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?
With smoked brisket on the menu, we explore different pairing opportunities with bourbon neat and in a refreshing summer cocktail.
This virtual tasting features two examples of how toasted and charred oak barrels can affect the flavor profile of American whiskey. With special guest Adam Harris, senior ambassador, American whiskey at Beam Suntory.