Edradour 1999 Madeira #901 200th Anniversary - 55,0%

Distilled in 2018 at the Edradour No. 2 extension, this Highland whisky spent its entire maturation in 1st fill Châteauneuf-du-Pape hogsheads. A dialogue of dark berries and spicy pepper notes.

The distillery is located a few miles west of Pitlochry, near Moulin, and is part of the Highlands whisky region. It was likely founded in 1825 and is the only Scottish distillery that has been preserved entirely in the style of a farmhouse distillery. As a result, it was also Scotland’s smallest distillery for a long time. The two stills produced just 15 barrels per week. Today’s production capacity stands at around 500,000 liters of pure alcohol per year, following the completion of an expansion of the distillery in February 2018.

This Ballechin 2008 matured in first fill ruby port hogshead number 185.

For this latest batch, the Edradour 12 Year Old was matured entirely in first- and second-fill Oloroso sherry butts. Vatted from a total of ten casks, the Highlander yielded 6,656 bottles—bottled at cask strength, without chill-filtration or added coloring. The result? A flavor profile defined by dark sweetness and nutty spice that is free to unfold to its full potential.

The distillery is located a few miles west of Pitlochry near Moulin and is part of the Highland whisky region. It was probably founded in 1825 and is the only Scottish distillery that has been preserved entirely in the style of traditional farmhouse operations. For a long time, this also made it the smallest distillery in Scotland. Its two stills produced just 15 casks per week. Today, production capacity is around 500,000 liters of pure alcohol per year, following the commissioning of an extension to the distillery in February 2018.

The distillery is located a few miles west of Pitlochry near Moulin and is part of the Highland whisky region. It was probably founded in 1825 and is the only Scottish distillery that has been preserved entirely in the style of traditional farmhouse operations. For a long time, this also made it the smallest distillery in Scotland. Its two stills produced just 15 casks per week. Today, production capacity is around 500,000 liters of pure alcohol per year, following the commissioning of an extension to the distillery in February 2018.

This single malt comes highly recommended for connoisseurs who appreciate the combination of smoky intensity and the delicate spiciness of American oak. It reveals its full range of flavours best when enjoyed neat in a nosing glass at room temperature, though a small drop of water can bring out the subtle chocolate notes even more. A characterful companion for moments when you wish to give your full attention to the time and craftsmanship behind a heavily peated whisky.

This 11-year-old Edradour matured in PX sherry casks and was bottled exclusively to celebrate the distillery’s 200th anniversary. The PX sherry casks impart an intense bouquet of raisins, figs, and dark chocolate to the whisky, accompanied by enticing espresso notes.

Under the Ballechin brand, “Scotland’s Little Gem” bottles its peatiest single malts, distilled from malt with a minimum of 50 ppm smoke content. Smoke, intense fruit and delicate sweetness combine in Ballechin 17 y.o. Burgundy Casks after 17 years of pure wine cask maturation.

Under the Ballechin brand, “Scotland’s Little Gem” bottles its peatiest single malts, distilled from malt with a minimum of 50 ppm smoke content. The Ballechin 19 y.o. Madeira Casks was matured exclusively in one type of cask: puncheons previously used for Madeira give it spice and sweetness.

This Ballechin 2012 matured in first-fill Oloroso sherry butt number 536. The 12-year-old peated whisky from the Edradour Distillery impresses with strong peat smoke, sherry, caramel notes, spicy aromas, and a hint of dark chocolate.

The distillery is located a few miles west of Pitlochry at Moulin and belongs to the whisky region of the Highlands. It was probably founded in 1825 and is the only Scottish distillery that is still completely preserved in the style of farmhouse operations. At the same time, it was the smallest distillery in Scotland for a long time. The two stills produced just 15 barrels a week. Today's production capacity is around 500,000 litres of pure alcohol per year, after an expansion of the distillery went into operation in February 2018.