Blair Athol 2009 Aged 10 Years Single Malt Scotch Whisky – James Eadie (700ml)

Volume: 700ml           ABV: 56.2%           Age: 10 Years            Country: Scotland

Cask Number(s): 307362
Date of Distilling: 17/11/2009
Date of Bottling: 2020
Matured In: a single Re-Charred Ex-Bourbon Hogshead Barrel
Un-Chillfiltered

James Eadie Ltd was founded by Rupert Patrick in 2016. Rupert is James Eadie’s great-great-grandson, who has held positions at Diageo, Beam and Ian Macleod Distillers. James Eadie founded a brewery in Burton-on-Trent in 1854, the same year he developed the Trade Mark X Scotch blend. The blend was extremely popular and was sold to Eadie’s chain of public houses throughout the 19th century. In 1933 James’s business was sold to Bass who continued producing the blend till 1947. The resurrection of the blend along with the structuring of the independent bottling company by Rupert means that James Eadie can be remembered again and his past work can be enjoyed once more. The James Eadie Independent bottling’s consist of cask strength selections from various Scottish distilleries. Each bottle describes the distillery, the abv and the date of distillation and bottling as well as the maturation technique.

The Blair Athol Distillery is located near Pitlochry in the Highlands of Scotland. Blair Athol was originally the estate village of the picturesque Blair Castle, at whose gates the distillery now stands. The distillery was licensed in 1825, on the site of an older distillery, and was purchased by Arthur Bell and Sons in 1933. Since then the distillery was purchased by the Guinness Group in 1985. Running 4 stills, the distillery produces approximately 2,300,000 litres annually.

This single malt whisky was distilled in 2009 at the Blair Athol distillery before being placed in a single Re-Charred Ex-Bourbon Hogshead and left to mature for about 10 years. In 2020 it was bottled at 56.2% abv as part of the James Eadie Independent bottling ‘Single Cask’ range. Only 317 bottles were produced.

Tasting Notes

Nose: Hot milk on rice bubbles, porridge and tinned fruit syrup. Lemon zest on vanilla custard and lime jelly.

Palate: Frostie flakes and tinned pears, clear honey and condensed milk.

Finish: Once the cereal areas dissipate from the palate, zingy citrus holds on with a delicate timber note that’s clean as a whistle.