Whisky Comparison
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Flavor and Aroma Commonalities
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Benriach Smoky 10
In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.
100% Malted Barley
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Part of the Brown-Forman family of brands.
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Nose: Ripe orchard fruit syrup, smoked honey glaze and oak spice with a touch of toasted coconut.
Palate: Smoked applewood, honey maple and spiced pear finishing with lingering fruit and smoked.
Finish: Waves of fresh vanilla, salted butter and toasted barley.
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Springbank 10 Year Old
Our 10-year-old offers whisky drinkers the perfect introduction to the Springbank range. Matured in a combination of bourbon and sherry casks, it is perfectly balanced from the first sip through to the full, rich finish.
100% Malted Barley
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Part of the J and A Mitchell and Company family of brands.
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Nose: Oaky on the nose with exotic fruits, guava, heather, honey and subtle brine.
Palate: The palate is well-rounded and malty with rich notes of peat, tobacco, nuttiness and smoke.
Finish: The finish is lingering and smoky with peaty notes of toasted barley and oak.
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