Benriach The Sixteen Three Cask Matured

Benriach sits in north Speyside on the ground of the former Riach farm, where John Duff founded the distillery in 1898. Water comes from a mineral-rich aquifer running deep below the site. The distillery has long made three styles of whisky — classic unpeated, Highland peated and triple distilled — and draws on casks sourced from around the world, giving its whisky makers wide scope to build layered, richly flavoured Speyside single malts. That work continues under Master Blender Rachel Barrie.

The Sixteen is matured in three cask types for a minimum of sixteen years: bourbon barrels, sherry casks and virgin oak. The whisky from each is then married together, producing a balanced 43% ABV malt in a bronze pour. Expect spiced stewed apple, stone fruit and mellow nutty oak alongside creamy hazelnut and fragrant spice, closing on honeyed malt, wild honey and candied peel. 750 ml.