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About Benrinnes
Benrinnes is a distillery from Aberlour known for the eponymous Speyside single malt whisky it produces.
History
In 1826, a distillery was founded by Peter McKenzie at the site where Benrinnes now stands. This distillery was destroyed by a flood in 1929. In 1835, the distillery was rebuilt by John Innes and registered under the name Lyne of Ruthrie.
This distillery went bankrupt and the estate was sold to William Smith. Smith changed the name of the distillery to the current name Benrinnes. Smith sold Benrinnes to David Edward, who managed the distillery until his son, Alexander Edward, took over. In 1896, the distillery was severely damaged again, this time by a fire. Benrinnes was rebuilt and modernized once more. The opportunity was immediately taken to install electricity.
The modernized distillery was sold in 1922 to John Dewar & Sons. Under Dewar's management, a number of changes and expansions occurred. In 1955, a new renovation took place, replacing the malting floors with a saladin box. In 1966, production was scaled up by adding three new stills alongside the existing three stills. These were converted in 1970 to make use of internal heating. In 1974, the entire distillation process was revamped through a unique partial triple distillation process. In 1984, the distillery decided to stop malting itself and removed the saladin box. Benrinnes made use of this process until 2007. After that, it transitioned to a standard double distillation process with two 'wash stills' and four 'spirit stills'.
Production
Benrinnes used a unique partial triple distillation process. This process consists of three distillation steps, a 'wash still', a 'low wine still', and a 'spirit still'. The wash still is fed with the wash. The low wine still is fed with the distillate's residue from the 'wash still', the residue of the low wine still itself, and the weak part of the residue of the spirit still. The spirit still is fed with the heads and hearts from the wash still and the low wine still, and with the heads and strong part of the residue from the spirit still itself.
The necks of the stills were cooled using the formerly common but now rare method with so-called worm tubs. The water comes from the Scurran Burn and the Rowantree Burn. Benrinnes is offered on the market by independent bottlers or in the Flora and Fauna series.
The whiskies of Benrinnes:
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