In 2001, a heavily peated batch of barley was distilled at The Balvenie Distillery & was allowed to mature until The Balvenie Malt Master, David Stewart, decided it was time to rejuvenate the maturation process & so the whisky was transferred to newly prepared traditional casks. The casks that had originally held the peated liquid had taken on much of its character & so David decided to experiment by filling them with 17 year old Balvenie for a short period. The result was an intensely peaty whisky. Marrying this liquid with 17 year old Balvenie finished in new American oak casks produced The Balvenie Peated Cask, a complex single malt that is rich & spicy with layers of smokiness. Nose: Gentle floral aromas, notes of lavender & violets with mild oak. Full of sweet fruits & honey with a touch of smoke. Palate: Smoke becomes distinct & heavy, spices with nutmeg & cinnamon are unveiled. heat is cushioned with fruity notes & sweeter honey & vanilla. A mild oak flavour is established. Finish: Medium finish, sweet fruits & spice with a touch of oak & smoke.