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BENROMACH         15 years old 64.3 %     INFO         
Distilled Feb 77
Bottled Mar 92
Society Cask No. code 47.2
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh

BENROMACH         12 years old 61,3 %    INFO         
Distilled Aug 82
Bottled Sept 94
Society Cask No. code 47.3
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh

BENROMACH         19 years old 40 %               
CONNOISSEURS CHOICE
Distilled 1970
Bottled 1989
Gordon & Macphail, Elgin
EMPTY

BENROMACH         19 years old 63.8 %               
RARE MALTS SELECTION
Natural Cask Strenght
Distilled 1978
Bottled May 1998
Limited Edition
Genummerde flessen
United Malt & Grain Distillers, Edinburgh

BENROMACH GLENLIVET           12 years old 40%         INFO
Limited Edition
1000 numbered bottles
Gordon & Macphail, Elgin

BENROMACH GLENLIVET           12 years old 40 %

LAST  BOTTLE  AND  EMPTY          
Benromach Distelliry, Forres

BENROMACH GLENLIVET        17 years old 43 %         INFO    
SPECIAL
CENTENARY BOTTLING 1898 - 1998
BENROMACH
Distilled: 1981
Bottled: 1998
Limited Edition
3500 bottles
Gordon & Macphail, Elgin

BENROMACH GLENLIVET    28 years old 40 %         
VINTAGE 1973
SINGLE SPEYSIDE
MALT SCOTCH WHISKY
Distilled: 1973
Bottled: 2001
Bottled by The Proprietors
Gordon & Macphail,
Benromach Distillery, Forres

BENROMACH               40%         INFO
Single Speyside
Malt Scotch Whisky
Matured in Hand Selected Oak Casks
TRADITIONAL
Distilled at Benromach Distillery, Forres.
Bottled by The Proprietors,
Gordon & Macphail, Elgin

BENROMACH         21 years old 45 %        
TOKAJI WOOD FINISH
Distilled: 1983
Bottled: 2004
Finished in Hungarian Tokaji Wine Casks
Finishing Period 6 Months
Limited Edition
2000 Bottles
Benromach Distillery, Forres

BENROMACH   43 %      INFO             
ORGANIC
Speyside Single Malt
Scotch Whisky
Un-chillfiltered
Natural colour
Distilled at Benromach Distillery, Forres
Bottled by The Proprietors
Gordon & Macphail, Elgin

BENROMACH             LATITUDE  of LIVERPOOL  55 %           
Speyside Single Malt Scotch Whisky
SINGLE  CASK  LAT 55o
COMMEMORATIVE  BOTTLING  TO
CELEBRATE  THE  CLIPPER  07 -08
ROUND  THE  WORLD  YACHT  RACE
Distilled: Jan 1999
Cask No: 15
Cask Type: Refill Sherry Butt
Bottled: Oct. 2007
Limited Edition
650 Bottles
Distilled at Benromach Distillery, Forres
Bottled by the Proprietors, Gordon & Macphail,
A Family Businness for over 100 Years

BENROMACH        LATITUDE of LIVERPOOL  53 %           
Speyside Single Malt Scotch Whisky
SINGLE CASK   LAT  53o
SECOND  RELEASE
COMMEMORATIVE  BOTTLING  TO
CELEBRATE  THE  CLIPPER 07 - 08
ROUND  THE  WORLD  YACHT  RACE
Distilled  Oct 1999
Cask No: 706
Cask Type: Refill Sherry Hogshead
Bottled: Oct 2007
Limited Edition
330 Bottles
Distilled at Benromach Distillery, Forres
Bottled by the Proprietors, Gordon & Macphail,
A Family Businness for over 100 Years

BENROMACH       10 years old  43 %      INFO                                               
SPEYSIDE  SINGLE  MALT  SCOTCH  WHISKY
Matured in Hand Selected Oak Casks
Distilled at Benromach Distillery, Forres,
Bottled by The Proprietors Gordon & Macphail,
A Family Business for 100 Years
Elgin

