Duncan MacCallum and F.W. Brickmann founded the Benromach Distillery Company in 1898. Duncan MacCallum had previously been working at the Glen Nevis Distillery in Campbeltown and FW Brickmann was a spirit broker in Leith, Edinburgh. Construction work started at the site of Benromach Distillery in 1898 however due to the depression in the Scotch Whisky industry in 1898 the distillery did not start producing whisky until 1900 but closed the same year due to a lack of money.
In 1911 Benromach was acquired by the London based Harvey McNair & Co who continued distilling until the onset of the First World War. After the war Benromach was acquired by Benromach Distillery Ltd and was run by this new private company until 1925. In 1938 Benromach was acquired by Associated Scottish Distilleries Ltd which later became a part of Scottish Malt Distillers Ltd. Between 1966 and 1974 the distillery was modernised and continued to run until 1983 when the distillery was officially closed.
In 1993 Gordon and MacPhail took over the site and in 1997 they started to restore the distillery to a working order. The design of the distillery was changed slightly to allow it to be operated by one man. Finally in 1998 the distillery was officially reopened by Charles, Prince of Wales and bottling of the new malt started in 2004.
Using the finest natural ingredients their dedicated distillers orchestrate every second of the distillation process; there are no short cuts to perfection. They make it that way to give the whisky its classic Speyside character: beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days.
Only ever matured in the highest quality oak casks, our FIFTEEN YEARS OLD single malt whisky gives cracked pepper, charred oak, apples, dark chocolate and forest fruits with rich sherry notes and a touch of smoke.
Nose: Chocolate, caramel and wood smoke lead to a hint of new-trainer-sole rubber and rich maltiness, Shreddies cereal and malt extract. The smokiness winds its way through the gaps, becoming wispy coal smoke trickling out of a stove filled with baking sultana-studded apples.
Palate: Rich, thick and rounded, with sultanas and raisins quickly overwhelmed by spicy peat smoke. The baked apples from the nose are revealed as the smoke blows away, sprinkled with spicy cinnamon and mint leaves. Chocolate-covered liquorice and Hob Nob biscuits appear, along with a touch of charcoal.
Finish: Singed fruit cake and sultana-heavy fruit loaf fade slowly away to leave tingling menthol, leafy mint and cocoa.