Benriach 24 Year Old 1998 (Cask 5944) Cask Edition Pedro Ximénez Puncheon
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Volume
700ml
ABV
53.9%
Age
24 YO
Retailers
1
BenRiach 24 Year Old 1998 (Cask 5944) Cask Edition is a Scotch whisky from the Speyside region, aged for 24 years. It is bottled at an ABV of 53.9% and has been matured in a Pedro ...
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Benriach 24 Year Old 1998 (Cask 5944) Cask Edition Pedro Ximénez Puncheon
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Product Details
NameBenriach 24 Year Old 1998 (Cask 5944) Cask Edition Pedro Ximénez Puncheon
BenRiach 24 Year Old 1998 (Cask 5944) Cask Edition is a Scotch whisky from the Speyside region, aged for 24 years. It is bottled at an ABV of 53.9% and has been matured in a Pedro Ximénez puncheon, which is known for imparting rich, sweet flavors to the whisky. BenRiach distillery is recognized for its innovative approach to whisky production and a diverse range of cask finishes.
Tasting Notes
Nose
Rich and complex with notes of dark chocolate, dried fruits, and a hint of spice, complemented by a subtle oak influence.
Palate
Full-bodied with flavors of ripe figs, raisins, and toffee, layered with a velvety mouthfeel and a touch of cinnamon.
Finish
Long and indulgent, featuring lingering sweetness from the Pedro Ximénez cask, with a warm, spiced oak character.
Additional Notes
An exquisite expression showcasing the depth and richness that comes from extended maturation in a Pedro Ximénez puncheon.
Production Methods
The BenRiach 24 Year Old 1998 (Cask 5944) Cask Edition is matured in a Pedro Ximénez puncheon for 24 years. This expression hails from the Speyside region of Scotland.
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About The Brand: BenRiach
Benriach, a Speyside single malt Scotch whiskey, has a unique whisky manufacturing history that dates back to 1898 when founder John Duff constructed his distillery. Without this tradition, Benriach would not be the interesting and exceptional whisky that it is today. Benriach is a ruggedly picturesque distillery in north Speyside that draws water from a mineral-rich aquifer deep underneath the distillery. It is located on the site of the former Riach farm. Our whiskey producers are free to explore the full flavor potential of single malt, producing some of the richest, most multi-layered whiskies in Speyside, thanks to a long-standing history of distilling three varieties of whisky: traditional unpeated, Highland peated, and triple distilled. Under the direction of Master Blender Dr. Rachel Barrie, this custom is being practiced today. The tale of Benriach tells of a Speyside jewel that has been kept concealed but is now slowly disclosing its delights for everyone to enjoy.
