Benromach Organic Single Malt Scotch Whisky
The Benromach story
Using the finest natural ingredients our 3 distillers orchestrate every second of the distillation process; there are no short cuts to perfection. We make it this way to give our whisky that gorgeous pre-1960s Speyside character. It is beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days. Pour yourself a dram, sit back and enjoy. Slainte! At BENROMACH, we handcraft our whisky and make it slowly, the time-honoured way. It’s why our 10 Year Old is brimming with gorgeous classic pre-1960s Speyside character. And every drop is fine enough to be savoured as a single malt. A long time ago, it wasn’t uncommon for SPEYSIDE whiskies to have a TOUCH OF SMOKE.
Before the mid 1960s, 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 slices were enough to impart a touch of smoke in the region’s whisky. And, with the advent of new commercial maltings in the swinging 60s, this subtle Speyside smokiness was lost to the world. But only for a while. Because our family bought the mothballed Benromach Distillery and 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 pre-1960s Speyside character: beautifully balanced with a light touch of smoke. It takes a long time 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.