The distillery with the aim of preserving their in the form of Whisky. In 1897 the distillery was bought by Glenlivet Ltd. In 1930 the owner changed again and now it belonged to Scottish Distillers Ltd.was founded by James MacGregor in 1924. At the beginning it was a small farmers
|Information about the Distillery|
|Inver House Distillers Ltd|
|Average tasting notes Tasting Notes||
Calculated from 11
The Whiskies of Balmenach are rather fruity and not peated, which is very typical for a Speyside distillery. But there have only been very few distillery bottlings. The major part of the is done by independent bottlers like Gordon and MacPhail or Douglas Laing.
The water sources from the Cromdale Hills.is capable of producing 1.8 million litres of spirit per year. The comes from different
The Pot Stills
Balmenach has three reflux bowl allow the spirits to separate very well and create the smooth Balmenach . Balmenach is one of the very few distilleries left in Scotland which still prform a triple .stills and three spirit stills. All of them are built in a row and are very beautiful to look at. All the stills have a bowl and the of the still is very high. The is falling after the bend. The height and the
The malt of the Balmenach distillery is always unpeated. There are old floors, but they have been closed since 1962.
At Balmenach, in addition to Whisky, the Gin Caorunn has also been handcrafted since 2009. Five of the eleven botanicals are harvested by hand on site and slowly distilled in the world's only functioning Copper Berry Chamber. Here, the botanicals are spread evenly on four perforated trays. With the help of diffusers, the steam is then slowly dispersed to ensure that the aromas are extracted as well as possible. The distillation is always carried out in small batches of 1,000 litres.
The name of the Gin, pronounced 'ka-roon', is derived from the Gaelic word for rowan berry, one of the main ingredients in Caorunn. The four other Celtic botanicals are heather, Coul Blush apples, dandelion and bog myrtle.
In addition to the classic Caorunn distillery now also has other Gins in its range. In the Caorunn Scottish Raspberry, an additional portion of Perthshire raspberries provides a fruity note alongside the bitter rowan berry. The Highland Strength Gin, with an of 54%, is much stronger and has an almost minty-fresh aroma, with the juniper balanced by fragrant and herbal notes. The Gin Master's Cut, available exclusively to Travel Retail, borrows characteristics from the classic Caorunn, with a spicy juniper aroma, highlighted by Celtic botanicals and apple.Scottish Gin, which is best served with a slice of red apple, the
Balmenach likes to use a lot of. Most of them are hogsheads or the normal Sherry .
The distillery was founded by James MacGregor in 1924. At the beginning it was a small farmers with the aim of preserving their barley in the form of . In 1897 the distillery was bought by Glenlivet Ltd. In 1930 the owner changed again and now it belonged to Scottish Malt Distillers Ltd. In 1962 the was increased and another two stills were set up.
After the first official distillery bottling was issued in 1991 the distillery closed in 1993. Then in 1997 the Inver House distillery bought Balmenach and started production again in 1998.
The Visitor Centre
There is no visitor centre at the Whisky , but you can call the distillery and make arrangements. However, tours of the Gin distillery are offered. Here you can learn how the distillation process in the Copper Berry Chamber differs from others and also samples from the range. You can book a Caorunn Gin Tour online for 15 pounds.