Benriach reveals a new look and flavour range - inspired by the distillery's location and heritage

BenRiach has unveiled a new range and look - inspired by the distillery's heritage.

Published 10th Sep 2020
Updated 21 st Sep 2023

Speyside's Benriach Distillery has recently revealed  new look labels and packaging, and a range of flavour-forward Single Malts - both inspired by the distillery’s creative heritage.

Known for its long-standing tradition of distilling classic, peated and triple distilled whisky and a vast eclectic cask inventory sourced from around the world, the portfolio has been crafted by Master Blender Dr. Rachel Barrie and her team.

New look Benriach

The new packaging takes inspiration from the first Benriach Single Malt released over two decades ago, with the portfolio’s colour palette inspired by the surrounding Speyside countryside in which the distillery sits.

Speaking of the new range Benriach master blender, Dr Rachel Barrie said: “The new range perfectly marries tradition and innovation that is central to Benriach’s story.

"Inspired by the 1994 bottling of the Original Ten, with its fruit-laden complexity and smooth, rounded taste, the new range re-imagines the 1898 origins of Benriach, brought to life in the 21st century through fusing distilling styles with extraordinary casks.

“In the new Original Ten, a more richly flavoured, rounded malt character might be discerned, whilst The Twelve balances richly sherried malt with added layers of fruit complexity, reaching a pinnacle at twelve years old.

"The new Smoky Ten and Smoky Twelve explore the sweet smokiness of Benriach, enriched through innovative combinations of rum, virgin oak and marsala casks interwoven with more traditional bourbon and sherry.

“The new Benriach range is for those open to new possibilities, building on a wealth of experience and tradition. I invite the drinker to join me on this creative journey, as we explore the rich rewards of Single Malt whisky.”

Limited editions and core range

BenRiach new look

In addition to Benriach The Original Ten, the core range will feature a new recipe for Benriach’s richly sherried twelve year old whisky, which includes the addition of port and bourbon casks.

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The sweet smoky whisky distilled in the distillery’s smoke season features in the new Smoky Ten and Smoky Twelve Year Old expressions.

Both have their own flavour palette, created by maturing in bespoke oak casks.

The premium selection of Twenty One, Twenty Five and Thirty Year Old Single Malts offers whisky fans a rare opportunity to discover the flavours that have been created thanks to decades of maturation.

Describing these expressions, the Benriach team said: "Matured in a diverse selection of highly distinctive oak casks, and interwoven with complex layers of refined and mellow smoke, each aged expression has been meticulously composed for aromatic finesse, sumptuous richness, and deep mellow maturity."

As one of just two distilleries in Speyside still to practice traditional floor malting on site, a new small batch and limited edition ‘Malting Season’ expression will celebrate this time-honoured practice.

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Benriach’s seasonal peated spirit production will also be captured in a new ‘Smoke Season’ bottling, which explores the full intensity of Benriach’s fruit-forward smoky spirit, which has been heightened through bespoke cask selection.

Benriach will also continue its legacy of capturing unique moments in time through its Cask Edition Programme, and will continue to offer a travel retail collection featuring the Triple Distilled aged 10 years, as well as Quarter Cask and Smoky Quarter Cask expressions.

Over 120 years since it was established, Benriach is also expected to unveil its first official visitor centre to the public later this year, allowing visitors to find out more about its history.

The new Benriach range will become available in global markets gradually from September 2020.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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