ralfy review 945 - Edradour 10yo @46%vol: (Signatory)

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[@Ivo--]

The Edradour 10 being available both as a distillery bottling and as a very steady release from Signatory Vintage is a rare opportunity to compare nearly identical whisky at 40% chillfiltered vs. 46% unchillfiltered. Doesn't happen very often!

[@robfut9954]

You can do the same thing at half the price with Glenlivet 12 vs Glenlivet Illicit Still 12 year too.

[@fredlabosch5164]

Nonsense! The Signatory releases are exclusively single casks, thus vary way more than the 40% OB bottlings. Browse through the WB archive and just look at the colour variations alone!

[@dkoz8321]

In US 10yo Edradour is about USD $90 for a bottle. THats a lot for 10yo. Even speaking as an American.

[@AudioheavenDenmark]

You can even get the same version as a cask strength.

[@nzmarco]

@@robfut9954 Then you're getting ripped off for the Illicit. It's should be only around $12 more.

[@piotrledochowski5824]

Just got similar Edradour for my b-day from my dearly beloved Wife , cask 485! Very good stuff! Cheers Ralfy!

[@grbadalamenti]

Whoa, enjoying this review for the first time on my smart tv! The video quality is stunning, thumbs up

[@palace1439]

Have been to this distillery both pre and post Signatory ownership. It's a lovely location and tour.

[@AndyCigars]

One of my all time favourite malts. Love it. Cheers!

[@anthonylambert4523]

I have a bottle sittting front of me with a dram resting in a Glencairn getting a bit of air. I love this stuff. Cask. Nr 188 Bottle Nr.86

[@papakiev]

I have a cask Nr. 188 --> bottle 207 :)

[@MrLachlanmackenzie]

Edradour allows the choice, plenty of others don't they have to be applauded for having the balls.

[@zogy628]

This bottling of Edradour is the bomb one of my and my wife's favourite whiskies we always have a few of these bottle stashed away.

[@geo5291]

Invite me over. I'll bring something you don't have. Haha.

[@JohnsDrams]

This remains to me the heavily sherried experience to beat - I adored my bottle of the unchillfiltered beyond words (or very nearly!).

[@samueld1]

Thanks for the suggestion. I was able to purchase a bottle of cask 250 and am enjoying it. Quite a challenge for a person who has been at it for about 2 years, but I'm loving it. I'm getting notes on it that are similar to a rancio-heavy armagnac. Brilliant along with that sherry influence.

[@billk9856]

Edradour and Springbank - my favourite distilleries. particularly love the cask strength Edradour's eg The Straight from the Cask line .... oh my!!

[@paulread1176]

Have you tried belechin straight from the cask it's lovely

[@willemkilian9563]

Great video. I'm looking forward to the comparison and malt marks!

[@anthony1234dunne1]

Would love to try both. Fantastic colour on that bottle.

[@mincey808]

These Signatory bottlings of Edradour are some of the best value malts on the market for me because more often than not they are fantastic. I love the utter plainness of the overall releases too: standard bottle, basic label, no shouting about single cask release, etc. Superb.

[@weichen7261]

I had successfully bought 2 bottles and then a further 3 bottles (along with a few bottles of “straight from the cask” OB) just about a couple of weeks ago before they were sold out. Can’t wait to open both and taste them soon!

[@bluesmanen1]

Had a bottle of this a few years ago...fantastic stuff👍🥂

[@AudioheavenDenmark]

It's a amazing malt. Big fan of edradour. I always think of them as a dirty honest whisky. The value is simply amazing. It does not have a one note flavor. But constantly changes. I can easily spend 2 hours on a single dram. Just love what edradour makes. Straight from the cask is also amazing and the ibisco sherry cask. Amazing stuff.

[@jonison6847]

A brilliant review, thanks Ralfy, full of information on many levels. I was lucky to recently share some Edradour (from the decanter-style bottlings) and I must say, it was an absolute belter, a real standout full of character - very musty, dusty and funky. And so very, very unlike the modern, tame and generic "sherry-top" finished profile that's everywhere nowadays. Much appreciated if you can do more reviews of available drams that are full of character, especially in the older style. Cheers!

