
THE WHISKY
This particular expression of Benrinnes was aged for a total of 16 years in two sherry butts. For the last 4 years before bottling this whisky was re-racked into a butt that had previously contained a 50 year old Amontillado sherry which made it particularly “meaty”.
When compared to our previous ex-sherry bottlings that mostly used Pedro Ximenez or Oloroso with their classic notes of sundried figs, this whisky feels more like a walk into a Turkish spice market due to its notes of spices, almonds and hazelnuts on the nose.
The first impact on the palate is dry with a lingering note of liquorice and fresh dates.
The finish is of medium persistence with the initial liquorice note developing into white pepper and leather.
