To craft DoubleWood 17 Year Old Malt Master David Stewart, who celebrated his 50th year at The Balvenie in 2012, returned to one of his most celebrated achievements – consecutive maturation in two different types of cask, a process often referred to as ‘cask finishing’. This technique is at the heart of The Balvenie DoubleWood – it sees the whisky matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask ageing adds rich spicy flavours and a depth and fullness of flavour.
The DoubleWood 17 Year Old is an elder sibling to DoubleWood 12 Year Old and shares its honeyed, spicy characteristics, but it is distinctly different, with deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity.
Elegant and complex oak, vanilla, honeyed sweetness and a hint of green apple.
Sweet with dried fruits, sherbert spice, toasted almonds and cinnamon, layered with a richness of creamy toffee notes and traces of oak and deep vanilla.
Vanilla oak, honey and spicy sweetness.
| Malt Advocate 86 points (Aug 2013)
A limited edition bottling to commemorate the great David Stewart’s 50th year in the business and, as befits this quiet man, here’s a release that rewards just sitting and listening. This gives more of a nod to Cognac than Speyside; something to do with the dried apricot, orange blossom, and golden syrup. The palate is gentle and layered, with more dried fruits, which are balanced by an almost jammy finish where, finally, some cereal is glimpsed.
(Spring 2013) Reviewed by: Dave Broom
Wine Enthusiast 94 points (Dec 2013)
Redolent of honey and fresh apple, this double wood (American oak and Sherry cask) whisky is rich and slightly viscous on the palate, showing a deep creme bra»lee note laced with zesty lemon peel and ginger.