Benromach Whisky丨Scotland丨Wine Couple HK

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Benromach Whisky

一直堅持傳統的手工釀造威士忌的方式

Benromach is a family-run distillery located in the Speyside production area in Scotland, UK. It is now owned by Gordon & MacPhail. Its whiskey making skills are very high and it is committed to producing high-quality handcrafted whiskey. Speyside style single malt whiskey.

In 1898, F.W. Brichmann and Duncan MacCallum established the Benromach distillery and production began two years later. But the good times did not last long, and the distillery closed shortly after its opening in the same year. In 1911, Benromach was acquired by Harvey McNair & Co and production of whiskey resumed. In 1914, Benromach, like most distilleries, had to cease production due to barley shortages during World War I. The distillery resumed production briefly between 1966 and 1983. In 1993, Gordon & MacPhail acquired Benromach and refurbished it. Gordon & MacPhail is owned by the Urquhart family of Elgin, who are passionate about whiskey making. One member, John Urquhart, has been making single malt whiskey at various distilleries since 1915. Over the generations, the Urquhart family has accumulated a wealth of expertise and used this knowledge to revive the Benromach distillery, which had been mothballed for many years, and make it prosperous.

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For more than 100 years, Benromach has adhered to the traditional method of hand-made whiskey. Its experienced and skilled distillers control the entire whiskey production process and make it by observing the appearance, aroma and sound of the liquor. Make corresponding adjustments. In terms of raw materials, Benromach uses locally grown organic barley and spring water from Chapelton Spring in the Romach Hills. Chapelton Spring water has been permeated by sandstone and granite under the Romach Hills for thousands of years. It is rich in unique minerals known as "Benromach's fingerprint (Benromach Fingerprint)" and is an excellent choice for making whiskey. In terms of yeast selection, the winery uses both beer yeast and distilled wine yeast.

It is worth mentioning that the distillery attaches great importance to the expression of Speyside style in whiskey, and the core role in achieving this goal is the distillery’s copper still. Benromach currently has a wash still with a capacity of 7,500 liters and a re-distillation machine (Spirit Still) with a capacity of 5,000 liters. After distillation, sweet, medium-bodied whiskey is obtained. Due to the small capacity of the distillation machine, the resulting liquor is often accompanied by rich spice flavors. Among these wines, winemakers will select the highest quality wine core, and workers will manually put it into oak barrels for several years of aging. The oak barrels used for whiskey aging have also been carefully selected by the distillery, including sherry barrels from Spain's top winery Bodegas Williams & Humbert, bourbon barrels from the United States, and new oak barrels made by Antonio Paez Lobato ( New oak barrels are used to age sherry wine for 3 years before use). Benromach's warehouse is a typical old-fashioned whiskey warehouse. The warehouse is long and low, with whitewashed walls and earth floors, which helps keep the oak barrels filled with liquor in a cool environment all year round. Oak barrels are placed on skids and stacked in no more than 3 layers.

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