Edradour 25 Year Old 1999 Cask #903 – Madeira Cask Single Malt Scotch Whisky | 700ML

Whiskey: Edradour 25 Year Old 1999 Cask #903 – Madeira Cask Single Malt Scotch Whisky | 700ML

This bottle will make a fine addition to any whisky lover.

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Size: 700ML

Proof: 108.8 (54.4%ABV)

Origin: Scotland

Distillery: Edradour

A sibling release to mark Edradours bicentenary, this 25-year-old spent its life in a first-fill Madeira hogshead. Just 287 bottles made it into the world, all bottled at a hearty 54.4% ABV.

Edradour 25 Year Old 1999 Cask #903 – Madeira Cask Single Malt Scotch Whisky | 700ML Tasting Notes

Nose: Honey-glazed nuts, baked peaches, and dried figs.

Palate: Golden syrup, candied citrus, and toasted oak with Madeiras trademark richness shining through.

Finish: Lingering sweetness and spice, like Christmas cake in late summer.

Distillery Information

Edradour is perhaps best known as one of Scotlands smallest distilleries, producing a mere 90,000 litres per annum with a work force of just three. Established in 1825 in the hills of Pitlochry, Edradour (pronounced EDD-ra-DOWer) maintains its heritage as an almost artisanal distillery. The heart of the range, a ten-year old, exhibits an unconventional charm, uncharacteristic of a highland single malt. Edradour was acquired in 1982 by drinks giant Pernod Ricard. Following the acquisition, three quarters of the distillery’s yield was initially used in the production of blended whiskies, notably including House of Lords and the auspiciously named Kings Ransom. It was not until Signatory acquired the distillery in 2002, that Edradour concentrated its efforts, almost solely, on producing single malts. Renowned for experimenting with various outlandish wood finishes, Edradour has released various malts matured in some rather interesting casks, a Chardonnay Finish, a Cte de Provence and a curious Tokaji Wood Finish being among the number. Signatory moved its base of operations to Edradour after building a bottling plant and warehouse at the site. In 2003, Edradour experimented with a peated single malt, named Ballechin, with peat levels of 50ppm, launching it in 2006. A new bottling of Ballechin has and will be released every year, each time finished in a different wood, until it has reached full maturity at ten years.