
The distillery says - "Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla."
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The distillery says - "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.
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To create Batch Number 7 of the Balvenie Tun 1509, David C. Stewart MBE carefully hand
selected 21 of the finest casks: 4 ex American barrels, 10 Sherry butts and 7 hogsheads. from the distilleries precious aged whiskies. These 21 casks then spent 3 months in a traditional marrying Tun.
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