Single malt whisky - tasting notes

30 Jul 2009

Balvenie Roasted Malt 14y

Tasting notes by Ruben Luyten - Posted in Balvenie

This Balvenie Roasted Malt is made from malt that has been germinating for only 1 day (instead of 5) and dried a bit heavier than usual (at 200°C). Roasting is measured in EBC (European Brewing Colour) units, and this malt reached up to 1800 EBC whereas normal malt reaches 30 EBC. Roasted malt is commonly used for the production of stout beer but not for whisky.

This is a limited edition, made from a batch of 43 casks, but it’s still available.

 

Balvenie 14yo Roasted Malt Balvenie 14y ‘Roasted Malt’
(47,1%, OB 2006)

Nose: Surprisingly dusty, like wet cardboard or even some church with some lingering incense. Hints of smoke and toasted bread. A bit prickly and spirity as well. After a while, hints of apple. Uncommon for a Balvenie, although there are more common notes of honey and vanilla as well, but more on a second level. Mouth: ah, much more typically Balvenie: marmalade, vanilla sweetness, crême brulée. Lots of oak influence. Slightly peppered. A bit harsh though. Finish: rather dry and nutty. A tad bitter. Subtle hints of coffee.

I’m afraid this is one of the lesser Balvenies I’ve had. Not bad, but I prefer the usual, gentle profile. Around € 70.

Score: 78/100

Balvenie Roasted Malt 14y 2 Ruben Luyten 2009-07-30

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  • Taco: I'm about finished with a bottle of this and am still amazed at how good it is. It's much more subtle than the popular sherry finished whiskers, but
  • Tony: I guess they are not planning on selling much to the likes of us. "Premiumisation" gone mad...
  • Johan Andersson: I'm in Campbeltown right now for the Springbank Open Day on Thursday. This review is really spot on. I really love Longrow and especially the 18 it be

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1792 notes by Ruben

WhiskyNotes - Ruben LuytenThis blog is my personal collection of impressions, written while searching for the ultimate single malt whisky.