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08 March 2024



distillery flavour history

Founded in 1898 by Duncan MacCallum and F.W. Brickmann, Benromach has endured a history as rich and varied as the whiskies it produces. Initially thriving, the distillery faced the challenges of the early 20th century, including closures during the Great Depression and World War II. Despite several ownership changes, it struggled to find its footing until 1993, when Gordon & MacPhail, a family-owned company known for its expertise in Scotch whisky, acquired Benromach. They embarked on a meticulous restoration, with the aim of reviving the distillery's legacy by producing whisky using traditional methods. In 1998, exactly one hundred years after its original founding, Benromach was officially reopened, marking a new chapter in its storied history.

Under Gordon & MacPhail's stewardship, Benromach adheres to time-honored distillation techniques, including the use of manually operated equipment and a commitment to small-batch production. This hands-on approach limits their annual output but ensures unparalleled quality and complexity in every drop. The distillery's production capacity remains modest compared to larger Speyside producers, focusing instead on craftsmanship and the nuances of flavour.\

Benromach whiskies are celebrated for their distinctive profile, bridging the gap between the classic, fruity Speyside style and the smoky whiskies traditionally associated with Islay. By using lightly peated malt and a combination of first-fill bourbon and sherry casks for maturation, Benromach creates whiskies that are rich, balanced, and subtly smoky. This unique character reflects the distillery's commitment to a bygone era of whisky making, where peat smoke was a hallmark of Speyside malts.

The Benromach core range is a showcase of the distillery's versatility and craftsmanship. Among its standout expressions are the Benromach 10 Year Old, which sets the standard with its perfect balance of fruit, malt, and smoke, and the Benromach 15 Year Old, noted for its deeper complexity and rich sherry influence. For those seeking a more pronounced peat profile, the Benromach Peat Smoke offers a robust smoky flavour while maintaining the distillery's signature smoothness.

Benromach Organic was launched in 2006, when it was the world’s first single malt Scotch whisky to be fully certified organic from start to finish, underscoring Benromach's commitment to sustainability and craftsmanship. Made with organic Scottish barley and matured in virgin American oak casks, the Benromach Organic offers a unique tasting experience. This expression showcases a clean, fresh flavour profile with hints of fruit, vanilla, and spice, distinguished by its creamy texture and a rich, golden color. The use of virgin oak casks not only adheres to organic standards but also imparts a distinctive character to the whisky, with a deeper intensity of flavour and aroma.