BENROMACH                     45 %      INFO                                                               
WOOD  FINISH                                                
FINISHED  IN  SASSICAIA  WINE  CASKS
SPEYSIDE  SINGLE  MALT  SCOTCH  WHISKY
Distilled 2002
Finishing Period 24 Months
Bottled August 2009
Limited Edition of 4000 bottles
Bottled bt The Proprietors Gordon & Macphail,
A Family Business for 100 Years
Elgin

BENROMACH    9 years old  50 %
ORIGINS
Speyside Single Malt Scotch Whisky
PRODUCED  FROM  GOLDEN
PROMISE  BARLEY
FIRST  BATCH
Distilled 1999
Phenol Level 4 ppm
Cask type Sherry casks
Bottled 2008
Benromach Distillery,
Bottled by The Proprietors
Gordon & Macphail, Elgin
A family business for over 100 years

BENROMACH    11 years old  50 %
ORIGINS
Speyside Single Malt Scotch Whisky
FULLY  MATURED IN  
PORT  PIPES
BATCH  2  PORT  PIPES
Distilled 1999
Phenol Level 4 ppm
Cask type Port Pipes
Bottled 2010
Benromach Distillery,
Bottled by The Propreitors
Goprdon & Macphail, Elgin
A family business for over 100 years
                                                                

BENROMACH  46 % INFO                    
VINTAGE  1 9 7 6
Speyside Single Malt Scotch Whisky
Distilled 1976
Matured in Sherry Casks
Bottled in 2012
Natural Colour
Non Chill Filtered
Distilled at Benromach Distillery, Forred
Bottled by The Proprietors Gordon &
Macphail, a Family Business for over
100 years.


BENROMACH INFO
Founded 1898
5 years old 40 %                                     
THE  CLASSIC  SPEYSIDE  SINGLE
MALT  SCOTCH  WHISKY
Speyside Single Malt Scotch Whisky
Handcrafted by
The Benromach Distillery Co, Ltd
Forres


BENROMACH INFO
Founded in 1898
9  years old   46 %                                 
PEAT  SMOKE
Distilled 2006
Bottled in 2015
Speyside Single Malt Scotch Whisky
Casks: First Fill Bourbon Barrels
Phenol Level; 62 ppm
The Benromach Distillery Co.Ltd
Benromach Distillery Co Ltd is owned
by Speymalt Whisky Distributors Ltd.

BENROMACH INFO
Founded 1898
15 FIFTEEN years old 43 %                        
Speyside Single Malt Scotch Whisky
THE  CLASSIC  SPEYSIDE  SINGLE
MALT  SCOTCH  WHISKY
The Benromach Distillery Co. Ltd
Benromach Distillery Co. Ltd is owned
by Speymalt Whisky Distributors Ltd




