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Introducing… The Balvenie French Oak 16 Year Old

The Balvenie has true craft at its heart and their latest whisky, the French Oak 16 Year Old, is yet another example of the team’s dedication to their craft.

This latest addition to the Flavours of The Balvenie range is inspired by memories of The Balvenie team’s travels to Europe’s winemaking regions. The French Oak 16 Year Old embodies The Balvenie’s signature honeyed character and blends it with the Pineau French Oak casks it is finished in.

The French Oak 16 Year Old is matured in American Oak casks that bring an abundance of Speyside Distillery’s signature vanilla spice and warm honey notes. Then, it is finished in Pineau casks – The Balvenie’s first use of French oak in over 125 years of the distillery’s history.

This combination of Scottish whisky excellence and French fortified wine casks results in subtle flavours of bright grapefruit, geranium, glazed fruits and warming ginger.

Innovation and passion for their craft have always been at the heart of The Balvenie, as their UK Brand Ambassador, Alwynne Gwilt, explains:

“With the release of our new French Oak 16 Year Old, we are exploring yet another world of flavour through the incredible cask finishing process which our malt master of nearly 60 years, David C. Stewart MBE, pioneered decades ago. It’s incredible to watch the flavours unfurl in a new way with the addition of these Pineau de Charantes casks.”

What is Pineau des Charentes?

Pineau des Charentes is a fortified wine steeped in tradition. It is made from fresh, unfermented grape juice or lightly fermented grape must, which is then combined with a Cognac eu-de-vie and matured.

The French influences do not stop at the taste, as the bottle’s presentation pays homage to the Charentes vineyards through ornate detailing and floral designs borrowed from the region.

Explore our full range of The Balvenie whiskies, including the French Oak 16 Year Old and popular Weak of Peat 17 Year Old Single Malt using the button below.

 

Discover The Balvenie

 

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