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## What is fruity whisky and how does a whisky become fruity?

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A **whisky** is described as fruity if it triggers fruity-sweet associations on the nose and the same applies to the flavour and, in the best case, the finish. Whiskies from the Scottish whisky region of Speyside are generally said to be fruitier, Lowland whiskies milder, Highland whiskies spicier and heavier, Campbeltown whiskies are maritime, rather light and usually a bit smoky, Islay whiskies are basically always peated and Island whiskies are partly maritime, partly fruity or peaty. These unwritten characteristics often become blurred and you end up with a fruity, peaty Islay whisky, for example.</div>

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There are several crucial aspects to ensuring that a whisky has a fruity character. For example, the **choice of malt**, as lightly malted barley can support fruity flavours. The reduced influence of peat during the kilning process can make fruity flavours more prominent. The style of the whisky can also be influenced by the **fermentation**, as a longer fermentation time favours the formation of esters and compounds that provide fruity flavours. The shape of the **copper stills** also has an influence on the whisky to be. It is said that stills with a tall and thinner neck favour milder and fruity flavours. A good example of this is the **Bunnahabhain Distillery**. Their very tall and pear-shaped stills ensure that heavier flavours cannot reach the highest point in the neck and are returned. Slower distillation can promote the separation of flavours and intensify the fruity aromas. Furthermore, the **cutting point** of the distilled spirit between the first (head) and last run (tail) is an important point, as this influences which components end up in the middle run (heart), which is then filled into cask.</div>

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The cask probably has the greatest influence on the flavour of the spirit. It is said that around 70-75% of the character of a whisky is due to the **choice of cask**. Whiskies are often refined with a finish, a subsequent maturation in special casks, or are fully matured in characteristic casks. Various Spanish sherry casks are frequently used. **Oloroso, Pedro Ximénez (PX), Amontillado, Tempranillo, Manzanilla, Palo Cortado** and many more. These casks bring dark, sweet fruit notes to the whisky as well as nutty flavours. But also casks in **which red, white or liqueur wine** was previously stored, often from France, Portugal or Italy. Also former **rum, tequila, mezcal, calvados, cognac, maple syrup and apple cider casks**. It almost seems as if there are no limits. Every spirit that was previously stored in a cask has released essential substances into the wood, which then releases these substances back into the spirit that is then placed in the cask - our whisky. Importantly, smaller casks intensify the contact between the wood and the spirit, which can accelerate the development of fruity flavours. Last but not least, the **maturation conditions** such as (micro)climate, location, maturation time, chill filtration or **non-chill filtration**, blending and marrying time in a vat are decisive factors.</div>

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## Top 10 Fruity Whiskies

### [Glendronach 12 Years Old](https://spiritory.com/en/sku/glendronach-12-years-old-original-highland-single-malt-scotch-whisky-9096); 43% Vol.
This **Glendronach** from the Highlands whisky region of Scotland was matured for 12 years in a combination of two types of cask in which Spanish sherry from Andalusia was previously stored. These are the Pedro Ximénez and Oloroso sherry liqueur wines. PX casks bring fruity-sweet aromas to the whisky, while Oloroso sherry tends to influence the whisky with its dry, spicy and nutty flavours.

#### Tasting notes:

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**Nosing:** Milk chocolate, sultanas, wild berries, honey, clove pepper, prunes, nut nougat, caramel, dried figs, Christmas stollen, baking spices.

**Taste:** Spicy-sweet. Creamy malt, dried fruit, roasted hazelnuts, oak, nut chocolate, forest honey, orange zest, light peppery notes, grapefruit, cocktail cherries, liquorice root, mocha. 

**Finish**: Long-lasting but becoming drier. Sultanas, caramel, lingering chocolate notes, dark roasted espresso beans, candied ginger, walnuts, spice cake, spicy oak.</div>

### [Arran Amarone Cask Finish](https://spiritory.com/en/sku/arran-amarone-cask-finish-212436 ); 50% Vol.
This island whisky from the Isle of Arran also impresses without an age statement! Refined in Italian Amarone sweet wine casks, this **Arran** single malt whisky has various fruity nuances.

#### Tasting notes:

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**Nosing:** Strawberries, light garden fruits, raspberry jaffa cake, dates, lime zest, fine eucalyptus aroma, malt, ginger, marzipan, cinnamon, caramelised banana, Manuka honey. 

**Taste:** Cranberries, light pepper note at the beginning, dark chocolate, creamy malt, pineapple, cinnamon, cloves, candied ginger, spicy oak, butterscotch, roasted nuts, maraschino cherries.

**Finish**: Long-lasting, apricots, red fruits, slightly peppery, cinnamon, smoked spices, ginger biscuits, flavours of fresh leather.</div>

### [Bunnahabhain 12 Years Old](https://spiritory.com/de/sku/bunnahabhain-12-years-old-small-batch-distilled-101495 ); 46,3% Vol.
Isle of Islay whisky without classic Islay peat? **Bunnahabhain** shines with this fruity drop matured for 12 years. It gets its fruity, nutty, spicy and sweet flavours from maturing in a combination of American ex-bourbon and Spanish sherry casks.

#### Tasting notes:

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**Nosing:** Maritime, sweet dried fruit, maple syrup, raspberries, milk chocolate, roasted flavours, nuts, vanilla, grated coconut, Mon Chéri chocolates, orange zest, buttercream, cinnamon, banana baked in honey.

