With 46% ABV, no chill-filtration and natural color, BenRiach 10 Curiositas is a craft presentation of a peated Speysider. On the nose, you get hay, fresh herbs and a punch of peat smoke with bitter honey and faint saltiness. The arrival is strong and mouth warming, turning more aromatic and distantly sweet in the development. However, it also tastes a bit young and rough. Dry peat smoke with a touch of oak cask bitterness characterizes the rather weak finish. To conclude, it's a decent 'peated alternative' but without the caliber of an Islay Single Malt.
The whisky is primarily dominated by smoke, which has the finer fruit notes such as B. masked citrus or light fruits and finds its counterpoint only in the strong spice. This gets better with water and standing time (a pleasant fine fruit paired with malt notes can be seen). For me, however, the balance between phenol and spice on the one hand and fruitiness and grain notes on the other is missing. So not a purchase candidate, I would rather go for Ardbeg 10, which has a similar profile, but is done much better.
First, heavy smoke from the cold fireplace, the burnt match heads next to it. In addition cereals (oatmeal with milk) and a slight note of solvent. Fruit is not recognizable at first, but only after some time in the form of dried apricot and sour gooseberry.
The spice is all the more prominent for this: in addition to hearty notes (meat extract), astringent anise and fennel seeds can be seen here. Fresh wood.
With water, the fruit becomes stronger, there are fresh bright plums and apricots, the cereals become darker (crispy muesli with raisins), malt notes come out. This combines to form a kind of herbal sugar, plus light floral notes. Overall dry.
Again the firewood, oak and the spice that is already dominant in the nose (again anise and freshly cut grass). Although not excessively endowed with 46% alcohol, the tongue and mouth become furry numb, later warmth. The dryness increases compared to the nose, hardly any sweetness.
Initially hardly any fruit again, this only comes after adding water. The smoke becomes "lighter". In addition, traces of clove and star anise.
Short to medium. Smoky, rather furry mouthfeel, not pleasant. Spicy again (oak and herbs). No fruit.
Light peat and yet quite astringent, with a medicinal touch, plastic, all very wet. Grass cut in the rain. Very muddy, with an impression of braised vanilla and smoked ham, quite tasty. In the mouth, it looks young, metallic, thick peat, white fruits, grapes and plums. The final tears a little, but not long.