Smoky whiskies are not traditionally associated with Speyside, but look back through its distilleries’ archives and it’s clear that heavily peated single malts were the preferred palate of the region back in the 19th century. Both intensely smoked and exquisitely sweet, the special edition has been two-cask matured in both American virgin oak and bourbon barrels – wood types intentionally selected to amplify the toasted sweet notes in Benriach’s smoky spirit.

“Celebrating the time of year where peated spirit runs through Benriach stills, a tradition revived by the distillery over 50 years ago, Smoke Season is a small batch release which captures one of Benriach’s time-honored production techniques. Both intensely smoked and exquisitely sweet, the special edition has been two-cask matured in both American virgin oak and bourbon barrels – wood types intentionally selected to amplify the toasted sweet notes in Benriach’s smoky spirit. With a new recipe finely tuned by Master Blender Dr. Rachel Barrie, this expression is the most intensely smoked whisky to be released by the distillery.”