10 Years

Benromach stands apart among Speyside distilleries for its use of peated malt — a rarity in a region built on unpeated, fruit-forward character. This 10 Years expression launched in 2010 to mark the distillery's tenth anniversary following its reopening, and it's a deliberate statement: subtle smoke and restrained peatiness, not the heavy char of Islay, but something distinctly its own.

The recipe is precise: 80% bourbon casks provide the foundation, 20% sherry casks add depth. The lightly peated malt (12ppm) and Benromach's signature oily, heavy spirit create a dram where bourbon, sherry, and peat sit in genuine balance — uncommon for Speyside.

On the nose, honey and vanilla emerge alongside leather and tobacco. The palate is full and oily despite modest 43% ABV, with pepper, wood smoke, and bright fruit notes (orange, prune). The finish turns sweet and creamy, with malt and a lingering, gentle smoke that doesn't fade.