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.
Nose: Gentle sweet peat smoke, lighter floral notes and delicate butterscotch honey. Palate: Velvety and round to taste with the peat smoke balancing citrus flavours, oaky vanilla and blossom honey. Finish: Gentle smoke with a lingering and creamy vanilla sweetness.