All about making whisky
To create this venerable Balvenie’s batch no. 4, David Stewart skilfully married small quantities of The Balvenie aged in four second-fill casks and three sherry casks, the youngest of which was at least 40 years old. These seven blended casks have led to a remarkably balanced bottling, made sublime by its sherry influence.
Profile: refined. Spice (clove, cardamom) and fruit (apple, Mirabelle plum). The mid-palate is slightly saline. Refined, distinguished nose.
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Only a handful of Scottish distilleries can claim to have been owned by the same family since their inception. Balvenie continues to malt part of their own barley, which is grown in a neighbouring field, before drying it in their impressive kiln, where a couple of blocks of peat adds to the authenticity of this single malt. Next, the yeast, the shape of the stills and the watchful eye of the stillman all help contribute to the aromas of this magnificent Speyside whisky. Finally, it is aged in casks built in the neighbouring coopery. Find out more
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