Originally Posted by BirthdayForBourbonBoy
All three of those are in my price range, thank you for the suggestions!
I know he's commented on the maillard reaction in the oak barrels affecting the flavour of bourbon, etc etc so "smoky" and "oaky" sound like promising descriptors.
May I ask what is the flavour profile of Balvenie 21?
The Balvenie 21 is portwood finished. It is smooth, honeyed, and fruity with hints of sweet port. It is not smokey, there is oak in there from its initial oak barrel maturation though. I'm not a gigantic fan of wine finishes, but it's a good scotch.