**Taste:** Warming and oily. Lightly roasted espresso beans, cahewnuts, cinnamon, clove pepper, juicy oranges, subtle sea salt notes, oak, salted caramel, gentle liquorice nuances, soft dates, preserved cherries, sultanas, cloves, blackcurrant jam.

**Finish**: Medium-bodied, salty-maritime notes, dried fruit, figs, toffee, chocolate, coconut, roasted peanuts, hint of pepper, oak, spices.</div>

### [Laphroaig PX Cask](https://spiritory.com/de/sku/laphroaig-px-cask-1-l); 48% Vol.; ~40-45ppm
This **Laphroaig** single malt is a perfect example of Islay peat and fruity sweetness. Pre-maturation took place in American oak casks and quarter casks. It was then matured in Spanish Pedro Ximénez (PX) casks. The liqueur wine brings the fruity-sweet character.

#### Tasting notes:

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**Nosing:** Campfire aroma, iodine, strong sea breeze, sultanas, liquorice, cherries, lemon zest, fudge, plums, cinnamon-sugar, hint of menthol, smoked bacon, dried apricots.

**Taste:** Spicy peat, cooked garden fruits, thyme honey, crème brûlée, sea salt, cinnamon, cherry jam, dates, intense oak notes, cedar wood, liquorice root, lime, ginger, baking cocoa, roasted walnuts.

**Finish**: Long lasting, soft but spicy-maritime peat note remains on the palate. Blackcurrant, iodine, grapefruit, caramel, cinnamon, cloves, vanilla, oak, leather, BBQ.</div>

### [Lagg Corriecravie Edition Sherry Cask Finish](https://spiritory.com/de/sku/lagg-corriecravie-edition); 55% Vol.; ~50ppm
The **Lagg** whisky is the smoky counterpart to the Arran whisky. This is the sister distillery, which produces smoky or peated single malt. This fine drop was first matured in ex-bourbon casks and then refined in Spanish Oloroso sherry casks. 

#### Tasting notes:

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**Nosing:** Strong spicy campfire smoke, red berries, chocolate, orange marmalade, mango, cinnamon, nutmeg, cloves, gingerbread, star anise, hint of mint, fir honey, roasted flavours.

**Taste:** Peat, dark fruit, soft dates, dark chocolate, mocha, redcurrant, fresh tobacco leaves, creamy malt, spice, roasted walnuts, orange zest, baking spices, marzipan, oak, salted caramel, cayenne pepper, hazelnut cream.

**Finish**: Medium length, woody, sweetish smoky flavour. Plums, oranges, almonds, leather, blackcurrant, black tea, grilled green peppers</div>

### [Balvenie 12 Years Old Doublewood](https://spiritory.com/en/sku/balvenie-12-years-old-doublewood-5943 ); 40% Vol.
This Speyside whisky was matured in a combination of ex-bourbon casks and Oloroso sherry casks. The bourbon pre-seasoning brings the creamy-soft influences and the Oloroso sherry pre-seasoning provides spicy-nutty and fruity nuances to this **Balvenie** single malt.

#### Tasting notes:

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**Nosing:** Honey, apples, sweet fruits, vanilla, citrus notes, malt, hazelnuts, oranges, cinnamon, herbs, baked banana, Christmas cake, butterscotch.

**Taste:** Caramel syrup, sultanas, stewed fruit, cinnamon, walnuts, oak, vanilla pudding, baking spices, gingerbread, grated coconut, prunes, sherry notes, creamy malt.

**Finish**: Long lasting. Vanilla, nut cake, orange zest, dark chocolate, wild berries, cinnamon, honey.</div>

### [Glenmorangie The Nectar 16 Years Old](https://spiritory.com/en/sku/glenmorangie-16-years-old-the-nectar); 46% Vol.
This **Glenmorangie** single malt Scotch whisky is the ‘big brother’ of its predecessor, The Nectar d'Or - Sauternes Cask Finish. The base was matured longer in the cask store and is even more complex and fruity after a full 16 years. What's more, this is no longer just a finish in Sauternes casks. After a maturation period of 14 years in former American bourbon casks, this masterpiece was refined for a further 2 years in a combination of casks that not only stored various sweet wines, but also from different countries. Here they come together: Sauternes and Monbazillac wine barrels from France, Moscatel wine barrels from Spain and Tokaji wine barrels from Hungary. 

#### Tasting notes:

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**Nosing:** Flat peaches, vanilla cream, fudge, acacia honey, marzipan, light fruits, white wine notes, hint of eucalyptus, baking spices, pineapple, apricots, lychee.

**Taste:** Heather, panna cotta, apricot jam, salted chestnuts, clove pepper, herbs, oranges studded with cloves, white chocolate, almonds, a subtle hint of rosemary, oak, macadamia nuts, candied apples, lime, caramel biscuits. 

**Finish**: Medium length. Vanilla ice cream, mango, honey, spicy oak, sultanas, some ginger, nutmeg, lemon zest, peach.</div>

### [Tomatin 14 Years Old Tawny Port Cask](https://spiritory.com/de/sku/tomatin-14-years-old-port-casks-2016); 46% Vol.
This **Tomatin** single malt proves just how fruity Highland whiskies can be. The great range of flavours comes from a maturation of 14 years in former bourbon casks and a finish in tawny port casks from Portugal. This brings its typical red wine flavours to the whisky in combination with sweet dried fruit and roasted nuts.

