Insider knowledge: Edradour Ballechin Madeira Matured whisky is named whisky by virtue of the fact it's from Scotland. If distilled in America the spelling would be Edradour Ballechin Madeira Matured whiskey, as opposed to whisky.
Nose: Pungent, damp hay. Muddy peat, refined smoke, herbal.Palate: Rounded. Thick peat. Gentle toffee sweetness creeps in, spices, peppery Hay, earthen, grapey.Finish: Long, hay, espresso, tannic.
The Master of Malt
Ballechin Matured
I've never tasted anything quite like this since Henry Douglas fell into the sheep dip at the end o the season at Horsleyhill and Auld Aitken bottled it and selt it off as Douglas Best arroon New Years Time. At 12/- a bottle hei selt hundreds o them.