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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Edradour 11yo (D) PDF Print E-mail
Reviews Whisky - Whisky - on now

ImageDistilled on the farm at Edradour distilliary in Pilochry, Perthshire.  renowned as the smallest traditional distillery in Scotland and arguably the most unique. Dating back to 1825, Edradour, stands alone as the last stronghold of handmade single malt whisky from a farm distillery still in production today.

Edradour 10 Year Old 2002 (cask 457) - Un-Chillfiltered (Signatory)Big flavours from Scotland's smallest distillery, Edradour. This 11 year old single malt Scotch whisky was bottled without chill-filtering by Signatory on 26th February 2014 after it matured in the cask (No. 1013) for 11 years, since 5th March 2002. 903 bottles were released, this is bottle 837 but they all come in a shiny presentation tin.

This whisky is handmade 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 was founded in 1825 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.

 Edradour was acquired in 1982 by drinks giant Pernod Ricard. Following the acquisition, three quarters of the distillery's yield was initially used in the production of blended whiskies, notably including 'House of Lords' and the auspiciously named 'King's Ransom'. It was not until Signatory acquired the distillery in 2002, that Edradour concentrated its efforts, almost solely, on producing single malts.

Click READ MORE for tasting notes...

Edradour is the last original 'farm' distillery in Perthshire. You'll find Edradour nestling in a pocket glen in the hills above Pitlochry in the Southern Highlands beside the Edradour Burn. The stream is so ancient that its name is thought to be derived from the Gaelic Edred dodhar, 'the stream of King Edred'.

The little wooden bridge which straddles the Edradour burn offers a picturesque view of the distillery, taking in the quaint white-washed buildings of the distillery, the mash and still house, and the old malt barn.

On the inside, precious little has changed either. There's the same wooden equipment which is used to mash and ferment the whisky in the same time-honoured ways.  The cast iron mash tun is an antique - it was made over a century ago in 1910.

The tiny copper stills, the smallest legally allowed, are responsible for the authentic character of the spirit and in the background, the original spirit safe is where the heart of the run is selected for maturation. The curved necks of the copper stills are so important to the character of the spirit that they remain the same today as they have always been.

The Morton refrigerator used in the distilling process was new-fangled in its day, of course, but is now the only working model of its kind left in the industry. It has been faithfully cooling the wort from 75ºC to 20ºC for generations.

It takes the man-power of just three men to produce Edradour - three men whose expertise and attention to detail produces the most unique malt whisky in the world.

Using skills handed down over the generations, the men of Edradour distillery follow the standards of those who have gone before. John Reid, David Ramsbottom and James Kennedy continue to produce the finest single malt whisky available, handcrafted without automation. 

 

The following tasting notes by Steve Marquis...

Edradour 11 year old

Cluster D

Bottled By: Signatory

Region: Highland

Distillery: Edradour

Age:11 years old

Strength: 46% vol

Colour: Amber Gold

Chill Filtered: No

Cask: Sherry wood.

Nose: Notes of toasted oak, porridge, sherry with some winter spices.

Taste: Oatmeal on the tongue, with hints of Demerara sugar, sherry, salted caramel and hay. Perhaps the vaguest whisper of peat smoke

Finish: A short warm toffied finish and leaves behind maple syrup.

Steve Marquis
8/5/2014

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky  bellcolourtiny.jpg
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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This site is authored by Steve Marquis for the Blue Bell Inn

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