Situated on the lower slopes of Speyside’s mountain ‘The Ben’ is Benrinnes Distillery. Famed by whisky makers for its ‘meaty’ character, the distillery operated an unusual partial triple distillation method up until 2007. This release has been drawn from a 12 year old single hogshead and has been bottled at a 54% to best display its character.

​

NOSE: Pear poached in mead sits with lemon and quince jellies. Butter caramel follows, livened by darkly roasted malts and pumice stone.

 

PALATE: Orchard fruit syrup and pineapple juice lead into soft waxiness. The development reveals mandarins, chocolate, pink peppercorns and a tingle of salinity.

 

FINISH: Sustained green and yellow fruits, orange peel and vanilla sweetness.