All about making whisky
The Cellar Master has carefully selected ripe Itxassou black cherry essence from the Basque Country appellation, blending it with the artistry of a renowned vodka to achieve the house’s new flavoured vodka: Grey Goose Cherry Noir.
Suggested cocktail: GREY GOOSE CHERRY COLLINS 3 SHOTS OF GREY GOOSE CHERRY NOIR 1½ SHOTS OF FRESH LEMON JUICE 1 SHOT OF SUGAR SYRUP 4 SHOTS OF SPARKLING WATER ONE BLACK CHERRY
The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
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