Benromach have produce their whisky in the pre-1960s Speyside character, which features a light touch of smoke, a rarity these days.
Before the mid 1960s, Speyside distilleries malted their own barley. Hidden away in remote glens, they’d top up their fires with cuts of local peat when coal was running low. These slices were enough to impart a touch of smoke in the region’s whisky. And, with the advent of new commercial maltings in the swinging ‘60s, this subtle Speyside smokiness was lost to the world. But not for long! The mothballed Benromach Distillery was bought and gave the world back this lost style of whisky. But it’s not just the peat that makes the difference. Numerous nuances go into creating the classic character of Benromach.