In the early 1970s, Benriach broke convention in
Speyside by returning to distilling batches of whisky
in the old, 19th century style, using malted barley
smoked with Highland peat. This wood rich Highland
peat imparts distinctly sweet and smoky notes into
Benriach peated whiskies.
Benriach Smoky Quarter cask has been crafted from a
combination of unpeated and peated spirit; first
matured in bourbon barrels, then undergoing a
second maturation in bespoke quarter casks. These
smaller quarter casks allow more interaction between
the wood and the spirit, intensifying maturation for
depth and richness of flavour, to create layers of ripe
fruit, fresh wood smoke and spiced vanilla, with
finishing notes of mellow smoke and nutty oak. All in
perfect balance.
The Smoky Quarter cask has more ripe fruit notes
compared to the smoked applewood flavours of
Benriach The Smoky Ten. As a result of 100%
bourbon maturation the peat notes come out more in
the form of oak wood smoke and spice balanced by
notes of creamy vanilla. This is currently the only
peated quarter cask expression available exclusively
in global travel retail.