So…we have been nattering away over on Liquorature about the lastest from Balvenie. I thought I would share some details with you from Malt Advocate’s John Hansell:
August 26th, 2010
Two new Balvenie releases
We are being blessed with two new Balvenie releases, a Peated Cask and a Caribbean Cask. Both press releases explaining the details of the whiskies, along with images, are below. I’ll be receiving review samples shortly and will let you know my thoughts after I taste them.
THE BALVENIE UNVEILS NEW LIMITED EDITION ‘PEATED CASK’ 17 YEAR OLD SINGLE MALT
Most Handcrafted Single Malt Introduces Limited Edition, Collectible Whisky
The Balvenie, the world’s most handcrafted Single Malt Scotch Whisky, today announced the launch of a new and much-anticipated limited edition expression: The Balvenie Peated Cask aged 17 years. Available starting in September 2010, this latest addition to the lauded Balvenie 17 Year Old range is an exciting marriage of Single Malt Scotch whiskies aged in special peated casks and finished in new American oak.
Like past 17 Year Old Balvenie expressions – which include the highly sought-after Islay Cask, Sherry Oak, New Oak, New Wood, Rum Cask and last year’s Madeira Cask – this latest offering is the brainchild of the Balvenie master distiller David Stewart. More than 45 years of experience have given David an unparalleled expertise in single malt maturation. With a strong desire to experiment, David continues to look at the effects of age and wood upon The Balvenie spirit. The Balvenie Peated Cask is the result of David’s latest work and retains The Balvenie’s traditional honeyed complexity, but introduces layers of rich spice and smoke on the nose and palate.
In 2001, a heavily peated batch of barley was bought from a local supplier and distilled at The Balvenie Distillery. The distilled liquid was allowed to mature until David decided it was time to rejuvenate the maturation process and so the whisky was transferred to newly prepared traditional casks.
The casks that had originally held the peated liquid had taken on much of its character but were without purpose, until David decided to experiment by filling them with 17 year old Balvenie for a short period. The result was an intensely peaty whisky. Marrying this liquid with 17 year old Balvenie finished in new American oak casks produced a hugely complex single malt, rich and spicy with layers of smokiness.
David Stewart comments: “In the crafting of The Balvenie Peated Cask, we wanted to explore the impact of peat and new American oak upon The Balvenie single malt. What we have created is a wonderfully complex and unique whisky which is layered with spice and smoke whilst retaining the characteristic honeyed sweetness inherent to The Balvenie.”
The Balvenie Peated Cask will be available throughout the US from September 2010 for $129.99.
INTRODUCING THE NEWEST ADDITION TO THE BALVENIE RANGE
Most Awarded Single Malt Adds Touch of Spice to its Core Range with The Balvenie 14 Year Old Caribbean Cask
The Balvenie, the world’s most handcrafted Single Malt Scotch Whisky, today announced the newest addition to its collection of award- winning Single Malts – the Balvenie 14 Year Old Caribbean Cask. Available nationwide starting in September, this rich and intense new expression will line up alongside the already established range of Balvenie single malts – 12 Year Old Doublewood, 15 Year Old Single Barrel and recent IWSC Trophy Winner 21 Year Old Portwood – as a permanent fixture in the Balvenie range.
This exciting new expression follows the acclaim of 2008’s limited edition Balvenie 17 Year Old Rum Cask, and the subsequent popularity of rum cask-finished whiskies, with a whisky that bears all the hallmarks of the Balvenie, but with an added level of complexity that comes from finishing the whisky in casks that once held Caribbean rum. After a 14 year maturation period in traditional oak whisky casks, the Balvenie is then transferred to the rum casks, leading to an exceptional Single Malt that exemplifies the signature smooth, honeyed character of the Balvenie, while adding unique notes of toffee and fruit that come from its innovative cask finish.
The outstanding quality of The Balvenie is a result of the unique craftsmanship retained by The Balvenie Distillery. Nowhere else is there a distillery that still grows its own barley, malts in its own traditional floor malting, employs a team of coopers to tend its casks, a coppersmith to maintain its stills and has in its service David Stewart, the most experienced Malt Master in Scotland, whose innovative approach to cask finishing has set a new standard in Single Malts.
Said Stewart of this new release, “We’ve found that many years maturation in traditional oak whisky casks followed by a few months of rum cask maturation complements The Balvenie single malt very well, and this expression is a beautifully rounded 14-year-old whisky that combines traditional Balvenie vanilla notes with rich toffee, a hint of fruit and a warm, lingering finish.”
The Balvenie 14 Year Old Caribbean Cask is available nationwide starting in September with a recommended retail price of $59.99.
Kinda crazy, when you think of it: aged rums are matured in used whisky barrels, and now whiskies are being matured in used rum barrels. Why not just drink rum and be done with it, me wonders…
Tsk tsk, Rumguzzlah…you came to the wrong neighborhood to be dissing the nectar of the gods.
FYI -Wakipedia states that RUM is actually an acronym for Regressive Underachieving Molasses .
As opposed to “Why Highland Inspired Snot Kills You?”
I somewhat apologize for my predisposition to single malt but in June of 1988 I was diagnosed with Amyoyo syndrome. More nervous than an overnight guest at the Neverland Ranch I decided to get a new and controversial procedure at the Witzelsucht Institute under the care of Dr. Seuss. The procedure involved Gene splicing with Canis Lupus. After the procedure I was completely cured of the syndrome but left with some unusual side effects like heighten olfactory senses and the need to herd sheep.
My new and superior ability to smell allowed me to be able appreciate how good single malts are and just how bad Bourgeois fortified wines, scurvy grog, potato drink and agave slammers really are. From this point on I would not, could not, drink anything but single malt.
Never apologize for good taste, sir.
BTW…the Neverland Ranch thing had Clint and I laughing out loud. Well played.
You do realize that your genetic mating with a furry beast, resulting in a heightened olfactory ability and a predisposition to the malts, does not imply that grogs, slammers, beers, wines or potato drinks are somehow less: just that you smell dead wildlife in your drink of choice. I’m not sure this is a comment that will get me over on your side, Maltster
You do not like them.
So you say.
Try them! Try them!
And you may.
Try them and you may, I say.
I did! I tried!
And nearly died.
But I’ll revive me tum
With a tot of rum.
As to whiskies?
“There’s a storm coming; his storm.” – Abagail Freemantle, The Stand
Damn…that book is amazing.