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Review: The Balvenie Double Wood 12-year-old Single Malt Scotch Whisky
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The Balvenie Double Wood is called such because the Scotch is matured in two casks: Whisky Oak and then Sherry Oak. The thought is that each cask imparts a distinctive flavor to the Scotch, and this may well be true. The Double Wood Single Malt is a complex flavor, and one of my personal favorites, mainly due to the spiciness of the Scotch, which isn't typical of most Scotches.
The Balvenie Double Wood 12-year-old Single Malt Scotch Whisky
The Balvenie distillery was founded by the Grant family in 1892. The family also started the Glenfiddich distillery and the Kininvie distillery. The Balvenie distillery is in the Highlands region.
It is a wonderful world where my local Costco carries such a great Scotch. In fact, that inspired my first tasting. At the time, I had become a big fan of Highland Park and Oban (check back for reviews), but both were a bit pricey and I needed something I could keep on hand for my nightly nightcap. Balvenie fit the bill quite well. Generally, a bottle of the 12-year Double Week will run around $35, although I have seen it selling near $45 in some locations.
The Balvenie claims to be the only single malt Scotch whisky distillery that grows and malts its own barley. They also believe the shape and size of their stills are the main reason their Scotch tastes so good (and it does). When a new still is introduced, they boil juniper branches in the new still in a process that is called "sweetening the still".
David Stewart is the Malt Master for The Balvenie. He is in charge of the different refinements of the casked whisky. Apparently, the Double Wood is one of his processes.
Typically, the Scotch is matured in American Oak whiskey barrels or Sherry Oak barrels. The saying goes that Scotch was first matured in Sherry barrels to avoid taxes. The taxes on Scotch were pretty high, but the taxes on Sherry were not, so distillers began to mature their Scotch in Sherry barrels as a means to deceive the tax man. A byproduct of this was a better tasting Scotch, so the tradition lived on (and isn't fooling the tax man any longer).
The nose of the Double Wood is fruity and pleasant with a touch of honey. The color is redder than the Dalwhinnie (see previous review). The flavor is wonderfully complex and smooth. It is sweet and nutty, and has a warming spiciness that really sets it apart. I live on spice: Thai food, wasabi, jalapeno burgers. If I am unable to speak while having a meal because of the pain, my fellow diners may feel somewhat deprived, but I'm usually quite content. Little did I know that a Scotch, while not driving me to silence, could have a similar effect.
The finish is not disapointing. It is warm and soothing, and seems to last. I dare say it isn't quite as dramatic nor sweet as the Dalwhinnie, but is still quite satisfying.
This isn't exactly the table wine of Scotch, but it is priced reasonably enough to make it a constant visitor to your liquor cabinet. I can, without hesitation, recommend this to anyone who appreciates a good Scotch with character.
There are a few other spicy Scotches out there, and due to my habitual bias towards a spicy Scotch I will be reviewing as many as possible. One other of note is the Oban 1993 Distillers Edition, which I recently enjoyed after finding it at the local Tipsy's Liquor World. I enjoyed it so much that I went back to get another few bottles, but alas they were all sold out. I am currently searching for an online retailer to send me another bottle so I can post the review, so wish me luck with that. There is also a Chivas Regal, which is easier to come by which I will also be reviewing at a later date.
If you have tasted the Balvenie Double Wood I would enjoy hearing your comments, so feel free to post your feelings below.
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