
Benromach Distillerie

Benromach Peat Smoke, is a Single Malt from the Speyside region. Strongly peated and aged in barrels of Bourbon, it develops subtle and smoky aromas of fruit and spices.
69,00 €In StockThe 10-year-old Benromach is a Single Malt from Speyside. After aging in Bourbon casks, it has been matured for a few months in Oloroso Sherry casks. It is a finesse and fruity Speyside Single Malt associated with light, smoked and peaty notes of an Islay whisky.
55,50 €In Stock40-year-old cask strength Speyside, aged in sherry casks. Deep, complex, intense. A rare Benromach masterpiece.
2 440,00 €In StockA 22-year-old organic single cask, cask strength, with deep oaky and indulgent notes. A rare, powerful, and elegant edition.
339,00 €In StockA Single Malt aged in first-fill Bourbon casks for 10 years and undergoing a unique distillation process.
75,90 €In StockBenromach 15 Years Old is aged in a combination of bourbon and sherry casks. Luscious and rich with notes of fruit cake, plums and cocoa.
Born in 1898, the distillery is now managed by three distillers. At Benromach, they handcraft their whisky and make it slowly, the time-honoured way. The whisky is made the old fashioned way that is pre-1960s for a typical Speyside result : beautifully balanced with a light touch of smoke.
Before the mid-1960s, Speyside distilleries malted their own barley. They would 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 1960s, this subtle Speyside smokiness got lost. But Benromach Distillery brought back this lost style of whisky. It’s not just the peat that makes the difference. Numerous nuances go into creating the classic character of Benromach.
Their Scottish barley is grown locally and malted with a little peat smoke to their exact specifications. Pure soft water rises in the Chapelton Spring in the Romach Hills, just a couple of miles behind the distillery. Mixed with the traditional use of both brewer’s and distiller’s yeast, these are the raw ingredients making Benromach's Single Malt Whisky.
With absolutely no computers or even pressure gauges, the three distillers manage the entire process by how the developing spirit sounds, smells and feels, giving things a tweak here and there.