Today, Benromach is the smallest distillery in Speyside with a workforce of just two and a maximum capacity of a mere half million litres annually. Benromach was established in 1898, a year a great number of distilleries came into being. The distillery was built by the Benromach Distillery Company and situated to the north of Forres in Speyside.
Drawing its water from the Chapeltown springs, Benromach was one of the many Speyside distilleries designed by the renowned Charles Doig, the Elgin-based architect who was credited also for Aberlour, Dufftown and Balblair among many others. Benromach, whose name derives from the Gaelic for ‘shaggy mountain’, closed and reopened over the course of the 1930s. In 1983 it was mothballed. It was not until a decade later that the distillery was acquired from United Distillers by Gordon and MacPhail. Following the purchase, Gordon and MacPhail paraded it as a flagship distillery of the old school Speyside style. A more heavily peated malt was used, producing a fuller spirit.
Benromach was reopened officially by Prince Charles in 1998. Under Gordon and MacPhail's ownership, Benromach became the first distillery to release a Soil Association certified whisky with the 2006-released Organic.
This single malt was aged initially in first-fill bourbon barrels, and was then finished for just under two years in Sassicaia wine casks from Bolgheri in Tuscany, Italy. It was bottled in 2019 at 45% ABV and this expression never fails to impress, full of summer fruit and just a wisp of smoke.
Nose: Spiced and stewed fruits, just a hint of smoke and buttery pastries.
Palate: Fresh and vibrant summer fruits, orange peel, oak spice and creamy milk chocolate.
Finish: Gentle smoke lingers on the finish alongside a slight tannic note and berry sweetness.