The Balvenie 17 Year Old DoubleWood Single Malt
The Balvenie 17 Year Old DoubleWood Single Malt,Buy The Balvenie 17 Year Old DoubleWood Single Malt online USA,Scotch whiskey for sale online USA
To craft DoubleWood 17 Year Old, David Stewart, who celebrates his 50th year at The Balvenie in 2012, returned to one of his most celebrated achievements – consecutive maturation in two different types of cask, a process often referred to as ‘cask finishing.’ This technique is at the heart of The Balvenie DoubleWood – it sees the whisky matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask aging adds rich spicy flavors, depth and fullness of flavor. An elder sibling to the popular DoubleWood 12 Year Old, this new aged version shares the same DNA and the honeyed, spicy characteristics as the 12 Year Old, but it is distinctly different, with deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity. Tasting Notes NOSE Elegant and complex with oak, vanilla, honeyed sweetness and a hint of green apple. TASTE Sweet with dried fruits, sherbet spice, toasted almonds and cinnamon, layered with a richness of creamy toffee notes, traces of oak and deep vanilla. FINISH Vanilla, oak, honey and a spicy sweetness.
The Balvenie, still one of my favorite distilleries, recently launched a big-brother expression to go with their wildly popular 12 year-old DoubleWood. An additional 5 years of maturation in traditional ex-Bourbon oak casks, followed by a similar short (less than a year) dunk in ex-sherry European oak, gives a perfect balance of fruit, oak, and malt. Skeptics might wail about the relatively brief sherry maturation (considering some malts, such as The Macallan and GlenDronach are aged exclusively in sherry for their entire maturation periods), but it’s my opinion that The Balvenie’s house style is so light, subtle, and elegant that it needs only a dip in sherry to realize its full potential. Several years in ex-sherry would, I believe, wash out the distillery characteristics of heather and honey and would yield only a bland fruit-punch of a malt. The world is full of sherry-bombs, The Balvenie is all about subtlety and finesse.
Released to celebrate Malt Master David Stewart’s 50 years at The Balvenie, The 17 year-old DoubleWood is a straightforward upgrade to its 12 year-old younger brother. More time in ex-bourbon yields deeper oak flavors and turns an already smooth malt into silk. Alas, in these times of inflated whisky pricing and rabid demand for special-editions, it should be no surprise to anyone that the 17’s suggested retail is a whopping $129 US. Ouch. If you’ve got the scratch, though, or can find it for under $99, it’s a truly transcendent malt and a straight-up improvement over the already excellent 12-year DoubleWood in every facet.
Nose: Juicy black cherry, honey lozenges, apple cider, light heathery florals, and a very faint raw green banana. A pleasure to nose, with layers of fruit and light, airy malt. Elegant and polished, with no blemishes whatsoever. A rest in the glass releases more fresh banana and an undercurrent of oatmeal with brown sugar. This is banana I can get behind!