Speyside's Hidden Whisky Gems: Benrinnes Distillery
Benrinnes Distillery. nestled in the heart of Speyside, has a rich history and a unique approach to whisky production that sets it apart in the world of Scotch. Situated just outside Aberlour in the heart of Speyside, the distillery is not open to the public and maintains a relatively low profile compared to the region’s more tourist-focused distilleries. While it may not have the fame of larger names in the region, its distinctive style and adherence to tradition have cemented its piece as a significant contributor to the Scotch whisky landscape.
Benrinnes' History
Benrinnes boasts a storied history dating back to it's founding in 1826 by Peter McKenzie. Originally situated lower on the slope of the Ben Rinnes mountain, the distillery was destroyed by a devastating flood just three years after opening and was subsequently rebuilt in 1835 at a safer, elevated location.
Over the 19th century, Benrinnes passed through various hands, most notably those of Alexander Edward, a key figure in the history of Scotch whisky. In the 20th century, the distillery became part of the John Dewar & Sons portfolio, eventually absorbing into the Distillers Company Limited, a forerunner of today's drink giant, Diageo.
Benrinnes was extensively modernised in 1955 after a fire broke out and expanded in 1966 in order to increase production capacity to keep up with the boom of blended Scotch whisky, which Benrinnes was typically reserved for due to blenders desiring Benrinnes' robust and meaty spirit to add depth to their blends. Benrinnes continues to operate as a quietly industrious part of Diageo's vast scotch whisky portfolio, continuing its legacy as a key contributor to some of the worlds most famous blends. Today, Benrinnes has developed a cult following among whisky enthusiasts and collectors, who seek out its characterful spirit through independent releases.
Benrinnes' Unusual Distillation Techniques
For many years, it stood out for its unusual use of partial triple distillation - a rarity in Scotland - which contributed to its rich, meaty spirit, though this method was phased out in the 2000s. Now, modern production at Benrinnes is streamlined and efficient, having moved away from the partial triple distillation process in the early 2000s in favour of the more standard double distillation, aligning with Diageo's broader operational strategies.
Despite this shift, Benrinnes still uses traditional worm tub condensers, an old-fashioned cooling system that enhances the weight and texture of the spirit by retaining heavier compounds during distillation, producting the robust and weighty spirit, often described as rich, meaty, and slightly sulphury, Benrinnes is known for.
Why Madeira Wine Casks?
Madeira wine is a robust, fortified wine from the Portuguese island of Madeira. It is know for its balance of sweet and savoury, boasting notes of nuttiness with hints of caramel, marmalade, and raisins. While Benrinnes is well known for its slightly sulphury quality, hidden beneath are notes of toasted raisins, smoky sherry, and toasted almonds which Alasdair believes will be enhanced by this active Madeira wine.
We anticipate the 12-month expression to highlight the wine’s bright fruit and gentle spice, while the 18-month finish is expected to bring forward deeper oxidative notes, with enhanced structure, complexity, and a longer, warming finish.