Whisky Comparison
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Flavor and Aroma Commonalities
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The Balvenie 12 Year Old Doublewood
DoubleWood 12 was launched in 1993, using a process designed by our Malt Master David Stewart in 1982, now commonly known as 'wood finishing'. To make The Balvenie DoubleWood, David Stewart MBE takes whisky that has spent at least 12 years in traditional whisky casks, American Oak ex-bourbon barrels and hogsheads, and moves it to Spanish oak ex-Oloroso sherry casks for an additional nine months. The whisky is then transferred to large oak vessels called “tuns” for 3-4 months to allow the whiskies from individual casks to “marry”. The Balvenie DoubleWood single malt whisky gains its distinctive character from being matured in two different wood types. Each stage lends different qualities to the resulting single malt whisky.
100% Malted Barley
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Part of the William Grant and Sons family of brands.
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Nose: Sweet fruit and Oloroso sherry notes, layered with honey and vanilla.
Palate: Smooth and mellow with beautifully combined flavours. Nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry.
Finish: Long and warming.
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Oban 14 Year Old
Flavours of orange peel, smoke, sea salt, and honey distinguish this full-bodied highland malt.
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Part of the Diageo family of brands.
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Nose: Fresh oranges, lemons, and pears, with a hint of salt and peat.
Palate: Dried fig, spice, and a smoked malt dryness.
Finish: Long, smooth, and oaky sweet with a grain of salt.
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