From L to R: three cask strength samples, and The Balvenie Signature.

photos by Lena Watanabe

Last year, famed Speyside distillery The Balvenie released Batch No. 2 of Signature, a 12 year old single malt Scotch created by Balvenie Malt Master David Stewart in celebration of his 45th year in the whisky industry. The Signature is a marriage of three different casks: first-fill bourbon barrels, refill casks (which first held bourbon, then Balvenie whisky), and Sherry butts. The Balvenie describes the result as “a perfect balance of spice and subtle oak, deliciously enveloped in The Balvenie’s trademark honeyed character.” Each Signature limited edition release is made from a unique mix, resulting in different flavor profiles with each subsequent batch.

Regarding the Signature, Stewart said, “It has given me great pleasure to create a signature whisky as part of The Balvenie range. Maturing and marrying the finest single malt Scotch whisky has been my passion for over 45 years and it’s an honor to mark the moment with an addition to The Balvenie family.”

My friend Lena and I were recently invited to The Balvenie Deconstruction Dinner, a special media event that took place at the Montage Beverly Hills. At this intimate celebration of The Balvenie Signature, we had an opportunity to step into David Stewart’s shoes and create our very own bottles of Signature Batch. The dinner was hosted by Balvenie Global Ambassador David Mair and Balvenie Western US Ambassador Andrew Weir.

The event began with drinks in an upstairs lounge, featuring Blood and Sand cocktails made with The Balvenie 12-Year DoubleWood, Cherry Heering, sweet vermouth, and orange juice. Our drinks were a nice balance of sweet and tart, with the DoubleWood’s fruit and Sherry notes shining through.

After introductions, dinner was served in a warmly lit private dining room, decorated for the occasion with Balvenie accoutrements and a photo gallery.

Cask strength samples, L to R: first-fill bourbon, Sherry, and refill cask.

The Balvenie Signature, Batch No. 2.

Once we were seated, Andrew welcomed us and said that David had procured cask strength samples of the three 12 year old single malts that comprise the Signature. A few drams of samples were lined up in front of each guest, ready for tasting and mixing. Such cask strength samples aren’t available to the public, so we were especially fortunate to have them at the dinner. At cask strength, the samples were a whopping 63.5% ABV (127 proof), so David and Andrew both cautioned us to go easy with the sips.

The bourbon cask was an amber color, with notes of vanilla and caramel. The Sherry cask was rich and dark, with a complex flavor profile of sweet Sherry, raisin, and pepper. The refill whisky cask was the lightest in color, with spicy fruit, anise and licorice notes. As we tasted the samples we also began our first course, a Wild Arugula Salad served with strawberries, Marcona almonds, organic Parmesan, and a Meyer lemon vinaigrette.

Then the Signature Batch No. 2 was poured, and as David gave us some background on the Signature, we enjoyed the result of David Stewart’s decades of experience. After tasting the three samples, we were really able to discern what they brought to the Signature Batch: initial notes of spice, fruit, and vanilla; then sweet Sherry and caramel. On the palate, it’s full-bodied and smooth, with raisin, vanilla, honey, Sherry, and a hint of smoke and oak. The finish is long and spicy.

David Mair demonstrates the "Dipping Dog."

David also talked about The Balvenie’s uniqueness (family-owned, grows its own barley, has its own floor maltings and even employs its own coopers and coppersmiths) and his personal history with the distillery. He also demonstrated the “Dipping Dog,” a clever device that was sometimes used by distillery workers to steal a bit of the good stuff for themselves.

A perfectly medium rare Prime Filet Mignon.

Mixing my Signature Batch.

For our entrée we had a choice between Prime Filet Mignon or Chilean Sea Bass. (“Yes, yes, I remember, I had lasagna.”) Lena and I opted for the steak, cooked a perfect medium rare, topped with peppercorn sauce, and served with crispy polenta, Swiss chard, and baby carrots. Andrew graciously topped off our glasses with Signature Batch, and I thought to myself, this has to be the best Scotch event ever.

Then came the standout part of the night, when we tried our hands at being Malt Masters. As Andrew explained, we could mix the samples in whatever proportions we liked, using the provided OXO 2oz. mini measuring cups and funnels. I opted for a nearly 1:1 ratio of the Sherry and bourbon casks, about two ounces each. The whisky cask provided the finish, almost like a float. I cut the mix with a bit of water, as David and Andrew suggested, then capped and shook the bottle to mix. The result was pretty nice, if I do say so myself. With the water, the ABV of my batch was reduced to about 55%. Lena didn’t cut hers at all; hopefully no one is smoking when they’re sipping her batch.

Andrew Weir and a replica still. | photo: Julie Conover

We were then given labels to name our personal Signature Batch bottles. I came up with the clever name of “Thirsty 2010″ for mine. Meanwhile, Andrew assembled a miniature copper still and described the “barley to bottle” process that creates the “water of life” we all love so much.

Crème brûlée, sans Balvenie.

As if all this weren’t enough, our dessert was served: Traditional Crème Brûlée with strawberry coulis and assorted berries. To go with this, we sipped The Balvenie PortWood 21 Year Old and the Madeira Cask 17 Year Old. The PortWood in particular paired really well with dessert. David even suggested pouring a little bit over the crème brûlée, though I couldn’t bring myself to do it.

The evening drew to a close, and the warm glow we felt was from more than just the Scotch. The Deconstruction Dinner was a superb, memorable experience. Beyond the drams of Balvenie and one-of-a-kind keepsake, it was a rare opportunity to briefly step into the shoes of a whisky legend and gain new insight into what it takes to be a true master. Many thanks to David Mair, Andrew Weir, Julie Conover, and the rest of the Balvenie team!

For more information, visit www.thebalvenie.com.