Highland Malt
Speyside
BENROMACH (1898 - 1993) (1994
Forres, Banffshire. Eigendom van Gordon & Macphail, Elgin.
In 1898 gebouwd in opdracht van Duncan MacCallum van de Glen Nvis distilleerderij in Campbeltown en F.W. Brickman, een whiskymakelaar te Leith.
Het land waarop de distilleerderij werd gebouwd was het eigendom van Alexander Edward, eigenaar en medeeigenaar in een aantal distilleerderijen.
In Oktober 1899 gingen de blenders Pattison frauduleus bankroet en F.W. Brickman die ook was verbonden met deze firma ging bankroet en moest zich terugtrekken uit Benromach.
MacCallum was een korte tijd in staat Benromach in produktie te houden, maar moest toen toch opgeven.
Benromach bleef gesloten tot 1909.
In dat jaar werd Benromach weer opgestart door Duncan MacCallum met de naam Forres.
8 Maart 1911 wordt Harvey McNair & Co te Londen eigenaar.
Gedurende de eerste wereldoorlog is Benromach geopend.
In 1938 wordt Benromach gekocht door de excentrieke Joseph W. Hobbs, die een fortuin had gemaakt en verloren in Canada, samen met Hattim Attari, een financier te Londen.
Zij kochten met de steun van The National Distillers of America via de dochteronderneming van hun firma The Associated Scottish Distillers Ltd. (A.S.D), Train & Maclntyre, whisky distilleerderijen op in Schotland om na de verwachte beëindiging van de drooglegging in Amerika whisky te gaan exporterem naar dat land.
In 1938 was de A.S.D. eigenaar van Bruichladdich, Glenury Royal, Glenlochy, North Esk, (Old) Fettercairn, Benromach en Strathdee.
In 1953 wordt A.S.D. overgenomen door The Distillers Comapny Ltd. (D.C.L).
Licentiehouder wordt J.W. Hardie Ltd, blenders van The Antiquary.
In 1983 wordt Benromach gesloten en grotendeels ontmanteld, behalve de washbacks was er geen apparatuur meer in de distilleerderij aanwezig.
In April 1993 koopt Gordon & Macphail te Elgin Benromach.
Onder de leiding van Bob Murray, eerder manager van Glen Spey wordt de distilleerderij herbouwd.
Omdat merknaam en waterrechten niet het eigendom waren van United Distillers Ltd, duurde het tot 15 October 1998 voor de distilleerderij door H R H The Prince of Wales werd geopend.
Men moest een pijpleiding laten aanleggen van de distilleerderij, rondom Elgin heen, naar een onderaardse bron Chapelton Spring.
Men produceert drie verschillende single malt whiskies: één licht turfgerookt, ( 2 ppm), genaamd Glenmosset, bedoeld voor de eigen blends en blends van derden, één medium ( 8 ppm) turfgerookte single malt Benromach genaamd, en één heel zwaar turfgerookte single malt whisky ( 43 ppm) als een Islay malt, voor blending doeleinden en eventueel om als single malt whisky te worden verkocht.

Het koelwater komt van Sanquhar Loch.
Benromach heeft een Mash tun van 1,5 ton. De vier wash backs van Larikshout zijn elk 11000 liter, de wash still is groot 7500 liter, de spirit still 5000 liter.
Men zal jaarlijks tussen de 500.000 en 750.000 liter spirit produceren. De tegenwoordige manager (2000) is Keith Cruickshank. In Augustus 1999 werd een bezoekerscentrum geopend.
Op 29 September 2001 sterft George Masson Urquhart, hij wordt opgevolgd door zijn kinderen Ian, David en Michael. George Urquhart werd geboren in 1919.

Founded in 1898 near Forres, Benromach employed a mash-tun unusually made of wood. Often silent in its early years, it nonetheless remained active until 1983. In this century bottling of a full golden yellow 19 year old ripe, flowery aromas entice you into a big, almond-flavoured, creamy and round-bodied Speyside malt with a crisp, dry finish.

Benromach was built in 1898, the year of the great distillery boom. Alexander Edward of Sanquar, a well-known promoter of new distilleries granted a feu charter to the Benromach Distillery Company for a plot of his land, north of the railway junction in Forres. Charles Doig an archict from Elgin, was charged with the design of the new distillery. The local newspaper recounts the size of his tasks: 'Mr Doig's plan of taking cooling water out of the Mosset Burn at Forres for the new distillery and sending it back again unpolluted to the same spot, or nearly so, seems to involve some method of making water flow uphill. That he is attemting to do such a thing shows how far the principle of building distilleries on a plain has nwo been carried'.
Previously most distilleries were built at the bottom of a hill to save pumping water in the distillery process, but the introduction of modern machinery meant that this was no longer necessary. A more important consideration however was to be situated near a raiway station.
In 1898 Benromach was believed to be the first distillery to install direct oil-firing under the stills. Then Benromach was described as a striking distillery.
Now in 1998, having laid silent since 1983 Gordon & Macphail have re-equipped the distillery and distillation has restarted in this Benromach's Century year. The new stills are again heated by oil, this time generated in an oil boiler.
 
