This Aultmore 25 Years Old is a limited edition from batch number 0041. The malted barley has no hint of peat smoke, ensuring the smoothest, cleanest taste.
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Balblair describe this whisky as 'encapsulates the gentle charisma of the Highlands. Elegant and approachable, this is the defining expression of Balblair Distillery, one to which all others refer.' It has been matured initially in bourbon casks and doubled-fired American oak casks.
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The Distillery says: "For over a quarter of a century, this rare Single Malt has developed and mellowed, becoming concentrated, full-bodied and indulgent, brimming with the dark intensity of chocolate praline and spices. Matured initially in American oak ex-bourbon casks, and then reshaped over the years in Spanish oak for exceptional complexity"
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The distillery says - "The Balvenie French Oak is a vibrant single malt finished in casks which previously held wine from the French Charentes vineyards. Pineau des Charentes is a fortified wine, made from unfermented grape juice, to which a Cognac eau-de-vie is added and then matured. Pineau is also found as a home-made product in the neighbouring Deux-Sèvres and Vendée départements. This is the first of The Balvenie finishes to explore French Oak. Pineau is akin to cognac in terms of production and flavour; allowing us to capitalise on the rise of this flavour profile. A departure away for our core range the ABV will be 47.6% and non-chill filtered appealing to the changing consumer taste profile for single malt."
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In the making of The Balvenie Portwood Single Malt Scotch Whisky, the Master Distiller has carefully selected rare reserves of Balvenie, matured in traditional oak casks, and transferred them to port casks for a few months.
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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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The distillery says "The Malting Season celebrates our floor maltings which lie at the heart of the Benriach distillery. Every year during malting season our dedicated team of craftsmen malt barley onsite the old way, using this historic floor maltings. The malt produced during our malting season results in a rounded and creamy single malt of exceptional richness of character. This First Edition of Benriach Malting Season is crafted entirely onsite beginning with the hand malting of Concerto barley and finishing with slow maturation in bourbon and virgin oak casks.'
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This 21 Years Old has been crafted from a combination of unpeated and peated spirit and enriched through four cask maturation in bourbon barrels, virgin oak casks, sherry casks and red wine casks. The distillery say that over the 21 years Benriach's sweet Speyside smoke mellows and integrates with fruit, malt and oak, to create a perfectly balanced and exquisite single malt.
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The distillery says "The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke"
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The distillery says "To craft BenRiach The Sixteen, BenRiach spirit is three cask matured for at least sixteen years in bourbon barrels, sherry and virgin oak casks. The whisky from each cask is then expertly married together to create a richly balanced malt, layered with stone fruit, creamy hazelnut and overtones of fragrant spice, with finishing notes of wild honey and candied peel"
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The distillery says "In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies. Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish"
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The distillery says "The Smoky Twelve is the perfect marriage of fruit, malt, oak and rich layers of smoke. Crafted from a combination of unpeated and peated spirit and three cask matured for at least twelve years in bourbon barrels, sherry casks, and Marsala wine casks. The whisky from each cask is then expertly married together to create a smooth, creamy single malt, multilayered with flavours of ripened fruit, aromatic smoky sweetness and warming oak spice."
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The distillery says "To make Benriach Twelve, Benriach spirit is three cask matured for at least twelve years in sherry casks, bourbon barrels and port casks. The whisky from each cask is then expertly married together to create a smooth, sherry-rich single malt, layered with baked fruit, maple honey and cocoa, perfectly balanced with a lingering sultana and spiced mocha finish."
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Part of the Flora & Fauna Series, the Benrinnes 15 Years Old is described as a rounded and mellow single malt.
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The Benromach 10 Years Old has been
produced in Bourbon and Sherry casks for 9 years separately, then married for 1 year in Oloroso sherry casks. The distillery say this is their flagship bottling and is faithful to the old Speyside style.
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Specially selected Balvenie - finished in casks that previously held rum distilled in the Caribbean. The delicate fresh taste of Caribbean rum enhances The Balvenie's vanilla notes in the finishing - whilst adding spicy aromatic qualities to the whisky.