A velvet explosion, inspired by espresso. As Dr Bill, our freethinking Director of Whisky Creation, enjoyed a cup of his favourite Jamaican Blue Mountain coffee, the notion of Signet first came to him. At once his mind filled with spiralling mocha flavours that he could not forget. It would take him years to bring our unprecedented whisky to life. But in its tiramisu tones and melting chocolate, you can taste his most delicious imaginings. Signet begins with our precious chocolate malt spirit, made just once a year in our giraffe-high stills. Its espresso-like intensity fills our Distillery with aromas more familiar in an Italian coffee bar. Over the years, we temper its power with rare and treasured casks. Bourbon for creaminess. Sherry for sweetness. The spice of virgin charred oak. All balanced by some of the oldest whisky we own. The result? A velvet explosion of flavour. Bursts of bitter mocha, sizzling spice and waves of dark chocolate, mellowed by smooth butterscotch. Whisky, as you have never tasted it before.

To craft The Balvenie DoubleWood 17 year old single malt whisky Malt Master David C. Stewart MBE returned to one of his most celebrated achievements- consecutive maturation in two different types of cask, a process often referred to as 'cask finishing'. This technique is at the heart of The Balvenie DoubleWood- it sees the whisky matured first in American oak barrels, which impart soft sweet vanilla notes, before being transferred to European oak sherry casks, where the second cask ageing adds rich spicy flavours and a depth and fullness of flavour. The DoubleWood 17 year old is an elder sibling to DoubleWood 12 year old and shares its honeyed, spicy characteristics, but it is distinctly different, with deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity.