EDRADOUR, The.

Location :	Pitlochry, Perthshire. Tayside Region.
Country :	Scotland.
Type :	Highland Southern – Single Malt.
Distillery :	Campell & Sons Ltd. (Under Pernod Richard) Glenforres-Glenlivet Distillery Co. Ltd. Edradour Distillery, Pitlochry, Perthshire PH16 5JP, Scotland. Phone : 01786-473524 Fax : 01786-472002 Manager : John Reid Visitor centre : Phone : 01796-472095 Fax : 01796-472002 Open from March to October , Monday to Saturday from 9.30 to 17.00 (5pm) and Sunday from 12.00 to 17.00 November to February, Monday to Saturday from 10.00 to 16.00 – but only the shop. Groups over 14 by appointment only. (Approx 100.000 visitors per year.)
Owner :	Campbell Distillers Ltd.
Founded :	Est. 1825 by farmers. (?-1933 John McIntosh.)
Water :	Originate from deep on Moulin Moor bubbles through peat and granite before surfacing. (Atholl) – A spring on Ben Vrackie.
Remark :	Edradour : Edradour is The smallest still in Scotland. They use Ex-bourbon casks. There is one wash still and one spirit still. The Edradour can be enjoyed as the defining whisky in a 12 years old vatted malt called Glenforres. It is also an important component of two blends, the eight year old House of Lords and the 12 years old King's Randsom. Edradour is the smallest distillery in Scotland, the workforce consists of no more than three men. The name Edradour is derived from the Gaelic Edred dobhar, between two waters. Campbell Distillers bottling. From the Whisky pilot by Uniqum Systems : The distillery was started by a group of local farmers as a co-operative. The distillery has gone through several interesting changes of ownership but it is now owned by Campbell Distillers, a subsidiary of the French company Pernod Ricard. It is the last remaining of the once numerous Perthshire "farm" distilleries and the last actually distilling by hand. The work at Edradour is made pretty much in the same way that it was done when the distillery was founded. The Edradour has a staff of just three(3) people but it's enough as it is Scotland's smallest distillery. Edradour's output is only 600 gallons (3,600 bottles) per week. The annual output from Edradour equals the amount that a modern distillery can produce in a week. Edradour takes it water from a stream on Ben Vrackie called Edradour burn, derived from the Gaelic 'Edred dobhar' meaning 'between two waters'. With the exception of the installing of electricity in 1947 the only thing that has changed since the start is that today, barley is no longer dried and malted by peat fire on the premises, but brought from a maltster in Pencaitland near Edinburgh. The distillery has an excellent visitor centre and is situated at the roadside at the foot of a steep hill; a collection of ancient farmstead-like buildings, past which tumbles a fast-flowing burn. An idyllic setting.

Age :	10 Years Old
Vol. :	40%
Price :	(in Danish kr. 70 cl. 350,- dkr.)

Tested :	Yes, currently being tested. (If Yes, comments below.)

Remark :	Results soon to come.. (Hmmm GI like's this one)
Total Score :	7

Personal taste:	CP	GI	HT	FS	FR	Average.	Remark…
Package/Info		08					Pipe incl's a poster – look below.
Bottle		06					Standard Whisky bottle.
Label		06					Hmm….
Prop ? Metal/Kork/ Wood.		07					Cork and wood with name i top.
Color		06
Smell		06					Behagelig men ikke special.
Taste		07					Behagelig men ikke meget special. Lidt malt. Rar.
Aftertaste		08					Middle "hang" time.. with a bit Maltyness.
Price/Quality		08					A great all-round whisky.

HERE'S THE TEXT FROM THE EDRADOUR POSTER INCL. WITH THE BOTTLE ! (Some of the pictures on the poster are included…)

When it comes to moving with the times, we at Edradour have little to boast about. We're told the Edradour Distillery is unique in Scotch Whisky Distilling today; the last of the Nineteenth Century Farming Co-operatives to operate unchanged since distilling began over 160 years ago. (We must confess that 40 years ago we made an effort to modernise. After some deliberation our waterwheel gave way to electricity). Three of us run the entire operation, and our modest annual output to a week's production at an average Speyside distillery.

Generations of distillers have followed the standards set by Edradour's founding farmers, whose records are still in our tiny distillery office. Little has changed since they opened the calf-bound ledger and proudly inscribed that farmers John MacGlashan, Peter Scott, Alexander Forbes, Alexander Stewart, Ducan Stewart, William McIntosh, James Robertson and James Scott "make a new entry and enter ourselves as distillers from malt only under the form of John MacGlashan and Company at Edradour in the Parish of Moulin".

The distillery is a delight to view, nestling in a small glen, high above Pitlochry in the heart of Perthshire. Our soft spring water, originating from deep on Moulin Moor bubbles through peat and granite before surfacing a few hundred paces away. Here in the garden of Scotland we still select and use local barley, which is malted and dried over peat fires. Each and every sack hoisted to our barn is inspected for bold golden grains, full of protein, and with a lightly peated aroma.

Once milled, the malted barley and water are soaked together at 156F in the Mash Tun, a mere ton at a time. The resulting "wort", already taking on a bronzed straw colour cools gently in our Morton refrigerator – the only one left in Scotland – before flowing to the Washback. Each day a local farmer arrives by tractor to help empty the Mash Tun by hand, and takes away the "Draff" for cattle feed.

Fermentation, in two original Pine Washbacks takes a leisurely fifty-six hours; Brewer's yeast is measured by hand and we patiently wait as the wort ferments not unlike beer into Wash, reaching a strength of about 6 degrees by volume.

And so we move to the Stillman's role, responsible for so much of the final flavour of The Edradour. Our copper stills are the smallest allowed under Excise regulations – any smaller the theory goes and they'd be hidden away in a hillside.
One visiting journalist described them rather inelegantly as "each having the size and shape of a fatman with a big belly".
But he soon concurred with the old distillers' yardstick that the smaller the still, the finer the taste.

The Wash is then distilled at about 180F, and the resulting low wines, now about 20 degrees, are then redistilled. As we collect here only the middle third – the stillman's skill and keen eye are essential to capture the heart of the run – a totally clear and sparkling crystal spirit now 70 degrees our raw Edradour spirit.

Each of our 4 weekly mashes in our tiny stone built distillery produces 480 gallons of wort and finally yields about 150 gallons of spirit – enough in a good week to fill 12 casks.

A drop in the ocean perhaps to some distillers but we have always believed that The Edradour has a quality that cannot be matched. We are one of the very few distillers to mature our malt in Oloroso Sherry casks, selected on annual visits to Spain. The Edradour then rests alongside the burn in the damp cool Highland air until we bottle it sometime after its tenth anniversary.

The result we hope you will agree, is a magnificent malt, such as those produced in yesteryear – long before the march of stainless steel and accountants as our competitors often reminisce. Slightly sweet on the nose, it is rich and smooth on the palate with a long lasting warmth. We hope you enjoy The Edradour and we would like to welcome you to the Distillery with a 'drap' of one of our fine Scotch Whiskies. There's nothing quite like a personal visit to take in the rich heady aroma of the stillroom, and we hope you will enjoy a little of the romance and charm of Edradour.

A warm welcome and a wee dram await you.

Donald Macleod
Distillery Manager

LINKS……….	to official Edradour or related web pages.
Pernod Richard	Pernod Richard France – (Aberlour)
	Edradour
Campbell distillers	Campbell distillers group Pernod Richard.

EDRADOUR, The.

Edradour :