Whisky Review: Benriach The Sixteen

that contributes to the quality control needed for such a reliable whisky. Benriach already has a 12 and 21-year-old single malt Scotch in the portfolio, and The Sixteen is a welcomed addition to bridge the gap. The whisky matures at a minimum of sixteen years in three casks including ex-bourbon, sherry, and virgin oak casks. Benriach distills in three styles – classic unpeated, Highland peated, and triple distilled – and has been a known quantity in the Speyside Scotch world since its founding in 1898. As much as I’ve enjoyed getting to know the whisky, I’m happier still to find consistency in each new expression, with distinct differences but also, possibly more importantly, similarities that help identify the Benriach high-quality standard. We review Benriach The Sixteen, recently reintroduced back to this Scotch distillery’s line up with a reformulated recipe. (image vie Benriach) Tasting Notes: Benriach The Sixteen Vital Stats: Aged at least 16-years. Three cask maturation in ex-bourbon, sherry, and virgin oak. 43% ABV. SRP $115. Appearance: A rich, bold bronze color. Nose: A floral nose, with cut stem and a bit of lightly watered dirt, in the best way. Dried Turkish apricots and crystallized ginger hover at the tip of the nose. Palate: With an oily mouthfeel and a somewhat metallic initial taste, the light whisky settles and coats the palate in a warming and comforting way. Warming spices and stone fruit share the space with citrusy notes as well as a somewhat savory element, and the whisky ends in a long, smooth finish.