Foundation & History
Benromach Distillery opened in 1898 in Speyside, Scotland. It faced early struggles, including founder Duncan McCallum’s bankruptcy in 1899. Like many distilleries, it experienced quiet periods. The 1980s brought a severe downturn for Scotch whisky. After years of overproduction in the 1970s (the "Whisky Loch"), global demand crashed, forcing widespread closures. Benromach shut down in 1983. It remained silent for 15 years until Gordon & MacPhail revived it in 1998.
Ownership
Founded by F.W. Brickmann and Duncan McCallum. After McCallum’s bankruptcy (1899), Harvey McNair & Co took control. It joined Distillers Company Ltd (DCL) in 1919. DCL closed Benromach in 1983 during industry cuts. Gordon & MacPhail (famous Elgin whisky bottlers) purchased the site in 1993, spent five years refurbishing it, and restarted production in 1998. They remain the owners today.
Location
Benromach is located in Forres, a town in Speyside, Scotland. The distillery is near the Findhorn River.
Water Source
Benromach draws soft, low-mineral water from Chapelton Springs in the Romach Hills. This surface water source filters through sandstone and moorland, contributing to a clean, neutral pH profile ideal for mashing and reducing unwanted mineral notes in the final spirit. Its consistent purity is a cornerstone of Benromach’s flavour.
Distillery Setup
The distillery operates with a traditional setup:
Two copper pot stills: A 7,500-litre wash still and a smaller 5,000-litre spirit still.
Worm tub condensers: Rare in modern distilleries, these create a heavier, oilier spirit by cooling vapour in coiled copper pipes submerged in water.
Steam heating: Since 2018, the stills have been heated indirectly by steam coils (replacing direct coal fire), allowing precise temperature control while preserving copper interaction.
Whisky Style
Benromach creates a unique Speyside single malt, blending the region’s fruity elegance with subtle smoke. Lightly peated (8-10ppm), it features honey, citrus, spice, and gentle smoke. The worm tubs add a distinctive oily texture.
Core Range & Bottlings
Key offerings:
Benromach Organic: Scotland’s first fully certified organic single malt (2006).
Benromach 10 Year Old: Flagship with balanced fruit, spice, and smoke.
Benromach 15 Year Old: Richer, sherry-cask influenced.
Benromach Cask Strength: Uncut, intense releases.
Special editions include the Benromach 30/40 Year Old, Sassicaia wine cask finishes, and Heritage Collection releases.
Production Process
Uses hands-on methods: partial hand-turning of malt, slow fermentation in Oregon pine washbacks, and distillation in small stills. Experienced operators monitor the process by sight and sound.
Ageing Process
Matures in ex-bourbon and ex-sherry casks. Bottled at 43% ABV or higher. Traditional earthen-floored dunnage warehouses allow interaction with Scotland’s variable climate.
Distinctiveness
Benromach stands out for its commitment to pre-1960s methods: small-scale production, worm tubs, light peat in Speyside, and sustainability leadership (Organic since 2006). This creates whiskies with earthy smoke, oily texture, and layered fruit – a taste of "old Speyside."