#### Tasting notes:

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**Nosing:** Red berries, honeydew melon, baked apples, fudge, oat biscuits, heather honey, pears, prunes, dark chocolate, vanilla, malt, caramelised banana, baking spices, mocha, marzipan, subtle peppery notes.

**Taste:** Plums, cherries, dried apricots, roasted nuts, slightly peppery, candied ginger, lemon zest, hint of chilli, nougat pralines, cocoa, fir honey, oak, cinnamon, pomegranate balsamic vinegar, black tea, dates.

**Finish**: Medium length and becoming drier, slightly tart. Oak spice, raspberry jam, cinnamon, plums, vanilla, kirsch, walnuts.</div>

### [Aberfeldy 18 Years Old French Red Wine Cask Nr. 2921](https://spiritory.com/en/sku/aberfeldy-18-years-old-finished-in-french-red-wine-casks-batch-2921-191803); 43% Vol.
The Aberfeldy Distillery always manages to combine typical Highland spicy flavours with honey-sweet and fruity aromas. For this whisky, they have selected French Côte Rôtie red wine casks for a 6-month refinement and flavour twist. Prior to this, the single malt matured for around 18 years in a combination of ex-bourbon casks and in re-fill and re-charred casks.

#### Tasting notes:

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**Nosing:** Strawberry, fudge, fruit compote, cinnamon, sweet apples, sultanas, oak, oranges, honey, tobacco leaves, heather, plums, clove pepper.

**Taste:** Creamy and velvety. Red wine notes, oak, toffee, lemon zest, pepper, blackcurrant, grapefruit, almonds, sour cherries, nutmeg, spice, apricots, chocolate, roasted hazelnuts.

**Finish**: Medium length. Baking cocoa, spices, salted caramel, oak, wine gums, Mon Chéri, clove pepper, residual honey sweetness.</div>

### [Craigellachie 17 Years Old](https://spiritory.com/en/sku/craigellachie-17-years-old) ; 46% Vol.
This is a fruity-sweet Speyside whisky with a spicy undertone. Matured for 17 years, this **Craigellachie** single malt Scotch initially spent its time in the warehouse in a combination of ex-bourbon casks from the USA and Spanish sherry casks. The whisky was then split, with 50% of the spirit going into first-fill sherry casks and the other 50% into first-fill bourbon casks. This makes this whisky creamy-sweet and fruity-spicy.

#### Tasting notes:

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**Nosing:** Subtle floral bouquet, orange blossom and zest, tropical fruits, honey, soft dates, vanilla biscuits, citrus fruits, green apples and pears, raspberries, cherries, toasted oak, apricots, peaches, eucalyptus, almonds, butterscotch.

**Taste:** Honey, toffee, lemon zest, pineapple, oak spice, wild berries, spices, baked apples, cinnamon, tropical fruits, malt, boiled pears, Stroopwaffle biscuits, apple sauce, mandarins.

**Finish**: Medium length and strong with a slight bitter note. Sweet and creamy malt, vanilla, spicy oak, ripe apples and pears, mirabelle plums, liquorice root.</div>

### [Frysk Hynder 2015/2021 Port Cask](https://spiritory.com/de/sku/us-heit-frysk-hynder-2015); 48% Vol.
This is probably the first time many people have heard of this whisky. This **Frysk Hynder** does not come from Scotland, but was produced in the Dutch province of Friesland in the <i>Us Heit</i> distillery. Nevertheless, it is in no way inferior to Scotch and its quality. With closed eyes, you would think it was a fruity Highlander. This whisky is a single malt that was distilled in 2015 and bottled in 2021 after being fully matured in Portuguese port casks. This is also the last batch from the distillery to use port casks.

#### Tasting notes:

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**Nosing:** Milk chocolate, sultanas, marzipan, rock candy, plum-cinnamon, sweet pears, wild berries, roasted hazelnuts, apricots, cream toffee, vanilla ice cream, butter biscuits, orange zest, cloves.

**Taste:** Warming and velvety. Dark chocolate with orange pieces, soft dates, allspice, candied ginger, cloves, cinnamon, nutmeg, nougat pralines, oak spice, creamy malt, cherries, cherry liqueur.

**Finish**:  Long-lasting, slightly drying, but sweet. Mon Chéri, milk chocolate, orange zest, dates, almonds, cinnamon, spices, apples, pears, cherries, strawberries and blackcurrant jam.</div>

- [What is fruity whisky and how does a whisky become fruity?](#Fruity?)
- [Top 10 Fruity Whiskies](#Recommendations)

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How does a whisky become fruity and which fruity whiskies should you try?

Whiskies with a fruity flavour in front of the scenery of the Scottish landscape.

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Fruity whisky: Fruity, but not always mild!

