Benromach is a distillery that wants to take you back a stretch. Back before distilleries and whisky production became so automated, so dependent on technology. Eschewing computerized processes (do they allow pocket calculators?), this distillery looks to the early 20th century for guidance, when Speyside whiskies were made using peat smoke on site and everything was done by hand. In these days of spirit conglomerates, special attention is given to the artistry provided by the three distillers working at Benromach. It is a whisky that promotes the traditions of scotch production and promises to reward the patience needed.
Cragganmore Distillers Edition
Cragganmore is a 2-still distillery currently owned by Diageo and sits next to the Craggan burn. The stills are small and, being only two of them, the production of the distillery is limited. That being said, it is known for being one of the most complex Speyside whiskies. One contributor to the unique taste is that the wash ferments for a long time in wash backs* made of European Larch, one of the few distilleries to still use wooden wash backs. Before launching the single malt offerings, most of the output was used in blends like James Watson Number 10, and is still used today in Old Parr and White Horse.
Balvenie 17 Year Peated Cask
One of the larger producers of single malts in the Speyside region, the Balvenie is no stranger to creating new expressions, be they of limited offering or part of their main range. A newer release has been two whiskies aged 17 years, a Doublewood and this Peated Cask variety. The spirit is aged in ex-American bourbon barrels, but then some of it is finished in peated barrels and half is aged in new American oak. The two elements are finally brought together for balance. This allows a peat injection to the relatively lighter malt without overwhelming it.