Benriach 18 Year Old Albariza
- Distillery
- Benriach
- Region
- Speyside
- Country
- Scotland
- Type
- Single Malt
- ABV
- 46%
- Age
- 18 years
- Price
- £199
- Tasting notes
- Sherried, Smokey, Dried Fruit, Old Wood, Chocolate
- Description
- Benriach's 18 Year Old Albariza pairs the distillery's peated character with a Pedro Ximénez sherry finish, named for the chalk-rich soils of Spain's sherry region. The combination of peat smoke mellowed by American oak aging, then enriched by PX wood, creates a bridge between Speyside peat and Iberian sweetness.
Similar bottles to Benriach 18 Year Old Albariza
Same price range with overlapping tasting notes:
- Benriach 18 Year Old Albariza vs Lagavulin 12 Year Old (Special Release 2017) — Lagavulin, £250, 5.0★ · Smokey, Medicinal, Oily, Kippery
- Benriach 18 Year Old Albariza vs Royal Brackla 21 Year Old — Brackla, £219.99, 5.0★ · Sherried, Vanilla, Cooked Fruit, Old Wood
- Benriach 18 Year Old Albariza vs Tormore 28 Year Old - Single Cask (Master of Malt) — Tormore, £123.95, 5.0★ · Malt Extract, Vanilla, Old Wood, Toasted
Different style alternatives to Benriach 18 Year Old Albariza
Same price range with a contrasting flavour profile:
- Benriach 18 Year Old Albariza vs Barton's QT Premium American Whiskey - 1970s — Barton Brands, £180, 5.0★ · Toasted, Vanilla, Tobacco, Honey
- Benriach 18 Year Old Albariza vs WhistlePig 15 Year Old — WhistlePig, £229.99, 5.0★ · Vanilla, Toasted, New Wood, Tobacco
- Benriach 18 Year Old Albariza vs Longmorn 15 Year Old — Longmorn, £150, 5.0★ · Malt Extract, Honey, Vanilla, Toasted
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✦ Neatly Summary
Benriach 18 Year Old Albariza is a 18-year-old single malt from Benriach (Speyside, Scotland), bottled at 46% ABV. Expect intensely smoky, fruity and sweet character — sherried, smokey, dried fruit, old wood. Best suited for experienced drinkers who enjoy bold, complex whiskies. A collector's expression at a premium price point.
Benriach's 18 Year Old Albariza pairs the distillery's peated character with a Pedro Ximénez sherry finish, named for the chalk-rich soils of Spain's sherry region. The combination of peat smoke mellowed by American oak aging, then enriched by PX wood, creates a bridge between Speyside peat and Iberian sweetness.
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