Balvenie 12 Years Single Barrel First Fill

This single-barrel bottling from Balvenie emphasizes the influence of the barrel on the taste of a whisky. Oak barrels are natural products and each one is different. This gives each whisky a different taste. For this bottling, Balvenies Malt Master selected only barrels with a sweet vanilla and oak character. All bottles are labeled with the barrel number and the bottle number.

This single-barrel bottling from Balvenie emphasizes the influence of the barrel on the taste of a whisky. Oak barrels are natural products and each one is different. This gives each whisky a different taste. For this bottling, Balvenies Malt Master selected only barrels with a sweet vanilla and oak character. All bottles are labeled with the barrel number and the bottle number.

Details about this bottle Edit
6695
The Balvenie
Scotland, Speyside
Single Malt Whisky
12 Years
47.8%
0.7 l
Original bottling
Bourbon First Fill
Chill filtration - Without
Average tasting notes Tasting notes
Calculated from 168 Tasting Notes
i
Nosing
Sweet:
Vanilla:
Fruit:
Oak:
Honey:
Zitrus:
Malt:
Pear:
Caramel:
Herbs:
Banana:
Apple:
Orange:
Spices:
Peach:
Alcohol:
Floral:
Green Apple:
Coconut:
Heather:
Peat Smoke:
Nuts:
Pineapple:
Anis:
Cake:
Lemon:
Cherry:
Barley:
Chocolate:
Melon:
Tasting
Sweet:
Vanilla:
Honey:
Oak:
Fruit:
Spices:
Zitrus:
Malt:
Caramel:
Nuts:
Orange:
Pear:
Lemon:
Herbs:
Herb:
Heather:
Pepper:
Oil:
Alcohol:
Peat Smoke:
Chocolate:
Cinnamon:
Ginger:
Banana:
Dark Chocolate:
Sherry:
Peach:
Lemon Peel:
Almonds:
Floral:
Tropical Fruit:
Apple:
Pineapple:
Green Apple:
Cake:
Maritime Notes:
Mint:
Dried Fruit:
Chili:
Coffee:
Seaweed:
Nutmeg:
Hazelnut:
Raisin:
Coconut:
Barley:
Finish
Sweet:
Oak:
Vanilla:
Honey:
Spices:
Fruit:
Malt:
Nuts:
Caramel:
Zitrus:
Oil:
Sherry:
Herbs:
Herb:
Pepper:
Heather:
Dark Chocolate:
Peat Smoke:
Alcohol:
Raisin:
Chocolate:
Orange:
Tropical Fruit:
Kiwi:
Cinnamon:
Almonds:
Lemon:
Peach:
Dried Fruit:
Coconut:
Grass:
Barley:

Tasting Video

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Quality rating of this bottle

4.3 Rate
233
Tasting Notes 168

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