Balvenie Founder's Reserve 10 year...

[KiltedCodeWarrior]

OK, a recent thread by Graham, and some other threads and references to single malts, got me wondering what the buzz (bad pun) was about. I have read good things about Macallan, Ardberg, and Laphroaig on this board. Saw some other names, but those stuck with me. So I decided to check at my local beverage supplier, and while I did not see an Ardberg, they did have Macallan, Laphroaig, Balvenie, and some others that were not familiar to me. The Balvenie sounded familiar, so I grabbed a bottle of the 10 year, they had 3 other brands, including the Doublewood. Now before I open it, did I make a wise choice? Yeah, I know that is a very subjective question, but let me know your thoughts anyway. To help understand my tastes when you are offering advice, I mainly enjoy dryer white wines for my every day, casual beverage. I really enjoy a dusky dry Merlot for special occasions and with meals that lend themselves to that taste. I don't often drink "hard" liquors other than an occasional whiskey sour (well brands) when out with friends. Probably the only "sipping" dring I have ever had and throughly enjoyed was when we went to Puerto Rico and visited the Bacardi rum distillery. They made a "sipping" rum called Anejo (can't spell it exactly without a tilda) that was fabulous and very smooth. I still wish I had some of that around.

So, let me know if I am going to enjoy the Balvenie or be disappointed.

[Andrew Breecher]

I haven't tried the Balvenie myself, but let me try to explain about Scotch whiskeys. It's great that you listed what you normally like (I'm not kidding; I work in a bar with ~500 beers - 112 on tap - and I love it when someone tells me what they normally drink and ask me to pick something they might like).

Scotch whiskeys are typified the malt roasting process: the malt is roasted over peat fires, which adds a smoky character to the malt. Some whiskeys have more of this character, and some have less. Obviously there are other things that add flavour to each whiskey. I know that Laphroaig, Lagavulin, Talisker and Ardbeg have an extremely pronounced peat character, and I can only guess that the Balvenie is similar. So keep in mind that it may seem as though you're drinking a campfire. There will be many other subtle undertones once you get over that initial smoky nose, and the smoke will carry those undertones along and blend with them and play havoc with your taste buds!

If you're still unsure if you want to crack the bottle or return it, one thing you could do is go to a bar that has a good Scotch collection. A $10 glass that you don't like is better than a $60-$120 bottle that you don't like.

Andrew.

[Robin]

The Balvenie 10 years is a very good malt...value for money. It's smooth, lots of taste and has a good balance.

You won't be disappointed.

Another value for money malt: Dalmore (somewhat sweeter as the Balvenie)

[Graham]

I just open a bottle of a new one on the shelves here, Duncan & Burns, a 12 year whisky. This is nothing special, it was cheap ($30 USD) and turns out to be a blend. Not peaty at all, I love the peat.

I've not heard of Balvenie before.

[Cawdorian]

I am still working on my bottle of Dalmore, the taste is OK, but is quite different from the Dewar's 12 (blend) that I have been drinking. I'll keep working on the Dalmore. As I progress I may be able to sort out the peat and the smokey flavors.

My next bottle will be Glenlivet 12, we will see how that goes.

[Livingston]

A subject I'm fond of. One of the best references on single malts is http://www.scotch-whisky.org.uk/frame.htm This is supposed to have all of the distilleries and brands of single malts along with several blends. My favorite is Glenmorangie Port Finish with Cragenmore a very close 2nd. The Glenlivet, and don't forget the THE, is a good place to start. Another good one to start out with is Glenfiddich. What the heck, they're ALL good!! :-)

[Colin]

I am still working on my bottle of Dalmore, the taste is OK, but is quite different from the Dewar's 12 (blend) that I have been drinking. I'll keep working on the Dalmore. As I progress I may be able to sort out the peat and the smokey flavors.

My next bottle will be Glenlivet 12, we will see how that goes.

That's funny, I was trying to stomach the bottle of Glenfiddich 12 year so that I could get my bottle of Dalmore. I find this malt extremely good and have added it to my favourites. It is a nice dark colour rather than the apple juice look of some blends. I wouldn't compare the Dalmore to a blend, as they are very different types of whisky.

One thing that I have heard numerous times now, is to not add ice to your whisky, but to instead use purified water. I have been doing this since I was told the same thing in Scotland a few years back http://www.scotchwhisky.net/drinking/

This page will better explain the differences between single malt, blended, etc. http://www.scotchwhisky.net/index.htm

KiltedCodeWarrior, I would recommend going down to the book shop and finding a good book listing the history, process, types, and numerous examples and write ups of whisky, for example: http://www.amazon.com/exec/obidos/se...305882-4770408
the cost of the book will be worth the education and save you from buying a ***** bottle you don't like.

I have also started to keep a whisky journal and have added names, region, taste, and like/dislike to the whiskies I have tried at home, at friend's, or at a pub. It has been very helpful. This would be really useful if you found a malt tasting in your area, where you could try several varieties and see what your tastes gear towards.

http://www.amazon.com/gp/product/B00...tchen&v=glance Looks like a pretty good price for a sporran flask to me. More fun stuff http://www.amazon.com/gp/search/ref=...eywords=whisky Whisky tastes better if you have the right tools. Well, at least people think you know what you are talking about ;-)

[Macman]

KCW, your timing is great. Last night after work I chose a dram from my bottle of Balvenie 10 years old. I totally agree with Robin; this is an excellent whisky. It is totally different than the more heavily peated whiskies from Islay and the Isle of Skye. Balvenie is made in Speyside, further east. I believe the distillery itself is right beside Glenfiddich, but I personally vastly prefer the Balvenie to Glenfiddich. It is beautifully balanced, not too sweet, not overly smoky or peatty. Given your tastes in wine, and that you generally don't drink hard liquour, I would say that the Balvenie is probably an excellent way to break into single malt whiskies. Then you'll be hooked, and then sampling all the variety that Scotland has to offer (including those delicious Islay malts!).

[jfellrath]

I don't know how hard it is to find Balvenie in America as I'm only a foundling in the world of whisky, but my wife loves trying new whiskies and I was able to get her a bottle of her favorite, Bunnahabhain (that previously we never saw anywhere but in Scotland) at Hi-Time Wine Cellars (thanks again, Iolaus).

Here's the Balvenie...

[Iolaus]

I don't know how hard it is to find Balvenie in America as I'm only a foundling in the world of whisky, but my wife loves trying new whiskies and I was able to get her a bottle of her favorite, Bunnahabhain (that previously we never saw anywhere but in Scotland) at Hi-Time Wine Cellars (thanks again, Iolaus).

Here's the Balvenie...

You're Welcome.

...and on this page, you will find the rest of their Balvenie offerings.

One of my favorite whiskys is the Aberlour a'bunadh.