Benriach has always been one of those Speyside distilleries that refuses to stay in its lane, and The Smoky Twelve is the perfect example. While most people hear "Speyside" and think light, fruity, sherry-sweet drams, Benriach has been producing peated malt for decades. This 12-year-old expression bottled at 46% ABV sits right at that intersection of smoke and Speyside character — and it does it with real confidence.
What makes this whisky interesting from a production standpoint is the approach to smokiness. Rather than going full Islay-blast, Benriach uses a proportion of peated malt alongside their classic unpeated spirit, then marries the results. The 46% bottling strength is a smart choice — it's enough to carry weight and texture without needing a water jug beside you. No chill filtration either, which at this price point is worth noting. You're getting the whisky as the distillers intended it.
Tasting Notes
I don't have my detailed tasting breakdown for this one, but what I can tell you is this: expect a whisky that balances two worlds. The Speyside DNA should bring orchard fruit sweetness and a certain malty richness, while the peated component adds a layer of woodsmoke that wraps around the core flavours rather than dominating them. At 12 years old, there's been enough time in the cask for the spirit to mellow and integrate — you're not drinking young, aggressive peat here. This is controlled, measured smoke.
The Verdict
At around £50, The Smoky Twelve occupies genuinely good territory. You're paying for a 12-year-old, non-chill-filtered, 46% ABV single malt with a distinctive character. Compare that to some of the big-name Speyside expressions at similar prices that come in at 40% with an age statement you have to squint to find. Benriach is giving you more whisky for your money here, plain and simple.
I'm scoring this an 8.1 out of 10. It earns that mark because it delivers something different without being gimmicky about it. This isn't smoke for the sake of marketing — it's a genuine stylistic choice that gives Speyside whisky drinkers a reason to broaden their horizons, and gives peat lovers a softer landing point. The 12-year maturation provides enough depth to reward slower sipping, and the bottling strength keeps everything honest. It's a well-made whisky with a clear identity, and that counts for a lot in a market full of vague "premium" releases that struggle to tell you what they actually are.
Best Served
Pour this neat in a Glencairn and give it five minutes to open up — the smoke settles and the sweeter notes come forward. If you want to mix, this makes a brilliant Rob Roy. The smokiness plays off sweet vermouth beautifully, and at 46% it holds its own against the other ingredients without disappearing. A dash of Angostura bitters, stirred over ice, strained into a coupe. Trust me on this one — it's a proper cocktail whisky that doesn't waste its complexity.
