As a big fan of Speyside Single Malts the Balvenie Doublewood expressions are a must to try! The 12 Year Doublewood acquires its complex rich smooth taste from its maturation in
two different types of oak casks. One of the classic after-dinner malts, Balvenie Doublewood’s is a result of being aged in ex-bourbon casks before being finished in sherry casks.
Double Wood is an excellent example of what the Balvenie distillery can craft, even at 12 years.
Nose: Gristy with a subtle nuttiness to it and slightly grapey.
Palate: Sweet with a good body. The bourbon characters quickly develop and as they do, a gentle spice and the slightest hint of vanilla appear. A balancing peat.
Finish: Dry and spicy.
Overall: Beautifully warming.
For something richer and with more complexity I would definitely recommend the Balvenie 17 Year Doublewood also having maturation in two different types of oak casks!
First cask: Traditional whisky oak maturation mellows the maturing spirit and imparts warming layers of vanilla spiciness.
Second cask: Further maturation in original European Sherry casks increases complexity bringing fruity, honeyed depths to the resulting single malt.
Colour: Deep amber.
Nose: Honey, malt and vanilla. Fruity with unripe bananas and green apples.
Body: Creamy.
Palate: Dried fruits, malt, vanilla, cinnamon and cloves.
Finish: Lengthy with softly spiced oak.
Hope these double delights have inspired you to enjoy and try also more great drams from this legendary distillery!
Slainte
Pete

Coated in the shade of evergreen and decorated with a deer inspired by the statue in the garden at Gordon Castle. Woodland themed, a bauble that complements the Christmas tree beautifully.
Herb Garden scented candle.
Still waiting for a lot of cigars to be released including the Cohiba Majestuosos Humidor (limited edition of 1966), the Hoyo Coleccion Habanos Book, the Partagas 170th Anniversary Replica Serie Humidor… and Romeo Wide Churchills Gran Reserva (yes… whatever happened to that one?!). Hopefully we may see some of the ‘good stuff’ early in 2017.



I had a brilliant week up North at