Fruity, floral and honey notes with subtle overtones of toasted oats, vanilla and spicy oakiness.
rich and malty and smooth. Hints of toffee, marmalade, honey and oak tannin are all enveloped with a spicy, vanilla sweetness.
The finish is long, rich and satisfying.
In 2006 we bottled The Balvenie Roasted Malt, the first single malt Scotch whisky to be made using a batch of dark roasted malted barley, more commonly used in the production of stout.
In the summer of 1992, a batch of barley was germinated over 24 hours (as opposed to the usual five days) before being kiln dried, heated in a roasting drum at a temperature of 200 degrees centigrade and mixed with traditional malted barley before the mashing stage. The barley was completely roasted to between 1600 and 1800 European Brewing Colour (EBC) units. Normal malted barley only reaches around 30 units.
Made from a single batch of just 34 casks, this limited edition Balvenie was non chill filtered and was bottled at a strength of 47.1% abv.
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