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Our craft

We craft Sir Edward's with skills and expertise honed over generations, for a traditional taste of Scotland.

AUTHENTICITY & TRADITION

Whisky made from
3 key ingredients

Discover how grains, water and yeast are transformed into a spirit rich in character, Scotch whisky.

Malted barley and fine grains form the heart of our Scotch whiskies, bringing a richness to Sir Edward’s aromas.

Pure Scottish water which flows through our homeland's dramatic landscapes, helps to shape the character of our whisky.

Vital for creating whisky, yeast converts sugar into alcohol and contributes to Sir Edward's flavours.

Malting

Part of our whisky comes from malted barley. Malting means that barley is soaked in water until it sprouts shoots, and then is dried. Starch is released which will later be converted into sugar.
Mashing

The malted barley and the fine grains are milled seperately to make flour. Mixed with hot water, each flour creates a sugary liquid known as wort.
Fermentation

We then add yeast to the worts and ferment them, to convert those sugars into alcohol.
Distillation

Next, we distil the liquids in 2 different types of still, heating them so that the alcohol vaporizes. That vapour is cooled and collected, to form our spirit.
Maturation

The malt and grain spirits are then laid down to age in American oak bourbon barrels, as is traditional for Scotch whisky. Matured separately for at least 3 years, our spirits are ready for blending.
Blending

With a wealth of talent and experience, our Master Blender skilfully unites our matured grain and malt whiskies to create Sir Edward’s uniquely smooth balance of flavours.