At BenRiach, they use barley malted with inland peat. It is taken from the top soil surface and is less heavy and oily than the peat from Islay, which is saturated by the sea. As a result, the spirit takes on smoky characteristics without the medicinal, iodine notes that are found in Islay malts.
Waves of wood smoke intensify to burning heather with a delicious ripe orchard fruits. Subtle hints of peaches, cinnamon sugar and a slightly herbal note give contrast to the unique, rich peat character.
Intense peat smoke mellows to smouldering peat embers infused with green pear and nectarine notes. Nutty oak and vanilla pods combine with a touch of white pepper and a twist of lime to give a crisp, smoky finish.