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Edradour is produced in Scotland's smallest distillery - and is hand made today as it was over 150 years ago by just three men who are devoted to the time-honoured methods of whisky making.
Indeed equipment used at the distillery has remained unchanged since the day the distillery opened and is only just capable of producing commercial quantities.
Only 12 casks of whisky are produced a week, making Edradour single malt a rare pleasure for a fortunate few.
It is situated near the village of Moulin in Perthshire, with water being drawn from a small spring on nearby Ben Vrackie.
Featured in the 1001 whiskies you must try before you die book
Nose: Medium, great complexity. Thoroughly fruity, sherry, sweetness, alluring vanilla.
Palate: Cloying, seductive murkiness. Rum, barley, toasted almonds. Some may find themselves lost in the mêlée, not quite enough method to the madness.
Finish: Any confusion is arrested: spiced fruitcake with crème anglaise.
A dense, fat malt that tries offer something along the sherry front but succeeds mainly in producing a whisky cloyingly sweet and unfathomable. Some complexity to the finish compensates.
- Jim Murray
Jim Murray's Whisky Bible 2016
The World's Leading Whisky Guide
