When Andrew Symington bought the distillery in 2002, he called on the services of Iain Henderson, former manager of the Laphroaig distillery, to create a very peaty second malt.
Called Ballechin, this second single malt is made from barley malted at 50 ppm phenol, a level comparable to the smokiest Islay malts (it represents 5% of the Edradour distillery’s production).