Using the finest natural ingredients our dedicated distillers orchestrate every second of the distillation process; there are no shortcuts to perfection. We make it this way to give our whisky its classic Speyside character: beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days.
In a tradition as old as local whisky making itself, 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 cuts or slices were enough to impart a touch of smoke in the region’s whisky. With the advent of new commercial maltings decades ago, this subtle Speyside smokiness was almost lost to the world forever.
When our family bought the mothballed Benromach Distillery and brought it back to life, we gave the world back this lost style of whisky. Numerous nuances go into creating the classic character of Benromach. 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 Speyside character: beautifully balanced with a light touch of smoke. It takes many years to handcraft our single malt whisky, but we simply believe the slower, traditional way is best.
To learn more about Benromach Distillery, visit their website at:
|Benromach 10||CSPC #737873|
|Benromach 10 with Glass||CSPC #777368|
|Benromach 100 Proof||CSPC #779562|
|Benromach 15||CSPC #774713|
|Benromach Organic||CSPC #779639|
|Benromach Peat Smoke||CSPC #727524|
|Benromach 35 Year||CSPC #779706|
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