Tasting notes: 17th October 2014

Whisky: Edradour Ballechin, 10 Year old.


46% vol, natural colour, unchill filtered.¬†First released in Summer 2014, Ballechin’s 10 year old is the first ongoing release for Edradour’s peated malt, after eight releases in The Discovery series.

What the distillery say:

At Edradour, Ballechin is the name we use to distquish our heavily peated distillate from our non peated production. The name Ballechin, originates from a fellow Perthshire

farm distillery, which sadly closed its doors in 1927.

There, Alfred Barnard, who catalogued all the distilleries in the United Kingdom in the 1880’s, made reference to having experienced a peated whisky.

Distilled using barley which has been infused with peat to a level of at least 50ppm during the drying the process the spirit produced is then matured in the finest oak casks from the USA and Europe.

Our commitment to quality means, that no casks will be used for more than two maturation cycles. This bottling is predominantly from Bourbon casks with a generous top dressing of ex Olorosso Sherry casks, to create added depth and greater complexity. It has been bottled at 46% without chillfiltration, to retain the true cask character. No colour has been added, the colour of the whisky has come entirely from the casks during the maturation cycle.


Edradour official tour glass


Rich amber (not my strong point, I’m colour blind)


Soft smooth woody smokiness, with hints of apple sweetness.

Notes: Lingering warmth after swallowing, initially cool and smooth as it hits the tongue with a sudden punch that delivers the peated smokiness. Drawing air into the mouth while tasting delivers a fiery sensation through the whole mouth and then swiftly transcends into the nose, an intense yet pleasant experience. Chewing the whisky opens up that woodiness that can be nosed before tasting, it’s an old hardwood hint that one might expect from perhaps vintage hardwood when opening an old cabinet or wardrobe.

A really enjoyable whisky that delivers reasonable depth and smokiness without the medicinal feel that perhaps the really peaty whiskies such as Laphroaig offer. We can expect to see more and more Highland peated malts developing and becoming available over the coming years as the popularity of peated whisky continues to rise.