Benriach The Smoky Ten

Rating: 16/23 Nose: This needs a few minutes to open up. Afterward, peaty smoke emerges along with a hint of slightly salty roast pork. Nice fruit notes are also present, like a less pronounced cherry, and some tangerine shifting to orange. The peat has a light vegetal character that fits well, along with some herbal notes. Black pepper is present with the pork loin. It's well-balanced and doesn't smell young. It's appealing, though not exceptionally interesting. Palate: Smoke and peat hit first. The peat is pleasant and brings in herbal and mild vegetal notes, adding depth. Underlying malt sweetness is present, and fruit also appears, adding character. A hint of cherry mixes with prominent tangerine and some orange. There's a slight oiliness, paired with a light caramel flavor from the malt (rich like caramel cooked to 330F, but not as bold). Cinnamon from the wood is noticeable but not strong. Chocolate is also present, along with a touch of black pepper without the heat. Roast pork is subtly detected, with a light saltiness. Some youth is present but not distracting. The complexity and balance are good. Finish: Smoky, herbal, vegetal funk with a bit of roast pork and black pepper. Some lingering oiliness. Faint tangerine, almost like the pith was left behind. - Conclusion - This is very nice. Many elements are present and they harmonize well. This is significantly better than Old Pulteney 12 (14/23). It deserves a score above 16. Comparing this to Amrut Peated (17/23) is difficult. The Amrut is more earthy with a jalapeño note. The Amrut has a depth I don't recall; this comparison might be affecting my usual perception. Is this one as good? Better? Worse? Upon returning to this, it seems younger and less clear. While the flavor profile here is broader, I lean towards preferring the Amrut. Since I usually rate the Amrut around 17, this likely belongs in the 16 range.

Really enjoyable nose, quite fragrant. It's fruity and very floral, with notes of treacle, chocolate milk mix, and a substantial amount of cocoa powder. The initial impression is molasses-like, mineral-driven, and slightly dry rum, which then settles back and integrates as the spirit opens up, allowing fruit and peat to emerge. Candied lemon, lime, and kiwi notes are present, alongside green apples and apple drop candies. Pears appear with time, as do papayas, mangoes, and pineapple. Red currants, honey melon, and intriguing zesty tropical fruits that seem to originate from the rum's aging process are noticeable. Gooseberries and rhubarb are also there, with a raspberry note developing over time. Brambles (blackberries) and black currants add complexity. There's a superb equilibrium between sweetness, syrupy character, and brighter fruit elements. A fresh, green, fern-like quality emerges with time, along with lime peels, banana peels, and a subtle hint of sweet oranges or tangerines appearing later. Leather notes are found in the background. The peat contributes a delightful savoriness without being overpowering. On the palate, there's rich medium-dark chocolate intertwined with the peat. Those who appreciate peat will surely be pleased, as will anyone seeking a decadent, sweet dram with considerable depth and character. The fruit presence on the palate is less pronounced than on the nose; you get the underlying sweeter fruits, but fewer of the fresher varieties. Sweet candied lemons are the most prominent flavor, followed by pear drops/apple drops and treacle again. I also detect the applewood mentioned in the official tasting notes. The combination of peat and rum provides a very fulfilling, chewy mouthfeel that extends into the finish. Sweet, fruity, aromatic, and peaty - this spirit has it all, harmoniously balanced. Excellent cask selection! Highly recommended. (Tasted after an initial late afternoon pour and a second pour very late at night.)

Nose - smoky ash, cured meat, lemon zest, apple, pear, honey, dark syrup, white spice, nutmeg, vanilla, sea salt, pine sap, sweet blossoms, burnt sugar, hide, slight alcohol sting. Palate - cured meat, live smoke, ginger, hot pepper, dried apricot, pear, honey, apple, burnt sugar, sea salt, vanilla, clove, tart wood, noticeable alcohol warmth, medium finish with smoky ash, tart fruit, and spicy ginger notes. My exploration of BenRiach continues with this Smoky Ten. It’s the successor to the now unavailable Curiositas. I am concerned the cost may have increased while the quality has fallen. We shall see. The aroma is quite like Curiositas. It presents more ash than the prior version, and I don’t recall tasting this much salt. The tongue has a sharper smoke and a more bitter citrus character. The texture is weak, nearly diluted, and the ending is standard. As I suspected, the Smoky Ten falls short of Curiositas. The aroma is comparable, but the taste is clearly not as good. It’s acceptable, but I am unhappy with how this has changed. It’s certain I will not purchase this at the $70 cost in my area. Next, I will sample the Smoky Twelve. Perhaps the additional age and different barrel effects will improve it.

This is the updated version of a favorite whisky of mine, Curiositas. That previous version is no longer made, so I'm hoping this newly opened bottle will be a worthy successor. The nose is fresher than Curiositas but retains the same foundation. Alongside vanilla, citrus, malty sugars, and the familiar peat, there's peppermint and roasted wheat bread. The nose is even smoother and has more oak presence. Actually, the nose is slightly better than Curiositas. Later, pineapple and cooked orchard fruits with sugar appear. The palate is also an improvement. It's nice, vibrant, and rich, with a slightly warmer but appropriate alcohol burn. It's less sweet but still very much like burnt caramel. The peat is still distinct and not ashy at all. The finish isn't as good but is still pleasant. It's shorter and smoother than Curiositas. The remaining taste is similar to cola spices, with a comparable sweet and sour profile. A good replacement for Curiositas, definitely. I don't miss anything; I even prefer this new expression. Well done. For the price, it's a really good choice.

This one isn't quite right for me. The smoke is present, and I think that peaty smokiness is its strongest point. It has pleasant malt flavors, but the rum cask aging really disrupts my palate – it imparts a somewhat funky, sweet, pineapple, tropical fruit, citrusy, overly sweet body that clashes with the smoke in a way that is off-putting. I feel the rum character could enhance this malt, but it dominates rather than complements, in my opinion. It also has an oxidized funkiness similar to a sherry finish, but I don't enjoy this heavily rummed scotch as much as a heavily sherried one. It's not awful, but I don't particularly like it. I can see others enjoying it. If I could get this whisky with bourbon or sherry aging instead of the rum, I suspect it would be quite appealing to me. If you haven't tried it, give it a go and form your own opinion, but for me... I won't be replacing this bottle when it's empty.

(WoodWinters BenRiach Online Zoom tasting, November 4th, 2020) Nose: Tropical fruit, honey, light caramel, gentle sweet caramel smoke Palate: Oily/waxy texture, sweet light peat, cinnamon and ginger spices, maple syrup Finish: Campfire smoke, butter, salted caramel, plantain/banana, gooseberries right at the end. Utilizes a combination of full maturation in bourbon, virgin American oak, and Jamaican rum casks. Peated to 45ppm before production. There's a pleasant sweetness to the peat, distinct from Islay whiskies. It serves as a gentle introduction to peated whisky, with a subtle hint of the rum's tropical fruit notes. I was impressed at the tasting by how easily one could discern a signature style at Benriach. All the core range and the cask strength offerings feature orchard fruit forwardness, with well-integrated vanilla.