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Balvenie Creation of a Classic

70cl / 43% Vol
Balvenie Creation of a Classic Balvenie Creation of a Classic

A release that has been created to celebrate the occasion of Master Blender David C. Stewart receiving an MBE. This whisky recreates the original 'Classic' Balvenie as created by David at a time when most single malts were just vatted and bottled without much thought to the casks that they had been matured in. David Stewart was one of the first Master Blenders to try something different, by re-racking ex-Bourbon barrels into Sherry butts and puncheons for a final maturation period. A process that later become known as 'finishing' . This whisky has been carefully matured in ex-Bourbon barrels and given some time in high quality Sherry casks before being bottled. 

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Balvenie Creation of a Classic
Balvenie Creation of a Classic
Balvenie Creation of a Classic
Balvenie Creation of a Classic
Balvenie Creation of a Classic
€95.00
Ex Tax: €77.24

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Tags: Balvenie , recreation , classic , bourbon , sherry , finish , American Oak , scotch , Scotland , whisky
Product Details
Tasting Notes from the Producer
Aromas (without water) Aromatic and lively, aromas of vanilla and spice evocative of dried clove and chai are layered on a base of earthly, malty undertones reminiscent of Balvenie’s own barley loft.
Flavour A perfect complement of light oatmeal syrupiness and brittle toffee are followed by delicate hints of spice and a rich drying sensation from European oak.
Fact Sheet
Fluid 70cl
Alcohol % 43%
Types of Barrel used for Aging Aged in ex-bourbon barrels before being finished in Sherry casks.
Country Scotland
Producer Balvenie
FAQs

Generally no. Speyside is known for producing predominantly unpeated single malts with fruit, floral, malt, and oak character, driven by its inland geography and the quality of its soft spring water sources. Benriach and Braeval produce occasional peated expressions as secondary style releases, and BenRiach Curiositas and Smoke Season carry a noticeable peat character. However, the defining Speyside style, as exemplified by Glenfiddich, Macallan, Balvenie, and Dalwhinnie, is unpeated and fruit forward.

Yes, meaningfully. The Speyside region sits within the broader Highland designation but has its own distinct style driven by specific geography, water sources, and a concentration of prestigious distilleries. Highland whiskies, from distilleries outside Speyside such as Dalmore, Glenmorangie, Clynelish, and Old Pulteney, tend toward heavier, spicier, more robust character with greater variation by sub region. Speyside is more consistently lighter, fruitier, and more floral, with the River Spey watershed providing the unifying geographic factor.

Some Speyside distilleries use water from the River Spey or its tributaries, but many use independent spring water sources within the broader Speyside area rather than water drawn directly from the river. Glenfiddich uses the Robbie Dhu Spring, Glenlivet uses water from Josie's Well, and The Macallan draws from its own spring on the Easter Elchies estate. The quality and mineral content of the local spring water is consistently cited as a significant factor in the house character of Speyside single malts.

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