Whisky from Benriach

Curiositas uses a heavily peated malted barley as the cereal varietal to produce a unique, fresh, peated expression.

This rare peated single malt, from the Heartland of Speyside, has wonderful overtones of peat reek, combined cleverly with a background of fruity, floral, heathery notes and an appealing presence of oak wood in the finish. Traditionalists believe that peated malts achieve optimum balance of peat-bittersweet and oak infusion after 10 years of maturation.

In fact peated BenRiach is a return to the original Speyside character and flavour of malts typical of the nineteenth century. Curiositas is a distinctive and welcome addition to the Speyside scene – this is a dram to be savoured with a dash of water.

Silver Medal / Best In Class 2008 International Wine & Spirits Competition

Silver Medal 2007 International Wine & Spirits Competition

Silver Medal 2006 International Wine & Spirits Competition

Silver Medal 2005 International Spirits Challenge

Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ in Madeira barrels, sourced from the semi-tropical Portuguese island of Madeira, hundreds of miles off the coast of north-west Africa, in the Atlantic Ocean. During this second period of maturation the whisky derives many interesting characteristics specific to the Madeira barrel.

Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ in Dark Rum barrels, sourced from the Caribbean island of Jamaica. During this second period of maturation the whisky derives many interesting characteristics specific to the Dark Rum barrel.

This smooth single malt has an elegant full taste and aroma that captures fruity floral notes, with fascinating overtones of honey, vanilla, spices, toffee and apples.

Silver Medal 2009 - Best In Class International Wine & Spirits Competition

Silver Medal 2007 International Spirits Challenge

Silver Medal 2006 International Wine & Spirits Competition

Silver Medal 2006 International Spirits Challenge

Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ in Pedro Ximenez Sherry butts, sourced from the bodegas of Jerez de la Frontera in Andalucia, Southern Spain. During this second period of maturation the whisky derives many interesting characteristics specific to the Pedro Ximenez butt.

Just 510 six-packs were made available world-wide, and the Pedro Ximenez Finish is part of the first BenRiach 'Wood Finish Series', released November 2006. The other 'finishes' included in the series are Madeira, Dark Rum and Aged Tawny Port.

Matured in the traditional style in American bourbon barrels, this whisky is then ‘finished’ in Claret wine barrels, sourced from the Bordeaux Region. During this second period of maturation the whisky derives many interesting characteristics specific to the Claret wine barrels.

The Septendecim is the latest edition to the BenRiach Peated range. This 17 year old peated whisky has been matured in ex-bourbon casks and is a real robust heavyweight.

Septendecim is non chill filtered, and bottled at natural colour with a strength of 46% vol.

Unusually for a Speyside distillery, BenRiach distill whisky from both styles of malted barley, non peated and peated, enabling them to capture the defining taste and aroma of peat reek in a few special bottlings.

BenRiach ‘Solstice’ is one such expression – distilled from heavily peated malted barley, the whisky has been matured in ex-bourbon barrels, before being finished in aged Tawny Port pipes, sourced from the Duoro region in the north of Portugal. The overall maturation period, across both styles of wood is a minimum of 15 years.

The 'big brother' to Curiositas, BenRiach 'Authenticus' is another peated expression of BenRiach, this time matured for a minimum of 21 years.

Strictly limited to just 800 six-packs per annum, Authenticus is a rare and much sought after bottling.

Bottled at 46% alc. vol., at natural colour and non chill filtered.