Benromach Distillery, located in Forres, has a fascinating history marked by two distinct phases. Originally built in 1898 and beginning production in 1900, it was part of the wave of new distilleries built in the late 19th century. Its early years saw intermittent production, passing through multiple ownerships, including Macdonald Greenlees, Joseph Hobbs, National Distillers of America, and eventually DCL (Distillers Company Limited). The distillery was ultimately closed in 1983 due to a surplus in stock and the economic downturn in the whisky industry.
After 11 years of inactivity, during which time Diageo cannibalized its interior for parts, Benromach was purchased by Gordon & MacPhail, an Elgin-based firm known for its dedication to quality whisky. Under their ownership, the distillery was essentially rebuilt with new equipment, but Gordon & MacPhail decided to craft a Speyside whisky in an older style, marked by a subtle smokiness, medium body, and fruity character. Despite the new stills being smaller, the new make spirit produced bore a striking resemblance to the whisky made under DCL’s stewardship, a phenomenon that remains a bit of a mystery and has fueled speculation about the influence of a distillery’s microclimate on the character of its whisky.
Since its reopening, Benromach has experimented with various styles and releases, including peated expressions, organic offerings, and bottlings made from 100% Golden Promise barley. The distillery has also embraced different cask finishes, including those from fortified and wine casks. With more time in the cask, the maturing whisky has developed greater depth and weight, further enhancing its distinctive character.