## What makes the distillery and its single malt Scotch whisky so special?
In Dufftown, in the heart of Scotland's **Speyside** whisky region, close to the Glenfiddich Distillery, is the highly respected Balvenie Distillery from the same William Grant & Sons. The **Balvenie Distillery** has its roots in 1892 and is one of the distilleries in Scotland that still honours tradition and traditional whisky-making principles today. The distillery launched its first single malt Scotch whisky in 1971, before that the distillates were used for its own ‘Grant's Blended Whisky’. David C. Stewart, Malt Master since 1974, experimented for the first time in 1983 with maturing The Balvenie Single Malt Scotch Whisky in two different types of wood, one after the other. This technique would later become known as refining or finishing. Kelsey McKechnie was appointed the new Malt Master in 2023 after training with David, making her one of the youngest women in the industry and the profession.

The speciality of the distillery's whisky production is that it grows some of its own barley and has operated a traditional malting floor since 1929. The distillery also has its **own cooperage** for the maintenance and repair of the casks, as well as a **coppersmith** for its stills, ensuring that traditional whisky production and techniques are preserved. The malted barley, kilned over anthracite coal and sometimes peat, are then specially milled and blended with water from the nearby Robbie Dhu spring on site, creating a mash that is fermented into a rich, fruity wash in traditional wooden mash tuns. 

The copper pot stills refine the spirit through gentle distillation with 5 wash stills and 6 spirit stills and give the New Make Spirit its complex flavour nuances and multi-faceted aromas. The unique shape of the copper stills contributes to the unmistakable character of the distillery and the absence of chill filtering means that no flavourful aromas and esters are lost during production. The Balvenie signature characteristics reveal dominant honey and vanilla notes. From the smooth and sweet notes of her masterpiece, the Balvenie DoubleWood, to the rich and indulgent flavours of her limited editions, each bottle tells a story of time-honoured tradition and is a tribute to meticulous craftsmanship.
Only oak casks are selected to mature and refine the whisky, ranging from ex-bourbon casks to sherry, Madeira, port and rum casks, adding their own subtle influence to the fine drop, resulting in a variety of whiskies with remarkable depth, complexity and character.

Over the years, the Balvenie distillery has brought many remarkable **whisky bottlings** onto the market and groups them together under specific **collections**. They are all listed here for a better overview:


### **<u>Cask Finishes Collection:</u>**

#### **[Balvenie 12 Years Old DoubleWood](https://spiritory.com/en/sku/balvenie-12-years-old-doublewood-5943)**, 40% Vol.
Matured for 12 years in American ex-bourbon casks and hogsheads and then refined with a finish in ex-Oloroso sherry casks.
#### **[Balvenie 14 Years Old Caribbean Cask](https://spiritory.com/en/sku/balvenie-14-years-old-caribbean-cask-35830)**, 43% Vol.
Matured for 14 years in American ex-bourbon casks and then finished for several months in Caribbean rum casks.
#### **[Balvenie 16 Years Old French Oak](https://spiritory.com/en/sku/balvenie-16-years-old-french-oak-206555)**, 47,6% Vol.
Matured for 16 years in American white oak barrels and finished in French Pineau casks.
#### **[Balvenie 21 Years Old Portwood](https://spiritory.com/en/sku/balvenie-21-years-old-portwood-2x-glencairn/spiritory?slug=balvenie-21-years-old-portwood-2x-glencairn)**, 47,6% Vol.
After maturing for a full 21 years in American white oak barrels, the whisky was finished in port pipes, large oak barrels in which Portuguese sweet wine was previously stored. This whisky is described as David C. Stewart's finest work and has received numerous awards since it was first created in 1996.


### **<u>Stories Collection:</u>**

#### **[Balvenie 12 Years Old The Sweet Toast of American Oak](https://spiritory.com/en/sku/balvenie-12-years-old-the-sweet-toast-of-american-oak-208654)**, 43% Vol.
The whisky first matured in ex-boubon casks and was then matured in freshly burnt Virgin American Oak casks from Kentucky.
#### **[Balvenie 14 Years Old The Week of Peat](https://spiritory.com/en/sku/balvenie-14-years-old-the-week-of-peat-130226)**, 48,3% Vol., ~ 30ppm
This whisky is a tribute to the 1940s to early 60s, when the Balvenie Distillery still regularly produced peated whiskies. With this Stories whisky, the old tradition is brought back and peat malt is produced and distilled in the in-house malting kilns for one week each year. The peat used to fire the stills comes from New Pitsligo, a village in north-east Speyside. The peated distillate is matured in American white oak barrels.
#### **Balvenie 14 Years Old A Collection of Curious Casks (Limited Edition)**, 47,8% Vol.
A single cask bottling matured in an American ex-bourbon cask from 2009. After production for the Week of the Peat Stories whisky, some of the distillate remained, which was blended with the unpeated New Make spirit for joint maturation.
#### **Balvenie 18 Years Old A Collection of Curious Casks (Limited Edition)**, 47,9% Vol.
This whisky is also a single cask bottling. Originally intended as part of his experimental cask finishes series for the 16-year-old French Oak, David C. Stewart decided to take a different path. The current master maltster Kelsey McKachnie took the batch distilled in 2005 and matured the whisky for a further 8 years in French Pineau casks until it was bottled at the age of 18.
#### **[Balvenie 19 Years Old A Revelation of Cask and Character](https://spiritory.com/en/sku/balvenie-19-years-old-the-balvenie-stories-no9-230290)**, 47,5% Vol.
This whisky boasts 100% maturation in Spanish sherry casks made from European oak. After a trip to Spanish bodegas in Jerez in 2009, the Balvenie coopers and coopers were delighted and joined forces with the bodegas to learn. As a tribute, 19 years of maturation in the precious barrels was dedicated to this drop.


