Benromach

It was first called Glenromach and built by Charles C Doig on land rented from Alexander Edward, though heritage records date it to about 1890.^1,2,3 It started making whisky in 1900 but closed that same year for lack of money.^2,7,8 The heritage record says it reopened in 1911, but Whiskypedia and Whisky Magazine say it reopened in 1907, making a spirit called Forres.^2,8,9 Harvey McNair & Co of London bought it in 1911 and kept distilling until the First World War began.^2,7,8 Whiskypedia lists John Joseph Calder as owner in 1919, before a new private company, Benromach Distillery Ltd, took over after the war.^2,8,10 It fell silent again in 1931 and made whisky again in 1936.^8,10,11 Associated Scottish Distilleries Ltd bought it in 1938, though Whiskypedia and Whisky Magazine tie that year to Joseph Hobbs and National Distillers of America.^2,7,8 It shut almost at once because of the Second World War.^2,7,8

Distillers Company Limited took over in 1953 and kept it for 30 years, refurbishing the site and ending its floor maltings, where it malted its own barley.^8,9,12 J&W Hardie, owner of The Antiquary blend, held the distillery's licence while DCL owned it.^8,9,12 The plant was modernised between 1966 and 1974.^2,7,10 In 1983 it was shut amid an industry-wide stock surplus; Whisky Magazine adds that its two stills made just under one million litres of alcohol a year.^2,4,5 Three of its warehouses were demolished in 1987, and its owner became that year.

The Urquhart family behind Gordon & MacPhail had long wanted its own distillery, and bought this one from United Distillers as a silent, gutted shell.^1,5,13 In 1994 the firm expected it to run by 1995 or 1996, but the Benromach trademark and the water pipe under Forres held it up.¹⁰ The county heritage record and Wikipedia say restoration began in 1997, though Benromach says it began soon after the 1993 purchase.^1,2,7 The design was changed slightly so one person could run it.^1,2,7 Coppersmith Richard Forsyth made new stills less than half the old size, and six old larch washbacks became four smaller ones.

Its water rises in the Chapelton Spring in the Romach Hills.^1,7,8 The malt comes from Bairds, Crisp and Boortmalt and is dried with a little peat smoke, to 12ppm, a measure of its smokiness.^1,8 Wort, the sugary water from the mash, ferments for between three and five days in larch washbacks, the fermenting tanks.^1,8,14 The distillery has 13 washbacks, though Whiskypedia lists 4.^7,8,14 It has one wash still for the first distillation and one spirit still for the second.^7,11 The stills are heated by steam, and the spirit still has a reflux ball, a round swelling in its neck.