Monday 28th July saw the official launch of the eagerly anticipated Balvenie 14yo Caribbean Cask expression in Australia. Held at The Cuban Place / Parke Davis bar in York Street, Sydney, it saw a gathering of the usual suspects to enjoy what William Grant & Sons Australia do best: Putting on a great whisky event.
Entering the venue, one was greeted immediately by a musical duo playing an intriguing & entertaining mix of songs on an electric guitar and a steel kettle drum! But before you could quite work out whether you were hearing ABBA or La Bamba, the inimitable James Buntin, Balvenie Ambassador, was there to offer you a dram or a cocktail. The cocktails – creations of the talented Dick Blanchard – were stylish, attractive, and…it must be said…dangerously more-ish. But when you walk in the door and you’re handed a glass of Balvenie 21yo within two minutes of arriving, you know you’re at a good event. The Doublewood 12yo & 17yo expressions were also on hand to try, making for a wonderful spectrum of Balvenie goodness.
Balvenie is both a distillery and a brand that exudes luxury, quality, style and craftsmanship. Much is made of the hand-crafted and traditional approach to production at the distillery and, indeed, it is one of the last remaining distilleries to still malt its own barley. Making a physical link to this hand-crafted approach, the evening featured a short but illuminating talk and presentation from Charles Moller – an instrument maker who has turned his hand to manufacturing steel kettle drums. As a once semi-professional muso myself (back when mullets were actually cool), I’d long pondered as to the science and mechanics of steel drums, and Charles left us under no illusion as to the challenges and difficulties in making these complex instruments.
Having seen and heard about hand-crafted magic in the aural world, it was time to turn our attention to the hand-crafted magic in the liquid world, and so it was that glasses of the Balvenie 14yo Caribbean Cask made their way around the room. James Buntin – who will shortly be taking up the post of Balvenie Ambassador in the UK – again took centre stage and charmed the audience about the virtues of the dram before us.
The whisky itself is 14 years old and bottled at 43%. It’s been matured conventionally for 14 years, before being transferred for a short finishing period in American oak casks that previously held West Indian rum.
Generally speaking, Balvenie typically has a lush, velvety texture and mouthfeel, and this expression doesn’t disappoint. The signature honey note often associated with Balvenie whiskies is slightly subdued in this expression, but complemented with a drier, spicier palate that is wonderfully chewy, complex, and full of interest. My tasting notes:
Balvenie 14yo Carribean Cask, 43%
Nose: Sweet, stewed fruits that meld beautifully with sweet malt. Some root licorice adds a bit of intrigue, and – it must be psychosomatic – but there is a rum-like aroma in there too.
Palate: No doubt about it now, the rum plays a starring role in the flavour spectrum here: There are elements of dark chocolate, dry spice, old toffee, and there is a teasing sweet/bitter interplay as the malt, the oak, and rum influence all battle for supremacy. It’s well integrated and the balance is just right.
Finish: More dark chocolate, with the overall footprint trailing away to a gentle bitterness….again, not unlike the bitterness you encounter with some rums.
Comments: Despite the numerous references to rum above, don’t get the wrong idea and assume this is a rum masquerading as a whisky. It’s malt whisky; the malt is evident and tasty; and this is one “finished” whisky where the finish does precisely what it’s supposed to: It takes the base product and adds a new nuance, texture and colour to the affair. This whisky sits very happily in the Balvenie family, and will sit very happily on your palate, too!
Cheers,
AD
