This process is used to speed up the maturation and to facilitate the aromatic exchange between distillate and wood.
TASTING NOTES BENRIACH PEATED QUARTER CASKS
Nose: the peat (mineral) component can be felt immediately. After a few moments, fresh cut grass, hay and then spicy notes, mainly white pepper, are outlined. A gentle smokiness follows the whole tasting, together with soft nuances of unripe white peach.
Palate: the mouthfeel is sweet and the white peach is repeated, flanked now by apricot and banana. The spices (white pepper) appear after a few moments. There are also sugary hints. Spices gradually increase in intensity. Notes of cocoa complete the aromatic bouquet.
Finale: of medium persistence. Intense spicy notes, cocoa, coffee and wood are perceptible. A gentle bitterish vein is also perceptible.
The perceptions on the nose, and a good part of the palate, are of good quality. But in the end there is a bitterness that does not harmonize with the aromatic palette and is rather “out of tune”. The gradation is good and gives rise to a discrete intensity.