A new concept that takes the whisky itself on a journey from its birthplace Scotland to the warm and humid plains of Jerez where it ages in Pedro Ximenez casks

Situated in Abelour, the heart of Speyside, Benrinnes is highly prized as blending material and was seldom seen as a Single Malt until owners Diageo released it in their Flora & Fauna series in the early 1990's.

Nose:
Palate:
Finish:

Nose: Apple turnovers, cinnamon rolls and blueberry muffins - smells like a bakery, essentially.
Palate: Subtly grassy elements, with vanilla and chewy toffee in support.
Finish: Banana fritters with diced almonds.

Nose: Thick sherried sweetness from flamed orange peel, caramelised dates and bright red fruits are tempered by soft oak spices.

Palate: Toasted barley, Christmas cake and jammy dark fruits emerge with touches of vanilla essence and mocha.

Finish: Blueberry pancakes with a generous helping of maple syrup.

Nose: Complex, Richly spice, tannic and gingered with red
jammy fruit and cream

Palate: Combine the above with mouthcoating barley
sugar, vanilla, oak and honey

Finish: Loads more honey, grist and buttered homemade,
lightly burnt fruit scones

Nose: Citrus apparent early, warming to mixed spices, a drift of coffee and later barley.

Palate: Dulcet, with sugar and spice, plus more of that caffeine and later dark chocolate.

Finish: Anticipate a cough lozenge style, now heavily spiced, softening to real gristiness.

Nose: Surprisingly refreshing, with notes of blueberry and strawberry up front.
Palate: Spiced begin to take shape here, with crushed pepper, nutmeg and cardamom developing. Still enjoyably fruity.
Finish: Lingering brown sugar and tree sap sweetness.