BenRiach Distillery makes both peated and unpeated single malt whisky, which gives master blender Rachel Barrie a lot of options for putting together different expressions. Here she explains how using Speyside peat to dry locally grown barley, then distilling the grain with local water creates a terroir-driven style for BenRiach Curiositas. Compare that whisky with BenRiach 10 year old: Barrie describes both as having rich fruit flavors, but the 10 year old tastes like orchard fruit—apples and pears—while Curiositas has more forest fruit. Do a side-by-side comparison for yourself—do you taste the difference?
Virginia Distillery Co. CEO Gareth Moore explains how the distillery’s location makes a huge impact on the flavor of the whiskey.
The regulations that govern bonded whiskey are stringent, but for good reason. Jeff Arnett puts the bottled in bond style into context.