Now creative Speyside distillery, Benriach, has released a brand new expression, Smoke Season, to add to its recently revamped portfolio. Celebrating the time of year where peated spirit runs through its stills, a tradition revived by the distillery over 50 years ago, Smoke Season is a small batch release that captures one of Benriach’s time-honoured seasonal production techniques. 

Both intensely smoked and exquisitely sweet, the special edition has been two-cask matured in both American virgin oak and bourbon barrels – wood types intentionally selected to amplify the toasted sweet notes in Benriach’s smoky spirit. With a new recipe finely tuned by Master Blender Dr. Rachel Barrie, this expression is the most intensely smoked whisky to be released by the distillery. 

Different to the majority of peat sourced near the sea by distilleries on the West Coast and Islay, Highland peat is sourced from the mainland and derived from ancient trees and heather. This character produces a distinct aromatic smoke which toasts the barley at Benriach, resulting in an intense thread of sweet smoke interwoven with Benriach’s staple orchard fruit character. 

Dr. Rachel Barrie, Master Blender at Benriach Distillery commented: 
“At Benriach we’re always looking to push the boundaries of what is possible in Speyside single malt. With intensely peated spirit batch distilled every year, we never stop exploring how the fruit and smoke aromatics intertwine and mature in a range of eclectic oak casks, either amplifying or transforming the perception of peat. Smoke Season is the result of exploring 100% intensely peated malt, batch distilled and matured in 1st fill bourbon barrels combined with a high proportion of charred and toasted American Virgin oak casks.