To craft The Balvenie DoubleWood 17 year old single malt whisky Malt Master David C. Stewart MBE 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 ageing adds rich spicy flavours and a depth and fullness of flavour. The DoubleWood 17 year old is an elder sibling to DoubleWood 12 year old and shares its honeyed, spicy characteristics, but it is distinctly different, with deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity. The nose is elegant and complex with oak, vanilla, honeyed sweetness and a hint of green apple. The taste is sweet with dried fruits, sherbet spice, toasted almonds and cinnamon, layered with a richness of creamy toffee notes, traces of oak and deep vanilla. On the finish, vanilla, oak, honey and a spicy sweetness.
This sherry cask-finished Scotch offers creamy vanilla and crème brûlée, plus a mouthwatering citrus astringency on the midpalate and baking spice finish. Adding water pulls it all together, blending together lemon cream, almond and a gently spiced exhale.