Product description
However Balvenie Roasted Malt was released in 2006 its roots can be traced to 1992.
That summer a batch of barley was germinated over 24 hours (as opposed to the usual five days) before being kiln dried, heated in a roasting drum at a temperature of 200ºC and mixed with traditional malted barley before the mashing stage. The batch counted for only 34 casks of whisky bottled unchill-filtered as Roasted Malt 14 years later. According to the distillery’s statement it was the first Scottish single malt whisky made with a batch of dark roasted barley commonly used for production of stout.
Nose: rich, vanilla, sweet oats, charred oak and sweet spice.
Palate: rich and smooth, malty, toffee, orange marmalade, honey roasted nuts and milk chocolate.
Finish: long, vanilla-honey sweetness versus oaky dryness.