Tasting note

clear amber-gold colour; floral, honey and dried fruit aromas; round flavour with honey and touch of smoke

A little spiced rum opens up the nose with gorgeous hints of date and walnut cake, a little honeyed oiliness, a dusting of cocoa and lush crystallized ginger. The mouth feel is delicately vinous, in true Balvenie style, the palate holds winter spice and salty butter pastry with a sweet vanilla and melted cookie dough ice-cream. The finish is tight and swift, the bourbon oak notes fading out with added toasty vanilla.

Dried dates and walnuts with a touch of truffle oil and shy strands of licorice, ginger, and chocolate malt add to the brilliance of this single malt. There is a diffused, almost drowned noble rot feel to this; bolstered by the most delicate spices—of the fruit cake variety—the malt makes a pretty speech before custard tart takes over. The whisky was created by Grant's blender David Stewart and bottled to mark his 45 years in the industry. Jim Murray's Whisky Bible 2011, 93 pts