Established in 1898, Benriach operated for only two years before closing during the Pattison crash. It reopened in 1965. Unconventionally for Speyside, they began distilling both peated and unpeated malts, and uniquely retained their floor maltings, earning a reputation for being wildly experimental and versatile.

Under the guidance of legendary Master Blender Rachel Barrie, Benriach draws from an eclectic inventory of casks from around the world. Combining unpeated, peated, and exceptionally rare triple-distilled spirit, their whiskies offer a kaleidoscope of flavors—from honeyed orchard fruits to rich chocolate and sweet, smoky barbecue.