Benriach is another brand I haven’t featured much on the blog, so I figured we’d get better acquainted, starting with their Smoky Twelve. Founded in 1898 by John Duff, the Speyside distillery got off to a rough start, falling victim to the Pattison Crash just a couple of years later and closing its doors in 1900. The distillery remained largely dormant until production resumed in 1965. Since then, ownership has changed hands several times, with Benriach now sitting under the Brown-Forman umbrella and Dr. Rachel Barrie serving as Master Blender.

The Smoky Twelve is part of the distillery’s core range and is matured in a combination of bourbon, sherry, and Marsala wine casks. That sounds like a promising recipe, so let’s get into the tasting notes and see what this whisky has to offer.

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Nose: vanilla, oranges, and light smoke

Palate: chocolate, orchard fruit, wood smoke, and spices

Finish: light sweetness, dried fruits, and light smoke

ABV: 46% | Cost: $60-$70

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Let me be clear: the smoke in this whisky is very light and approachable. I know the moment some people see “smoke” in the tasting notes, they’re immediately put off, but there’s no need to worry here. The smoke is delicate and perfectly balanced by the influence of the wine casks, which bring layers of sweetness and fruit to the mix. It works beautifully alongside the jammy fruit notes, warm spices, and underlying sweetness rather than overpowering them.

I really enjoyed this one. It reminds me of eating spiced fruitcake beside an open fire. Better yet, it’s still reasonably priced, which isn’t always easy to find these days. The combination of flavor, quality, and affordability makes this an easy recommendation from me.

Cheers!

Note: The contents on my blog are solely my opinion. To me every palate is different! Although I may or may not like a product, I always recommend people to try it and make up their own minds.