One-of-a-kind: The Balvenie "Thirsty 2010" Signature Batch.

The latest in the series is the Madeira Cask 17 Year Old, which was released September 2009 in limited markets worldwide. For this release, mature Balvenie spirit has been finished in casks that previously held Madeira, a fortified Portuguese wine. Stewart notes that “the 17 year old whisky extracted some wonderful rich spice and distinct raisin flavors from the Madeira cask, which we hope malt enthusiasts will enjoy discovering in the glass.” In his Malt Advocate review, John Hansell rated the Madeira Cask 90 points, calling it “one of the most deftly-balanced whiskies I’ve tasted this year.”

After attending a recent launch event for the Madeira Cask, I was eager for a quieter, more focused experience with the excellent limited release. The booze fairy was apparently listening, for a sample arrived on my doorstep just before the holidays. Given its scarceness, I was particularly grateful to receive the review bottle. Suffice to say, subsequent drams have reinforced my enthusiasm for the Madeira Cask. I highly recommend seeking out The Balvenie Madeira Cask; your efforts will be rewarded.

Slàinte Mhath!

The Balvenie Madeira Cask

• 17 Year Old Single Malt Scotch
• 43% ABV
• Retail price: $120.00

TASTING NOTES

• Color – Amber, golden honey.
• Nose – Spicy, earthy oak notes with subtle hints of vanilla and honey. Soft fruit aromas, with apple infused with cinnamon, ginger and nutmeg.
• Taste – Initially, notes of sweet vanilla oak. Followed by spices and dried fruit notes of apricots, figs, and dates.
• Finish – Long and balanced between sweetness and dry oak. A bit of water softens the spicy kick and adds even more sweetness and vanilla.

For more information, please visit www.thebalvenie.com.

images courtesy The Balvenie

To coincide with the U.S. release of its Madeira Cask 17 Year Old, Scotland’s renowned Speyside distillery The Balvenie held a series of launch events in key cities across the country. The Madeira Cask is the latest release in the Balvenie 17 Year Old Limited Edition Range. Each year, Malt Master David Stewart crafts unique 17 year old limited releases by finishing mature Balvenie spirit in various oak casks. Previous releases include: IslayCask (2001), New Oak (2006), NewWood (2006), SherryOak (2007), and RumCask (2008).

Regarding the Madeira Cask, Stewart notes: “Each bottling is its own alchemy of spirit, wood and time, but knowing how well port and Oloroso sherry cask maturation complements The Balvenie’s honeyed sweetness we were sure that a Madeira cask would produce interesting results.” Stewart continues, “The 17 year old whisky extracted some wonderful rich spice and distinct raisin flavors from the Madeira cask, which we hope malt enthusiasts will enjoy discovering in the glass.”

Brand Ambassador Andrew Weir (L) spreads the Balvenie gospel.

In L.A., a launch party was recently held at Philippe by Philippe Chow. The informal event was hosted by Balvenie Brand Ambassador Andrew Weir, who mingled with guests and answered questions throughout the evening. The full Balvenie range was available for tasting, with stations arranged so that attendees could begin with the 12-year, move on to the 15- and 21-year, and finish with the star of the show, the Madeira Cask. Passed hors d’oeuvres were provided by Philippe and eagerly snapped up almost as soon as the servers left the kitchen.

All in all, the evening was very enjoyable and educational. Guests ranged from whisky newbies to serious single malt enthusiasts, but everyone felt comfortable and conversation flowed as easily as the Balvenie. My knowledge and appreciation of the Balvenie’s limited releases was greatly expanded, and I’ll freely admit that I’ve been shamelessly dropping big Christmas gift hints ever since. Whether you’re gifting or receiving, the Balvenie is sure to please even the most discriminating of palates.

Following are tasting notes and descriptions of the Balvenie range. Because of my eagerness to try the other releases, I skipped the 12 year old. However, it’s certainly well worth a try if you haven’t had it previously.

Slainte Mhath!

No waiting for the 15 year old.

Single Barrel, Aged 15 Years
The Balvenie Single Barrel is a 15 year old single malt which is drawn from a single traditional oak cask of a single distillation. Though each cask is subtly different, Stewart selects only those casks which the Balvenie Single Barrel essence, particularly honey, vanilla and oak notes.

TASTING NOTES

• Nose – Fragrant aroma of vanilla, honey, and oak.
• Taste – Rich and complex, a sweet maltiness with vanilla, oak, and spice.
• Finish – Long and complex with a bit of licorice.

The PortWood 21-year: a favorite stop for many guests.

PortWood, Aged 21 Years
To create the PortWood 21 Year Old, the Balvenie is transferred to casks that previously held port wines. For me this was the highlight of the evening. Amazingly smooth and creamy, with a long finish. The PortWood was awarded a Gold Medal in the 2009 International Spirits Challenge and named Best in Class in the 2009 International Wine & Spirits Competition.

TASTING NOTES

• Nose- Fruit and raisin notes, backed by a nutty dryness.
• Taste – Refined, creamy and silky with fruit, honey and spice notes.
• Finish – Long, gentle, nutty.

Guests listen and learn about the Madeira Cask.

Madeira Cask, Aged 17 Years
The Balvenie Madeira Cask was aged in traditional American oak casks before being transferred to barrels previously used in the production of fortified Madeira wine. Very spicy up front, with a long, dry finish.

TASTING NOTES

• Nose – Spicy, earthy oak notes with subtle hints of vanilla and honey. Soft fruit aromas, with apple infused with cinnamon, ginger and nutmeg.
• Taste – Initial sweet vanilla oak notes, followed by spices and dried fruits (apricots, figs, dates).
• Finish – Long and balanced between sweetness and dry oak.

For more information, please visit www.thebalvenie.com.