The Balvenie Forty
To create batch two of only 150 bottles of the Balvenie Forty, Malt Master David Stewart skilfully married together small amounts of The Balvenie, matured in four refill hogsheads and three sherry butts, that been matured in the warehouses for at least forty years.
The nose shows rich oak, baked apple, stewed fruits and soft leather. The palate has a silky mouth-coating sweetness with cloves, cinnamon and ginger. A gentle oakiness follows with hints of dark chocolate, roasted almonds and sherried fruit. The finish is rich, warming and slightly dry.
In 1892, work began on converting the 18th century mansion “Balvenie New House” into a distillery. The first distillation at the new Balvenie distillery took place on 01 May 1893.
The Balvenie is one of only 6 remaining distilleries in Scotland to malt, kiln, ferment, distil and mature their whisky all on site at the distillery. In the malting house, the malt men still turn the barley by hand up to 4 times a day, until it is ready.
The malt is then kiln dried using anthracite and the perfect amount of peat, adding further complexity to the whisky.