Back in the 1970s, BenRiach made the bold move of distilling a proportion of its whisky using peated malted barley; marking a return to the original Speyside character and flavour of malts made during the nineteenth century. The malted barley used to make BenRiach Peated Cask Strength has been smoked with Highland peat, enriching the whisky with notes of smoked apple wood. It has been bottled at its natural state, and at cask strength, so it can be experienced as if sampled at the source: straight from the cask. This multifaceted expression has matured in bourbon barrels and Oloroso sherry casks, before the whisky from these two woods is expertly blended together by our Master Blender, Rachel Barrie. Each cask type adds to the taste experience; with notes of butterscotch, Brazil nut toffee and pine resin, layered over bellowing peat embers.60% ABV
Juniper berries and stone fruit, wood-smoke and milk thistle.
Deep winter gold.
Bellowing peat embers carry butterscotch and Brazil nut toffee interwoven with pine resin.