Distillery of the week: Benromach distillery

Looking for your new favourite whisky? Then look no further.

Published 24th Mar 2015
Updated 21 st Sep 2023

Benromach is a distillery that everyone should have heard of and if they haven't already then they probably soon will.

Built in 1898, the distillery was originally opened  in 1900 by Mr McCallum, owner of the Glen Nevis distillery in Campbelltown, and Mr Brickman, a spirit dealer from Leith.

It was operated on and off for several decades and was owned by several different groups until its eventual closure in 1983. Luckily for us, Benromach was then acquired by independent bottling giants Gordon and MacPhail, who quickly set about rebuilding the distillery's name, from its purchase in 1993 through to its eventual re-opening in 1998.

G and M were the first of the big independent bottlers to purchase a distillery, understanding that the huge demand for malt whisky would soon provide a problem for those who relied on others to source their liquid.

The smallest distillery in Speyside, Benromach takes pride in the fact that only three distillers are needed to produce their whisky and every part of the process is done in the traditional way (handcrafted, with no computers or guages). G and M are attempting to revive the type of malts typified in Speyside before the 1960s, when mild peat was used and the whisky itself was more complex than today's lighter, fruiter malts.


Benromach 10: The multi-award winning 'Ben 10' is the whisky the distillery have built its name around. A perfect all rounder, this bottling has a little bit of everything - smoke, fruit and smoothness - and is one of the best malts available in its price range. Imagine eating an apple, in the middle of amazing highland scenery, while somewhere far off someone burns some peat. Now imagine as you bite into the apple you catch just a whiff of that smoke and you won't be far off. Trust us check it out.

Benromach Peat smoke: The final product of the wonderful Benromach peat experiments, which saw several bottlings released at varying PPM levels. This resulting expression offers a massive malt that punches in at 67 PPM, putting it up there with the big boys like Ardbeg and Laphroaig. The Benromach is a far different proposition however, as the Speyside peat means that the Peat smoke loses the brine that permeate its Islay cousins and offers a far drier, earthier taste. Fans of peaty whiskies will lap this one up.

Benromach organic: Matured in virgin oaks, the Organic offers something a little different in a stable of big hitters. Lighter and far easier to drink, the fruit notes are far cleaner and easily mix with hints of vanilla and honey to offer an infinitely drinkable whisky that is perfect for any occasion. Definitely one to take to a Dinner party.


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Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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