Benriach 25 Year

Benriach tasting event, Sydney, June 24, 2019. Whisky #3. The nose is quite reserved and needs at least an hour in the glass to begin to open up. Once it does, you'll find tropical fruits, dark dried fruits, muscovado sugar, honey, red apple, a hint of vanilla, and some pleasant aromatic oak. The palate is led by tropical fruit and some tingly oak spices, followed by various sugars and honey, dark fruit (plums, semi-dried figs, moist dates), cocoa, grapefruit and orange peel, ripe peaches, and milk chocolate. The initial taste is a bit sharp but quickly softens as it moves into the finish. The texture is slightly oily. The finish is medium to long, with lingering fruit and cereal leading to a lightly drying aftertaste. It lengthens considerably as the whisky sits in the glass and opens up. This whisky predates the 1998 decommissioning of the floor maltings, but whether its quality stems from 100% in-house malt or simply good aging is unknown. Maturation was primarily in ex-bourbon casks, with about a quarter of the spirit aged in ex-red wine casks. Generally, the palate resembles the 21-year-old expression but is considerably fuller and more rounded here, possessing a voluptuous and enticing character. The profile is an interesting blend of sweet and woody. I hadn't been particularly impressed with previous BenRiachs I'd tasted, but this whisky certainly made me feel I'd finally found a satisfying expression. At the price point, it's borderline value for money, and I wouldn't purchase a bottle myself. "Very Good": 87/100 (4.25 stars).

The aroma presents heavy oak initially, followed by guava, kiwi, Fuji apple, and cooked plantains, then delicate floral hints, cocoa nibs, figs, and stewed plums, fading into mild minerality, barrel spices, aged leather, and polished oak, with a moderate ethanol sting. The taste offers a medium-full mouthfeel, beginning with sweetness like caramel apple before an oak surge, then guava, kiwi, Fuji apple, and cooked plantains, followed by spicy dark chocolate, espresso, figs, and stewed plums, fading to subtle floral notes, barrel spices, aged leather, and polished oak, with a moderate ethanol sting. The finish is medium in length, featuring dark chocolate-covered espresso beans, orange peel, maraschino cherries, vanilla crème brûlée, old vintage leather, and antique oak furniture. This expression was intensely oaky at first, but following a friend's suggestion and allowing it about an hour to open, the fruits emerged. Even after breathing, the oak remained prominent but not astringent, akin to being surrounded by antique furniture while holding a tropical and citrus fruit smoothie. The flavor profile mirrored the aroma but introduced spicy dark chocolate and espresso, concluding with a medium finish and a pleasant blend of tastes. These bottles are priced at $300+, and I cannot justify purchasing one. Nevertheless, it's a highly enjoyable oaky fruit concoction with espresso that I'd appreciate more of, though many less expensive options align better with my preferences.

Counting down the remaining samples..No. 6. Benriach 25. I was definitely not impressed on first sip but I took a friend's advice and waited for an hour and it definitely opened up a fair bit. Still the aftertaste is a bit herbal and bitter which definitely detracts. The initial taste has more of a green white pepper woody caramel thing going on. I've never been a fan of the std benriach age statements and this doesn't really change things to much in that respect.

Nose: subtle honey, pears, rum-soaked raisins, cinnamon, and mild oak. Palate: potent sherry notes alongside bitter almond and honey. Cinnamon and charred oak dominate the finish, bringing a touch of marzipan and sherry funk. The maturation process enhances the non-fruity sherry characteristics. Post-tasting, the nose reveals increased sweetness with notes of toffee and dark brown sugar. Nose after dilution is even more fruit-forward. Palate turns more floral and malty.

The nose is wonderful, with sweet sherry, squishy green grape, overripe red apple, and golden raisins. A subtle leathery note occasionally emerges. The palate is surprisingly soft, featuring dried stone fruit and a building spicy pepper, with a bit of oakiness. The finish is lovely, with dry sherry and raisin flavors, and cocoa appearing some time after swallowing. I enjoyed this very much. It's expensive, so it's not something I'll have frequently.

The oldest of the unpeated BenRiachs from my recent tasting event presents a nose of freshly cut red apples. Like many in the range, its flavors begin softly, sweetly, and creamily. This particular expression takes a fruity turn in the mid-palate before transitioning into a long vanilla finish accompanied by a touch of oak spice. Exceptional blending ensures the flavors are in perfect harmony, allowing each to shine individually.