Balvenie 14 Year Old Single Malt Whisky - The Week of Peat

Origin: Scotland

Capacity: 700ml

Alcohol concentration: 48.3%

product description:

The unique natural environment and craftsmanship make The Balvenie single malt whiskey unique. The distillery is located in Dufftown in the Speyside region of northern Scotland.

Our craftsmen have a deep understanding of each other's basic materials, do their best, eager to create the best quality whiskey, we make good use of their skills and experience to maintain consistent whiskey distilling methods. This combination of expertise, skill and ambition is what makes The Balvenie unique.

The Balvenie is currently the only Scotch whiskey distillery that still grows its own barley and germinates it on the ground.

The Balvenie is currently the only Scottish Highland distillery that still maintains ground germination. The barley is soaked in water from a natural spring in the hills above the distillery before it is spread out on the floor to germinate.

The barley heats up as it starts to germinate and this procedure must be done evenly. The four barley turners at The Balvenie turn the barley four times a day until the barley is germinated enough to be fed into the smoke kiln. After the barley is sent to the smoke kiln, it is dried with anthracite coal, and peat coal must be used as appropriate in the process, which can give our whiskey a richer taste and flavor.

Of all the things that affect the taste of The Balvenie whiskey, the shape and size of the still are two of the most important. Balvenie's pot stills are distinctive, with the Balvenie Ball spherical structure inside to make the whiskey taste more concentrated and sweet. The Balvenie employs its own coppersmiths to keep the stills, which are so critical to the flavor of The Balvenie whiskey, in top condition.

Distillery manager Ian Millar used what he saw on his travels on Islay to inspire him to recreate The Balvenie's peat flavor. He ordered a batch of Speyside peat to dry the malt, and now The Balvenie will distill a batch of peat-flavored malt for a fixed week every year, which makes the whiskey richer in honey, vanilla and citrus Nose, with a subtle smokiness in addition.

Aroma: Mild peaty smoke with hints of floral and butterscotch honey.

Palate: Velvety peat smoke balances citrus, oaky vanilla and nectar

Finish: Mild smoke and lingering creamy vanilla.