Adding the Balvenie 12 Year Old Single Barrel Single Malt Scotch Whisky to your home bar is a terrific idea.

Made in the UK by The Balvenie, this well-balanced Scotch is bottled at 95.6 (47.8% ABV) proof and is suitable for both spirits connoisseurs and newcomers.

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Notes on Tasting

With aromas of burnt oak, maple syrup, vanilla, and sweet coffee, The Balvenie 12 Year Old Single Barrel Single Malt Scotch Whisky truly dazzles on the nose. A lengthy, lingering finish with sweet and spicy overtones follows the palate’s inviting flavors of allspice, toffee apples, sponge cake, and creamy caramel.

Concerning The Balvenie

William Grant, who was born into poverty in December 1839, started herding cattle at the age of seven to help support his family. Grant worked as a clerk and shoemaker as a youth before becoming a bookkeeper at Mortlach Distillery in 1866. Grant oversaw the distillery’s operations for the following 20 years while covertly studying distillation techniques. He left his job as distillery manager in 1886 to purchase a field under the imposing shadow of Balvenie Castle, which he later transformed into The Balvenie Distillery. Located in Scotland’s Speyside, the Balvenie Distillery is still one of the country’s most prominent independent distilleries.

Balvenie scotch 12​ Mains, a 1,000-acre farm next to the distillery, has been the distillery’s source of barley for more than a century. Fresh, plump barley is used to make the Balvenie Single Malt Whisky. The distillery uses spring water from the undulating hills of Speyside that overlook it to malt the barley once it has been harvested. As the only single malt Scotch whisky distillery that still grows and malts its own barley, The Balvenie turns the barley up to four times a day during the malting process to guarantee even germination.

Following malting, the distillery mills and mashes the barley before fermenting it with a special strain of yeast. The wash is distilled twice after fermentation, once through Balvenie’s copper-pot wash still and once through its copper-pot spirit still. According to Balvenie’s coppersmith Dennis McBain, “the most important reason for using a copper still is that it acts as a catalyst.” Before distillation, it eliminates any sulfur that might have remained from the fermentation process. McBain is one of the oldest coppersmiths still working in the business, having joined Balvenie Distillery in 1959.

Additionally, Balvenie’s distinctively robust and malty flavor profile is a result of the size and shape of its stills, which have distinctive boil balls on their necks known as “Balvenie Bowls.” “The size and shape of the boil ball allow for the vapors to mix before continuing up the head,” says McBain. “That helps make The Balvenie special.”

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