Whiskybase

BenRiach 1998

Overall rating
88.50/100
votes
58
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Single Cask Bottling
Vintage
1998
Bottled
07.2014
Stated Age
16 years old
Casktype
Pedro Ximénez Sherry Puncheon
Casknumber
7630
Number of bottles
631
Strength
56.1 % Vol.
Size
700 ml
Barcode
5060088799543
Bottled for
Independentspirit.de
Added on
06 Sep 2014 10:06 am by Gleneagle1
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 109.00

40 × in wishlist

58 × member ratings

125 × in collection

Whisky Reviews for BenRiach 1998

12 users have left a review for this whisky and scored it an average of 88.50 points

  1. mothers_finest scored this whisky 88 points Expert Senior

    -Blindverkostung-
    • Nose
      88 88
      Very much caramel. Already a bit grainy. Brown sugar, cocoa.
    • Taste
      89 89
      Caramel, a bit older (+ -20 years old), a bit sulfurous, sweet, very tasty, think under 50% vol. Cocoa and dried raisins. Already very sweet and sticky, brown sugar with associations to an old ripened rum.
    • Finish
      88 88
      Stay hanging for a while. Is certainly a Sherrycask - probably refill. Does not go down in sherry, but has a certain age. Think at least 18-20 years. In the mouth, the raisins are left behind for a long time.

  2. Hobbit did not rate this whisky Expert Senior

    I like the nose, because I like PX notes. The sweet part are especially in the taste contrary bittern notes and spices, which makes the thing less one-sided. Overall, I find the whisky but a bit too sharp / pungent, I miss the balance and maturity
    • Nose
      Initially, the alcohol bites and blends increasingly with distinct fruity notes, the nose quickly gets used to the alcohol and it is followed by classic PX notes, marzipan, caramel, cocktail cherries, cappuccino, plum jam, clear creamy sweetness, almond paste, candied nuts, sweetened Condensed milk, light barrel flavor with a hint of pepper, Hoing, cocoa milk, nougat, subtle grapefruit bitterness, caramel cream candy
    • Taste
      sweet, at the same time slightly harsh start, caramel, raisin, surprisingly clear oak, sticky, some pepper, marzipan, cocoa, blood orange, honey, ginger
    • Finish
      bitter and at the same time sweet finish, oak, grapefruit, wood, cherry, chocolate, many more Christmas spices, ginger, clove, juniper, laurel, dried orange peel

  3. Greenkeeper scored this whisky 90 points Expert Senior

    2nd Review. Even one point more. One of the rare 90-Points-Dream-Whisky-occasions.

    This expression isn't just only a Chameleon after opening the bottle. No. Letting this one at rest for some months after drinking most of the bottle, the rest reveals a totally different Whisky. No more Campari, no more Teriyaki-sauce.

    Instead much more volume, a more rounded body, more espresso coffee, more dark chocolate, more mild herbs (allspice, oregano, sagewort) .

    All this is followed by the impression of whipped cream and a little bit of really old armagnac.

    Never had a Whisky that changed its character that strong. After all the oxygen in the bottle has done its work, I conclude this is just brilliant stuff. 

    The 90 points are justified. I recommend to pour two thirds into another bottle and let the rest of the whisky interacting with the oxygen for at least another two or three months.

    There are so many expressions out there for much more money that offer less quality.

    Be happy to get one like this for these 89 Euros. One euro less then the points it got can't be too expensive.

  4. Greenkeeper scored this whisky 90 points Expert Senior

    This whisky is a chameleon.

    You might get totally different impressions depending on how much water you add, how long you let the spirit rest in the glass before the first sip and, most of all, if the bottle was freshly opened or it had already been half emptied some weeks ago (with several weeks of time for the oxygen to do its work).

    I'll highly recommend to pour half of the freshly opened bottle in another, clean, empty bottle and let both rest for at least two weeks, four or six weeks might be even better.

