Edradour reminiscent of Crème Brûlée

Edradour reminiscent of Crème Brûlée

Post by Mads Thorup and Kristian Henriksen

Edradour distillery makes whisky according to old traditions, and these traditions are reflected in their whisky. We had the exquisite pleasure of tasting two of their Scottish Highland versions, where the sweet notes come through. The distillery was founded in 1825 just two years after the Excise Act (The Excise Act) came into force, the law required an annual tax of £10 and a tax per gallon. Prior to this, there was illegal whiskey production in the area, but after the act, several farmers banded together to create the Edradour distillery, which has since been owned by both the New York Mafia and large cooperatives. Today, the distillery is back in Scottish hands and is a completely legal business with roots in the Mafia and possibly back to the small illegal highland distilleries.

On the nose, the sweet notes of the Caribbean and dried figs come in and tickle the senses, there is no trace of the characteristic strength of whiskies. At the same time, a slight tingle of spice washes over the nose.

This tickle carries over into the taste as we take the first sip. There's a shared sweetness from the caramel and a richness in the flavor that becomes almost creamy. The two versions differ in intensity, with their 46% version being more mild than the "Ibisco". There is a special development in the two whiskies by adding a few drops of water. 46% is transformed into a dram with a deeper caramel and almost creamy texture as it flows across the tongue with its nuances of caramel, citrus and a slight hint of bitterness from coffee or dark chocolate.

"Ibisco" is transformed into a more balanced dram where its strength is muted. The flavor intensity remains in the sweet caramel.