Blended Scotch whiskey Sir Edwards is prepared by triple distillation (distillation), which provides a particularly mild taste.
History reference. Sir Edwards is produced by a subsidiary of the Brandinet corporation, which arose in 1857, the founder is Paul Bardin, an enterprising businessman who set out to obtain new varieties of elite alcohol.
Whiskey production was the next step in expanding the range. Distillation took place in Scotland at the Bardine family’s own distillery. The logical result of the efforts was the birth of Sir Edwards whiskey. To date, the production of distillates has been delegated to other distilleries, and the brought whiskey is aged and blended within the walls of the distillery. The technology, based on traditional methods of making a drink, has not changed for more than 150 years.
Features
Whiskey “Sir Edwards” is supplied in bottles of 70, 100 and 200 centilitres, which corresponds to 700 ml, 1000 ml and 2000 ml. The strength of the drink is 40%.
Taste. Sir Edwards has a full-bodied, unusually mild scotch taste, with a slight aroma of malt and spices, tinged with a slight admixture of peat smoke. A little later, the sourness of dried fruits makes itself known, and the final chord of the harmonious composition is a transparent shade of vanilla. Some gourmets feel the taste of caramel. Long aftertaste gives clear malt nuances.
Aroma. Rich and dense, with peaty, vanilla and tropical fruits.
Color. Light golden, reminiscent of freshly brewed black Ceylon tea.
Awards. Sir Edwards was awarded a Silver Medal at the 2011 Whiskey Masters Awards International Wine and Spirits Competition in the Blended Scotch Whiskey category.
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