Whisky Single Malt The Original Ten Benriach 10 Years 70 cl

Description

History

Founded by John Duff, in 1898, a pioneer of the whiskey industry, Benriach has gone through periods of closure and reopening over the years.

After closing in 1900 due to financial difficulties, Benriach reopened in 1965 and a new phase of malt whiskey production began. In the 1970s, the distillery embraced innovation by introducing pear-shaped stills and becoming one of the first to experiment with different types of wood for aging barrels.

In the intervening years, Benriach has earned a reputation as a bold and inventive distillery, producing a variety of unique and innovative expressions. In 2004, the distillery was acquired by spirits company Brown-Forman, which has continued to sustain and develop its legacy.

Alcohol content

43%

Production method

To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.

Tasting notes

It has a golden hue, with brilliant reflections. As for the nose, it is characterized by aromas of ripe fruit, malt softness, subtle hints of honey and sweet bakery delicacies, vanilla notes, spicy nuances, dried fruit, delicate toasting touches and precious woods. On the palate, the elegant style typical of the great Speyside whiskeys is confirmed, with an extremely soft and enveloping entry, rich and generous, accompanied by pleasant fruity fragrances that create a satisfying gustatory balance. The finish is prolonged, persistent and remarkably balanced.

Usage

Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!