The second of The Balvenie Stories finds distillery manager Ian Millar eager to experiment with what he had learnt from a recent trip to Islay. He ordered a batch of Speyside peat for the kiln and, for a week a year, The Balvenie distills a batch of peated malt, resulting in a 14 year old whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.
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