Benrinnes Distillery, located on the lower slopes of Speyside’s Ben Nevis mountain, produces a unique and meaty whisky that has become highly valued by blenders but has never reached the forefront as a single malt. Its six stills are arranged in two pairs of three, and for many years, a form of partial triple distillation was employed to enhance the spirit’s meaty and sulphury character. The distillation process involved splitting the low wines from the first distillation into strong and weak feints. The weaker portion would be redistilled, while the stronger feints were mixed with the highest strength distillate from the wash still and redistilled again in the spirit still. This complex distillation process, coupled with the use of worm tubs (which are kept very cold to add weight and richness), contributed to Benrinnes’ distinctive style.
Over time, this process was simplified, but Benrinnes still retains its signature “meaty” quality, which places it in the same stylistic camp as other distilleries like Dailuaine, Mortlach, and Cragganmore. While the distillery is occasionally seen in independent bottlings, its most famous expression is part of Diageo’s Flora and Fauna range, where it is presented as 100% ex-Sherry matured whisky.
The history of the Benrinnes distillery dates back to 1826 when Peter MacKenzie built the original distillery, which was tragically destroyed by a flood in 1829. The distillery was then rebuilt by John Innes at a new site. It passed through several hands over the years, with one of its most notable owners being Alexander Edward, who was involved with Craigellachie distillery, Aultmore, and Dallas Dhu, and was a co-owner of Oban. The distillery was sold to John Dewar in 1922 after a fire destroyed parts of the site in 1896. Today, it is part of the Diageo portfolio.
