Deep, dark amber, visually reminiscent of the great old sherry malts from before or of course a brandy. But that means nothing. An old oak barrel in the nose. Anyone who has converted a barrel into a bar barrel will immediately recognize this fragrance. Then cream caramel and nutmeg-ginger syrup. Intensive! Cloves, marjoram and green pepper on the herbal side. This is accompanied by dried fruits, especially apricots and, in the background, very light multi-fruit nectar.
Soft, full-bodied, not thin or watery, rather creamy and warm. Convincing mouthfeel, simply pleasant texture. The taste keeps what the nose promised. Candied fruits such as papayas, apricots and oranges result. In addition prunes and dried physalis. Then it gets minty-tannic - an unexpected freshness meets slightly tart oak, red wine and fine-spicy balsamic vinegar notes. Don't misrepresent, please. The whisky remains wonderfully sweet overall, the balsamic notes, however, help the malt to create a multi-layered, balanced aroma portfolio. Refill-Oloroso would be my tip. Much better than the applied, mostly PX grape-driven, sherry notes, which are unfortunately ubiquitous today.
FINISH / CONCLUSION
The Benrinnes conveys a lot of depth. The long maturity did more than just good for the distillate. Fortunately, the freshness is retained by our test subject. Wax, dried orange pieces, tobacco leaves and earl gray tea follow. Very exciting. The regiment now takes over the regiment from the dried fruit. Finally, it slowly becomes mineral-dry, just like a good red. I was afraid of oak bitterness, but none of it. A nice scent of almonds and apricots remains in the empty Blender's glass. A very fine, elegant sherry malt in a, for my palate, simply fantastic alcohol strength.
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