Balvenie

This Balvenie matured for a quarter of a century in two different types of casks. On the one hand, in casks made of American oak and on the other hand, in casks made of European soft oak.

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This 21-year-old Balvenie Port Wood was post-matured in 30-year-old port casks. Balvenie has been in the Grants family for five generations. The distillery grows its own barley and also has its own malting floors.

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This 18-year-old Balvenie was first matured in American oak casks and then refined in Pedro Ximenéz sherry butts.

This 17-year-old Balvenie 'Week of Peat' is the follow-up to the smoky series of 'Balvenie Stories'. After gaining knowledge on his Islay journey, distillery manager Ian Millar ordered a batch of peat from Speyside to experiment with the flavour profile of The Balvenie. The so-called 'Week of Peat', when The Balvenie distils peated malt, takes place a week before the distillery closes for maintenance. Usually at the end of summer or winter

For the 16-year-old Balvenie French Oak, American oak casks are used for maturation. The Single Malt is then finished for several months in barrels in which wine from the French Charentes vineyards was previously stored. Pineau des Charentes is an enriched fortified wine. This is made from unfermented grape juice and blended with Cognac eau-de-vie, passing fruity notes with gentle ginger spice to the whisky as it is matured in these casks.

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The Balvenie Madeira Cask Finish emphasises the influence of the cask on the Taste of a whisky. Oak casks are natural products and each one is different. As a result, each whisky has a different Taste. For this bottling, Balvenies Malt Master chose American oak casks for initial maturation and casks that were previously filled with sweet Madeira wine for post-maturation. In times past, full Madeira Wine casks were shipped all over the world. Exposure to the sun and weather conditions naturally sweetened the wine in the casks. The Balvenie Malt Master David C. Stewart studied the island of Madeira and the casks from the region intensively, which eventually inspired him to experiment with this type of cask for post-maturing.

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Malt Master David Stewart filled American oak casks with special rum for Balvenie Caribbean Cask. When the casks were full of rum flavours, he replaced the contents with 14-year-old Balvenie. Scottish whisky meets Caribbean joie de vivre. Rich and sweet with a fruity character.

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This 14-year-old Balvenie Week of Peat is part of the new series 'Balvenie Stories'. It replaces the old Peat Week bottling. The distillate remains the same, but the whisky gains in story. The story of this whisky is about Ian Millar, the distillery manager of the distillery, who took a trip to the island of Islay and then wanted to experiment with what he had learned there. And so, at Balvenie, smoky distillate was distilled for just one week. The Highlands peat used has a higher proportion of non-phenolic content. As a result, an earthy-smoky character develops without the salty-maritime aromas found in Islay whiskies, for example.

Balvenie Double Wood 12 Year Old celebrated its 25th birthday in 2018. This milestone began in 1993 and is proof of the craftsmanship of Malt Master David Stewart, who developed a process in 1982 that is now known as 'wood finishing'.

Ex-bourbon casks made from American oak and hogsheads are used for the 12-year-old Balvenie Double Wood. This Single Malt is then matured in ex-Oloroso sherry casks made from Spanish oak.

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Balvenie Double Wood 12 year celebrated its 25th birthday in 2018. This milestone began in 1993 and is proof of the craftsmanship of Malt Master David Stewart, who developed a process in 1982 that is now known as 'Wood Finishing'.

For the 12-year-old Balvenie Double Wood, ex-bourbon casks made of American oak and hogsheads are used. This Single Malt is matured in ex-Oloroso sherry casks made of Spanish oak.

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This 12-year-old Balvenie American Oak - Sweet Toast is part of the new 'Balvenie Stories' series. The story of this whisky is about apprentice malt master Kelsey McKechnie. She wanted to make a fruity and sweet Balvenie Single Malt. To achieve this, she imported fresh white oak casks from Kentucky, which were then toasted twice and filled with Balvenie from ex-bourbon casks. The result is a complex whisky with notes of candied fruit and vanilla.

Also visit our The Balvenie brand shop!