Benriach has announced the bottling of its oldest and rarest whisky to date, with Benriach 1966 Cask Aged 50 Years, made using Bourbon cask 2383, which was filled with unpeated Benriach spirit on 21 September 1966.

The cask was handpicked for its exquisite character and following decades of maturation, 37 bottles have been crafted by Master Blender, Dr Rachel Barrie and affords whisky lovers, what Benriach describes as “the finest portrayal on its signature fruit-laden style, with unrivaled complexity and luxurious refinement”.

Dr Barrie said: “At Benriach Distillery, our ability to nurture flavour has been informed by our heritage in maturing an array of casks from across the world, alongside our creative philosophy and exploratory approach towards whisky making. Over many decades, this has granted us an expert understanding of what makes the exceptional cask.”

“I am proud to present Benriach 1966 Cask Aged 50 Years as our ultimate treasure. Sip 50 years of opulent refinement with notes of sublime honeyed dates and delicate oak spices in harmony with the lingering finesse of apple, pear and traces of grapefruit.”

“This is our art – a testament to the expertise in and commitment to extraordinary cask maturation at Benriach Distillery.”

As you would expect for such an incredible spirit, the whisky comes with exquisite packaging; a bespoke crystal decanter made in made in Scotland by Glasstorm. Each decanter is presented in a presentation box made by Elgin-based master craftsman John Galvin, inspired by the colorful array of eclectic casks that fill Benriach’s warehouses.

From June, an extremely limited quantity of Benriach 1966 Cask Aged 50 Years will be available for purchase in Australia from select retailers. Each decanter is priced at RRP $48,000, reflecting the unparalleled craftsmanship and rarity of this exceptional whisky.

Tasting notes describe a colour of rouge chestnut gold, on the nose it is :perfectly honed oak leads with chestnut, maraschino cherry, and gentle acacia honey, interwoven with seductive truffle, narcissus, and refined musk”. The palate allows you to “sip fifty years of luxurious refinement, with sublime honeyed dates and delicate oak spices, in harmony with the lingering finesse of apple, pear, and traces of grapefruit”.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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