The journey of flavour exploration at Benriach begins with our three whisky styles: classic unpeated, Highland peated and triple distilled. Every year all three are distilled, each filled into a bespoke selection of oak casks to enrich, refine and intensify spirit style. The rarest and arguably most refined spirit style at Benriach is triple distilled, first produced experimentally in small batches in the 1990s. This was, and to this day still is, highly unconventional in Speyside, where double distillation is the norm.

Today, Benriach continues to triple distil in the summer months, creating a richly multi-layered fruit-filled spirit. During triple distillation, Benriach spirit passes once through the wash still and twice through the spirit still. This additional distillation concentrates volatile fruits such as ripe citrus, with a candied sweetness favourably distilled at the higher spirit strength. Layers of vibrant fruits take centre stage in the spirit, softened by sweet, exceedingly smooth malt.

Benriach The Twenty Two Triple Distilled has been created following 22 long years of maturation in sherry, bourbon and virgin oak casks. The resulting assemblage is a complex fruit and oak masterpiece, with rich layers of caramel mocha and morello cherry, overlaid with mellow nutty elegance, and the exquisite richness of orange peel, red apple and date.