[@jackthepickledhound]

Global trade....crazy stuff. I am starting to enjoy the 2005 vintage bottle I bought in NYC a few month ago. From another shop I'm getting a 2021 CS Burgundy cask 10 year old and right next to it is a new stock bottle of the 46% 2007. Anyway,. Fantastic whisky and certainly worth the wait that this journey has educated me to now enjoy. Thanks Ralfy!!

[@michaelgonzalez347]

I have heard a little but of Edradour through the community but not much. Thank you for bringing a bit more clarity to the distillery. You have peaked my interest a but more. Cheers

[@mamuka1977]

I absolutely enjoyed it, I'm a big fan of Edradour (love Caledonia), I tried it once and I bought backup. Just look at that color))))) it is delicious if you like certain things, it also reminds me of older armaniacs and cognacs with a dark fruits like figs , prunes, little dates, it definitely has a lot of going on, it's not typical single malt, I wish I could bought more when I had a chance ( I got it for 60 bucks) Little more expensive right now but it's still worth it. Thank you for your wonderful knowledgeable review as usual looking forward to extras.

[@spiced32]

I love how Edradour is pretty unique in what it produces, haven't bought a btl since the last 1 Ralfy reviewed (had the same cask btl). Think its time for another or maybe an Edradour Cask Strength 🥃🥃

[@sandrofazzolari8833]

Excellent information dear Ralfy! I shall seek a bottle of this or similar . Many thanks and kindest regards, S.

[@frankcousins6479]

Thank Ralfy, I have a bottle of this from cask 241... and have to agree, on first dram, was bit of a shock, after being softened up of late on the Sherry Front with Glendronach Parliament and various PX matured examples... But whilst its challenging its certainly interesting - I like the contrast with this warts and all old school bottle - The branding really suits it too! ;-)

[@peterc3822]

Wow I just realised I have the sister cask open and nearly finished Cask 385. I found it decent but honestly the sample of Caledonia seemed to blow it away. The Signatory Edradour was a little one dimensional in being sherry forward

[@fernmcclear2789]

Good review sir. I initially did not like the regular 10 after your review but after it has aired out, kept going back to it - beautiful! Still couldn’t get out of this rabbit hole. 🤪

[@Brad-ic4bp]

I love the idea of a 1-liter cask. I'd totally buy my whisky in a little barrel.

[@discordia013]

Finished a bottle of this from cask 385 a couple of weeks back. Absolutely cracking whiskey. The sherry was very well integrated and not rough at all, but it was definitely not a lightweight. This is how you make a sherry monster.

[@Nikolay_Nikolov]

I had a bottle of this Edradour, vintage 2009, bottled in 2020. Lovely malt. I especially like it for being dry and savory instead of sweet. Still, I like the Caledonia better. As for the official, 40% 10 yo, I haven't tasted it, but recently I found 200 ml bottle on the market and will probably give it a shot. Sadly, Edradour whisky went through some of the worst price hikes in Bulgaria plus availability is way less than before. Cheers!

[@arunboy6307]

Thank You Ralfy my Whisky Sensei 🙇

[@Musicmedia4421]

