Aberlour plays host to the Benrinnes Distillery, which was destroyed by a flood in 1826 and fully rebuild in its current location by owner, Peter McKenzie, back in 1955. It is located on the North of Ben Rinnes mountain whose distinctive 840m peak towers over Speyside. Rowantree and Scurran Burns provide the distillery fresh water source, and it has a unique style of whisky making. Its delicate taste can be characterised by the process of partial triple distillation, although it now uses more common techniques with two wash and four wash stills. Commonly used in blends, this whisky lends itself well to a few independent bottlings.