A Speyside whisky with tradition as its backbone. Benromach has been in the whisky game since 1898. Reopening its doors in 1998, this marked a resurrection of a once great style of scotch. Barley is malted on site, and dried with a small amount of peat to give you the subtle smoke we all crave. Water comes from the Chapelton Spring in the Romach Hills. Benromach is focused on the quality of whisky with true character, keeping it simple with only four ingredients; barley, water, yeast, and people. This is the creation of a classic Speyside Whisky.