Edradour
Ballechin - 10 Years Old
- 46
- 70cl
- Taste: 4
- Highlands
Edradour Distillery is located in Pitlochry, Perthshire. The Signatory Vintage Scotch Whisky Company has owned Edradour since 2002, following previous ownership by Pernod Ricard. Established in 1825, Edradour holds the distinction of being Scotland's smallest distillery. Nestled amidst scenic landscapes of rolling hills and lush forests, Edradour Distillery's location actively shapes the unique character of its whiskies, often described as rich, full-bodied, and slightly fruity. The distillery is known for...
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Edradour Distillery is located in Pitlochry, Perthshire. The Signatory Vintage Scotch Whisky Company has owned Edradour since 2002, following previous ownership by Pernod Ricard. Established in 1825, Edradour holds the distinction of being Scotland's smallest distillery.
Nestled amidst scenic landscapes of rolling hills and lush forests, Edradour Distillery's location actively shapes the unique character of its whiskies, often described as rich, full-bodied, and slightly fruity. The distillery is known for its small-scale production methods, with just two stills. Traditionally run by three men, there are now just two overseeing operations. Each week, the distillery produces eighteen casks.
Although a small distillery, the whisky community appreciates its commitment to craftsmanship, tradition, and quality. Its small-scale production and focus on artisanal methods contribute to its reputation as a boutique distillery producing exceptional whiskies.
Ballechin, Edradour’s heavily peated version, has been in production since 2003. The distillery uses barley infused with peat at a minimum level of 50 ppm. This 10 year old bottling is predominantly from ex Bourbon casks with a generous top dressing of ex Oloroso Sherry casks, to create added depth and greater complexity.
The name Ballechin comes from a former farm distillery in Perthshire, which ceased operations in 1927. Alfred Barnard, who documented all UK distilleries in the 1880s, noted having encountered a peated whisky there.
Official Tasting Notes
Nose - Herbal and grassy with sweetened smoke
Palate - Chocolate oak over spicy, earthy smokiness. Complexity rolls over the tongue.
Finish - Smouldering burnt heather on Highland hills.
Nestled amidst scenic landscapes of rolling hills and lush forests, Edradour Distillery's location actively shapes the unique character of its whiskies, often described as rich, full-bodied, and slightly fruity. The distillery is known for its small-scale production methods, with just two stills. Traditionally run by three men, there are now just two overseeing operations. Each week, the distillery produces eighteen casks.
Although a small distillery, the whisky community appreciates its commitment to craftsmanship, tradition, and quality. Its small-scale production and focus on artisanal methods contribute to its reputation as a boutique distillery producing exceptional whiskies.
Ballechin, Edradour’s heavily peated version, has been in production since 2003. The distillery uses barley infused with peat at a minimum level of 50 ppm. This 10 year old bottling is predominantly from ex Bourbon casks with a generous top dressing of ex Oloroso Sherry casks, to create added depth and greater complexity.
The name Ballechin comes from a former farm distillery in Perthshire, which ceased operations in 1927. Alfred Barnard, who documented all UK distilleries in the 1880s, noted having encountered a peated whisky there.
Official Tasting Notes
Nose - Herbal and grassy with sweetened smoke
Palate - Chocolate oak over spicy, earthy smokiness. Complexity rolls over the tongue.
Finish - Smouldering burnt heather on Highland hills.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig