Independent Bottling of the Month: Benrinnes 18 Year (Maltman, 1997)

Before we start, here’s a quick recap of what this series of blog posts is all about, just in case you missed last month’s entry:

As you know, at Whisky Foundation, we’re all about the independent bottlings. And, while reading about malts, casks and behind-the-scenes stuff is all well and good, it doesn’t quite compare to grabbing a glass, pouring a dram and sipping the good stuff, does it?

So that got us thinking: what if, every month, we pick an independent bottling that we love and suggest it for you to try?

With independent bottling, there’s so much choice that it’s difficult to know where to start. If you’re new to independent bottlings, this might help you find a bottle to begin your journey with. If you’re an old hand, it might help you find a whisky outside of your comfort zone.

Last month was the Caol Ila 20 Year (Kingsbury, 1996) – and what a whisky to kick the series off with. Well-balanced with rum notes (it was finished in a rum barrel) and a long, salty finish. Oh yes.

This month, we’ve chosen the Benrinnes 18 Year (Maltman, 1997). It’s completely different from the Caol Ila, but equally as impressive.

(Oh, before we get onto talking about the whisky, one last point: With this series, we’ve made sure that every whisky we choose is something really quite special. But, importantly, with a price tag that doesn’t break the bank – that way, if you’d like to treat yourself to a new malty delight, it’s not going to sting too much.)

Independent bottling of the month: Benrinnes 18 Year (Maltman, 1997) 

Where to start?

Let’s start with the basics – this is independent bottling at its most authentic: no chill-filtration and no caramel colouring.

But it’s so much more than that.

This whisky has been on a journey – and you can taste every step of the way.

For starters, the Benrinnes single malts are a rare treat as they are usually used for top-shelf blends. (Which is a shame, because Benrinnes have distinctive notes of dark chocolate and fruit that are sometimes lost in a blend.)

Building on that incredible foundation, Maltman let it mature for 17 years in a bourbon cask, picking up that vanilla sweetness from the charred wood. After that, it had another 6 months of maturation in a ruby port wood cask and then – finally – it finished its maturation in a Pedro Ximinez cask for a sweet sherry finish.

And boy, has that journey has been more than worth it.

On the nose, you get hints of sweet barley that build into toffee and dark chocolate on the palette, followed by hints of christmas cake, treacle and figs. Finally, you get a warm and smooth finish of marzipan and sweet smoke.

Quite simply, a sublime whisky. Why not treat yourself to a bottle and share it with some friends? We promise, you won’t be disappointed.