When Andrew Symington bought the distillery in 2002, he called on the services of Iain Henderson, former manager of the Laphroaig distillery, to create a very peaty second malt.

Called Ballechin, this second single malt is made from barley malted at 50 ppm phenol, a level comparable to the smokiest Islay malts (it represents 5% of the Edradour distillery’s production).

Tasting Notes

Nose:  Sherry, Blood orange, black fruits (blackcurrant, blackberry), rancio, chocolate.

Palate:  Fruity and malty. Candied citrus fruits, nuts, fruit jam, spices.

Overall:  Long, finely tannic, on black fruits and chocolate.