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 so as to make, for only one week of the year when there is a gap in the distillery schedule, whisky the way it used to be made – using smoke from a heavily-peated furnace, like in the very old days when every farm burned peat from the land (and made whisky in a pot over the fire). As a result, 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.
Gentle sweet peat smoke, lighter floral notes and delicate butterscotch honey.
Velvety and round to taste with the peat smoke balancing citrus flavours, oaky vanilla and blossom honey.
Gentle smoke with a lingering and creamy vanilla sweetness.