Old-school malts for today's connoisseurs

In Forres, on the northwest coast of Speyside, a small team of passionate distillers has been reviving the almost lost style of Speyside single malts since 1998: full-bodied and with a hint of smoke. Benromach relies on peat from the Scottish Highlands for this – and on tradition in general.

The distillery's single malts are always produced in small batches and entirely by hand. Their full aroma is achieved using both distillers' and brewers' yeast, very long fermentation times, and exclusively first-fill casks aged in traditional dunnage warehouses. These casks, typically previously used for bourbon or sherry, are filled with Scotch whisky for the first time at Benromach.

The result? Whisky for whisky fans: an authentic single malt that all enthusiasts should have in their glass at least once.