BenRiach Albariza 22 Year

A fine Benriach bottling, named after the unique soil utilized for cultivating sherry grapes in a specific region of Spain. This special white soil is ideal for grapes destined for fortified wines, commonly known as Sherry, originating from an Arabic pronunciation of the region's name. This 22-year-old expression is also peated, and the combination of sherry and peat immediately captures my interest. It's bottled at 46% ABV and has a tawny color. The nose is somewhat chaotic, with many aromas but lacking organization. Peat, orange caramel, and a pungent scent are present. Vanilla powder, a mossy aroma, and burnt hay are also detected. A cheap citrus note is noticeable. Chocolate and some red fruits are also apparent. A second taste revealed dusty wood particles; more chocolate and red fruit syrup. It's akin to a frozen "Crunch" chocolate bar that has become very firm. The palate was excellent. Milk chocolate, red fruits; quite delicious. A peppery spice is present. It's flavorful, not intricate, but extremely enjoyable and easy to drink. The finish is where the peaty character emerges. Sulfurous, peaty, metallic, and peppery notes are present. It has a faint chocolate aftertaste. A long, spicy finish lingers. It even has salty and earthy qualities. I truly enjoyed it. Overall, this was a highly pleasing dram; balanced, sweet, chocolatey, and peaty. It's a lovely spirit, beautifully aged, but it doesn't deliver a strong sherry profile, which the name might imply. Nevertheless, it's a wonderful offering, receiving a score of 92 out of 100.

I opened this last night to share with some friends and family. I’d heard very good things about the 18 yr Albariza and was hoping this could match it, especially since the 18yr old is no longer available. Personally, I believe certain combinations work exceptionally well—Peat with port, peat with PX sherry, and peat with oloroso are among my favorites. So, with this peat and PX combination, I had high expectations. It’s really good, but I felt it might have spent a bit too much time in the barrel. I suspect the barrel was perhaps overactive, and it ideally would have peaked around 17-19 years old. However, I know I'm being overly critical; a 22-year-old single malt is a luxury in itself. Upon first smelling it, you get the earthy peat, not the medicinal Islay type, but more mushroom-like. This is followed in taste by a sweet nutty flavor and a smoky finish. It’s very good, but just slightly over-oaked, in my opinion. If you come across the 18, get it. I suspect that might have been the pinnacle of a fine speyside/highlander peated single malt.

Part of me truly hoped it would match the 18-year expression, while my bank account wished it wouldn't, having recently spent excessively on spirits. Regrettably, the latter wish came true. It's aged four years too long, in my view. While quite good, it's slightly over-oaked, and even with ample time and dilution, the finish is shorter and a bit bitter. This confirms my general belief that most whiskies seem to reach their peak between 15 and 18 years, sometimes even younger if peated. Oh well, I have a 22-year-old Moscatel arriving tomorrow, which should be comforting (one that did well beyond the 20-year mark). I may soon open the 17-year-old Solstice 2nd Edition to see if it's worth purchasing another while it's still available.

A pleasant combination of subtle sherry and peat notes with a smooth consistency. While it lacked the minty punch I appreciated in last year's Temporis 21, this is a satisfying drink on its own. Thanks for sharing with a friend.

Comparing this side-by-side with the 18 yr. This bottling is smooth with no burn. Extremely pleasant. A fantastic drink.

Sweet and mellow