The Balvenie
The Balvenie is the only distillery that still grows its own barley, uses traditional kiln malting and keeps a coppersmith and coopers on site – which is why The Balvenie is one of the malts with the highest proportion of craftsmanship. Thanks to the close co-operation between David Stewart and Kelsey McKechnie and the coopers belonging to the distillery, new types of wooden casks are constantly being produced. A matter of course for the pioneer of cask finishing.
Each whisky is individual in its flavour, but all are rich, extremely smooth and supported by an unmistakable honeyed character.
The Balvenie DoubleWood 12 years
The DoubleWood matures for 12 years in ex-bourbon casks and is then transferred to fresh Oloroso casks made from Spanish oak for 9 months for finishing, hence the name DoubleWood.
The Balvenie Caribbean Cask 14 years
This single malt matured for 14 years in traditional oak casks before being transferred for a few months to casks that previously contained Caribbean rum.
The Balvenie Single Barrel 12 years
Strong whiskies were selected for the Port Wood, which were matured for 21 years in traditional oak casks. This was followed by several months of maturation in casks in which the most valuable vintage port had previously matured.
The Balvenie PortWood 21 years
For the PortWood, strong whiskies were selected that had been matured for 21 years in traditional oak casks. This was followed by several months of maturation in casks in which the most valuable vintage port had previously matured.
The Balvenie 30 years
A 30-year-old single malt from the Rare Marriages range, matured in American white oak and sherry-aged European oak. This combination gives it a complex, sweet character.
The Balvenie 40 years
Created by Malt Master David C. Stewart MBE, from some of the rarest casks matured in traditional American and European oak in The Balvenie’s warehouses.
The Balvenie 50 years
Half a century combined in one bottle. Blending barrels that have matured over such a long period of time and have different flavours and alcohol strengths requires exceptional sensitivity.
The Balvenie Stories 12 years
The first whisky in the limited edition “Stories” series tells the story of apprentice malt master Kelsey McKechnie. She wanted to create a fruitier and sweeter Balvenie. Finished in virgin oak barrels.
The Balvenie Stories 14 years
The second story in the “Stories” series is about Ian Millar, the Distillery Manager of The Balvenie. He introduced the “Week of Peat”, a single week of the year in which Balvenie produces peated whisky.
The Balvenie Stories 19 years
The first Balvenie to be made exclusively from ingredients grown on the estate in Dufftown. Such as local barley, water and fresh heather, both from Burnhead Wood.
The Balvenie Stories 27 years
The whisky matured for 20 years in traditional oak casks before being transferred to rum casks from the already closed Caroni distillery in Trinidad for a further 7 years.
The Balvenie 25 years
Malt Master David C. Stewart MBE combined single casks of whisky matured in traditional American and European oak to create an incredibly complex and balanced expression.
Recipe ideas
Caribbean Colada
- 5 cl The Balvenie Caribbean Cask 14 Jahre
- 5 cl coconut water
- 10 cl pinapple juice
- 1,25 cl fresh lime juice
Place all the ingredients in a shaker and shake briefly but vigorously. Then strain into a wine glass to create a nice head of foam. Garnish with a slice of pineapple and a cherry.
Speyside Tonic
- 3,5 cl The Balvenie DoubleWood 12 Jahre
- 3 cl Fino Sherry
- 0,5 cl Calvados
- 10 cl tonic water
