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BenRiach

Benriach 17 Year Old Pedro Ximenez Sherry Wood Finish 70cl, 46% Vol

€87.94 $105.60 £77.99

Chocolate

Cocoa, cream, coffee beans

“Scotch and Chocolate” is the name of an instrumental piece from the American bluegrass band Nickel Creek. Bluegrass musicians generally know a thing or two about whisky, and right enough, the two are natural pairings (that goes both for Scotch and chocolate and for whisky and bluegrass!) - not least because many Scotch whiskies themselves have flavours that can be compared to chocolate, whether it be the creaminess of milk chocolate or the richness and coffee-bean-like bitterness of dark chocolate.

Chocolatey flavours are often the result of sherry-cask maturation, much like dried fruit - indeed, the two flavours often go together, as with the classic Macallans or Glendronachs. In particular, younger whiskies - especially blends - containing a proportion of sherry-matured malt often have an overtly sweet milk-chocolate character; older malts often become richer and more bitter, with dark chocolate or coffee notes. Dalmore is an excellent example of the latter, while a lighter style is key to the appeal of the underrated islander Tobermory.

The rich and heavy sweet flavours encapsulated by this flavour profile are often the result of the charring of oak casks, which produces compounds known as lactones (so named because of their similarity, in terms of flavour, to dairy products). It is therefore entirely consistent that the creamy, buttery characteristics of this flavour are often associated with bourbon: the new wood which gives bourbon its particular character provides strong chocolatey flavours, represented in Scotland by Glen Garioch Virgin Oak or Auchentoshan Virgin Oak; Talisker Storm is another good example, where freshly-charred rejuvenated casks provide a buttery, bourbon-like mouthfeel missing from the refill-cask-matured 10-year-old.

Chocolatey flavours are an obvious complement to the more dairy-like or milky elements of certain cigar styles - Rafael Gonzales or Hoyo de Monterrey would be good pairings, for example.

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Malt

Cereal, floral notes, nuts

The malted barley from which single malt is made has a distinctive flavour of its own, which can often still be clearly tasted after many years of maturation. In comparison to rye or the corn of bourbon, it is quite a savoury flavour, an ideal canvas for the multifaceted influences of different wood types which make single malt Scotch so diverse. Similar flavours often found in single malt are those of nuts, such as almond and hazelnut, and a floral or grassy aroma much like that of the Highland meadows where the barley is grown.

These malty flavours are often strongest in the bold and powerful Highland drams, where cask type and still shape are aimed towards emphasising the natural kick of the barley. The influence of Oloroso casks often imparts that same nuttiness that is so distinctive of the sherry itself, meaning that this set of flavours may be found in both young whiskies (where the barley has yet to be swamped by the influence of the cask) and in certain older expressions (when matured in Oloroso casks).

Scotland’s favourite single malt, Glenmorangie Original, is perhaps the archetypical example of the light and grassy style that is one possible embodiment of this flavour profile. Its bolder Highland brethren, not least those of the Eastern Highlands like Glen Garioch, Royal Lochnagar, and Glencadam, proudly bear the stamp of their grain. It is also present in many of the Speyside whiskies which play down their fruity elements in favour of something more bold and meaty, such as Benrinnes or Mortlach. The flavour pairs well with many common cigar flavours, such as grass, nuts, or toast.

Dried Fruit

Raisins, figs, fruitcake, red grape, candied fruit

While flavours of fresh fruits such as apple, citrus or berries may be the result of ex-bourbon cask maturation, dried fruit flavours in single malt are almost exclusively due to extensive sherry-cask influence. Sherry casks, especially those made from European Oak (very much the minority today) lend whisky bold and robust flavours: the high acidity and lower alcohol content of sherry (in comparison to bourbon) bring out more of the flavour from the wood, giving the whisky notes of rich dried fruit and spice. In addition, the fact that sherry casks are generally larger than bourbon barrels (250 - 300 litres for a Hogshead or 500 litres for a butt, in comparison to 200 litres for a barrel) means that there is a slower maturation process: the more time the alcohol has to break down the flavour compounds present in the wood, the more oxygen becomes available to react with the spirit via oxidation; this results in more complex flavours including tobacco, spice, and a rich but sweet fig-like flavour. Raisins and fruit cake are common tasting notes, but younger (and therefore sweeter) whiskies may also present red grape, candied papaya or dried banana chips.

Due to their association with sherry casks, dried fruit flavours are most common in Speyside whiskies which make extensive use of this cask type. Many distilleries in this region have made sherry cask maturation their trademark: most notably Macallan, but also Aberlour, Glenfarclas and cult favourites Glendronach and Longmorn. The scarcity of sherry casks and legendary status of the aforementioned malts has driven up the price tag of this style, but those in the know keep close tags on where to find the best “sherry bomb” deals.

The dry, rich characteristic of this set of flavours means it pairs well with the toasty flavours present in some styles of cigar: Macallan and Cohiba, considering the prestige of each brand, are a natural couple, but dried fruit sherry bombs are also likely to pair well with the likes of Ramon Allones or Trinidad, and the leathery tang of a Montecristo is another good companion.

 

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Benriach 17 Year Old Pedro Ximenez Sherry Wood Finish Speyside Single Malt Scotch Whisky 

Located in the north-east region of Morayshire,...read more

Tasting Notes

Nose - Creamy spices, chocolate and sugar coated almonds flow over sweet sultanas and dark fruit cake.

Taste - Dark Chocolate and freshly ground coffee beans merge with sweet dates and fresh figs. Peppery vintage oak and warm cigar box spices add to the long, contrasting finish.

Product Info

Benriach 17 Year Old Pedro Ximenez Sherry Wood Finish Speyside Single Malt Scotch Whisky 

Located in the north-east region of Morayshire, the heartland of Malt Scotch Whisky, Benriach displays all the traditional charm of a Speyside distillery.

70cl, 46% Volume

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Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

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Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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