Balvenie, 21 Year Old, Portwood, Speyside, NV


Balvenie, 21 Year Old, Portwood, Speyside

Contains Sulphites.

About Balvenie

The 1800s were the boom years for Scotch whisky; following the Phylloxera epidemic in continental Europe and the drying up of Cognac supplies drinkers turned to Scotland for their after dinner tipple. In early 1892 work began to convert Balvenie New House (an 18th century mansion) in to a distillery. The basement was to become a bonded store for casks, the first storey a malting floor, and the upper two storeys as grain lofts. Taking fifteen months to complete, on the 1st of May 1893 the first distillation at Balvenie took place. In the 1920s the mansion was levelled and a new malt barn and kiln were built, and in 1957 the distillery expanded again with the addition of new stills. The number of stills at Balvenie now sits at nine, but apart from that little has changed here over the past 100 years. Quite remarkably everything at Balvenie is done in-house, from the growing of the barley to the repurposing of the barrels, and there is no question that this ensures an unwavering level of quality and consistency. The style here is supple and rich with honey and orange notes being typical; palate is typically medium rich with a fantastic array of fruit and complexity.

Appellation: Speyside

Speyside is located within the Scottish Highlands, and is named as its own region due to the large number of Scotch whisky distilleries operating in a small area (i.e. 84 working distilleries including some of the world’s most famous) who produce whisky in their own distinctive style. Slightly sweeter and often richer in style, Speyside is the perfect region for beginners and connoisseurs alike.

There is no doubt about it, Speyside is a very special region indeed. Over half of Scotland’s single malt whisky distilleries can be found within this one geographical area, a fertile valley of the River Spey. A traditional Speyside single malt whisky would not be dissimilar to the Highland whisky, with a robust character and hints of the well-known peated flavour. However in recent times, a much broader spectrum has evolved from light and grassy whiskies to rich and sherried expressions. Usually lacking the peaty punch of the Islay and Highland Drams, these whiskies are difficult to pigeonhole. There are no definitive rules as to the characteristics of Speyside whisky, especially as age often brings increased body and most are matured in either ex-bourbon or ex-sherry casks which adds depth and complexity.

We certainly believe that there's a dram for everyone in Speyside!