Eager to experiment with The Balvenie profile using what he had learnt from a recent trip to Islay, distillery manager Ian Millar ordered a batch of Speyside peat for the kiln.

For a week a year, The Balvenie distills a batch of peated malt, resulting in a whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.

Ian comments: “In a way, The Week of Peat was nothing new. In fact... it’s the way [whisky] used to be made – using smoke from a heavily peated furnace”.

TASTING NOTES

COLOUR
Golden.

NOSE
A malty sweetness on the nose complemented by beautifully toasted oak and rich smoke. Vanilla toffee gives way to a cinnamon spiciness.

TATSE
Rich and earthy smoke reveals syrupy sweetness, fresh citrus, creamy vanilla and honey, ending with a cinnamon and ginger spice.

FINISH
Delicate smoke with a lingering and spicy sweetness.