Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting at The Balvenie Cooperage the barrels were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla.
As Head Cooper, Ian McDonald asserts: "We're adding extra life and flavor into the wood. After it's spent 6 weeks in transit from Kentucky to Dufftown, our signature Balvenie burn refreshes the wood, bringing out all the flavor, color, vanilla."
And then the wait begins. With a smile Kelsey explains: "In whisky nothing happens overnight." The toasted casks are filled with whisky aged primarily in ex-bourbon casks, before being laid down to mature for a few more months, a process known as 'cask finishing' and pioneered by Kelsey's mentor, David C Stewart. "In the glass this is a complex whisky with incandescent notes of caramelised fruits, delicate vanilla and oak."
The classic Balvenie flavor is enhanced by even stronger, sweeter coconut and warm honey notes. It has taken on a really amazing fruity flavor and the color is really rich.
AGED 12 YEARS
Nose - Lusciously malty with some sweet fudge, followed by citrusy and oak vanilla aromas with layers of spicy oak notes of ginger and cinnamon.
Taste - Candied orange and lemon peel, vanilla toffee and butterscotch, layers of blossom honey, some melted brown sugar and oak spices at the end.
Finish - Rich and malty with gentle waves of oak vanilla and subtle spices. Once the barrels safely arrive on Scottish soil, the pre-toasted casks are given an extra deep toast in The Balvenie Cooperage to drive the heat further into the wood and bring out as much flavor as possible.
As Head Cooper, Ian McDonald asserts: "We're adding extra life and flavor into the wood. After it's spent 6 weeks in transit from Kentucky to Dufftown, our signature Balvenie burn refreshes the wood, bringing out all the flavor, color, vanilla."
And then the wait begins. With a smile Kelsey explains: "In whisky nothing happens overnight." The toasted casks are filled with whisky aged primarily in ex-bourbon casks, before being laid down to mature for a few more months, a process known as 'cask finishing' and pioneered by Kelsey's mentor, David C Stewart. "In the glass this is a complex whisky with incandescent notes of caramelised fruits, delicate vanilla and oak."
The classic Balvenie flavor is enhanced by even stronger, sweeter coconut and warm honey notes. It has taken on a really amazing fruity flavor and the color is really rich.
AGED 12 YEARS
Nose - Lusciously malty with some sweet fudge, followed by citrusy and oak vanilla aromas with layers of spicy oak notes of ginger and cinnamon.
Taste - Candied orange and lemon peel, vanilla toffee and butterscotch, layers of blossom honey, some melted brown sugar and oak spices at the end.
Finish - Rich and malty with gentle waves of oak vanilla and subtle spices. Once the barrels safely arrive on Scottish soil, the pre-toasted casks are given an extra deep toast in The Balvenie Cooperage to drive the heat further into the wood and bring out as much flavor as possible.
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