The Balvenie 14 Year Peat Week Single Malt Scotch Whisky
$110.00
The Balvenie 14 Year Peat Week was made using smoke from Speyside peat for one week of the year, the producer says. The aroma harmoniously balances peat and baked apple. It’s a complex sipper, opening with savory seaweed, a flash of salt and a flicker of alcohol heat. The peat impact is relatively restrained and doesn’t kick in until the finish.
WE: 92 pts.
Out of stock
About
Thanks to natural alchemy and centuries-old craftsmanship, The Balvenie is unique among single malts. Our whisky-making process is dedicated to maintaining the Five Rare Crafts and we are the only distillery in Scotland that still grows its own barley, uses traditional floor maltings and keeps both a coppersmith and a team of coopers on site. And of course, our Malt Master David C. Stewart MBE presides over the all-important maturation process. Making The Balvenie the most hand-crafted of single malts.
The Balvenie 14 Year Peat Week Single Malt Scotch Whisky is the result of trials undertaken in 2001 by The Balvenie Malt Master David C. Stewart MBE and our former distillery manager Ian Millar. At a time when few Speyside distilleries were using peat in production, The Balvenie decided to distill a batch of heavily peated malt, which was laid down to mature at the distillery in Dufftown, Scotland. Ever since then we’ve dedicated one week each year, named Peat Week, to using 100% Highland peat to dry our barley. Instead of coastal elements of iodine, salt and medicinal characteristics so commonly associated with Islay peat, Highland peat imparts earthy, woody smoke notes. This means that even though Peat Week is made using heavily peated malt (30ppm) it has an unexpected sweetness deeply rooted in the Speyside regional character.
Tasting Notes
NOSE: Harmoniously balances peat and baked apple.
PALATE: Complex, savory seaweed, a flash of salt and a flicker of alcohol heat.
FINISH: Espresso and vanilla sweetness, plus clove and black pepper.
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