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BEN ROAMIN’

We've been roaming around seeking
out the interesting, the unusual, the unique.
like our single malt, we think these stories
are just a wee bit different.

Ben roamin' 14 Mar 2016
An award winning National Theatre of Scotland show at which adult members of the audience are treated to a dram of Benromach single malt whisky has embarked on a third overseas tour.
 
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Ben roamin' 06 Jan 2016

A trip to cheese heaven

I had a feeling from the outset this was going to be an interesting day.

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Ben roamin' 03 Nov 2015

A new single malt whisky has been unveiled by The Benromach Distillery Company Ltd as the brand continues to grow in the USA.

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Ben roamin' 11 Mar 2016

We were sitting on an open-air terrace at the edge of Europe's largest skiable glacier, enjoying a welcome drink after a busy day on the slopes. Skiing is hard work - especially for someone who hadn't done it since a school trip to the Lecht many years ago.

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Ben roamin' 16 Dec 2015

The festive season is the ideal time to sit back and take stock of the year’s achievements with a dram.  Our classic Benromach 10 Years Old has been carefully handcrafted to recreate a classic pre-1960s style Speyside malt and we think it’s the perfect present from the past.  Who would you choose to enjoy a dram of Benromach with over the holidays?

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Ben roamin' 19 Oct 2015

Or that is what Tommy Tardie’s Flatiron Room seemed like to me. Situated behind a discreet entrance in a prestigious location on West 26th Street in Manhattan this is unlike any bar I have ever visited.

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Ben roamin' 01 Feb 2016

The Benromach Distillery Company Ltd. today reveals one of their rarest expressions to date, Benromach 35 Years Old, an exclusive whisky crafted at the distillery before the Urquhart family, owners of leading whisky specialist Gordon & MacPhail, revived it in 1998.

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Ben roamin' 09 Nov 2015

Benromach, creators of the classic Speyside Single Malt Scotch whisky, have won one of Asia’s most prized accolades.

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Ben roamin' 19 Oct 2015

Filipa Valente’s eyes sparkled as she enthusiastically described some of the traditional dishes that are typical of Lisbon. “You must try the Pastel de Massa Tenra” she enthused and described an exquisite Portuguese version of a Forfar Bridie or Cornish Pastie. “And make sure you have some Escabeche, a sauce we use on lots of things but is particularly good with baby sardines. And the Iscas is fantastic. It is Liver steaks fried in olive oil and eaten with potatoes.”

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