Initially matured in refill American oak barrels, this 17 year old from Benriach spent a finishing period in Pedro Ximénez Sherry butts from Jerez de la Frontera.
Creamy spices, chocolate and sugar-coated almonds flow over sweet sultanas and dark fruit cake.
Dark chocolate and freshly ground coffee beans merge with sweet dates and fresh figs. Delightful, peppery, vintage oak.
Warm cigar box spices add to the long, contrasting finish.
This is indeed a sherry bomb. I'd encourage to drink it neat and not add water if you want to enjoy the full character of this delightful whisky. Very well made. However I must add a comment that the moment I tried this I was immediately taken to some of the 50's batches of Aberlour A'bunadh which is a cask strength whisky that with water is added brings fourth it's true flavor characteristics and many aspects of this BenRiach 17 certainly reminded me of it considerably in that state. I am going to say that I feel Aberlour A'bunadh offers better value though as it's less expensive yet has greater longevity for the price and of which it's flavour offers equal if not better than this BenRiach depending on which Aberlour batch you try. This reminded me a lot of batch 51 with water added, though perhaps not as tannic. If you want a real treat though, find batch 53 of Aberlour A'bunadh and add a little water and you'll be in true try sherry bomb bliss. That said the complexity and perfect balance in that batch is well beyond just the sherry aspects, there's so much more complex beauty to it. So all in all my call is if you've tried this BenRiach and enjoyed it, and not Aberlour A'bunadh as of yet, then find any batch of Aberlour A'bunadh and make that the next step in your sherry bomb journey and let your palate be the judge. I don't think you'll be disappointed.
My 12yo sherry wood Benriach banished in a couple of the days so I went for this one. Better, no doubt about that, longer finish, nicely balanced but not as creamy as a other 17/18yo sherry bombs out there. Still a great dram.
