In 2001, a heavily peated batch of barley was distilled at The Balvenie Distillery and was allowed to mature until The Balvenie Malt Master, David Stewart, decided it was time to rejuvenate the maturation process and so the whisky was transferred to newly prepared traditional casks. The casks that had originally held the peated liquid had taken on much of its character and so David decided to experiment by filling them with 17 year old Balvenie for a short period. The result was an intensely peaty whisky. Marrying this liquid with 17 year old Balvenie finished in new American oak casks produced The Balvenie Peated Cask, a complex single malt that is rich and spicy with layers of smokiness.

Tasting notes

NOSE Gentle floral aroma with hints of violet and lavender. Delicate smoke beautifully balanced with honeyed vanilla and spicy oakiness. TASTE Prominent smoke softens to reveal oaky honey and vanilla. Cinnamon and nutmeg develop with time. FINISH Sweet and spicy with a hint of smoke.

Rating

freeship points Ultimate Spirits Challenge 2011 Chairman's Trophy. Potent and seductively smoky, tobacco-like aromas abound; robust tastes of pipe tobacco, cereal grain and dried cherry astound the palate; lingering finish impresses.