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In 2001, a heavily peated batch of barley was distilled at The Balvenie Distillery and was allowed to mature until The Balvenie Malt Master, David Stewart, decided it was time to rejuvenate the maturation process and so the whisky was transferred to newly prepared traditional casks. The casks that had originally held the peated liquid had taken on much of its character and so David decided to experiment by filling them with 17 year old Balvenie for a short period. The result was an intensely peaty whisky. Marrying this liquid with 17 year old Balvenie finished in new American oak casks produced The Balvenie Peated Cask, a complex single malt that is rich and spicy with layers of smokiness. Nose: Gentle floral aromas, notes of lavender and violets with mild oak. Full of sweet fruits and honey with a touch of smoke. Palate: Smoke becomes distinct and heavy, spices with nutmeg and cinnamon are unveiled. heat is cushioned with fruity notes and sweeter honey and vanilla. A mild oak flavour is established. Finish: Medium finish, sweet fruits and spice with a touch of oak and smoke.