I recently got in touch with the brand ambassador of GlenCadam and Tomintoul, Iain Forteath. I asked about whether or not the prevalence of chill filtration or caramel coloring would dimish over time. This is what he said and I'd like to know your thoughts The whole e150 subject is in interesting one and I can start off by saying it’s not the devil it is often made out to be. The original purpose of colouring in whiskies was for consumer consistency. This is particularly prevalent in the blended scotch whisky category as when you are making blends of multiple distilleries spirits, often of a young age, the colours can vary greatly. Even if the aromas and flavour profile remain very similar. Because of this variation in colour from batch to batch many distilleries and distilling groups colour to a set EBC reading so that the consumer gets the same looking (and tasting) drink every time they need another bottle. There is also the use of colouring when applying chill-filtration to whiskies. Which again, isn’t as bad as it’s often portrayed. Chill filtration itself is primarily for product stabilisation and it stops the occurrence of visible faults in the whisky such as flocking when transporting on long journeys via or to countries with vastly different climates. It also prevents haze in the glass when adding ice, but really that’s a secondary that was sculpted into a primary for marketing. Chill filtration removes some fatty acids and long chain esters which in turn bind and strip out some of the whiskies natural colour. So when chill filtration is involved (usually in whiskies lower than 46% ABV) then e150 is often used to replace (and in some distilleries cases enhance) the original colours of the product. Although it does change some of the characteristics of whisky by the removal of these fatty acids/ proteins distilleries tend to choose their chill temperatures to work with how they want their spirits mouthfeel etc to be. Yes, in an ideal world chill filtration would be an antiquated process but it’s amazing the number of consumers who tend to oppose the idea of chill filtration but yet would readily a return a bottle of whisky that had flock present in it (despite it being a natural occurrence in non-chill filtered whiskies). Finally there is the issue of the fact that many markets around the world have been conditioned to think that ‘darker is better’. Which despite the global spirits market changing and evolving, is still the mindset of the majority of global spirits consumers. Spirits like Rum and Cognac which heavily use e150 still drive this and even Bourbon, though not coloured, gives a general impression that whiskies should be a dark amber colour as such it has become a en expectation that Scotch should be the same.This perception is changing and has changed a lot in Western Europe and now the USA and Canada (thanks to the bourbon boom) but it is still a long way off. A good in house example of this is our Tomintoul 10 Year old (which is 40% CF and thus coloured) far outsells Glencadam 10yo out in Asia (despite Glencadam being 46%, NCF and natural colour). Glencadam resonates well with the European and slowly the American whisky markets but does not achieve well in Asia, primarily due to its pale appearance. For us we try to offer a bit of both for our consumers. Tomintouls core rage are offered at 40% and therefore use colour as they have been chill filtered. That said, we do not heavily colour our whiskies and try to colour them within the range their original colour before chill filtration. We also offer special cask finishes and small batch releases at higher proofs and natural colour. Glencadam is the opposite so we offer most of that range at 46% NCF and natural colour but Glencadam by design is a smaller batch product so this suits both the spirit and our consumer. In short, I don’t see e150a going anywhere. It’s so widely used in beer, rum, cognac, tequila, etc that unless there was a substantial study that proved it to be bad for consumer health, it will be a permissible in the spirits industry for many years to come. I think that as the market evolves further you may find more smaller batch single malts stepping away from it, but as for blends it’s almost too important for consistency to remove. In an ideal world I’d love to offer all products as they come out of the barrel, undiluted and natural colour but really that would only appease a small segment of the world whisky market.

[@ralfydotcom]

. . . you got a detailed and articulate answer.

[@ralfydotcom]

. . . but the situation has never bothered Springbank or Arran.

[@Musicmedia4421]

@@ralfydotcom If you were to give the response a response mark. Where would you put it as a learned consumer?

[@intothefeints8506]

@@Musicmedia4421 The translation is that we want to sell to uninformed consumers, instead of educating them. We would rather process our product for the mass market, instead of presenting it in its most natural form. There is a reason why these distilleries will not be the next Springbank.

[@Richard-hl2jr]

An explanation of the term "flock" would be helpful if anyone can provide it. Thanks

[@frankcouvelis2439]

@Ralfy: please don’t forget to put on a blind fold when comparing the filtered and non-chill filtered variations 🙏

[@dkoz8321]

Prof. Ralfy teaching Adv. Chemistry for distillers at Santa Monica College. Full class, each and every semester.

[@WhiskyInThe6]

Have to grab one of these. Cheers Ralfy 🙏🏻

[@murduk88]

Edradour is a bit more expensive here in Texas, but every bottle I've bought so far has been worth those extra pennies. In fact, I'll be buying an Edradour 10 or 12 Caledonia or that Signatory 10 46% version sometime soon, so I'll have it for the holidays. It's my favorite Christmas-time dram. Cheers!

[@jtf2dan]

I just ordered a bottle of Edradour Caledonia 12 year old...I hope its a good one!

[@mrnosebear7406]

Good choice.

[@Polytheiser]

Got this one gifted from my girlfriend a while ago and loved it ever since! Got Cask No.52 (10.03.2010 - 02.10.2020)

[@neilrobertson9515]

Cheers Ralfy you have just put a tenner on my favourite whisky. 😆

[@theestimator]

Got mine at The Green Willie Shop, brilliant people

[@aframs-cctaf-rams-cct6424]

Time to re-review the edradour natural cask ibisco bottles :)

[@digitaldemocracyai-rob]

One of my favourites.

