Benromach 

Introduction:

Benromach Distillery produces a wide variety of distillery bottlings, ranging from lightly peated to heavily peated expressions. Despite the use of peat smoke, it remains a Speyside Whisky with a light, fruity character. The result is a unique combination of fresh and sweet Speyside flavors, complemented by a noticeable peat note that can compete with Islay Malts. In 1993, the distillery was acquired by the independent bottler Gordon & MacPhail, leading to an increased availability of independent bottlings in the market.

The Gin:

Benromach Distillery is known for producing Red Door Gin, named after the iconic red gates of the distillery. This London Dry Gin adheres to strict regulations, with juniper as the dominant flavor and no artificial additives after distillation. The gin is distilled in a copper pot still named Peggy, in honor of Peggy Urquhart, wife of George Urquhart, the second-generation head of Gordon and MacPhail. Through the steam infusion distillation method, the spirit slowly absorbs intense and refined aromas from the botanicals in the aroma basket. Each batch of Red Door Gin is made in small quantities, using over 6.5 kilos of botanicals.

The gin incorporates classic gin botanicals such as juniper berries, lemon and orange peels, coriander seeds, and angelica root. Additionally, three regionally grown botanicals are used to capture the essence of the Highland region: grassy-floral heather, bittersweet rowan berries, and citrusy sea buckthorn berries.

Red Door Gin offers a range of variations, including Autumn, Winter, and Summer Gins. Autumn Gin features pine needles, blackberries, and blackberry leaves, while Winter Gin includes allspice, blood oranges, hop blossoms, and raisins. The taste of Summer Gin is characterized by bergamots, rose petals, thistles, and Scottish raspberries.

The Production:

The Benromach distillery, located in Speyside, is known as one of the smallest distilleries in the region. It has an annual production of approximately 150,000 liters of alcohol.

The Pot Stills

At the Benromach distillery, there are two pot stills: a wash still with a capacity of 7,500 liters and a spirit still with a capacity of 5,000 liters. The spirit still is tall and equipped with a reflux bowl. However, due to its small size, the alcohol separation is not as efficient, resulting in a slight sharpness and pronounced spiciness. This characteristic deviates from the typical Speyside Whisky profile. As a result, some people consider Benromach more aligned with Highland Malt Whiskies.

For the production process, the distillery sources water from the Chapeltown Spring located in the Romach Hills.

The Malting

At Benromach distillery, they procure malted barley from large malting companies. However, it is worth noting that Benromach emphasizes the use of organic barley exclusively for their whisky production. This commitment to using organic barley ensures that their whiskies are made with ingredients that meet specific organic standards.

The Warehouse:

Despite the relatively low production output, the Benromach distillery employs a diverse range of casks in their warehouses. They place great emphasis on the maturation process of their whisky, recognizing the significant impact it has on the final product. The whiskies benefit greatly from being matured in various types of casks, including wine, sherry, and fortified wine casks. This meticulous approach to maturation contributes to the unique flavors and characteristics found in Benromach whiskies

History:

The Benromach distillery was originally founded in 1898 by F.W. Brickmann and John Callum. However, their initial success was short-lived, and the distillery had to close its doors in the same year. In 1911, Benromach was acquired by Harvey McNair & Co., who produced whisky until 1914 when many distilleries faced closure due to a barley shortage caused by World War I. After a brief production period from 1966 to 1983, the distillery underwent significant changes. In 1993, Gordon & MacPhail purchased Benromach and embarked on a renovation project. Production resumed in 1997, and since then, the distillery has thrived under their ownership, maintaining a strong and flourishing presence in the whisky industry.

The Visitor Centre:

The Benromach distillery offers a delightful visitor center where guests can enjoy various tour options. Among them are three types of tours available. The top-level tour is led by Keith Cruickshank, the distillery manager, providing an insightful and personalized experience. As part of this tour, visitors have the opportunity to blend their own 10-year-old Benromach whisky using sample casks. This unique experience is enjoyable for both beginners and whisky enthusiasts, offering a hands-on exploration of the art of whisky blending.

Visitor information:

Benromach Distillery
Invererne Road
Forres
Moray
IV36 3EB
Tel: +44 (0)1309-675968
Email: info@benromach.com