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.

Balancing smoky intensity with our classic Speyside smoothness, this dram is a fascinating introduction to peated whiskies. It begins with barley which, unusually for Glen Moray, is dried in a peat-fired kiln, for hints of smoke. Uniting this peated barley with our traditional malted barley, our craftsmen distill a lightly peated spirit threaded with distinctive campfire notes. Aged in American oak casks for undertones of vanilla and oak, this smoky single malt reveals a new dimension to Glen Moray.