[@geo5291]

Haha. Good snub at Highland Park, albeit it works for most. But I know some of the independent bottlings really make it shine along the lines of the Edradour stuff. Maybe just me, but I also lump some Mortlach and Loch Lomond along some similar lines of spirit, esp as you say: "a cask that has a mind of it's own."

[@cameronshine3465]

That is a very high malt make ralfy, good job.

[@n.k.4678]

I like these dark brown Signatory bottlings of Edradour 10 years old very much. I am always wondering what kind of casks they are using for these. The only casks I can imagine to develop such dark colour and this deep smell and taste of dried figues, raisins and dates are PX sherry casks. But PX casks typically result in sweetness too, whereas these edradours are more dry than sweet. I think, they are matured in PX-Casks which were used for a short period for PX-finishing before. In this time they loose the residual sugar almost completely, but it still remains plenty of colour and flavour in the casks.

[@gregb8824]

Glen Garoich is mentioned here as a contemporary. It is affordable and gets 90 from Ralfy.

[@10lauset]

Cheers to you. ..

[@DayKlight]

Lokum (turkish delight), is amazing if handmade, the supermarket/prepacked ones are often oversweet and flavourless or artificially flavoured. If you can, grab a box of all sorts of different Lokum at a turkish nuts/dried fruits shop, there might even be some little bitter ones in there, coz sometimes they use the peel as well, not just fruit flesh, combined with a variety of nuts. just a litle information as a side note :) The shop owners are often very nice and might let you try a small piece in advance of purchasing, or reccomend you something.

[@robfut9954]

The US dollar is at a 20+ year high against the euro and pound, so for American mates prices *should* be flat or going down.

[@DJMJRyder]

Would love for you to review one of the smaller releases from ballechin, especially the sherried SFTC

[@iancrombie8862]

My bottle arrived today..trying it tonight!😋🥃

[@theestimator]

WELLIE FOR GOODNESS SAKE!

[@rocketeer.]

Your explanation of water dilution makes perfect sense. I have learned that water has a negative effect on some whiskey. I’ve noticed that with Pikesville Rye. Water seems to turn it bitter and unpleasant.

[@geo5291]

Yeah, it's often a different/worse experience with any combination of corn, new barrels and column still. I don't know how they make that one and I'm being lazy to look it up, but they for sure are a new cask with fresh oak tannins, and possibly column still plus some corn in the mash bill. New wood and tannins become harsher from water addition, column still and higher distillation temperatures allow less fats and proteins from the wort, and corn has a lot less fat and protein than barley or rye. As a result, the nuances that those additional properties of true grain versus corn (crappy "grain") are lost - the h20 does not have them to interact with.

[@geo5291]

And obviously the big players here are Bouron and Rye - most of them being column distilled, heavy on the corn and all use fresh. New barrels - sometimes in hot climates. Water often foes not bring good/,/different notes and the fresh wood becomes too aggressive. Even the barrel char can become aggressive.

[@jimmclachlan5941]

I've purchased 2 bottles of this over the last two years from the good spirits company , it really is a concentrated monster of a whisky , it's like drinking diluting juice and not diluting with water , this would scare the pants off a casual whisky drinker , its amazing that you can get that colour in just ten years.

[@WhiskyLoversSociety]

Mmm. That really looks the business. On the list. Cheers

[@antonazarov7971]

Thank you Ralfy for another great video. However, a phase transition is not the greatest example of a physical reaction, whereas not all chemical reactions are irreversible, on contrary, in many cases one has to use complex equipment to shift the equilibrium towards the desired product.

[@colonelpercival2832]

I believe that's what he said

[@BrentHales]

Went by Edradour on my Honeymoon in 2018 and got one of these 10yr bottlings. After seeing this I want to open it sooner rather than later.

