At the beginning of the 70s,
Benriach returned to distill whiskey to the old 19th century style, using smoked malded barley with peat peat. It was a bold movement that broke with the conventions, in a production region of
Speyside whiskey known by the elaboration of whiskeys without peat. The
peat of the Highlands contributes to our whiskey, sweet and smoky bonfire notes. The historical investigations on the
whiskey indicate that Benriach was SpeySide's first distillery in reintroducing malt with peat in his whiskey production, which leads us to believe that he has the oldest peat whiskeys of the region.
Benriach Curiositas has been matured in three barrels in the distillery for more than 10 years, in a combination of barrels of Bourbon, toasted virgin oak and Ron. These barrels have been united in an expert way by our master mixer, to enrich the sweet and fruitful style characteristic of Benriach with smoked apple wood layers, sugary maple and roast oak spices, all combined in sublime harmony and persisting in a memorable Smoked Speyside finish.
