2018 imprints the 25th commemoration of The Balvenie DoubleWood, matured 12 years.

This point of reference isn’t just a demonstration of the specialists who have committed their working lives to making Balvenie the high quality route however to the expertise of our Malt Master who all through his multi year profession has changed the substance of Scotch, work which earned him a MBE in 2016.

DoubleWood 12 was propelled in 1993, utilizing a procedure planned by our Malt Master David Stewart in 1982, now usually known as ‘wood wrapping up’.

To make The Balvenie DoubleWood, David Stewart MBE takes whisky that has put in no less than 12 years in conventional whisky containers, American Oak ex-whiskey barrels and hogsheads, and moves it to Spanish oak ex-Oloroso sherry barrels for an extra nine months.

The whisky is then exchanged to substantial oak vessels called “tuns” for 3-4 months to enable the whiskies from singular containers to “wed”.

The Balvenie DoubleWood single malt whisky picks up its particular character from being developed in two diverse wood composes. Each stage loans distinctive characteristics to the subsequent single malt whisky.

The conventional barrels diminish and include sensitive character, the sherry wood brings profundity and totality of flavor and the last couple of months in our tuns enable the whiskies to wed amicably.

2018 imprints the 25th commemoration of The Balvenie DoubleWood, thus to commend we are glancing back at its excursion. Find more about the festivals here.

TASTING NOTES

NOSE Sweet foods grown from the ground sherry notes, layered with nectar and vanilla.

TASTE Smooth and smooth with perfectly consolidated flavors ~ nutty sweetness, cinnamon zestiness and a gently proportioned layer of sherry.