Benrinnes

Image source: www.whisky.com

Affectionately called 'The Ben'. Benrinnes is another case of a competent single malt held down by their duty as a filling to blend.

About

Benrinnes's meaty quality kept it afloat as an independent bottling sometimes. Years of unique meaty/sulphury character is a result of Benrinnes partial triple distillation. To support the meaty/sulphury character, the spirits are kept very cold through worm tubs. The low wines from the first distillation are split into strong and weak feints, the latter then redistilled and split in two again, and so on. Strong feints are washed with the highest strength distillate before redistilled.

History

Founded in 1826 by Peter McKenzie, the distillery underwent a series of ownership changes before being purchased by DCL and is now owned by its successor, Diageo. In 1829's flood completely decimated the building. A second location was then built by John Innes; what is referred to as the Benrinnes nowadays is this second location. It was transferred back and forth between many owners including Alexander Edward. In 1896, 'The Ben' was caught in a fire. It was sold to John Dewar in 1922 and then finally to Diageo. 
The vast majority of spirit produced at Benrinnes is used for blending purposes and only a few official bottlings are available.

Speyside Region 

Although, Speyside was not accepted as an official whisky region it is now generally approved as a subdivision of the Highlands Region. Over half of all Scotland's distilleries are located in here which makes it the most densely populated whisky region in the world. Many of the most popular single malts are produced in Speyside also the malts here are typically said to be the sweetest of all scotch whisky malts. Their whiskies are known for being frugal with peat and full of fruit. Pear, apple, vanilla, honey and spice all have a part a role in expressions from this region, which are commonly matured in sherry casks.