All about making whisky
Nolet's Silver Dry Gin is distilled in small batches in copper pot stills. While a variety of botanicals contribute to Nolet's distinctive flavor profile, three in particular have the most influence - Turkish rose, white peach and raspberry. These botanicals are individually distilled to yield the highest concentration and purity of natural flavors and aromas. The gin base and botanical extracts are then married and allowed to rest in order to fully integrate the flavors. This results in a smooth, balanced spirit with soft floral aromas, a fruit-driven palate, and a classic dry finish.
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Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image.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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