October 2005
Diageo has announced that its 2005 Annual Rare Malts Selection will be the last.
The collection will consist of four cask strenght single malts from closed distilleries; Glen Mhor 28 years old, Millburn 35 years old, Glendullan 26 years old and Linkwood 30 years old.
Dr. Nicholas Morgan, global malts marketing director commented: 'As the Special Releases are now well established, it makes less sence to continue selecting and promoting a parallel series of Rare Malts with his own separate indentity'.
In future, all premium and rare whiskies will be made available in the annual Special Releases series.

Capacity: 500.000 ltres a year
Watersource: Chapelton Spring in the Ronach Hills
Barley: Chariot, Golden Promise, Optic
Mashing & Fermentation: Stainless steel semi lauter tun with copper canopy
Capacity: 1,5 tonnes
Wasbacks: 4 Scottish Larch, each holding 11000 litres

Fermentation: 3 à 5 days / 5 washes a week

Warehouses: Dunnage                                                                                         

Cask filled at: 63.5 % A B V
Production staff:  two men

The spirit safe comes from the closed distillery Millburn

At Benromach small batches of whisky are distilled by hand
using the finest barley malted with a touch of peat smoke.


Despite the stills being smaller, Gordon & MacPhail's new make bore a striking resemblance to that made under DCL’s stewardship. Quite how this happened is one of the mysteries surrounding Scotch and goes some way to adding to the belief that there is something about a distillery’s own microclimate which influences the character of the spirit.

Since then, it has appeared in peated guise, as an organic release, a 100% Golden Promise release, and in a succession of finishes in fortified and wine casks. With more time under its belt extra weight is now being shown by the maturing spirit.  

Benromach’s tale comes in two distinct parts. This Forres-based distillery was yet another of the new builds of the late 19th century, constructed on land rented from a forgotten giant of the Victorian/Edwardian whisky trade, Alexander Edward [see Craigellachie/Aultmore].

Building started in 1898, but the distillery didn’t start making whisky until 1900. Its production was intermittent after that, with the distillery passing through a number of hands: Macdonald Greenlees, Joseph Hobbs, National Distillers of America and, finally, DCL.

The industry giant kept it running until 1983, when it was closed, one of a large number of distilleries which were shut as a result of an industry-wide stock surplus.

After 11 years of silence – during which its interior had been cannibalised for parts by Diageo – it was bought by Elgin’s Gordon & MacPhail. The firm then set about building what was effectively a new distillery in the shell of the old. It took the firm five years of trials before the first spirit was made.

1898
The Benromach Distillery Company, founded by Duncan McCallum and F.W. Brickman, begins building a facility in Forres, Morayshire
1900
The distillery opens, but closes immediately due to financial woes
1907
Benromach reopens as Forres distillery for three years under McCallum
1910
The distillery closes again, this time until after WWI
1931
Benromach falls silent once more for five years
1938
Joseph Hobbs buys the distillery before passing it onto National Distillers of America
1953
Ownership transfers to DCL, which keeps the distillery open for 30 years, refurbishing the facility and abolishing its floor maltings
1983
Benromach is mothballed yet again
1993
Gordon & MacPhail buys the distillery from United Distillers, but takes five years to get it up and running again
1999
Gordon & MacPhail opens a visitors’ centre at the site
2009
Benromach 10 Year Old, the distillery’s flagship whisky, is released

