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Benriach 17 years Septendecim

spicy fresh
4.3
(4)€70Scotland, Speyside, Single Malt

Flavours

Whisky character

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Spicy

Taste mentions

Facts

John Duff built Benriach in 1898, just as the whisky boom was ending. Two years later the stills stopped. The floor maltings kept going though, and they still turned barley by hand as late as 1999. That long habit of doing things the old way shows up here. Septendecim is Latin for seventeen, and this is the distillery's peated malt given that many years in oak. The smoke arrives sweet rather than medicinal. Apple, honey and leather sit underneath it. Pour it neat and the peat unfolds slowly.

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About the distillery

Distillery

Benriach

The Benriach distillery is located in the Speyside region of Scotland and was established in 1898. It is known for producing single malt whiskies that are characterized by their fruity and floral notes, often with a hint of peat smoke. The distillery sources its water from the Burnside Springs and uses traditional methods of production, including floor malting. In 2004, the distillery was closed but was reopened in 2008 after being purchased by a consortium led by Billy Walker. Today, Benriach produces a range of whiskies, including aged expressions and limited edition bottlings. The distillery is also known for experimenting with different cask finishes and maturation techniques, resulting in unique and interesting flavour profiles.

3.9Average rating

93Whiskies on Distilld

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Speyside

Most popular whiskies from Benriach

About the Benriach 17 years Septendecim

Benriach 17 years Septendecim is a peated single malt Scotch whisky from Speyside. Septendecim is Latin for seventeen. That is how many years the spirit spent in oak. The distillery stands just south of Elgin, in the north east of Scotland. Ex-bourbon casks did the maturing. Bottling strength is 46%, and the malt behind it was peated to 33ppm. Smoke on a Speyside label still surprises people. John Duff founded the distillery in 1898, near the end of a whisky boom. The crash came quickly and the stills fell silent by 1900. Yet the floor maltings kept running, and they stayed in use until 1999. Very few Speyside distilleries malted their own barley that late. Production restarted in 1965, and a full revival followed in 2004. Latin names have long marked the peated releases. Brown-Forman owns the site today. Apple and toasted nut lead the nose, with a smoky edge behind. Leather and dried fruit build as it opens. The palate turns sweet first, then the earthy peat rolls in. Cinnamon and clove give it a warm edge, and peach lifts the middle. Barley sweetness holds everything together. A thread of honey runs through all of it. Oak and black tea dry the finish, with smoke lingering longest. Peated and unpeated spirit both run at this distillery, which is unusual for the region. Benriach 17 years Septendecim comes wholly from the peated side. Seventeen years in ex-bourbon oak has rounded the smoke without burying it. Younger peated releases hit harder and taste rougher. This one trades some of that punch for depth and a longer finish. Anyone curious about smoke from Speyside can start here.