    Next suggestion is to add just one little espresso-spoonful of water to a decent (~3cl) dram and let that rest for about ten minutes before the first sip. I also think one should be very careful with adding water. That one little espresso spoonful is just right, one more spoon of water might already change it to the bad side. Adding too much water will make the dram more sharp while reducing the aroma. Letting the oxygen do its work for some weeks in a half emptied bottle, adding just a tiny little bit of water and giving the dram ten minutes of time in the glass, it will become a lot sweeter, much more creamy and mellow, more impressions of some espresso with much soft "crema" , a little bit of dark chocolate and a hint of black cherries and some mild impressions of fresh orange peel will emerge. The "campari" impressions will still be there, but not so strong as you'll find them in a freshly opened bottle. The impressions of fresh orange peel will be stronger when drinking from a freshly opened bottle. In my case, I also noticed some strong impressions of burnt teriyaki sauce in the whisky from the freshly opened bottle and these impressions were never found again, when I tested this expression again two weeks later from a half-emptied bottle. My 85 points from the first test of that freshly opened bottle changed radically to a well-earned 89 now. I even got some faint memories of the fantastic BR PX sherry whiskies casks #1050 and #1051 (although they were certainly better and had more herbal influences).Regarding the crazy prices the industry charges for other mediocre whiskies today and keeping in mind that this one just costs 89 Euros, there is a tendancy for "90" points. A little bit strange, but a very interesting high quality whisky.

  5. mikespike scored this whisky 88 points Expert Junior

    Serge - 80P? This is a very pleasant dram, sweet notes, a few bitter ones, -yes there is a tiny bit of Campari notes that these work very well for me. I would certainly recommend this dram. No connections to the guys who bottled this, just my honest and unbiased opinion.

  6. Corso_theRed scored this whisky 88 points Expert Senior

    My first triple-distilled Benriach. Rather tasty, but lacks the punch I came to expect from similarly aged Glendronachs for instance. Still competitively priced by the German bottler and worth every Cent.
    • Nose
      Chocolate fudge, German plum sauce with cinnamon, and candied ginger. With water: a touch of varnish, perfumed and flowery – lavender and rosewater primarily. 
    • Taste
      Typical PX-profile IMHO; candied dates, earthy dried plums, and caramel aplenty. Honeyed oak, and orange jam – the one with peel inside, so that it adds a mildly bitter sensation here and there.
    • Finish
      Medium. Fruity and sweet. Red berries and caramel paint the finish. 

  7. Ed Radour scored this whisky 89 points Specialist

    • Nose
      89 89
    • Taste
      89 89
    • Finish
      89 89

  8. Dottore scored this whisky 90 points Expert Senior

    BLIND TASTING: Very sweet very fruity but also a bit bitter due to the influence of wood. Delicious, no dreamy !!! I'm guessing a cavalan from a sherry barrel.
    • Nose
      Brownish shimmers the whisky in the glass and suggests a Fruchtdröhnung suspected. That's the way it is. Dark sweet fermented grapes are pouring into the nose. Sweet wine, heavy, reminiscent of Madeira wine. Candied cherries. Milk chocolate with hazelnuts. Very heavy, the full sweet wine pampering. No biting by the alcohol is noticeable.
    • Taste
      Strong, strong and very high alcohol content, so 58%? Brutal nice sweet spice paired with dark fruit. Dates, grapes, oranges. Drifts from the spicy to the bitter.
    • Finish
      Long, a bittersweet symphony and just beautifully decaying

  9. FernetBranco scored this whisky 83 points Connoisseur

    • Nose
      80 80
    • Taste
      83 83
    • Finish
      85 85

  10. Torfding scored this whisky 89 points Expert Senior

    In the nose the whisky loses when adding water; in the taste it is only milder, but then returns sharply, is a little more fruity and sweet. Overall, I would refrain from diluting here.
    • Nose
      fruity-fresh, ginger, cherry wine with a Campari touch, raisins and a hint of cocoa
    • Taste
      again ginger and clearly Campari, spicy with a little fruit, chocolate and some oak, in the background increasingly pleasant Bitternoten
    • Finish
      medium length and complex with all sorts of spices, orange peel

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