[@billycampbell3395]

Hi Ralfy I’m new to drinking malt whisky love your videos helping me on my malt journey. I hear you talking on some videos about age statement could you please do a wee video explaining about age statement Thanks Billy

[@stevenbuchanan8895]

I have seen Scotch prices jump 10 dollars on many bottles in the last two years. I find myself tasting more Bourbon, and Rye now because they are sooo cheap by comparison, but not as complex as Scotch on the down side.

[@hinglemccringleberry5431]

Would love your opinion/video on the newish Laphroaig 10y. Sherry Oak. Its reasonably priced , with age statement and bottled at 48%. Maybe you can get a bottle.

[@TheLastDrop]

I considered buying this last week. (price had come down a little bit since last year) Alas, after Ralfy's, review gone up £5😅 this week

[@josephkiselica8923]

RALFMASTER. Spot on.... For me A true taste of a scotch..... At the fireplace " FLW THE ARCHITECT". Words. Over the fireplace..... "LET NO LIES BE SPOKEN HERE". This scotch does not lie! NAZDRAVYE!

[@rafarutka4823]

There should be another version of Edradour 10yo: NC, NCF, cask strength, and for me this could be even as a official bottlings, this could be like a standard rules 1.basic, 2.higher strength, 3.cask strength. Opportunity to compare them 3 together at once could be a good 'lesson'

[@peatbull3426]

Marzenia ściętej głowy, ale pomarzyć warto. 😁🥃🙋‍♂️

[@Foxayo]

There is, it's called "straight from the cask"

[@CameronSouthall]

On a similar theme. Adelphi own Ardnamurchan, is there an Ardnamurchan review in the works ? I recall that you have made mention of it a few times.

[@ralfydotcom]

. . . yes, early next year.

[@jackharris4697]

Edradour makes some great Whisky. Most you can not buy at your local Shops.

[@radiantinred]

Ralfy noooo! Earthy you say. That Edradour is like drinking whisky through a wet hession sack covered in tar. My mate loves it. Each to their own.

[@wasabista1613]

I like a whiskey that slaps me around a bit. That's why I like Laphraoig Quarter Cask.

[@davidmarshall8628]

Ralfy, could there be a wee bit of hyperbole in your description of the experience? I agree it isn't a beginner's malt, but I don't know if I'd call it rough. Assertive, sure. Brash, all right. I'm enjoying a dram of mine as I type. Distilled 18 October 2006, bottled 11 April 2017, Cask No. 350, Bottle No. 677

[@fredlabosch5164]

Concerning the notion of what the ingredients of a whisky really are, I think you sympathize a lot with Michel Couvreur, Ralfy ;)

[@alessandrovigano8149]

Top stuff Ralfy! How would you say it compares to the Caledonia 12y.o? They go for roughly the same price in my market

[@wwolf5670]

Caledonia is sweeter and heavier on the dark fruit and spice-- it packs more punch and I think of it as Christmas in a cup. The Signatory 10 is more tame, but it's not "weak" and retains plenty of sherried and Edradour flavour you come to expect. The Signatory 10 might be better for a daily dram. I love both and find them different enough to keep both open at all times in my home bar. Hope that helps.

[@doran22]

Caledonia is more balanced/rounded imo, the signatorys are usually more dry and woody in my experience

[@ivanthetolerable]

Other IP-owned examples: Six Isles bottler Ian McCleod owner Elixir recently bought Tormore, Old Malt Cask bottler Hunter Laing founding of Ardnahoe, independent bottler Adelphi founding of Ardnamurchan. I just read that North Star’s planned Dál Riata Distillery (South Star Spirits label) in Campbeltown isn’t the only distillery in the works: Raasay owner R&B Distillers is set to commence construction in 2023 of it’s planned Machrihanish Distillery in Campbeltown. I hope these ventures, as well as Diageos rather late awakening to the whisky boom (Rosebank, Brora, Port Ellen), do not founder with fading economic & whisky environments.

[@paulm749]

This sounds like a Scotch whisky that has some characteristics similar to a good American single barrel bourbon whiskey - not in the specific flavors it contains, but in the boldness of delivery of those flavors.

[@MrPsiman]

Ardnamurchan is Adelphi owned and ready for Ralfy to cover them in this series.

[@geo5291]

I know he's boycotting Adelphi to an extent :(

[@ralfydotcom]

@@geo5291 . . . bottles are just so expensive.

