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.

TASTE

Velvety and round to taste with the peat smoke balancing citrus flavours, oaky vanilla and blossom honey.

NOSE

Gentle sweet peat smoke, lighter floral notes and delicate butterscotch honey.

FINISH

Gentle smoke with a lingering and creamy vanilla sweetness.