Benromach's story is as genuine as its whisky. A four generation family ambition to own a distillery came true in 1993, when the Urquhart family of Gordon & MacPhail purchased Benromach to create a true hand-crafted single malt whisky.
The passion for this liquid runs deep in this family, dating back to 1898 when John Urquhart started working with Scottish distiller Gordon and MacPhail. In 1915 John was named a senior partner, and the pipeline dream of owning a family distillery was born.
His son Michael, who joined alongside him at Gordon & MacPhail in 1933, worked hard in perfecting the single malt essence of days past. Benromach opened its doors in 1898, however when the Urquhart family purchased the distillery in 1993, it had sat empty for ten years. It was clean canvas to create the artful masterpiece the heritage of Benromach stands for.
With the use of copper stills and local Romach hills spring water, the family set out to do something unheard of in this day and age, making whisky by hand.
At Benromach, they believe in a manual distillery. Every process is done manually by touch, feel, sound, taste and sight.
Nothing happens with the machinery if the distiller does not make it happen. The process is unique to the distillery and instills a sense of pride in the makers, the product, and family values.
Benromach uses the finest malted barley grown in Scotland, along with a combination of brewers yeast and distillers yeast in their recipes. They took what is known as a classic Speyside whisky recipe and made it their own with their commitment to the local community.
What I loved about touring their facility and conversing over a tasting... whisky was their breath of life. In speaking with DIstillery Manager Keith Cruickshank, his eyes brightened and spirit poured out in his words.
The product packaging and the earth floor that stored their hand filled casks offered simple, classic elegance and a natural feel that tugged at my heart and taste buds.
Fairly new in terms of Scottish whisky distilleries, they are certainly making a name for themselves, and were the first to create an accredited organic whisky.
With barley purchased from a local farm and environmentally friendly casks, the soft bourbon-esque whisky has been a hit.
My favorite single malt at the tasting, Benromach's 15 year whisky. Its maturity, smoky whisper finish, and deep color from the sherry cask offered a bit of dark fruit taste up front.
Its sister, the 10 year offered a stronger smoke in the nose and could be considered a good entry level whisky for those trying the Scottish heritage liquid for the first time.
Traditional single malt whisky is not a commonly produced product. Blends can mature faster, offering income to distillers two or three times faster than a single malt.
The Urquharts stand by the integrity of the single malt, the process, and their commitment to what they believe.
The values found at Benromach send chills to my bones that faith and passion will continue to run in this family.
Whisky is the Urquhart's calling, their life's work. Each new generation to join the family business are custodians of the DNA to their whisky process. Benromach is their castle in the air dream come true in Speyside, and in my opinion a must visit in Scotland.
Speyside Region Travel Tips:
Where to Stay:
Cluny Bank Hotel - this husband and wife team have created a lovely boutique setting with incredible food. Cluny Bank Hotel is member of Scotland's Personal Hotels Scotland-Hotels.com
What to See:
Johnstons Woolen Mills - they produce all the cashmere for Hermes and Louis Vuitton.
Speyside Coop Bridge
Speyside Dolphins
Benromach Distillery
Where to Eat:
Kimberly Inn Pub