Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. After deep toasting them at The Balvenie Cooperage they were filled with Balvenie aged in ex-bourbon barrels. The result is a delectably complex whisky with notes of candied fruit, coconut and delicate vanilla.
Candied orange and lemon peel, vanilla toffee and butterscotch, layers of blossom honey, some melted brown sugar and oak spices at the end.