### **<u>Rare Marriages Collection:</u>**

#### **[Balvenie 25 Years Old](https://spiritory.com/en/sku/balvenie-25-years-old-rare-marriages-187889)**, 48% Vol., 
Matured in American and European oak casks. 
#### **[Balvenie 30 Years Old](https://spiritory.com/en/sku/balvenie-30-years-old-rare-marriages-201652)**, 47,3% Vol., 
Matured in American and European oak casks. 
#### **[Balvenie 40 Years Old](https://spiritory.com/en/sku/balvenie-40-years-old-rare-marriages-202439)**, 48,5% Vol., 
Matured in American and European oak casks. 

### **<u>Old and Precious Collection:</u>**

#### **[Balvenie 50 Years Old The Fifty 1. Edition 2024](https://spiritory.com/en/sku/balvenie-50-years-old-fifty-collection-first-edition)**, 52,3% Vol.
The Fifty Collection consists of 3 editions, each with 125 bottles on the market. The first was released at the end of 2024, was distilled in 1973 and has been resting in a European oak refill cask ever since.
#### **Balvenie 50 Years Old The Fifty 2. Edition 2025**
The second edition of The Fifty series has been announced for 2025 and will be matured in hogshead casks using a type of solera process. The remaining distillate of the first edition from the 1973 European Oak Cask will be married with a 1973 batch matured in an American Oak Cask and then bottled. 
#### **Balvenie 50 Years Old The Fifity 3. Edition 2026**
The third edition of The Fifty series has been announced for 2026 and, like its predecessor, will be a kind of solera bottling. Leftovers from the second edition will be topped up with fresh whisky from 1974 and matured in American oak casks, married for a few months and then bottled.
#### **[Balvenie 60 Years Old 1962/2022 The Sixty](https://spiritory.com/en/sku/balvenie-60-years-old-1962)**, 42,4% Vol. 
The Sixty Single Malt Scotch Whisky from Balvenie is an anniversary tribute to the distillery's famous Master Blender and previous Malt Master, David C. Stewart. The whisky was distilled in 1962 and bottled in 2022 after maturing for 60 years in casks including European oak. There are only a few 71 bottles. An absolute rarity!


### **<u>Single Barrel Collection:</u>**

There are currently a number of single cask bottlings with _only 300 bottles_ per cask of a **Balvenie single malt whisky** matured for 12 years in a first-fill ex-bourbon cask. Simply enter ‘Balvenie 12 Years Old Single Barrel’ in the search bar on Spiritory or [click here:](https://spiritory.com/en/skus?spiritory_prod%5Bquery%5D=Balvenie%2012%20Years%20Old%20Single%20Barrel) and find your bottle!

## Why is whisky sometimes so expensive?

Older and rare bottles are more difficult and, above all, more cost-intensive to produce. For example, the ‘**Angels’ Share**’ ensures that the filling quantity in the barrels is reduced every year, as some of the liquid evaporates. In other words, if a 200 litre cask is filled to the brim, the contents of the cask may have halved after a longer maturation period. The distillery therefore has the same costs in production, storage and so on, but can now sell fewer bottles to cover the costs incurred with the proceeds. Therefore, under certain conditions, a whisky is definitely more expensive than one that has been matured for less than 10 years. 
Another aspect is the choice of cask for maturation. This is because some casks, such as those with a sherry pre-fill or special ex-wine and liqueur casks, are significantly more expensive to purchase, maintain and store than ex-bourbon casks, for example, for various reasons. 
Other reasons include special occasions, anniversaries or experiments. Exceptional creations can have the bitter aftertaste that many attempts have failed and the spirit was not good. In such a case, the money invested is initially a loss and must be recouped by selling the successful creation.

## What awards has The Balvenie Distillery won?

David C. Stewart, who worked as a master blender and malt master for over 60 years, is a true whisky legend. Not only did he virtually discover double cask maturation and thus enrich the whisky world with exciting finishes, but he and the distillery have also received numerous awards for his creations. 

Here is a list:
-	2006: Balvenies collective offerings achieved the largest gold medal haul for a brand in any single year since the "International Spirits Challenge" competition began 
-	2006-2012: Balvenie 15 Years Old (double-gold, gold und silver medal)
-	2008: Balvenie 17 Years Old  Sherry Oak (Speyside Category winner at the World Whisky Awards)
-	2008: Balvenie Single Barrel 15 Years Old and Balvenie 17 Years Old  Sherry Oak (gold medal at San Francisco World Spirits Competition)
-	2008: Balvenie 21 Years Old  Portwood (from Scotch Whisky masters)
-	2008: Balvenie 21 Years Old  Portwood and Balvenie Vintage 1974 (gold medal and Best-in class at International Wine & Spirits Competition)
-	2008: Balvenie Signature 12 Years Old  (gold medal at International Spirits Challenge)
-	2009: Balvenie 21 Years Old  Portwood (Best-in class at International Wine & Spirits Competition)
-	2009: Balvenie 21 Years Old  Portwood (gold medal at International Spirits Challenge)
-	2012: Balvenie 21 Years Old  Portwood (double-gold medal at San Francisco Wolrd Spirits Competition)
-	2013: Balvenie 30 Years Old  (Best Speyside Single Malt at World Whisky Awards)


