Edradour Distillery lies in a sheltered valley near Pitlochry in Perthshire. It was founded in 1825 as a cooperative of local farmers, shortly after licensed whisky production became more attractive. Edradour survived periods of declining demand, overseas ownership and large-scale consolidation within the Scotch whisky industry. In 2002, Andrew Symington, founder of independent bottler Signatory Vintage, acquired the distillery from Pernod Ricard. Signatory then relocated to the site, where new warehouses, a bottling line and additional production space were created. Edradour also began producing the heavily peated Ballechin malt.

Despite this expansion, the historic farm distillery has remained largely intact. Edradour still uses an open cast-iron mash tun, Oregon pine washbacks, two small copper stills and traditional worm tubs. The Morton Refrigerator used to cool the wort is described by the distillery as the last working example of its kind in the whisky industry. Distillation, maturation and bottling all take place on site. This combination of small-scale manual production, rare old equipment and Signatory’s cask expertise is what makes Edradour exceptional.