Benrinnes that's been matured for 16 years in ex-bourbon and then has been reracked into a 1st fill PX hogshead for a two year finish.
Nose: Industrial with engine lubricants, sunflower oil and pan fats. These sit on burnt and reduced sugars, dried apricots and plums, raisins and chocolate. In the background, burnt toast, sticks and twigs alongside sponge cake and ginger spicing. Dilution adds wallpaper, dusty books and coconut oil.
Taste: Richer, fuller and most certainly drier. Indeed, this is dry and tannic from the arrival. Axle grease, olive oil, lardy fat and meat extract provide texture and weight, whilst metholated oak sits with planking, wood chips and creosote. Toffee and honeycomb are joined by biscuit crumb and hazelnuts, whilst redcurrants and orange peels derive from the PX influence. The addition of water softens the palate, with less drying oak – but it also dulls the vibrancy of the fruit.
Finish: Medium with burnt orange peels, balsamic and charred oak.
There’s a lovely fattiness to this Benrinnes, but sadly the cask has rather run amok. Some of you might like this bone dry sherry that favours a more savoury rather than sweet style. But for me, the tannins have long taken over here.
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