## Which Balvenie Distillery whiskies should you try?
1. **[Balvenie 12 Jahre DoubleWood](https://spiritory.com/en/sku/balvenie-12-years-old-doublewood-5943)**
2. **[Balvenie 14 Jahre The Week of Peat](https://spiritory.com/en/sku/balvenie-14-years-old-the-week-of-peat-130226)**
3. **[Balvenie 21 Jahre Portwood](https://spiritory.com/en/sku/balvenie-21-years-old-portwood-2x-glencairn/spiritory?slug=balvenie-21-years-old-portwood-2x-glencairn)**
4. **[Balvenie 19 Jahre A Revelation of Cask and Character](https://spiritory.com/en/sku/balvenie-19-years-old-the-balvenie-stories-no9-230290)**


Distilled in 1977, aged in refill ex-bourbon barrels – Excellent dram to enjoy in 2025

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THE CASKHOUND reveals a 47-year-old Invergordon single grain whisky TEST

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## What is smoky or peated whisky and how does a whisky become peaty?

The first way to recognise a **peaty whisky** is by its taste. The important thing here is that **peated** is the type of whisky and **smoky** describes the flavour. If the dram in the glass is reminiscent of a campfire or a mixture of earthy, dry, spicy and charred nuances, then it is most likely a peated whisky. This is often strictly attributed to the Scottish islands and the Isle of Islay which is also a acknowledged whisky region. The best-known peated whiskies come from this island and around 70% of the island's surface area is peat. However, the raw material can also be found on the mainland and the other Scottish islands and smoky whisky is also produced outside of Scotland. 

The following list of recommendations also includes a **Japanese single malt whisky** with a smoky character. The distillery does not provide any further information on how the whisky gets its smoky flavour, but it is known that the copper stills in which this whisky is distilled are heated with coal fire, which is said to have an effect on the flavour. The list also includes a whisky from the Scottish whisky region of Speyside. **Meikle Tòir**, a brand of the _GlenAllachie distillery_, uses peat from the Highlands, located on the north-east coast near St. Fergus. 

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However, not all peat is the same. This is because mainland peat offers a different flavour to island peat, as it is created from the decomposition of trees and not from herbs, moss and seaweed. This results in a sweeter and softer smoke, while island peat has a maritime and spicy flavour.</div>

According to traditional craftsmanship, the production of peated whisky begins with the **cutting of peat** from the (local) bogs. These are basically organic sediments that have been growing steadily for many years. It is said that the production of peated whiskies is more or less due to accident. Peat was burnt in ovens for heating, among other things, as it was cheaper than wood or coal. It was also used in whisky production and inevitably influenced the flavour of the fine spirit. For whisky production, the barley is germinated with water in the malting process until it has a moisture content of around 45% and then dried on the malting floors to stop germination until the malt has a residual moisture content of around 4.5% and can therefore be stored without hesitation before it is ground into grist for further processing. This is done by kilning over a heat source such as a wood or coal fire. 

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Peat malt is produced by kilning the barley over peat smoke. The peat that is burnt in the kilns releases a group of compounds known as **phenols**. These are found in the smoke rising through the perforations in the kiln floors, which is intended to dry the green malt. The longer the malt remains in the kiln and is exposed to the peat fire, the higher the phenol content. This is recorded in **PPM (parts per million)** and is the unit in which peat strength is measured.</div>

The **Kilchoman** and **Laphroaig** distilleries on the Scottish island of **Islay**, known for its peated whisky, are among the few that still produce their own peated malt, i.e. have their own in-house floor malting, as most distilleries buy their already malted barley or even grist from larger maltings. There are currently only 7 distilleries in Scotland that have malting floors. Thamdu, for example, has a Saladin box, which has replaced malting floors at some point in whisky history, and Diageo's distilleries use drum maltings. The Kilchoman Distillery peats its malt for an average of 10 hours, as a result of which the whisky usually reaches a phenol content of 20 ppm.


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## Top 10 Smoky Whiskies

### [Lagavulin 16 Years Old](https://spiritory.com/de/sku/lagavulin-16-years-old-black-box-51469); 43% Vol.
This **Lagavulin** from the scottish Isle of Islay was matured in a combination of two types of casks, american ex-Bourbon barrels and european casks that previously held spanish Sherry. The wood of those casks give creamy vanilla and nutty, spicy, fruity flavours to the whisky. These intense aromas are supported by the wonderful peat with a strength of 35 ppm.

#### Tasting notes:

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**Nosing:** Barbecue aroma, citrus fruits, maritime flavours, seaweed, iodine, plums and grapes, heather honey, fresh herbs, roasted aromas.

**Taste:** Somewhat oily and salty. Intense peat, earthy, dark fruits, sultanas, pears pleasant spice, BBQ, roasted nuts, orange zest, spicy oak, black pepper.

**Finish**: Medium length with sweetish fruits and milk chocolate, fresh tobacco leaves, woody note.</div>

### [Bowmore 15 Years Old Oloroso-Sherry Cask](https://spiritory.com/en/sku/bowmore-15-years-old-12345); 43% Vol.
This Islay whisky is considered less heavily smoky. With Bowmore, the smoke is always a side effect and ensures a perfect balance of all flavor nuances and harmony. At a smooth 25 ppm and matured initially in ex-bourbon barrels and finished in Spanish Oloroso sherry casks, this island whisky offers an exciting palette.

