Balmenach Distillery, located a mile inland from Cromdale, is one of Speyside’s most traditional distilleries and produces a distinct ‘old-style’ whisky. The process at Balmenach is marked by long fermentation times, relatively small stills run quickly, and the use of worm tubs for condensation, as opposed to the more modern shell and tube condensers. This traditional method results in a rich, meaty new make character that matures slowly, making it perfect for blending and a great match for ex-Sherry casks.
Despite the whisky’s character, Inver House, the current owner, has no plans to release Balmenach as a single malt, as its style is highly prized for use in blends both within the Inver House portfolio and by other companies.
Balmenach’s roots stretch back to 1824, when James MacGregor obtained a licence for what had originally been an illicit distillery on a farm. According to Robert Bruce Lockhart, a local gauger suggested MacGregor take out a licence for the farm’s peat shed, an event that led to the distillery’s legal operation. Over the years, Balmenach has had a varied history, passing through the hands of Scotch Malt Distillers, DCL’s malt production arm, which expanded the distillery and added a Saladin maltings. It was mothballed briefly between 1993 and 1997 before being sold to Inver House, which also produces Caorunn Gin at the same site.
