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After collaborating with Master Distiller Billy Walker on two very different single cask exclusives of The Glendronach, this unforgettable cask of Benriach rounds out the trio. This 1995 expression was aged for 18 years and finished in a tawny Port cask. Unblended and undiluted, the natural strength has retained the full complexity of this remarkable spirit. Red stone fruits and berries are side by side with notes of green pepper, Christmas cake, and roasted coffee beans.The flavors follow the aromas with the additional flavors of fudge, molasses, and candied peach.
Early in my career, I read a book that detailed a "red dress syndrome" with wine. Professionals in blind tastings regularly awarded top honors to the ripest and boldest, no matter how lovely the other options were. You know, the way a busty woman in a red dress distracts you the moment she walks into a room... Normative beauty standards aside, it's an interesting theory for the bigger-is-better drinks phenomena of the '90s and '00s. Something that appeals to our most basic desire for fruit and sugar is certainly hard to ignore over one that is tart, bitter, or quietly nuanced. Is this Scotch wearing a red dress? It's as serious as all of the Benriach I've tasted before, but there is something so appealing and satisfying about the port finish here. It'd be hard to drink something else after this.
As a synonym for Scottish, some people object to the term “Scotch” – but as far as their whisky goes, the Scottish people are required by law to classify the spirit as “Scotch whisky.”
History:Distillation was brought to Scotland from Ireland by missionary monks in the 6th century. In 1644, the first taxes were imposed on Scottish distillers by England, with the result that most of the nation’s whisky was soon distilled illicitly. With the Parliament’s passing of the “Excise Act” in 1824, licensing fees for distilleries were much cheaper. Distilleries started to take out...
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