Description

• Benrinnes is part of the Blackadder Raw Cask brand. Nothing is filtered out of these releases, where even the evidence of charred oak is still floating in the bottle. Blackadder believes that by not chill filtering, all of the naturally-occurring oils and esters from the whisky remain and this delivers all the flavors.

  Along with being incredibly flavorful, Benrinnes has some interesting hardware tech worth sharing. Between the years 1974 through 2007, the Benrinnes distillery was known for its unique partial triple distillation process using an intermediate still. It distills the whisky just a little more than twice, but not three times. They still use a worm tub, which is a type of condenser. Only a handful of distilleries continue to use worm tubs. The general assumption is that because the cold water in a worm tub causes the vapor to condense fairly rapidly, there isn’t as much copper contact, generally making for a heavier style of spirit. But, like with all things whisky, this is only one part of the process.

  With all the technical characteristics of the distillery, this whisky packs a huge punch. It’s incredibly complex. Look for notes of  dried fruit, salted caramel, honeysuckle, chocolate wafers , umami, raisins and citrus zest on the nose. With the taste of brown butter, burnt sugar, raw almonds,Oatmeal cookie and  dried fruit. A dry finish of umami, seashell, red apple skin, dried red apple meat, heather, vanilla, and peated characteristics.