CAPACITY (MLPA) i
0.135
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
3-5 days
FILLING STRENGTH i
63.5%
GRIST WEIGHT (T) i
1.5
HEAT SOURCE i
Indirect steam panels
MALT SPECIFICATION i
12ppm
MALT SUPPLIER i
Scottish grown, Scottish malted, Bairds, Crisp, Boortmalt
MASH TUN TYPE i
Semi Lauter
NEW-MAKE STRENGTH i
70%
SINGLE MALT PERCENTAGE i
98%
SPIRIT STILL CHARGE (L) i
4,500
SPIRIT STILL SHAPE i
Plain with reflux ball
SPIRIT STILL SIZE (L) i
6,000
STILLS i
2
WAREHOUSING i
3 dunnage warehouses (total 8,000 casks)
WASH STILL CHARGE (L) i
7,500
WASH STILL SHAPE i
Plain
WASH STILL SIZE (L) i
10,000
WASHBACK CHARGE (L) i
75,000
WASHBACK SIZE (L) i
11,000
WASHBACK TYPE i
Larch
WASHBACKS i
4
WATER SOURCE i
Chapelton Spring
WORT CLARITY i
Cloudy
YEAST TYPE i
Distillers and brewers
OWNERS

Speymalt Whisky Distributors
1993 - present
CURRENT OWNER

The Benromach Distillery Co
PREVIOUS OWNERS

United Distillers
1987 - 1993
Distillers Company Limited
1953 - 1987
National Distillers of America
? - 1953
Joseph W Hobbs
1938 - ?
Benromach Distillery Limited
1919 - 1938
John Joseph Calder
1919
Harvey MacNair & Co
1911 - 1919
Duncan McCallum
1898 - 1911

BENROMACH 1977 SINGLE CASK EDITION RELEASED
05 October 2017
Benromach distillery has continued its bottling of 1970s vintage single malts with a single cask expression distilled in 1977.

Benromach 1977
Vintage whisky: Benromach 1977 is bottled at 39 years old
The 39-year-old whisky from the Speyside distillery has been matured in a single refill American oak hogshead – cask number 1268, and bottled at 56% abv.

Described as ‘smooth and sweet’ with notes of ‘ripe banana and passionfruit’, Benromach 1977 is presented in a decanter-style bottle inside a dark oak wooden box, and accompanied by a hardback book detailing the distillery’s history.

David King, director at Benromach, said: ‘Almost four decades have passed since cask 1268 was laid down to quietly mature in the traditional dunnage warehouses that surround Benromach distillery.

‘While this beautiful whisky drew its incredible depth, character and luxurious flavours from the wood, all around the cask, the distillery was evolving and changing. After it closed in 1983, the distillery lay silent for more than 15 years before it was revived by the Urquhart family [owners of independent bottler Gordon & MacPhail].

‘These carefully selected casks give Benromach lovers around the world the chance to own and taste a moment in time from the distillery’s rich history. We’ve been sampling this cask over the years and feel only now that it is ready to be unveiled.’

Just 225 bottles of Benromach 1977 have been released globally, at around €1,500 each.

The Benromach 1977 expression follows the release of three vintage casks in 2016: 1973, 1974, and 1975.
scotchwhisky.com

BENROMACH LAUNCHES ‘20TH ANNIVERSARY’ WHISKY
23 April 2018
Benromach distillery is marking a ‘significant milestone’ in its history with the release of a 1998 vintage, containing some of the first whisky distilled at the site following a 15-year period of silence.

Benromach 20th Anniversary Bottling
‘Significant milestone’: Benromach 20th Anniversary Bottling marks the distillery’s reopening in 1998
The lightly peated 19-year-old single malt has been matured in a combination of first-fill ex-Sherry and ex-Bourbon casks, and has been bottled at a cask strength of 56.2% abv.

Keith Cruickshank, distillery manager at Benromach, said: ‘When we began distilling again in 1998, we wanted to recreate the unique Speyside whisky taste, which historically had a touch of smoke.’

The expression is said to ‘epitomise Benromach’s classic style’, carrying ‘rich notes of fruit cake, mingling with sweet demerara sugar and vanilla’ and a ‘light touch of smoke’ on the finish.

The bottle is packaged in a wooden presentation box with copper lining, containing the whisky and a small hardback book detailing the story of Benromach.

