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Benromach Whiskies

Back in the 1960’s, Speyside distillers malted their own barley, occasionally topping up coal reserves with local peat, meaning that back then, it wasn’t unusual to taste a hint of smoke in Speyside drams.

When Gordon & Macphail bought the mothballed distillery back in ’93, they revived this tradition and still use a little peat smoke in the malting process.

Benromach are true artisans, shunning technology in favour of traditional techniques, and hand-cutting the spirit, it takes longer, but they believe it gives a finely balanced whisky that their small team of just 3 distillers are proud to call their own.


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