Tucked into the rolling hills near Pitlochry, Edradour occupies a bucolic nook in Perthshire’s heart, its whitewashed buildings clustered around a gentle stream. Long celebrated as one of Scotland’s smallest traditional distilleries, its intimate scale has always been part of its charm. The surrounding highland countryside, rich with heather and soft rain, provides both scenery and the soft, mineral-laden waters that nourish its spirit.

Founded in 1825, Edradour's early history is steeped in the quiet perseverance of small-scale, often community-driven whisky making. Through the centuries it passed through various hands, including an unusual period under New York-based owners in the 1930s, when its entire output was destined for export. Later absorbed by Pernod Ricard, it was eventually rescued from corporate anonymity in 2002 by the independent bottler Andrew Symington of Signatory Vintage, who restored a sense of artisanal stewardship to the distillery.

Edradour’s production remains almost defiantly traditional. A single pair of small stills and wooden washbacks handle a modest output, allowing for meticulous attention at every stage. Long fermentation and slow distillation yield a spirit of notable richness and weight. Much of the whisky slumbers in an astonishing array of cask types, from ex-sherry butts to rare wine casks, resulting in a house style marked by creamy sweetness, dried fruits, gentle spice, and, in some expressions, a whisper of earthy smoke. Its small size belies a broad, expressive portfolio that continues to captivate those who seek characterful, hand-crafted Highland whisky.