Benriach Distillery boasts a rich and intricate history that dates back to its inception in 1898. Initially established as Longmorn's sister plant by the enterprising John Duff, it was named Longmorn No 2. Unfortunately, Benriach's early years were cut short when it ceased operations in 1900. It wasn't until 65 years later, in 1965, that the distillery resumed whisky production.
During the intervening years, Longmorn experienced various phases, and while it officially bottled as a single malt, it couldn't quite match the acclaim garnered by Longmorn or Glen Grant. In 2003, Benriach faced another period of closure, this time under Pernod Ricard. However, fate took a turn in 2004 when a South African consortium, led by former Burn Stewart managing director Billy Walker, acquired Benriach.
Under Walker's leadership, Benriach underwent a remarkable transformation. The distillery introduced a diverse range of malts, including rich and heavily peated whiskies. Over the years, Benriach emerged as one of Scotland's most captivating distilleries, renowned for its complex, spicy, and exhilarating whisky profiles.
Benriach's unique character stems from a longstanding tradition of distilling three styles of whisky: classic unpeated, Highland peated, and triple distilled. This, coupled with an eclectic selection of casks sourced globally, allows Benriach to explore a myriad of flavor possibilities in its single malts.
Also forming part of Benriach's history is their Benriach 16yo which was retired from Benriach's portfolio in 2016, directly after winning “Best Speyside Single Malt” at the 2015 World Whisky Awards. It was rumoured that the retirement might have been due to the fact that the liquid was needed for the 10, 12 and 21yo expressions that span Benriach's core range. Nevertheless it has now returned after an arguably brief hiatus. The last time I tasted the 16yo was in 2016 at the Sydney Whisky Show though I've seemed to have lost my notes but perhaps it was overshadowed with my fondness of the Batch 1 release at the time.
Going back to the Sixteen, the reintroduction of Benriach The Sixteen has been described as a very special moment for the distillery by Master Blender Dr Rachel Barrie as it now bridges the gap in Benriach's core range, squeezing in between Benriach 10yo, 12yo and 21yo. In fact, if you consider Benriach's entire range, it does fill the gap between the 10yo, 10yo smoky, 12yo, 12yo smoky, 21yo, 25yo and 30yo - you can find our write-up on the full Benriach range here.
Benriach The Sixteen sees the use of a three-cask maturation process for at least 16 years through three distinct types of casks: ex-bourbon, sherry, and virgin oak. This trifecta of wood is said to impart a range of flavours. The spirit is matured in a combination of bourbon barrels, sherry casks and virgin oak casks resulting in a creamy and nutty Benriach with stone fruits imparted within.
Dr Rachel Barrie, Master Distiller behind Benriach, describes The Sixteen as a richly balanced evolution of the distillery's signature Speyside style. With every passing year, the core flavour components of fruit, malt, and oak become more concentrated, offering a truly transcendent tasting experience.
Dr Barrie noted:
“The return of Benriach The Sixteen is a very special moment for the distillery as it is one of our most treasured expressions. Our signature Speyside style blossoms at ten years old, finding depth and richer layers of orchard fruit character as it turns sixteen. Our core flavour components of fruit, malt and oak become more concentrated, enriched with age at sixteen years old, bringing layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.”
Benriach The Sixteen (43% ABV, 16yo, Speyside, Scotland, A$165)
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Nose: The nose is sweet, filled with stone fruits; plum, dried apricot with some notes of cherry glaze, raisins, creamy hazelnut, creamy malt and macadamia nut honey. Good.
Palate: The palate is gentle, the body almost too soft but light. The sweetness carries through with creamy vanilla followed by stone fruits, plums or perhaps baked apple pie. The nuttiness then reveals itself, similar to the nose, with macadamia nuts mixed with some honey, perhaps macadamia nut honey. There are some spices (and citrus) that caps it all off.
Finish: Moderately long finish, slightly sweet, soft but with remnants of spices and citrus that last a while
Rating (on my very non-scientific scale): 92/100 (Hendy)
Benriach has partnered with The Whisky Club to bring their members exclusive first access to Benriach The Sixteen, available to add to monthly Whisky Club orders in November (orders have opened earlier this month). Following this, Benriach The Sixteen will be available nationwide from 1st December 2023.
Cheers
Hendy
Thanks to Brown Forman and different PR for providing a sample bottle for us to taste and review
