Unique Features of the Distillery
When you visit the distillery you will taste the last single malt whisky produced by hand in the smallest traditional stills in Scotland, still housed in their original farm buildings.
We consider this a triumph of the traditional art and craft of whisky production over the growing mass production trade. Unlike larger distilleries, we have no computers attached to any equipment and visitors see and smell the unique process of bringing together barley, spring water and yeast all under one roof.
Edradour is packed with Unique Features. Old small scale equipment, some of which is the last in Scotland, enables you to see how the whisky is made. Simply exposed and open to the air, visitors see the working of real Victorian whisky production happening today.
Here is just a selection of the many unique features of Edradour Distillery. Many more will be discovered on the Tour.
1. The Still House
As you watch water, wort, wash and spirit flow around the old still house you will see this transformation taking place that has hardly changed for one hundred and fifty years.
2. The Mash Tun
The distillery uses a small Open Mash Tun, for mixing the malted barley and spring water, made of cast iron that is over one hundred and ten years old and in almost daily use.
3. The Morton Refrigerator
The resulting wort from the Mash Tun is cooled in the Morton Refrigerator using cold water only. This is the last of its kind still working in the whisky industry.
4. Wash Backs
The cooled wort is then transferred to the Oregon Pine Washbacks. Edradour has two Washbacks, both over 50 years old.
5. Smallest Traditional Stills
At Edradour, distilling involves our two copper stills and worm tubs. The second distillation takes place in
the smallest traditional still in Scotland.
Both the stills and the worm tubs are made of copper and this affects the final flavour. With the small stills the area of copper exposed to the wash or spirit is high. This is why, with Edradour having the smallest stills, we produce arguably, the best new make spirit in Scotland.
Click here to listen to the sound of the Still House
6. Worm Tubs
The Worm Tubs with coiled copper pipes are water cooled from the Edradour Burn and are amongst the handful remaining in Scotland.
The used barley grains, known as Draff, are shovelled out into an open cart outside the Still House.
8. Taking the Draff Away
The Draff, or used barley, is taken away each day by our local farmer where it is fed to his cattle – another old tradition at Edradour.
9. The Spirit Safe
Selecting the Heart of the Run in the traditional way, without the aid of computers. The resulting spirit from the Heart of the Run will then mature in oak casks for many years in the warehouse.
10. The Warehouse
We have been investing substantially in the quality of the oak casks in which our Edradour spirit quietly matures. The highest quality distilled spirit maturing in quality oak wood is the perfect combination.
11. Opening the Cask
Edradour Single Malt Whisky is carefully distilled, matured and bottled on the premises so we can really watch that the quality remains consistently at the very best. Here Andrew Symington and Dougie Maclean open a cask of Caledonia, matured for 12 years.
12. Unique Whisky
The result is whisky as it used to be, made much the same today as it was 150 years ago.
Edradour Highland Single Malt Scotch Whisky.
Enjoy the journey...