At the end of the 19th century, specifically in 1898, the Benriach distillery was founded in the Spey valley. The quality of the Benriach spirit is differentiated due to its unique distillation methods, the ingredients used, the distinctive copper stills, and the high-quality barrels selected for maturation.

The difference of Benriach lies in the traditional malting floors with characteristic pagoda-style chimneys, capable of producing peated and malted barley, allowing the distillery to capture the definitive taste of peat in some of its special bottlings.

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

Benriach The Smoky 12 years is a perfect combination of rich fruit flavors and smoky character. It has matured for at least 12 years in three types of casks (bourbon whiskey, sherry fortified wine, and sweet marsala wine casks), gaining additional complexity.

• The bourbon and sherry casks offer aromas and flavors of vanilla and dried fruits.
• The marsala cask offers aromas and flavors of sweet fruits.

The result is a creamy single malt with smoky aromas and a strong oak sensation.