In the late 19th century, in 1898, the Benriach distillery was established in the Spey valley. The unique distillation methods, the ingredients used, the distinctive copper stills, and the high-quality casks chosen for maturation contribute to the quality of the spirit. Benriach stands out for the traditional malting floors with their characteristic pagoda-style chimneys, which produce peat and malted barley, offering the defining taste of peat in many of its special bottlings.

In 1970, Benriach differentiated itself from the Speyside region's style by returning to the distillation of whisky batches in the old 19th-century style, using malted barley smoked with peat from the Highland area.

Benriach 10 years, crafted by Master Blender Rachel Barrie, is an easy-to-drink whisky with fruity flavors and aromas of vanilla, ginger, white pepper, blackberries, and citrus. Notable aromas of oak and sweet spices are also present, resulting from maturation in three casks (bourbon casks, sherry casks, new oak casks) for at least 10 years.

Pleasant aftertaste in the finish that balances notes of smoke and sweet tones.