Edradour Distillery

Edradour was established in 1825 by a farmer consortium in the Moulin area above Pitlochry, with Duncan Forbes identified as one of the key founding figures. The distillery occupied a picturesque cluster of whitewashed stone buildings in a burn-side glen that has barely changed in two centuries — a setting that makes Edradour one of Scotland's most photographed and charming distilleries.

In 1933 the distillery was purchased by William Whiteley & Co., the American-owned spirits company. Under Whiteley's ownership, Edradour whisky was incorporated into various American blends and became something of a commercial workhorse despite its tiny scale. This chapter gave way in 1982 when Pernod Ricard subsidiary Campbell Distillers acquired the distillery, bringing it into a large international spirits group for the first time.

The defining moment in Edradour's recent history came in 2002, when Signatory Vintage Scotch Whisky Company — the independent bottler founded in 1988 by Andrew and Brian Symington — purchased the distillery. Under Signatory's stewardship, Edradour has been transformed: the range expanded dramatically, unusual wood finishes were introduced, and the commitment to unchillfiltered, naturally coloured whisky was enshrined as policy. The Ballechin brand — a heavily peated expression named after a former nearby distillery — was introduced to run alongside the traditional unpeated Edradour range. Edradour now produces 18 casks per week, maximising the tiny stills' output.

Edradour operates one wash still (4,200 litres) and one spirit still (2,200 litres), with an annual capacity of approximately 95,000 litres of pure alcohol — among Scotland's smallest distilleries. Water is sourced from springs on Ben Vrackie. The distillery produces 18 casks per week. Crucially, all Edradour whisky is bottled without artificial colouration and without chill filtration — a cornerstone of the distillery's quality philosophy. Two days per week are dedicated to the production of Ballechin, the heavily peated variant, named after the former distillery at nearby Ballechin. The rest of the week produces the traditional, unpeated Edradour style.

Edradour produces a rich, creamy Highland single malt with pronounced Sherry influence. The 10 Year Old is the core expression — fruity, rounded, and warming, with dark fruit, vanilla cream, and spice character from Sherry cask maturation. It is rich and generous for a malt of its age, reflecting the slow production pace and high-quality cask selection under Signatory ownership. The absence of chill filtration and artificial colouring ensures the whisky's natural depth and mouthfeel are preserved. Ballechin, the peated variant, is a bold contrast: heavily smoked, with phenolic intensity beneath a Sherry-sweetened structure, making it popular among Islay-leaning drinkers who enjoy smoke with richness.

Edradour is one of Scotland's most picturesque distillery visits, with its unchanged 19th-century stone buildings beside the Edradour Burn above Pitlochry. Tours, tastings, and a retail shop are available. The online shop offers the full range of Edradour and Ballechin expressions. The distillery is located approximately two miles east of Pitlochry, Perthshire — easily accessible and one of the most rewarding half-day trips in highland Scotland. Book tours via edradour.com.