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To make The Balvenie DoubleWood
One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years
It delivers soft and creamy hints of spice and sweet tropical fruits on the palate and a long and lingering finish of dried apricots
ripe pear and a sweet roasted grain
Lagavulin 16 Year Islay Single Malt Scotch 30-50 To make The Balvenie DoubleWoodThick and heavy, the Lagavulin signature style is rich and meaty, reminiscent of smoked bacon. Using barley peated to around 35ppm and a relatively short fermentation time, the true secret to creating this heavy spirit is in the distillation. Filling the stills to around 90%, drastically reducing the amount of copper contact and reflux, creates meaty notes in the new make which, after ageing, become the weighty flavours at the core of the whisky.