#### Tasting notes:

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**Nosing:** Pleasant maritime peat smoke, red fruits, soft dates, dark chocolate, toffee, citrus notes, vanilla and spice.

**Taste:** Full-bodied and smooth, vanilla, nuts, dried fruit, cinnamon, maple syrup, chocolate, oak, grapefruit, roasted flavours, clove pepper.

**Finish**: Long lasting. Red berries, spicy but soft smoke, woody note, salted caramel, candied apples.</div>

### [Laphroaig Quarter Cask](https://spiritory.com/en/sku/laphroaig-quarter-cask-42887); 48% Vol.
Laphroaig is one of the more peat-intensive whiskies. At a full 45 ppm, this whisky is a wonderful example of a maritime symphony full of creamy, sweet aromas thanks to its maturation in ex-bourbon barrels and small American oak quarter casks with a maximum volume of 50 liters. The smaller the casks, the more flavoring substances the spirit can extract from the wood. 

#### Tasting notes:

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**Nosing:** Intense peat smoke, iodine, slightly medicinal undertone, vanilla, pear, lemon, caramelised banana, demerara sugar, creamy malt.

**Taste:** Strong but velvety. Salted caramel, apricots, butter biscuits, heather, honey, liquorice, dark roasted espresso beans, earthy, spicy oak, fine ginger spiciness, some black pepper.

**Finish**: Long lasting. Lingering smoke with sweet nuances. Fresh herbs, mint, sea salt.</div>

### [Talisker Port Ruighe](https://spiritory.com/en/sku/talisker-port-ruighe-finished-in-port-casks-40583); 45,8% Vol.
This single malt Scotch whisky comes from the Isle of Skye, an island in the Inner Hebrides of Scotland. It bears the name “Port Ruighe” in reference to the capital (Portree) and its old Gaelic pronunciation as well as the cask maturation. This is because this Talisker was refined with a finish in Portuguese port wine casks. Lightly peated malt was used in the production process, giving the whisky a residual phenol content of 25 ppm.

#### Tasting notes:

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**Nosing:** Subtle campfire flavour, maritime notes, heather honey, plums, raspberries, rock sugar, light oak spice.

**Taste:** Smoky but soft and slightly oily. Red berries, sea salt, blackcurrant jam, honey and soft dates, cinnamon, clove pepper, salted caramel, roasted nuts, delicate eucalyptus note.

**Finish**: Medium length, somewhat peaty but velvety. Honey, garden herbs, preserved fruit, baking spices, spicy oak, some pepper.</div>

### [Nikka Yoichi Single Malt](https://spiritory.com/de/sku/yoichi-single-malt-231080); 45% Vol.
This Japanese single malt whisky has a delicate smoky note, although it is not entirely clear where this comes from. The smoky aromas are probably enhanced by firing the stills over coal. This results in a very soft 18-20 ppm, which actually only provides a nice background to the taste and balances the flavor composition. Ex-bourbon barrels, new oak casks and sherry casks were chosen for the maturation and thus other flavor influences. This ensures a caramelly, creamy-soft and fruity-spicy range of aromas.

#### Tasting notes:

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**Nosing:** Maritime smoke, floral bouquet, citrus fruits, hazelnuts, creamy cream, melon, vanilla.

**Taste:** Somewhat more intense peat, gives a slightly dry mouthfeel. Candied ginger, sweet malt, garden herbs, lemon zest, clove pepper, biscuit dough.

**Finish**: Short and rather dry. Pleasantly spicy peat smoke, baking spices and orange-ginger biscuits.</div>

### [Highland Park Triskelion](https://spiritory.com/en/sku/highland-park-triskelion-136655); 45,1% Vol.
This single malt Scotch form the Orkney islands in the north over the Scottish mainland, stands for wisdom, tradition and craftsmanship. A collaboration of three whisky makers has brought together over 100 years of whisky making knowledge and experience to explore the influence of wood and cask maturation on the distillery's whisky. John Ramsay, Whisky Maker Emeritus, who was Master Whisky Maker at Highland Park and retired in 2009, his former assistant and current Master Whisky Maker at the distillery, Gordon Motion and Master Whisky Maker Max McFarlane, who also previously worked at Highland Park and now works for Ardgowan Distillery.
They opted for maturation in three types of cask: Spanish first-fill sherry butts, American first-fill sherry seasoned casks and American ex-bourbon barrels and hogsheads with a small number of refill casks to give the taste of the whisky a softer flavor component, which is accompanied by a warming smokiness at around 30 ppm.

#### Tasting notes:

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**Nosing:** Campfire smoke, mirabelle plums, citrus fruits, plums, heather honey, smoked spices.

**Taste:** Peaty, slightly buttery, ripe oranges, sweet dried fruit with sultanas and apricots, butter biscuits, coriander, gentle clove, typical nutty sherry notes.

