This superb richly sherried single malt is matured for at least 12 years in a combination of the finest Spanish Pedro Ximenez and Oloroso sherry casks. Non-chill filtered, of natural colour and bottled at 43%, the GlenDronach 12 year old Original is a sweet, creamy dram.

BenRiach Original Ten

The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels,sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke.The perfect introduction to our signature style and richly layered Speyside Single Malt.

Benriach Smoky Ten

In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.

2021 Tartan Week Cocktails

 Port Wood Highball

1 1/2 ounces GlenDronach Port Wood
1 dash Regan’s Orange Bitters
Club soda

1. Fill a 10-ounce highball glass with ice.
2. Add GlenDronach Port Wood and bitters, and top with club soda.
3. Add a straw and no garnish.

Blood and Sand

3/4 ounce GlenDronach Port Wood
3/4 ounce sweet vermouth
3/4 ounce Heering cherry liqueur
3/4 ounce orange juice, freshly squeezed
Garnish: orange peel

1. Add the GlenDronach Port Wood, sweet vermouth, cherry liqueur and orange juice into a shaker with ice and shake until well-chilled.
2. Strain into a chilled coupe or cocktail glass.
3. Garnish with an orange peel.

Scotch Old Fashioned 

2 ounces GlenDronach Port Wood 
1 orange slice 
1 teaspoon of sugar 
2-3 dashes of Angostura bitters 
splash of club soda 

1. Add the sugar and bitters to a rocks glass, then add water, and stir until sugar is nearly dissolved.
2. Fill the glass with large ice cubes, add the GlenDronach Port Wood, and gently stir to combine.
3. Express the oil of an orange peel over the glass, then drop in.