To be considered as Scotch, a whisky must be distilled in Scotland and be matured for at least three years in oak casks on Scottish soil. The Scotch whisky appellation is reserved only for spirits which satisfy these conditions.
The majority of Scotch whiskies are “blended”, i.e. mixtures of “single grain” and “single malt” whiskies. With these perfectly mastered blends, the Scots’ passion is to create a style, a taste which connoisseurs of Sir Edward’s will enjoy discovering.
It is well known, however, that it is difficult to reproduce any two identical spirits! This requires a master blender’s expertise, so that the complex aromas of Scotland can be found in every bottle, year after year.
Sir Edward’s whisky, matured in oak barrels, provides you with that instantly recognisable smooth taste with every mouthful, with its woody and malty notes.