Ballechin, a heavily peated whisky, has been produced by Edradour Distillery since 2003. It’s made using barley infused with peat to a minimum of 50 parts per million.
This bottling is predominantly from ex-bourbon casks, generously topped with ex-oloroso sherry casks, to enhance depth and complexity. Bottled at 46% without chill filtration, it retains the authentic cask character.
The name Ballechin comes from a fellow Perthshire farm distillery that sadly closed in 1927. There, Alfred Barnard, who cataloged all the distilleries in the UK in the 1880s, mentioned having tasted a peated whisky.
Available in 70cl bottles at 46% alcohol by volume.
TASTING NOTES
NOSE
Herbal and grassy with sweetened smoke
TASTE
Chocolate oak over spicy, earthy smokiness. Complexity rolls over the tongue.
FINISH
Smouldering burnt heather on Highland hills
