- Single Malt
- Distillery Bottling
- Bottling serie
- Single Cask Bottling - Batch 7
- Stated Age
- 33 years old
- Bourbon Hogshead
- Number of bottles
- 53.2 % Vol.
- 700 ml
- Added on
- 27 Aug 2010 6:33 pm
19 × in wishlist
104 × member ratings
97 × in collection
Whisky Reviews for BenRiach 1976
10 users have left a review for this whisky and scored it an average of 91.56 points
Whiskyauction 585.- €
- Tasting Notes: Nose: Not as fruity as you would expect from a Benriach this year. Rather creamy, with caramel and vanilla, as well as quite a bit of nut. The alcohol seems to overshadow the flavors, but after a while in the glass it comes, the wonderful Benriach 1976 fruit! Pineapple, mango, nectarines, bananas, apricot jam, grapefruit and ripe lemon, all mixed into a thick pulp.
Mouth: What an explosion! Very sweet, again caramel, Werther's real, the alcohol powerful, then flashing the tropical fruit mixture, accompanied by fine herbal tones. Great development on the tongue, clothes the mouth optimally, and whenever the herbal notes start to gain the upper hand, this citrus-like fruit comes back, radiant, always reminding me of a blend of passion fruit and cassis!
Finish: Very long, the alcohol carries the fruit a little longer than in 1976-Benriach with lower alcohol content, then on nutty, almost a little peppery, herbal and floral.
Conclusion: This is one of those whiskys that every fan of fruity malt should have tasted in his life! Many of the 1976 Benriach have a fairly low alcohol content, because over the long period of maturation just so much has evaporated over the barrel wall. Nevertheless, they are always bottled in barrel strength and have a more open-hearted depiction of the aromas. In taste, however, give the 53.2% of this version an extra fruit kick, which makes you just smile with joy. This comfort also over the slight closure in the scent away. Simply an experience! https://whiskycuse.wordpress.com/
- Taste of the Whisky Festival 2016 as a last resort. I wanted something interesting, unusual, rare, which BenRiach meets. The aging of the oldest whisky I drank. I had an older year old, Bunnahabhain 1964, but he was only "twenty-five. An interesting experience, this whisky has its qualities, but it's not like the bomb as I imagined. I'm glad I could have tasted something like that, and where else could I get to such bottles than at the Whisky Festival.
Bonpari, kiwi, bourbon whispering, but there is also honey sweet and fresh peppermint behind the beech (more precisely the oak). Milk chocolate, pumpkin compote. The smell is a better non-dilute pair of water drops. (87 b)
The taste is better to change a few drops of water (I gave 4 drops to 20 ml). Beautiful blossoming beauty. Milk chocolate, honey, fresh exotic fruits, pineapple compote (or more juice from it). Dozvuk is chocolate-vanilla-oak. And because it is not a thorn-free rose, a woody coating on your tongue will appear in the flavor after a few minutes, making the overall impression slightly coagulating. (87 b)
- 【First】: beautiful amber wheat feeling (+)> peach raisin (+) yellow peach (+) a sense of wheat gathers with time 【Middle】: body firmly stunning peat feeling (++) smoked smoke (+ Smoke than smoked 【Finish】: Alcohol feeling nose coming out well, returning together Powerful (++) viscous sweetness and grapes with transparency coexist Benriac chunk continues for a few minutes in the back thorough Awesome http://www.whiskylink.com/?p=3969
- That's what I drank best so far! I do not even dare to imagine the slaughter that had to be the barrel # 3557
Apples, pears, ripe peaches. Exotic fruits, mango, roasted pineapple. A little beeswax, honey but very delicate as if it had been diluted. Freshness, mint, liquorice. And aromas that I love to find in whisky, while it must remain rare and rather reserved for wine (though), humus, undergrowth, mushrooms of Paris (big fan of Alsace Pinot Gris ).
Ultra fruity, fruits from here and elsewhere. Nothing can pierce this tropical shield. Everything is ultra-melted. Yum.
Round, deliciously fruity, passion fruit, still mango. Nice acidity that stretches the whole thing. It goes off in a long, smooth and creamy way on vanilla like creme brulee and coconut. Encoreeeee!
- Usually, you can't go wrong with 76 Benriachs bottled by the distillery and this one is no exception. Less obviously fruity than the earlier bottlings mentioned at the beginning but still an exceptional experience as the berries give this whisky a surprising new dimension. To make a long story short, grab a bottle if you got the chance to do so....
Comparing this latest 76 Benriach with batch 5 or the two were bottled for the whiskyfair this one is more focussed on wood and vanilla than the exotic fruits I have hoped they would explode on first nosing. After adding a few drops of water and letting it stay for a few minutes, the pineapple finds it way and berries known from the forest evolve shyly
We are back on track as the fruitiness starts to overwhelm the taste buds in a stunning manner. In my memories, batch 5 is a tad better balanced than this one as the wood is a little bit too apparently. However, like a friend of mine use to say this is moaning on the highest accessible level ;-)
nothing short of a totally fruit bomb on the most fascinating stage and in my opinion definitely the best part as the finish is just faultless as the fruits explode as desired
- Still a very beautiful Benriach 76 fruity and exotic. The nose is to die for, playing a perfect balance between the sweetness of the vanilla (the hogshead has given well) and the acidulous notes of citrus and exotic fruits. The mouth and especially the finish are a little steeper, but are still very pleasant. Note the three different expressions of the wood at the three stages of the tasting, with the vanilla of the nose, the spices of the mouth and the tannins of the finish. Finally, the water does not bring him anything.
Melimelo with vanilla and acidulous perfumes. The sweetness of vanilla responds to the acidity of citrus, with nice notes of tangerine, yellow grapefruit and orange juice. Then come the pineapple, coconut pineapple - pina colada actually - dried pineapple, fresh pineapple, canned pineapple, pineapple everywhere, on all floors. And I like that pineapple, especially when it goes well with the vanilla and citrus notes of the first nose. Exuberance and balance in a glass. It seemed to me also to detect very fleeting peaty malt notes.
Fresh and powerful, it is an extension of the nose. First fruity, tart and vanilla (pineapple, citrus), it spices in the middle of the mouth (nutmeg and white pepper?) Under the influence of oak.
Relatively long and intense, it is dry and citrus (yellow grapefruit), leaving the wood to express itself a little more in the form of a tannic bitterness but controlled.