Benriach The Smoky Twelve

The aroma is potent and full of fruit, like preserved apricot spread, succulent peaches, balanced earthy peat reminiscent of damp soil, musty notes, vanilla with a smoky quality, baking spices, fruits touched by smoke such as lemon and pineapple, shortbread cookies, a spirit derived from quality grapes, sweet citrus like mandarins or tangerines, aged leather, gentle winter wood smoke, and the flavor of my mother's roasted pork with prunes and grapes in a dark sauce. Delightful. The taste is somewhat less intricate but possesses a wonderfully smooth, oily texture with hints of umami. It presents more peat than the aroma, accompanied by sweet cigar tobacco, sandalwood, black pepper, toasted peanuts, and candied oranges. The finish is of moderate to extended length, beginning with a buttery, creamy peat and concluding with a medley of ripe fruits. While my affection for this whisky may be influenced by it being a birthday gift shortly after visiting Marsala in Sicily, it truly is a fantastic dessert whisky for any time of year. I consistently favor concluding my tastings with this dram due to its combination of sweetness and peat, along with its complex yet smooth character. The influence of Marsala is undeniable, enhancing the experience alongside the highland peat and speyside character. The nose is intricate and captivating, featuring notes such as dried apricot jam, smoky vanilla, tangerines, and the distinct flavor of my mother's roasted pork with prunes and grapes in a dark sauce. It feels oily yet smooth on the palate, with a musty quality, and it tastes older than its 12 years. Following a gentle peat impact, the finish offers a blend of mixed fruits. I will regret not having this bottle on my shelf and need to determine if I can find a replacement or simply purchase another bottle. Compared to: • Tullibardine The Murray Marsala Cask Finish 2006-2018 - This lacks peat, yet the Marsala influence is clear and effective in both. While perhaps not as intense or smooth, this particular whisky offers its own charming characteristics. • Ardmore 12 Port Wood Finish - This alternative is significantly darker, exhibits a more unusual character, feels less mature, has a less integrated wood finish, and presents more chocolate notes. • W&M Ardmore 12 2009 Tokaj Cask Finish - This one stands out as the most dissimilar; it is much brighter, sweeter, younger, and more potent with a reduced wood impact.

I'm almost ashamed of how much I enjoy this whisky. It also surprises me, considering its quality, that its average rating here is only 3.85. I want to discuss another whisky first: the Loch Lomond 12 Year, as there are parallels, and I've noticed among my connections that views differ on the Loch Lomond 12 Year. Some people really like that whisky, while others seem to dislike it. The last time I bought the LL12 (to abbreviate), it cost $35 for a budget smoky Scotch that smelled like a bonfire in an orchard with a slightly odd chemical medicinal taste in the finish, which I can see why some would find it off-putting and others appealing. It really depends on your perspective and if you could ignore that synthetic aftertaste. If you can, you're a fan; if not, you're not. I'd describe the Benriach Smoky Twelve similarly to the LL12. Orchard bonfire. The smoky scent on the nose is apparent. The smoke isn't as intense or overpowering as an Islay Scotch, but there's a good amount of smoke on the nose with notes of peach or apricot and vanilla. It's like the LL12 but improved. On the palate, the fruit and vanilla are more noticeable, with a citrusy hint emerging alongside the smoke and peach flavors. The finish is of medium length, leaving a smoky sensation and a subtle chocolatey undertone. Once more, it's like the LL12 but better and without that artificial quality. If you found the LL12 promising but not quite perfect, you might really enjoy this. I had a bottle of this in 2021, not long after getting my COVID vaccine, and had my brother-in-law over, and we drank it. If you're seeking something smoky that's less medicinal than Laphroaig, less bacony than Talisker, or less tarry than Ardbeg, consider this. It could be a good introductory smoky Scotch. I have to be honest, I adore this and wonder why there were three years between bottles. Oh, and I had a $5 off coupon, making it $61 instead of $66. Extra points for that.

On the nose, the 'smoky' aspect is moderately peaty with abundant vanilla from the bourbon cask, alongside sweet clover and mostly charcoal smoke. A hint of orange blossom honey and candied orange peel, likely from the Sherry cask, plus a touch of dark fruit like Italian plums cuts through the cloud, hinting at the Marsala wine cask influence. Following an initial wave of honey and caramel sweetness, with a gentle spiciness and some strong mandarin citrus pith, it shifts into a brief Tootsie Roll chocolate note before becoming very ashy on the palate. The legs are thick and fast, leaving behind only a mist of tiny droplets. The mouthfeel is surprisingly thin, but not unpleasant. The somewhat short finish is very dry, sooty, still a bit orange citrusy but with some lemon now, and just slightly tannic like iced tea but with a subtle woodiness or perhaps almond skins. Nose: 9 Taste: 8 Body: 7 Finish: 7

Nose: vanilla, smoldering meaty peat, also a traditional Speyside sweet malt note is present. Light honey, hints of berries, a subtle dusty/earthy sherry influence. Palate: The peat is noticeable but gentle and light here. Dominant notes of honeyed malt, vanilla, crème brûlée. There's a slight hint of orchard fruit. Turbinado sugar, mild baking spices. Just a trace of blackberry jam as it transitions to the finish. There's an unusual—but very pleasant and welcome—note of a new book, complete with paper and glue; it's very subtle, but distinctive and enjoyable. Finish: The peat is more prominent here than on the palate; there's also an oily oak tannin presence. A hint of dark sweet sherry.

An elegant Single Malt Scotch Whisky crafted by master blender Dr. Rachel Barrie for Benriach Distillery in Speyside, Scotland. It's matured in three casks—bourbon, sherry, and Marsala wine—for at least 12 years, then bottled at 46% ABV. It begins aromatically with notes of flamed orange peel, vanilla, raisins, and freshly baked chocolate brownies topped with walnuts. The rich body adds notes of Marsala cask, dark chocolate, brown sugar, wood smoke, and clove, leading to a balanced, medium-length finish with notes of orange, peppercorn, almond, and hickory. January 2023

Aroma: citrus, subtle smoke, coffee, hazelnuts Taste: orange, earthy peat, very light smoke, chocolate. Medium body Finish: malt, fruit, spice, creamy As someone who enjoys peat, I wouldn't label this as "smoky," but the peat is present and provides a pleasant foundation for the whisky. Even without the peat, I believe this would be an enjoyable drink; it avoids being excessively sweet like some other speyside varieties, and I appreciate the distinct citrus note in scotch. It would serve well as a spring whisky - neither too heavy nor too light.