Edradour 12 yo Caledonia - Mini

Volume: 0.05 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

Edradour Caledonia was developed in collaboration with Scottish singer-songwriter Dougie MacLean, who selected the whisky. The bottling takes its name from his song Caledonia, which he wrote in 1977 while staying in Brittany and feeling homesick for Scotland. This twelve-year-old small-batch whisky combines the distillery's traditional production methods with a pronounced sherry character.

Maturation in sherry casks shapes the interplay of dried fruit, honeyed sweetness and spicy wood. With some time in the glass, subtle tobacco and leather notes also emerge. On the palate, the whisky combines fruity sweetness with peppery spice and a full-bodied feel. It is bottled at 46% without chill filtration and retains its natural colour. This miniature contains 0.05 litres and comes in a presentation tube.

Tasting Notes:

• Nose: The nose is sweet and creamy. Honey, dried figs and dates mingle with gentle sherry notes and a little dry oak. Sultanas add to the dried-fruit aromas.
• Palate: The whisky is full-bodied and rich on the palate. Pronounced sherry notes meet woodland berries and, together with honey and butter, evoke toast spread with honey and butter. Caramel and toasted almonds round out the flavour. The flavour also recalls Christmas cake, accompanied by a hint of orange and spice. The texture is syrupy. With a little water, the fruitiness and Oloroso-influenced wood become more prominent.
• Finish: The finish is spicy and dry, with a delicate impression of cocoa powder. It is gently warming.

Distillery/Bottler:

Edradour is near Pitlochry in Perthshire and was founded in 1825 by a group of local farmers. Its historic farm buildings still house traditional production equipment. Andrew Symington, founder of the independent bottler Signatory, acquired the distillery in 2002. Caledonia is an official Edradour bottling.

The historic distillery's equipment includes an open cast-iron mash tun. A Morton cooler uses cold water to lower the temperature of the wort before it enters Oregon pine fermentation vessels. Distillation takes place in two copper pot stills. The vapours then condense in copper coils submerged in water-cooled vessels known as worm tubs. The cooling water comes from the Edradour Burn. Maturation and bottling also take place on the distillery grounds.

Facts: