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 The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.

The appearance is bright gold. The nose is ripe orchard fruit syrup, smoked honey glaze and oak spice. The palate is full of smoked apple wood notes, honey maple and spiced pear finishing with lingering fruit and smoked oak.

"Three cask maturation in bourbon, Jamaican rum and toasted virgin oak casks bring out intense smoked apple wood flavour with honeyed sugar maple, all woven together with rich layers of smoke." - Rachel Barrie - Master Blender