| Product: |
Pitlochry in General |
| Date: |
31/03/05 (497 review reads) |
| Rating: |
 |
Advantages: Small and personal tours, Whiskey Tasting!
Disadvantages: Have to be careful about the Whiskey Tasting and Driving! :(
Hidden in a glen above Pitlochry in the Southern Highlands of Scotland sits an unlikely gem in the brilliant jewels of Britain. Here stands, as it has for nearly 170 years, the smallest distillery in Scotland, perhaps the smallest legal distillery on Earth! Edradour has a history and tradition that continues to flourish.
History and process of Whiskey Making:
(I find this history very interesting!)
It is unclear when the first Scotch whisky was distilled. However, the ancient Celts soon gave this extraordinary drink the name- “uisge beatha” - which in Gaelic means “water of life”. Anyone who has had at least a “wee dram” can testify to the life it ignites in them.
In 1707, whisky production was pushed underground in order for the distillers to escape the high taxation on malt and whisky that the new government had imposed. This continued for over 100 years with illegal stills that produced unaged, lower standard whisky and smuggled it south.
Scotch Whisky then established itself as the worlds leading national drink after 1823 when the Excise Act was passed. This allowed distilling for a fee.
Edradour claims its ancient roots from its Gaelic name- “edred dobhar” – which means “the stream of King Eared”. The water source is from a spring on Ben Vrakie. The white washed buildings with bright red trim and doors harken to you from the past. Walking near the tumbling stream, breathing the air saturated with the smell of malt and passing the buildings makes one feel as if he is stepping back in time.
Founded in 1825, by a cooperative of farms from Edradour, the existing distillery was established 12 years later. Little has changed since that time. The original wooden mash turns and cooper stills stand proudly as they always have. The stills are the smallest in Scotland and the smallest allowed by law.
Later, in 1841, it became known as John McGlasham and Company. At that time they created the famous blended whisky known as House of Lords. The company again traded hands in 1886 to a USA company called William Whitely and Co. Ltd. After that, in 1947, the distillery came into the 20th century by having electricity installed. However, the actual process changed little with this introduction. Then, in 1986, Edradour Whisky was finally
bottled as a single malt whisky. Before that time all of its whisky had been blended.
The distilling process, from malting of the barley to the full maturation, is over seen by only three men. They use the skills passed down to them from previous generations to make a fine single malt whisky. The process that Edradour uses is not an easy one. Special care is taken in every step in the process and a pride of excellent workmanship in the final product is the reward.
High quality local barley is selected and then moistened to allow the germination process to begin. This readies the starch in the barley grains for the change into sugar. The germination process takes 5 to 7 days. It is then put into the malt kiln to dry out. The peat fire succeeds in stopping the germination and creating the malt. These smoky fires add an extra flavour that can be tasted in the final product.
At this time the malted barley is ground into course flour called grist. The grist is mixed in the wooden mash turn with spring water. This changes the dissolved starch into a sugar that will be used in the fermentation process. Wort, a sweet copper-coloured liquid, is then drained off several hours later. This process is referred to as mashing.
After mashing, the wort has to be cooled. Edradour takes great pride in using the original, through-like Morton refrigerator. This is the only one still in use
and is so old it could be housed in an antique museum. The temperature of the wort is lowered to 20°C.
It is at this point that the wort goes into one of the two 6,000 litre pine vats called “washbacks”. Other distilleries now use stainless steel washbacks. However, Edradour full of tradition, believes that the taste of their whisky is enhanced by the original vats. One of the three men at Edradour than adds brewers yeast that they measure by hand. Again, Edradour believes in this traditional method over any other conventional method.
Almost magically, 56 hours later a liquid that is about 8.5% ABV (Alcohol By Volume) is produced. This liquid is known as ‘wash’.
The distillation process begins with the wash being purified and the alcohol separated from the water. This is done by piping the wash into the wash still for its first distillation. It is heated to the exact temperature that alcohol becomes vapour, 88°C, and the vapour rises into the neck of the still.
The alcohol must then be condensed back into a liquid. This is achieved by passing the vapour through a coiled pipe called the ‘worm’. The worm is
submerged into a tank with circulation cold water from the nearby spring. Edradour has been using the same worm since 1825. The result of this process is a liquid called ‘low wines’. It is about 23% ABV.
Once this is done the entire distillation process is repeated through a smaller cooper still. This condensed vapour is about 69% ABV. The resulting liquid is now called a spirit and it goes into the spirit safe. The distillers then select the best spirit for aging. Edradour only selects the ‘heart’ of the run and any that does not meet the distillers quality standards is put back for another distillation. Surprisingly, at this point the spirit is clear in colour. It will get its amber tint during the maturation process.
The experienced Stillman tests for strength and quality and then it is put in the filling store until it is down to a exact strength before it goes to the warehouse for aging.
Specially selected oak casks are used to store the whisky as it matures. The casks allow the malt to breathe. It is during this process that the golden colour and distinct flavour is acquired. 2- 4 % of the liquid is lost due to evaporation every year. Edradour calls this the “angels’ share”.
Legally, to be classified as a true Scotch whisky, it has be to aged for at least three years. Edradour goes well beyond that. They age their whisky for at least 10 years. They would not even consider giving it the Edradour name before that amount of time has passed.
Most larger distilleries produce more whisky in a week than what Edradour produces in a year. Only twelve to fifteen casks are laid to age per week. This makes Edradour a limited whisky. Many treat the acquirement of a bottle of Edradour with celebration because of its limited quantity.
The entire process at Edradour reminds me of making a cake from scratch rather than using a box mix. The process is long but the outcome of a quality product is the reward. The men of Edradour take great pride in their work and are happy to show it to the general public
As one leaves this tiny oasis with its babbling stream, sweet smelling air and well used buildings, you hold tightly your own bottle of Edradour and feel happy and excited to have been able to stumble across this gem amongst a crown of jewels.
Tours: Tours are FREE and you get a "wee dram" of whiskey at the end of the tour. The tour takes about 1 hour.
Souviner Shop: There is a small shop where you can buy their whiskey. I
t is well worth buying a bottle or two as it is VERY difficult to buy any where else. We know as we have tried in many places!
Make sure to talk to the shop people and they will help you to pick out one. They also allow you to taste the different whiskeys in order for you to make an informed choice.
Prices can range from £20 to several £100.
How to get to it?
When you get to Pitlochry, follow the signs. It is a small and windy road that sometimes seems to go no where. Be sure to admire the views going up and coming down from the hills. It is gorgeous! Parking is across the road from the distillery. Just follow the signs.
****Note****
I know that this is only one aspect of a wonderful little place called Pitlochry. It is, however, all that we were able to enjoy as we were on a 4 day trip that took us up to Loch Ness and the Isle of Sky.
Summary:
|
|
