Part of a pair of whiskies that form the entry point in to the newly revamped core range of single malts from the Speyside distillery of Benriach. The new range is designed to showcase Benriach’s unique eclectic range of casks from around the world, which come from close to 20 different origins, and the three different spirit styles that are produced their – classic Speyside, peated Speyside (which is only produced for 5-6 weeks each year) and triple distilled (produced for just 1-2 weeks each year). The range has been entirely created by Dr. Rachel Barrie, the Master Blender for Benriach.
This Smoky Ten (referring to the whiskies maturation age of 10 years) is paired with the Original Ten. This version is made from peated malted barley that is matured in ex-Bourbon, ex-Jamaican rum, and virgin oak casks. Bottled at 46% ABV the recommended price for this bottle is £42. In addition to these two 10 year olds, one consisting of classic spirit and one of peated spirit, the range also features two 12 year old expressions – The Twelve and The Smoky Twelve – which again consist of classic spirit and peated spirit respectively.
The Benriach distillery was founded in 1898 by John Duff and is located just south of Elgin. Following a long period of closure Benriach re-opened in the mid-1960s and became well known for producing high quality single malt to be used in blending. The practice of producing peated malt began in 1972 and has been maintained each year since. This short period is called the ‘smoke season’. Triple distillation was first practiced in the late-1990s. The current owners are Brown-Forman and the annual capacity is just over one million litres.
Our Tasting Notes
The colour is pale gold and the nose has a rich and earthy set of aromas to it. Sweet, gentle peat smoke licks around caramelised tropical fruits (think of pineapple, mango and a hint of peach) and crisp green apple and pear. Hints of honey and golden syrup add further richness and sweetness, and are joined later by a pinch of baking spice and fresh oak.
On the palate this whisky feels immediately sweet, viscous and slightly oily. Golden syrup and honey notes combine with robust cereals and the crisp green apples and pears from the nose. Then come the tropical and exotic fruits – these have a caramelised and barbequed feel to them. Pineapple and apricot notes mix with others of brown sugar containing a pinch of cinnamon. The earthy, sweet and gentle peat is never far away and balances the fruity notes well. A twist of lemon zest and some late baking spice, especially cinnamon and gingerbread, give even further depth and complexity.
The finish is long with the sweetness and caramelised tropicals holding well. Ultimately it is the soft gentle smoke that wins though and lingers longest. The three elements seem to push each other on to last longer than if they were on their own.
What’s The Verdict?
The Smoky Ten is one of the best peated Speysides you will try and the innovative cask combination elongates the finish and is a revelation. It is also well priced for the quality on show. Few distilleries offer two such different whiskies with the same age statement – The Original Ten is a classic example of what many expect a Speyside single malt to be, whilst The Smoky Ten offers up Speyside with a peaty twist. Check them out, they are both well worth it.
