BenRiach Unveils Unique 21-Yr Old Single Malt

BenRiach Unveils Unique 21-Yr Old Single Malt

BenRiach has launched its new core range of whiskies. Recently at an event in London, the distillery released liquors, such as a 10-year old unpeated spirit, another peated expression of the renowned Curiositas single malt scotch, and a 21-year-old whisky aged in virgin oak, ex-Bourbon, ex-red wine, and ex-Pedro Ximénez casks. The one that got major attention was Temporis, another 21-year old single malt that matured in ex-oloroso Sherry, virgin oak, ex-Pedro Ximénez, and ex-bourbon casks.

The distillery’s brand ambassador says BenRiach has often been regarded as “the lab” and this time Temporis has changed whisky aging rules. While he agreed that using four casks for maturation makes the whisky “a bit muddy”, its flavours, though, display all the elements of wood, elevating its taste and uniqueness.

Temporis has distinct honeyed peaty aromas mixed with toasted spices and pear. On the palate, the peat flavours shine with a smooth and creamy deliciousness. One can taste cinnamon, tropical pineapple, and various roasted fruits trickling through the creaminess. The smoky and long finish makes everyone instantly appreciate the dram.

Since its establishment in 1898 by John Duff, BenRiach has passed many hands. Currently, under Brown-Forman, the distillery continues to sell versatile and unusual whiskies. Brown-Forman had acquired the BenRiach Distillery Company, which included GlenDronach and Glenglassaugh distilleries, in 2016 for £261 million.

Describing BenRiach, Brown-Forman admitted that it was “an unconventional Speyside single malt producer” that used different “eclectic wood types” and produced a “troika of styles” of whiskies—peated, unpeated, and triple-distilled. BenRiach has been well known for pushing “the boundaries of malt alchemy”.

Temporis is bottled at 46% of ABV and scheduled to be released to select retailers worldwide. BenRiach is yet to reveal these details.

Whisky News source date: 
Tuesday, May 15, 2018