BenRiach Distillery, located near Elgin in Speyside, shares a similar fruit-forward character with its neighboring distilleries, Glen Elgin and Longmorn, with a flavor profile driven by pears, peaches, and an aromatic top note. While vibrant when young, the whisky matures well, especially in refill casks, where the fruit notes develop a tropical edge and additional spiciness. A distinctive feature of BenRiach is its seasonal production of smoky whisky, which began during the Seagram era and has continued under its new ownership. The distillery also produces a wide range of finishes, and its bottles are often given Latin names, with the brand name now written as “BenRiach.”
The distillery’s story began in 1897 when John Duff, known for building Longmorn Distillery, established BenRiach. Unfortunately, it faced significant challenges due to the Pattison crash of 1899 and the downturn in the domestic market. As a result, BenRiach only operated for two years before closing, with its malting facility being used to supply Longmorn’s needs for 65 years. In the 1960s, the distillery reopened, but its reputation was initially low, and it struggled to gain recognition.
In 2001, when Pernod Ricard acquired Seagram’s whisky division, BenRiach was closed again. However, in 2003, it was bought by Billy Walker, the former production director of Burn Stewart, along with two South African entrepreneurs. Under their ownership, the distillery gained a reputation for producing a diverse range of bottlings, including both old whisky from Seagram’s days and new peated expressions. This revitalized BenRiach’s reputation in the global market, and by 2013, the distillery reopened its floor maltings. In 2016, BenRiach was acquired by Brown-Forman, the US wine and spirits giant behind brands like Jack Daniel’s.
Today, BenRiach is in full production and continues to be a strong performer in the whisky industry, celebrated for its wide array of flavors, including both fruity and smoky expressions.