Only 3,000 bottles have been produced for sale worldwide for around £299, with 400 bottles available to purchase from the distillery in Forres.

Originally built in 1898, Benromach ceased production in 1983 until independent bottler Gordon & MacPhail purchased the distillery a decade later.

After a period of refurbishment, the distillery reopened in 1998 in a ceremony attended by the Prince of Wales.


Benromach viert 20e verjaardag


20th Anniversary BenromachHet is vandaag precies 20 jaar geleden dat Benromach heropende. Dat heuglijke feit wordt gevierd met een speciale gelimiteerde uitgave, de Benromach 20th Anniversary Bottling.

Toen Benromach in 1993 gekocht werd door Gordon & MacPhail, de onafhankelijke bottelaar, lag de distilleerderij er maar verloren bij. Op dat moment produceerde Benromach al ruim tien jaar geen whisky meer. Het kostte Gordon & MacPhail uiteindelijk veel tijd en geld om Benromach weer op te kalefateren, maar uiteindelijk was het op 23 april 1998 eindelijk zover.

Prince Charles was aanwezig voor de officiële opening, en sindsdien heeft Benromach niet meer achterom gekeken. De Benromach 10yo is een moderne klassieker, de 10yo 100 Proof en de 15yo hebben ook veel fans, evenals de andere expressies van deze relatief kleine distilleerderij in de Speyside.

Om het 20-jarig bestaan van Benromach te vieren, brengen ze een 20th Anniversary Bottling uit. Deze whisky heeft gerijpt op first-fill vaten en is gebotteld op vatsterkte. In totaal zijn er 3.000 flessen beschikbaar. Het is een rijke, fruitige whisky met frisse citrustonen, subtiel eiken, een fijne kruidigheid en een lichte rokerigheid.

Keith Cruickshank, distillery manager: ‘Toen we weer begonnen te distilleren in 1998, wilden we de uniek smaak van Speyside whisky nieuw leven inblazen, die historisch gezien altijd iets rokerigs heeft gehad. Deze speciale uitgave voor onze 20e verjaardag is een prachtige whisky met veel diepgang.’

GORDON & MACPHAIL PLANS SPEYSIDE DISTILLERY
30 May 2018
Independent bottler Gordon & MacPhail (G&M) is planning to build a new malt whisky distillery at Craggan on Speyside, close to the town of Grantown-on-Spey.

Ewen Mackintosh MD Gordon & MacPhail
Second site: The new distillery is a vital part of G&M’s plans, says Ewen Mackintosh
Speymalt Whisky Distributors Ltd – G&M’s parent company – says the multi-million-pound development will become ‘a major tourist attraction and significant local employer’ when it opens in 2020.

The as yet unnamed plant would be the first new malt whisky distillery to be built in the Cairngorms National Park since its creation in 2003.

Speymalt is now set to begin consulting the local community about the distillery, staging a public exhibition during the summer, with plans likely to be lodged with the local authority this autumn.

If approved, building work is expected to start in 2019 and to take about 12 months to complete.

The company already owns another Speyside malt whisky distillery, Benromach at Forres, which it revived in 1998 after 15 years of silence.

‘Building a second distillery is an important part of our business plan and we have spent some time researching a suitable site,’ said Ewen Mackintosh, managing director of Speymalt and Gordon & MacPhail.

‘We believe we have found the perfect place for our new distillery at Craggan. It’s a stunning location with strong transport links and can accommodate the distillery, warehousing and a visitor experience.’

Mackintosh had dropped hints about the project in a recent interview with Dave Broom on Scotchwhisky.com, saying: ‘We have Benromach and it’s no secret that we want a second distillery, and we’re having a look at that as a project.’

The plans are part of a broader strategic rethink at Elgin-based G&M, which opened as a grocery business in the town in 1895.

