Balmenach

Introduction:

Balmenach Whiskies are fruity and non-peated, representing the typical Speyside style. However, the distillery has released only a few bottlings. Most of the bottling is carried out by independent bottlers such as Gordon and MacPhail or Douglas Laing.

The Gin:

At Balmenach, they handcraft the Gin Caorunn since 2009. Five of the eleven botanicals are harvested on-site and slowly distilled in a unique Copper Berry Chamber. The distillation occurs in small 1,000-liter batches.

The name ‘Caorunn,’ pronounced ‘ka-roon,’ comes from the Gaelic word for rowan berry, a key ingredient. Other Celtic botanicals include heather, Coul Blush apples, dandelion, and bog myrtle.

Besides the classic Caorunn Small Batch Scottish Gin, they offer other Gins in their range. Caorunn Scottish Raspberry has an extra portion of Perthshire raspberries for a fruity note, while the Highland Strength Gin boasts a 54% alcohol content and an almost minty-fresh aroma, balancing juniper with fragrant and herbal notes. The exclusive Gin Master’s Cut, available only in Travel Retail, features a spicy juniper aroma highlighted by Celtic botanicals and apple.

The Production:

The distillery produces 1.8 million liters of spirit annually, sourcing water from various locations in the Cromdale Hills.

The Pot Stills:

Balmenach distillery in Scotland possesses three wash stills and three spirit stills arranged in a visually appealing row. Each still features a tall neck and a reflux bowl, enhancing the separation of spirits and contributing to the distinctive smooth character of Balmenach whisky. Notably, Balmenach remains among the limited number of Scottish distilleries that continue to practice triple distillation.

The Maltings:

Balmenach distillery exclusively uses unpeated malt for its whisky production. While the distillery once had malting floors, they have been inactive and closed since 1962.

The Warehouse:

Balmenach distillery has a penchant for utilizing a significant number of Sherry casks in its whisky maturation process. The majority of these casks are either hogsheads or the conventional Sherry butt size.

The History:

Balmenach distillery was established by James MacGregor in 1924 as a small farmer’s distillery dedicated to preserving barley through whisky production. In 1897, Glenlivet Ltd. acquired the distillery, followed by ownership transferring to Scottish Malt Distillers Ltd. in 1930. Production expansion took place in 1962 with the addition of two more stills.

In 1991, Balmenach released its first official distillery bottling, but unfortunately closed its operations in 1993. However, in 1997, Inver House distillery purchased Balmenach, leading to the resumption of production in 1998.

The Visitor Centre:

While Balmenach Whisky distillery does not have a dedicated visitor center, interested individuals can contact the distillery directly to make arrangements for a visit. However, the distillery does offer tours of its Gin distillery. During these tours, visitors have the opportunity to explore the unique Copper Berry Chamber distillation process and sample a variety of Gins from their range. For those interested in the Caorunn Gin Tour, bookings can be made online at a cost of 15 pounds.

Visitor information:

Balmenach Distillery
Balmenach Road
Cromdale
Grantown-on-Spey
PH26 3PF
Tel: +44 (0)1479-874933