Everything you need to know about Benromach Distillery

A brief History

Benromach, Scottland. Founded in 1898

Speyside’s Subtle Smoky Return

In the quieter corners of Speyside, Benromach has resurrected a style of whisky that nods to the past yet tastes fresh today. Originally established in 1898 in Forres, it weathered closures and retooling before being revived in the 1990s by Gordon & MacPhail. Since reopening in 1998, the distillery has focused on small‑batch, handcrafted single malts with a signature whisper of peat—bringing back the less smoky, more nuanced character that was once part of old Speyside whiskies.

Despite being modest in size, Benromach punches above its weight. It blends traditional techniques with care: hand‑measured yeast, small stills, local barley and water from Chapelton Spring. The result is whisky with finesse and depth, where orchard fruit, malt sweetness, and just a hint of smoke coexist. It’s not a whisky that demands attention—it seduces it.

Browse all Benromach

Flavour Profile:


Peaty / Smoky	Rich / Chocolatey	Fruity

Benromach is known for its handcrafted single malts with a touch of smoke and rich fruit. The distillery uses only first‑fill bourbon and sherry casks, adding complexity and depth.

Expect green apple and pear up front, followed by warming honey and toasted oak. The peat is subtle—more of a whisper than a roar—and never overwhelms the natural Speyside sweetness.

Top 4 Flavour Profile Ingredients

	Apple / Pear
	Honey
	Vanilla
	Oak / Wood Spice

Popular Bottlings

Benromach 10 Year Old – A classic. Fruity, malty, with gentle smoke and a lovely sherry influence.
Benromach 15 Year Old – Richer, deeper and more complex, with bolder oak and spice notes.
Benromach Peat Smoke – For those who want to explore a smokier side of Benromach.
Benromach Organic – Certified organic whisky, matured in virgin oak, with creamy vanilla and citrus notes.
Benromach Contrasts Range – A series of limited editions exploring different barley types, finishes and peat levels.

Benromach 2014 Single Malt Whisky Contrasts Organic

The Distillery

The Distiller: Benromach
Address: Invererne Rd, Forres IV36 3EB

Open in maps

https://www.benromach.com/

+44 1309 675 968

Visiting Benromach Distillery:

Visitor Centre & Tours

Yes, Benromach has a visitor centre and offers tours for those looking to get closer to the production process.

You can see everything—from the old mash tun to the traditional dunnage warehouse. Tours often end with a tasting session featuring both the classic 10 Year Old and limited editions.

Opening Times:

Monday to Friday: 10am – 4pm
Closed weekends and public holidays
Always best to check ahead or book in advance.

Ownership History

1898 – Founded by Duncan McCallum and F.W. Brickmann
1938–1983 – Operated under Scottish Malt Distillers
1983 – Mothballed
1993 – Purchased by Gordon & MacPhail
1998 – Reopened after full refurbishment
Today – Still owned and run by Gordon & MacPhail, with a focus on small‑scale, hands‑on whisky making

Distillery Facts

Overview & History

Location: Benromach is located in Forres, on the western edge of Speyside, Scotland.
Founded in 1898, but after various periods of closure, it was fully revived in 1998 by Gordon & MacPhail, a family-run independent bottler.
Operated by Gordon & MacPhail as a traditional, small-scale distillery with hands-on production methods.

Production Style

Benromach’s whiskies are lightly peated (typically around 10–12 ppm), which is unusual for Speyside malts.
Produced using traditional methods: no automation, manual controls, wooden washbacks, and direct-fired stills until recently.
Uses natural colour and is non-chill filtered across most of its range.

Core Range

Benromach 10 Year Old: The flagship expression — lightly peated with sherry and bourbon cask maturation, known for balance and complexity.
Benromach 15 Year Old: A richer, more sherried version with deeper spice and dried fruit notes.
Benromach Organic: One of the first certified organic single malts, matured in virgin oak casks.
Benromach Peat Smoke: A more heavily peated variant, showcasing a smokier style (typically around 55–60 ppm).
Contrasts Series: Limited editions that experiment with cask types or barley strains (e.g., triple distilled, peat smoke, sherry cask).

Flavour Profile

Benromach 10: Notes of soft smoke, green apple, malt, vanilla, sherry spice, and toasted oak.
Offers a classic Speyside fruitiness with a subtle layer of peat smoke — often described as "old-style Speyside."
Peat levels are low to moderate, adding complexity without overpowering the distillery character.

Distillery Ethos

Focus on craft, heritage, and quality over volume.
Everything is done on a small scale with minimal automation.
The distillery is designed to produce whisky in the style of Speyside malts from the 1950s and 60s.