**Finish**: Long-lasting and soft with a fine, bitter undertone. Light smoke lingers, creamy notes with crème brûlée and spicy honey.</div>

### [Kilchoman Sanaig](https://spiritory.com/en/sku/kilchoman-sanaig-132083); 46% Vol.
This Kilchoman whisky from the Isle of Islay was matured in a combination of 30% ex-bourbon barrels and 70% Oloroso sherry casks. The malt used to make the whisky was heavily peated in the in-house malting floors, so that the whisky ends up with a peatiness of around 50 ppm. Together with the caramel-heavy and Christmas spicy-sweet nuances, this single malt offers an exciting overall package.

#### Tasting notes:

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**Nosing:** Intense peat, salty sea breeze, sweet malt, dark fruits, cinnamon, peaches, lime, marzipan, candied ginger.

**Taste:** Smoked flavour, sultanas, salted caramel, stewed fruit, prunes, roasted nuts, almonds, maple syrup, oat biscuits, dark chocolate, clove pepper, oak spice.

**Finish**: Long-lasting and maritime smoke. Stroopwaffle biscuits, vanilla, cinnamon, cloves, spicy oak, demerara sugar, black pepper.</div>

### [Port Charlotte 10 Years Old Heavily Peated](https://spiritory.com/de/sku/port-charlotte-10-heavily-peated-2018); 50% Vol.
Port Charlotte whiskies are the smoky siblings of the Bruichladdich distillery on the Isle of Islay and is THE Islay single malt. With a wonderfully peaty 40 ppm, it combines smoky power, maritime coastal notes, a heap of vanilla and coconut and fruity spice. This is ensured by the cask maturation in 65% first-fill bourbon casks, 10% second-fill bourbon casks and 25% second-fill French wine casks. A little tip: this island whisky can easily withstand a few drops of water. My recommendation: 3 drops with a pipette to open up the aroma palette.

#### Tasting notes:

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**Nosing:** Subtle peat smoke, salty breeze, fudge, vanilla cream, clementines, lime zest, lemon meringue, ginger biscuits, heather, nutmeg, cloves.

**Taste:** Sweetish and strong peat. Oak spice, apricots, iodine, toasted grated coconut, almonds, light fruits, sweet malt, vanilla cream, heather honey, citrus fruits, salted caramel, clove pepper.

**Finish**: Long lasting. Peat smoke, nougat caramel, creamy malt, baked banana, apples, apricots, fine peppery notes, seaweed.</div>

### [Ardbeg Uigeadail](https://spiritory.com/en/sku/ardbeg-uigeadail-134603); 54,2% Vol.
Uigeadail comes from the Gaelic and means ‘dark, mysterious place’. Named after the distillery's water source, this whisky is the perfect combination of sweetness, spiciness and deep smokiness. The peaty water of Loch Uigeadail adds its smoky notes to this whisky, while maturation in ex-bourbon and sherry casks provides rich, warm flavours - perfect for dramatic, stormy nights. The real secret behind Uigeadail's success, however, is a unique vatting method that combines the deep, smoky notes at around 50-55 ppm with the creamy-vanilla notes of the ex-bourbon American oak casks with the lush, raisin-like character of the ex-Oloroso sherry casks.

#### Tasting notes:

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**Nosing:** Deep smoky aroma, Christmas stollen, walnuts, violets, sea air, cedar wood, toffee, chocolate-covered sultanas, flambéed pear and caramelised banana.

**Taste:** Full-bodied and heavy. Intense peaty notes with sweet spice cake, fir honey, salted caramel, dried fruit, cinnamon and cloves, nutmeg, ripe oranges, dark mocha, candied ginger, roasted nuts, creamy malt, clove pepper.

**Finish:** Long-lasting with aromatic peat and creamy sweetness. Salted peanut butter, black tea, honey, fresh leather, a fine menthol note and some pepper.</div>

### [Meikle Tòir 5yo The Sherry One](https://spiritory.com/de/sku/meikle-toir-5-years-old-the-sherry-one) ; 48% Vol.
This single malt Scotch whisky is a true Highlander, the smoky appearance is deceptive. As a peated version of the fruity-sweet GlenAllachie whisky, the Meikle Tòir is made from Highland peat from the north-east coast near St. Fergus. This peat is sweeter in taste and softer. Due to the remaining phenol content of 35 ppm, however, it is particularly convincing due to the aromatic underpinning provided by maturation in a combination of first-fill bourbon barrels, Spanish Pedro Ximénez (PX) sherry casks and Oloroso sherry puncheons. A spectacle of aromas!

#### Tasting notes:

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**Nosing:** Imposing peat smoke, dark berries, butterscotch, acacia honey, orange zest, plum jam, clementines, cedar wood.

**Taste:** Warming peat with dark chocolate, sultanas, stewed dark fruits, forest honey, vanilla, dark roasted espresso beans, figs and fine oak spice and cayenne pepper.

**Finish**: Long-lasting and slightly dry with fine, spicy smoke. Lingering notes of preserved fruit and sweet caramel to finish.</div>

- [What is smoky or peated whisky and how does a whisky become peaty?](#Smoky?)
- [Top 10 Smoky Whiskies](#Recommendations)

How does a whisky become smoky and which peated whiskies should you try?

Peated whiskies with a smoky flavour in front of the scenery of the Scottish landscape.

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Smoky whisky: Peat and its potential!

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Daniela Rek

Blog posts by this author (3)

Fruity whisky: Fruity, but not always mild!

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Smoky whisky: Peat and its potential!