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Information about the Benrinnes Distillery can be seen at the bottom of this page.
Benrinnes distillery is situated near Aberlour in the Speyside region. It was founded in 1826, and is still active. The distillery employed a unique partial triple distillation process until 2007.
The first time whisky was produced at the site of Benrinnes distillery was in 1826, when a distillery was founded by Peter McKenzie. This distillery was destroyed by a flood in 1829, and was rebuilt in 1835 in the outbuildings of a farmhouse by John Innes, and officially founded under the name Lyne of Ruthrie
The distillery went bankrupt, and Lyne of Ruthrie was sold to William Smith. Smith changed the name of the distillery to the present name Benrinnes before selling the property to David Edward who ran the distillery until his son Alexander Edward took over operation of the distillery. In 1887 Alfred Barnard described the distillery in his work The Whisky Distilleries of the United Kingdom. At this time the distillery had two stills, a wash still with a capacity of 1080 gallons, and a spirit still of 1004 gallons.
In 1896 the distillery was damaged in a fire. It was rebuilt and modernised; the distillery converted to be powered by electricity.
The distillery was sold to John Dewar & Sons in 1922. Under Dewars it was rebuilt in 1955, replacing the malting floors with a Saladin box, and ending the farming activities on the site. The distillery was expanded in 1966, adding three stills to the three present stills, which were all converted to internal heating in 1970. In 1974 Benrinnes changed its distillation process to a partial triple distillation process. The distillery stopped producing its own malt in 1984 opting to buy malt on the market instead, and removed its saladin box.
It has six stills which are run in two pairs of three. Between 1974 and 2007 the distillery used a unique a partial triple distillation to help promote a meaty/sulphury new make character. The low wines from the first distillation were split into strong and weak feints. The lower-strength portion was redistilled in the middle still and split into two again, with the stronger part [strong feints] being carried forward, the weaker being retained for the next charge. The strong feints were then mixed with the highest strength distillate from the wash still and redistilled in the spirit still.
Everything is run through worm tubs which are kept very cold, adding weight and meatiness to the spirit. In recent years, this complex distillation has been simplified.
Occasionally seen as an independent bottling, the clearest manifestation of its meaty quality (which puts it in a similar stylistic camp as Dailuaine, Mortlach and Cragganmore) is Diageo’s Flora and Fauna bottling which comes from 100% ex-Sherry matured whisky.