The bottler’s previously cumbersome line-up of 16 whisky ranges has been whittled down to five, with a greater emphasis on the Gordon & MacPhail brand name.

BENROMACH, MORAY

Gin: Red Door

Although it was founded in 1898, Benromach distillery was later closed and rebuilt completely in 1998 by new owner Gordon & MacPhail. The distillery produces a peated style of whisky – a rarity among Speyside operations – much of it finished in fortified wine casks.

Only last month, in July 2018, Benromach announced the release of an entirely new product, heralding a new era for the Victorian distillery. Red Door Gin (45% abv; £30), which takes its name from Benromach’s distinctive red doors, is a London Dry Gin ‘inspired by Scotland’s mountains, forests and coastal fringes’.

The gin is distilled in a copper pot still using a vapour infusion method, where the spirit vapour is steamed through a basked of eight botanicals, including bitter orange, sea buckthorn, heather and rowan berries.

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.

WE MAKE BENROMACH WITH the finest SCOTTISH ingredients.

Our 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 our whisky TAKES A LONG TIME OUR 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.

WE DON'T JUST MAKE OUR whisky BY HAND; WE MAKE IT BY sight, sound AND touch.

Our distillers employ all their senses as they craft our single malt whisky. They’re so skilled, they just know when things are right. But at Benromach, handcrafting is never guesswork; it’s an art. With absolutely no computers or even pressure gauges, our experts manage the entire process by how the developing spirit looks, sounds and feels – and by it’s aroma - giving things a tweak here and there along the way. Granted, this takes a little longer and it keeps our distillers busier. To quote Keith, our head distiller: "Sometimes it’s those tiny inconsistencies that make a whisky so beautifully consistent."

WE DESIGNED OUR STILLS TO CREATE A gorgeous MEDIUM-BODIED SPIRIT, PERFECT FOR LONG maturation.

Benromach is a curious irony. We make all our whisky in the time-honoured way by hand – the way all whisky used to be made before computers took over. Yet we started to completely refit our distillery in 1993, which makes it sound remarkably modern. The truth of the matter is this: we deliberately refitted Benromach so that even the tiniest details help us develop the classic Speyside character we want: beautifully balanced with a light touch of smoke. Our gleaming copper stills are at the heart of this process, producing the sweet medium-bodied spirit we need for a long maturation.It’s a beautiful, traditional whisky by design, not accident.


WE cut THE SPIRIT BY HAND; IT'S A rare art THESE DAYS.

The skill of our dedicated distillers is especially critical when it comes to cutting the spirit. They judge when to ‘come on spirit’: the moment when they consider the new spirit to be of the highest quality. Levers are pulled and this sweet heart of the run goes to spend years maturing in our first fill casks, the rest of the run to be distilled again the following day.

WE MAKE OUR whisky SLOWLY SO THAT IT'S BRIMMING WITH GORGEOUS SPEYSIDE CHARACTER.

Nothing is hurried at Benromach. We even take our time over the fermenting, allowing the wash to linger for between 3 and 5 days in the wooden washbacks to help develop the right quality of spirit. And when the heart of the run has been cut, the spirit rests in our high quality first fill casks for as many years as it needs.

We believe this is the only way to create that classic Speyside character, beautifully balanced with a light touch of smoke.

WE STILL FILL every cask BY hand.

To be precise, our distillers hand-fill every cask. They hammer in each bung by hand. They weigh every cask twice and notch it up on the blackboard. Nothing is automated at Benromach. We admit it’s more expensive to do everything the traditional way. But we believe it’s best for developing our gorgeous classic Speyside character: beautifully balanced with a touch of smoke.

We go to obsessive lengths to ensure our whisky is nothing short of perfect. We stubbornly insist on only using the highest quality first fill casks. They come from a variety of sources. We take casks from the bodegas of one of the world’s leading sherry houses in Spain: Williams and Humbert.

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OUR good wood POLICY MEANS WE ONLY USE FIRST FILL sherry AND bourbon CASKS.

