THE SWEET TOAST OF AMERICAN OAK
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 them at The Balvenie Cooperage they 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.
THE WEEK OF PEAT
Eager to experiment with The Balvenie profile using what he had learnt from a recent trip to Islay, distillery manager Ian Millar ordered a batch of Speyside peat for the kiln. For a week a year, The Balvenie distills a batch of peated malt, resulting in a whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.
- Listen to the Balvenie Stories - Limited Editions
- Distillery/ brand
- Stories 12 YO American Oak & 14 YO Week of Peat in original tubes
- Volume on Label
- Nr of bottles in lot, other than 1
- Alcohol %
- 43%, 47.8%, 48.3%