This is the first release from Benriach’s Malting Season series, which gives light to the distillery’s malting floor. For one month each year, the distillery malts its barley by hand on its historic malting floor, and its that barley that has gone on to be used for this very expression. Distilled in November 2012, it was aged in a combination of bourbon and virgin oak casks, and bottled up at 48% ABV. A wonderful showcase of traditional whisky production methods.
Nose: Pear drops and Campino sweeties, with earthy barley and a smidge of cut oak for balance.
Palate: Vanilla, lemon, grassy malt, toffee, melted butter on crumpets.
Finish: Lasting sweetness of caramel and vanilla pod on the finish.
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