The Balvenie Peat Week Aged 14 Years is the result of trials undertaken in 2001 by The Balvenie Malt Master David C. Stewart MBE and our former distillery manager Ian Millar.
At a time when few Speyside distilleries were using peat in production, The Balvenie decided to distil a batch of heavily peated malt, which was laid down to mature at the distillery in Dufftown, Scotland.
Ever since then we’ve dedicated one week each year, named Peat Week, to using 100% Highland peat to dry our barley. Instead of coastal elements of iodine, salt and medicinal characteristics so commonly associated with Islay peat, Highland peat imparts earthy, woody smoke notes. This means that even though Peat Week is made using heavily peated malt (30ppm) it has an unexpected sweetness deeply rooted in the Speyside regional character.
This non-chill filtered expression is bottled at 48.3% ABV and matured solely in American Oak casks, providing a velvety and round taste with woody peat smoke balancing oaky vanilla and honey.
Nose: Gentle sweet peat smoke with some lighter floral notes and delicate butterscotch honey.
Palate:Velvety and round to taste with the peat smoke balancing citrus flavours, oaky vanilla and blossom honey.
Finish: Gentle smoke with a lingering and creamy vanilla sweetness.