The Story of Benromach
Using the finest natural ingredients our dedicated distillers orchestrate every second of the distillation process; there are no short cuts to perfection. We make it this way to give our whisky its classic Speyside character: beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days. Here you can read and watch our short stories about how we go about it. For the full story about our families roots in Benromach, watch this film and Keith, Ewen, Stuart, Michael and Laura will tell you how we revived a lost taste of Speyside. We call it Taste Rediscovered.
A long time ago IT WASN’T UNCOMMON FOR SPEYSIDE WHISKIES TO HAVE a touch of smoke.
In a tradition as old as local whisky making itself, Speyside distilleries malted their own barley. Hidden away in remote glens, they’d top up their fires with cuts of local peat when coal was running low. These cuts, or slices were enough to impart a touch of smoke in the region’s whisky. With the advent of new commercial maltings decades ago, this subtle Speyside smokiness was almost lost to the world forever. When our family bought the mothballed Benromach Distillery and brought it back to life, we gave the world back this lost style of whisky. But it’s not just the peat that makes the difference. Numerous nuances go into creating the classic character of Benromach.
BENROMACH IS MADE WITH the finestSCOTTISH ingredients.
Scottish barley is grown locally and malted with a little peat smoke to our exact specifications. Our pure soft water rises in the Chapelton Spring in the Romach Hills, just a couple of miles behind our distillery. Together with our traditional use of both brewer’s and distiller’s yeast, these are the raw ingredients for making our single malt whisky.
Every process is just as considered in the making of our malt. It means we make less whisky, but we do it in this way in order to create Benromach’s gorgeous classic Speyside character: beautifully balanced with a light touch of smoke.
IF whisky TAKES A LONG TIME THE WATER takes even longer.
It takes many years to handcraft our single malt whisky, but we simply believe the slower, traditional way is best. Our pure spring water takes even longer to reach its peak of perfection. In fact, it takes thousands of years to percolate down through the sandstone and granite below the Romach Hills, acquiring its unique ‘Benromach fingerprint’ of minerals that make it so perfect for our whisky. And this same spring water has been the lifeblood of Benromach for over 100 years, ever since the distillery first opened in 1898.