Whiskeyindex - Edradour

Edradour

Scotland. Pitlochry, Perthshire. Tayside Region.

Distillery: Campell & Sons Ltd. (Under Pernod Richard)
Glenforres-Glenlivet Distillery Co. Ltd.
Edradour Distillery,
Pitlochry, Perthshire PH16 5JP,
Scotland.
Phone : 01786-473524
Fax : 01786-472002
Manager : John Reid

Visitor centre :
Phone : 01796-472095
Fax : 01796-472002
Open from March to October , Monday to Saturday from 9.30 to 17.00 (5pm) and Sunday from 12.00 to 17.00
November to February, Monday to Saturday from 10.00 to 16.00 - but only the shop.
Groups over 14 by appointment only.(Approx 100.000 visitors per year.)

Founded: Est. 1825 by farmers. (?-1933 John McIntosh.)

Owner: Campbell Distillers Ltd.

Producer:

More Info:
Edradour : Edradour is The smallest still in Scotland.
They use Ex-bourbon casks.There is one wash still and one spirit still.
The Edradour can be enjoyed as the defining whisky in a 12 years old vatted malt called Glenforres. It is also an important component of two blends, the eight year old House of Lords and the 12 years old King's Randsom.

Edradour is the smallest distillery in Scotland, the workforce consists of no more than three men. The name Edradour is derived from the Gaelic Edred dobhar, between two waters. Campbell Distillers bottling.

From the Whisky pilot by Uniqum Systems :
The distillery was started by a group of local farmers as a co-operative. The distillery has gone through several interesting changes of ownership but it is now owned by Campbell Distillers, a subsidiary of the French company Pernod Ricard.
It is the last remaining of the once numerous Perthshire "farm" distilleries and the last actually distilling by hand.
The work at Edradour is made pretty much in the same way that it was done when the distillery was founded. The Edradour has a staff of just three(3) people but it's enough as it is Scotland's smallest distillery. Edradour's output is only 600 gallons (3,600 bottles) per week. The annual output from Edradour equals the amount that a modern distillery can produce in a week.
Edradour takes it water from a stream on Ben Vrackie called Edradour burn, derived from the Gaelic 'Edred dobhar' meaning 'between two waters'.
With the exception of the installing of electricity in 1947 the only thing that has changed since the start is that today, barley is no longer dried and malted by peat fire on the premises, but brought from a maltster in Pencaitland near Edinburgh.
The distillery has an excellent visitor centre and is situated at the roadside at the foot of a steep hill; a collection of ancient farmstead-like buildings, past which tumbles a fast-flowing burn. An idyllic setting.

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