We also have new oak casks made to our exact specifications of thickness of stave and level of charring by Antonio Paez Lobato. Our casks are used to mature sherry for 3 years before they’re emptied and shipped here. We also select ex-bourbon barrels, which are shipped from America and coopered in Speyside before being sent to Benromach. We keep tight control of the whole maturation process so that the wood holding our spirit lends just the right characteristics to our whisky. After hand-filling a cask with fresh Benromach spirit, we roll it to one of our traditional warehouses

OUR whisky MATURES BEST IN TRADITIONAL 'dunnage' STYLE WAREHOUSES.

These are the archetypal old whisky warehouses: long, low and whitewashed with an earthen floor. They keep the casks consistently cool all year round: the best conditions for maturing Scotch malt whisky. Casks are kept the old way: no more than 3 high on wooden stows. We leave them to mature for many years, under the watchful eye of our distillery manager.

Over time, a little evaporation takes place, which is known in the whisky world as the angel’s share. It could be said that we enjoy the same angelic privilege when we test tiny samples of our whisky’s beautiful emerging character. When we know our whisky is ready, we take the casks 12 miles down the road to Elgin. There, we fill our bottles and despatch them around the world, ready for whisky lovers everywhere to enjoy.

GENERATIONS OF whisky LOVING GO INTO making benromach.

We’re happy to say that Benromach is a family-run distillery. And there’s a story behind why we make every drop of our whisky in the traditional handcrafted way. Our story, starts generations ago. Our family, the Urquharts of Elgin, have always been passionate about whisky. Our ancestor John began laying down casks of single malt at different distilleries in 1915, when everyone else was blending their whiskies. As a result, over the decades, our family has accumulated a remarkable private collection of extremely rare and beautiful aged single malts.

So when we bought the mothballed distillery here at Benromach in 1993, we knew we wanted to revive it in a very particular way. Backed by generations of expertise, we decided to recreate the lost taste of gorgeous old Speyside whisky: beautifully balanced with a touch of smoke.


BENROMACH CASK NO 1 MARKS 20TH ANNIVERSARY
September 2018
Benromach is to release a 20-year-old single cask whisky to celebrate the 20th anniversary of its reopening.

Benromach Cask No 1
Resurrection malt: Benromach Cask No 1 marks the Speyside distillery’s reopening
Benromach Cask No 1 contains whisky from the first cask to be laid down at the Speyside distillery when it reopened in 1998, following 15 years of silence.

The first-fill Sherry butt was signed by His Royal Highness the Duke of Rothesay, Prince Charles, during the distillery’s official opening ceremony in 1998.

Keith Cruickshank, Benromach distillery manager, said: ‘I was proud to witness HRH the Duke of Rothesay sign the first cask of our own distilled spirit 20 years ago.

‘This unique single cask offers whisky lovers the chance to own, savour and share an incredibly special moment in the history of the Benromach distillery.’

Just 575 bottles of Benromach Cask No 1 will be made available, priced at £1,000 per bottle, and exclusively from Benromach’s distillery visitor centre.

All proceeds from the sale of the decanters will be donated to charitable causes.



Royal seal: Prince Charles signed the cask during Benromach’s official openeing ceremony



Bottled at 60.1% abv, the single malt is described as having notes of ‘succulent blackberries and stewed damson plum with a hint of roasted hazelnut and charred oak on the finish’.

Each whisky is presented in a decanter closed with a copper stopper and housed in a wooden presentation box alongside a certificate of authenticity and accompanying book.

Benromach Cask No 1 is available to pre-order now and will be released on 15 October – the exact anniversary of the distillery’s reopening.

Benromach distillery was mothballed in 1983 by Distillers Company Ltd, and remained closed for 15 years before being reopened by independent bottling firm Gordon & MacPhail.

Earlier this year Benromach also released a limited edition 20th Anniversary malt containing some of the first whisky distilled at the site since its reopening.
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