Benriach completes the Core Range with The Sixteen
With the launch of its 16-year-old whisky, Benriach closes the gap between the two 12-year-olds of the Core Range and the 21-year-old of the Ultra Premium Range.
To create Benriach The Sixteen, the whisky is matured for a minimum of sixteen years in bourbon, sherry and fresh white oak casks. The whiskies from each cask are expertly blended to create a rich, balanced malt. On the nose, The Sixteen starts with notes of baked apple, creamy hazelnut and a hint of ginger with distinct honey. The taste is reminiscent of stewed apple and stone fruit, carried by nutty oak barrel nuances, finishing with wild honey and candied peel.
Benriach stands on the site of the old Riach farm in north Speyside. Thanks to a long-standing tradition of distilling whisky – classically unpeated, Highland peated and triple distilled – and a unique selection of casks from around the world, the whisky makers, led by Master Blender Rachel Barrie, are able to produce some of the richest and most complex whiskies on Speyside.