Once a year, we distill Benriach peated spirit, a rarity for the Speyside tradition. We call this ‘Smoke Season’; a period when the rich aromas of peat smoke curl their way through the distillery. Our historical research indicates Benriach Distillery holds the oldest and rarest peated inventory in Speyside, dating back to 1975. Our peat comes from the Highlands of Scotland and imparts a sweet, smoky woodland peat profile to our whisky. This flavour is quite different to the more medicinal West Coast peat, most well known for its use on Islay.

At Benriach, our bespoke distillation process creates our signature fruit-laden spirit. We run the stills nice and slow to create a longer ‘heart’ of the run. This captures the maximum levels of esters in the spirit, which develop as fruit notes in flavour. It is this fruit-forward distillation that works to capture layers of abundant orchard fruits and citrus zest in the heart of Benriach’s spirit.

In the 1990s, Benriach began experimenting with small batches of triple distilled spirit. Once a year we continue this tradition. The third distillation further enhances Benriach’s fruit-laden character, creating an ultra-smooth spirit for this small batch style.