Benrinnes Distillery, located in Aberlour, Moray, at the foot of Ben Rinnes mountain in Scotland’s Speyside region, is a historic Scotch whisky producer founded in 1826 by Peter MacKenzie. Initially named Lyne of Ruthrie, the distillery was destroyed by a flood in 1829 and rebuilt in 1835 by John Innes, adopting the name Benrinnes. Its history is marked by resilience through bankruptcies, a fire in 1896 and multiple ownership changes, culminating in its acquisition by John Dewar & Sons in 1922 and integration into Diageo’s portfolio via the Distillers Company Limited in 1925, with further consolidation in 1987 and 1998.

Benrinnes operates six stills producing approximately 2.5 million litres of alcohol annually, primarily for Diageo’s blends like Johnnie Walker and J&B. The distillery draws water from the Scurran Burn, Rowantree Burn and Benrinnes Spring, contributing to its unique spirit. From 1974 to 2007, it employed a partial triple distillation process, creating a meaty, sulphury new make spirit enhanced by worm tub condensers, a rarity in modern whisky production. Since 2007, it has used traditional double distillation, increasing efficiency.