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EDRADOUR 2003 Port Matured

Single Malt, Scotland / Highlands, 70cl, Ref: 14944

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Description

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Tasting note

  • Appearance : rose soutenue.
  • Nose : riche, puissant. Les fruits rouges (cassis, cerise, framboise) soulignent l’influence du vieillissement en fût de Porto. Il évolue sur le café et le moka avant de révéler à l’altération de jolies notes ranciotées (abricot, cerise à l’eau-de-vie).
  • Palate : vive, concentrée. Encore très jeune, elle se fait la porte-parole d’un distillat à la fois huileux et fougueux. Sans concession, elle sort de sa réserve pour dévoiler d’onctueuses notes de vanille, de praline et de gelée de coing.
  • Overall : longue, ferme. Les fruits rouges reviennent en force, ils sont désormais accompagnés de fruits secs (figue, pruneau) et d’épices douces. Son toucher est de plus en plus agréable.
The brand
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The brand

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Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image.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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The distillery

Since 2005, with the opening of the Kilchoman micro-distillery on the isle of Islay, Edradour is probably no longer the smallest distillery in Scotland. Tucked away on the edge of a small valley, among the hills over the town of Pitlochry, this distillery resembles a charming little village with its red shutters, landscaped garden and gently splashing stream. Purchased in 2002 by Andrew Symington, the founder of Signatory Vintage, Edradour has become more than just a tourist attraction. This distillery-farm concentrates all the operations involved in the production of whisky in a single room, from the mill to the still, which is the smallest size authorized by the British Customs and Excise department. Very traditional, Eradour receives 100,000 visitors a year, who are literally transported to the 19th century in this remarkable time capsule.

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