BENRIACH Smoke Season

In the 1970s, Benriach reverted to 19th century distillation methods, using Highland peat-smoked barley malt.
This was a bold and unconventional move in Speyside at the time, which is best known for its unpeated whiskies.

Today, Benriach continues this legacy by making whisky peated during their Smoke Season, recognisable by the aromas of Highland peat that emanate from the distillery. This peat, originally made from old trees, heather and bracken, gives the whisky unmistakable smoky notes.

This special edition, bottled at a high proof, is a perfect expression of this intense and refined style, with its notes of peaty smoke of course, but also of caramel, almonds, orchard fruits or toasted oak.