[@mrnosebear7406]

Ardnamurchan is young, excellent and not expensive. Go for it, Ralfy.

[@philcopeland7884]

Here in The Netherlands we have an independent bottler named "van Wees". He often releases one of these Edradour "sherry bomb" bottling's in his "The Ultimate" range. Always un-chilled filtered and cask strength.

[@ezequielalgaze4736]

Whiskybase is where i buy it! Just bought a SV Edradour .. 😊

[@SIRUS80]

I understood what happens when you dilute it in the glass. But how is that not the exact same thing that happens when you dilute it at the bottling factory? Doesn’t the same process happen THERE, with all the flavor releases etc?

[@geo5291]

The whiskey settles down at the distillery, plus they don't gently drop a bit of water. It's a whole lot of watering down. When we drop some h20, the agitation that comes about and for the next little bit of time (20m for some, hours for others) separates fats, oils and other particles. This enables a variety of smells and flavors to start circling around, and new/deeper/additional character is discovered. If you let it marry witht he water long enough and settle down... sure, it'll be like the distillery.

[@SIRUS80]

@@geo5291 I see… so its also a matter of catching the time window after dilution. I understand. Thank you for your explanation!

[@scotchgod8478]

Has a bottle of this some years ago and I felt this is basically sherry with a hint of whisky in it, still unripe and somewhat harsh. I never bothered buying another bottle.

[@familiewillems3645]

Why does the 46% variant have to be an independent bottling? In other words, why is this whiskey 50% more expensive than the standard? Did I miss the point?

[@discordia013]

1/ Single cask ie. not a blend of inferior casks to pull the price down. 2/ Hand bottled 3/ Depending on where you live. Alcohol tax.

[@familiewillems3645]

​@@discordia013 ty for your answer. But Andrew Symington is the owner of Edradour and Signatory. He owns both companies. I could therefore repeat my questions. Or assume that the worse barrels are used for the standard bottling.

[@MrPsiman]

Love ‘em dirty like Ben Nevis and Indy bottles of Mortlach and Craigellechie.

[@geo5291]

Yes! And the occasional Loch Lomond! Aggressive!

[@tdaveniii]

Not for nothing, Edradour is just a staggeringly beautiful distillery to visit.

[@triplecap4307]

Funny my experience with Edradour has been exactly the opposite. I used to like it when I was starting out in the 90s, but I really don't like it now. The Caledonian I hd last year was a disaster. I have another 10 in my stash. I may give it one more chance.

[@notorious_raksasa]

If you had to choose, this signatory, or the caledonia?

[@ralfydotcom]

. . . Caledonia.

[@notorious_raksasa]

@@ralfydotcom Thanks for the insight. Guess I have to keep looking for that Caledonia 👀

[@geo5291]

So smart of the enterprise: sell an electric vehicle AND a gas guzzler... corner all market segments. Teo different customers, 1 stone, same emissions ;).

[@craziegrazie]

Why would an independent bottler bottle a whisky from a distillery that they own?

[@swedishburrito5073]

❤️👍🥃

[@Raymaster7482]

Sorry Ralfy but there are "quite a few" reversible chemical reactions. For example splitting hydrogen from water via electrolysis and then production of electricity with a fuel cell where water is formed again. There are also quite a few reactions that go one way at an ambient temperature and the other way when it's hot. As for Edradour 10 46% - always a great malt (although there were a few over-oaked batches out there). How do you like their Straight from the Cask series?

[@jackthepickledhound]

The effect of controlling the reaction in your glass is immeasurably different from adding the lovely Scottish spring water ( or Glasgow city water) to the vat before bottling. The dram, in a covered Glencairn with or without water, significantly changes over time. When the bartender offers to "freshen up your drink", that is not going to reverse all the oxidation and dilution that already happened.

[@farshadp6114]

Greeting Mr Ralfy, unfortunately another unavailable one for our people in a land far far away.😁 Your chemistry lesson reminded me of Heisenbeg from Breaking Bad. By the way, I can get the bourbon cask version of this here but it is 500ml bottling.

[@ThomasTVP]

Was seriously underwhelmed by this one: It smelled and tasted of SOY SAUCE, and after adding some water it went flat completely.