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Benromach Peat Smoke

fresh peaty
4.1
(3)€45Scotland, Speyside, Single Malt

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Warm
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Spicy

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Facts

Benromach is one of the smallest working distilleries in Speyside, run with a single pair of stills near Forres. Gordon & MacPhail brought it back to life and reopened it in 1998, after years of silence. Peat Smoke is their nod to an older Speyside style, when local malt carried real smoke. The spirit draws on water from the Romach Hills. You get a campfire warmth here, with earthy peat, vanilla and toffee underneath. There is honey too, and a soft mineral edge. It rewards a slow, neat pour and a little patience.

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About the distillery

Distillery

Benromach

Benromach is a distillery located in the town of Forres, in the Speyside region of Scotland. Founded in 1898, the distillery has had a tumultuous history, changing hands and closing down several times before finally being purchased and reopened by Gordon and MacPhail in 1998. Benromach produces a range of whiskies, including the Benromach 10 Year Old, the Benromach 15 Year Old, and the Benromach Peat Smoke. The distillery is known for its traditional methods of production, including floor malting a portion of its barley on-site and using traditional wooden washbacks. Benromach is that it is one of the smaller distilleries in Speyside, producing just 160,000 liters of whisky per year. Despite its small size, the distillery has won numerous awards and accolades for its whiskies, including a gold medal at the International Wine and Spirit Competition for its Benromach 10 Year Old.

3.9Average rating

40Whiskies on Distilld

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Speyside

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About the Benromach Peat Smoke

Benromach Peat Smoke is a single malt Scotch whisky made in Speyside, in the north of Scotland. Benromach sits near Forres, one of the smallest distilleries in the whole region. Most Speyside malts lean light and gentle. This one goes the other way, leaning into smoke and earthy peat the way local whisky once did long ago. The distillery has a quiet, hands-on story. It fell silent in 1983 and looked done for. Then Gordon & MacPhail stepped in during 1993 and slowly rebuilt the place. Prince Charles reopened it in 1998. Today a single wash still and a single spirit still do all the work. Drawing water from springs up in the Romach Hills. That small scale shows in the glass. The smoke never turns harsh or industrial here. Instead you meet warm earthy peat, soft ash and a wisp of campfire. Underneath sit vanilla, toffee and a thread of honey from the cask. A faint mineral, salty note keeps the whole thing grounded and lively. Benromach Peat Smoke drinks best neat, poured into a simple glass. Give it a few minutes and the smoke settles back. Sweeter notes of vanilla and pear start to push forward, balancing the peat. It suits anyone who likes their Scotch with real character and a gentle smoky backbone. Think of this as a bridge between two worlds. It carries the orchard fruit and honey of classic Speyside whisky. Yet it wears the smoke of an older, peatier tradition with pride. For a small Speyside distillery, Benromach packs a lot of story and flavour into one bottle.