Balblair is one of the oldest distilleries in Scotland, having been officially founded in 1790 (although illicit distilling is believed to have taken place on the site for some time before that). The distillery lies in Edderton in the Northern Highlands (North of Inverness), surrounded by rugged mountains, where the Allt Dearg – Balblair’s water source – springs. This is an area has seen almost continuous human habitation, right on the distillery doorstep you will find the Clach Biorach, a four-thousand-year-old standing stone. Archaeologists believe it to be part of a prehistoric working calendar.
Every Scotch whisky distillery is different. From its location and water source, to its still shape and wood policy. These are all determining factors in how a whisky tastes.
The Balblair collection is intriguingly complex and satisfying. For the house style Balblair capture the intense esters at the start of the spirit cut to give the whisky its core characteristics of apricots, oranges, spices, floral notes and green apples. The heavier oils and lipids at the end of the cut are also captured, giving leathery, nutty and full-bodied characteristics.
Balblair 12yo
Balblair always release their whisky with natural colour and without chill-filtration. The 12yo is matured in American oak ex-bourbon & double-fired American oak casks, bringing elegant complexity and warmth with a marvellous creaminess and fruit-forward flavour profile.
Tasting Notes
Nose: Apples, waxy lemons and limes to start, with citrusy cookie dough – oatmeal and candied lemon – with a dusting of golden sugar. Fresh apricot with honey and sultanas follows.
Palate: Sweet and fruity, with apple leading the way – apple sauce, freshly sliced and baked with a hint of spice. Vanilla balanced darker notes of liquorice root, dark chocolate and a touch of damp oak.
Finish: More biscuits, with apple-studded cookies dusted with cinnamon slowly fading to leave sweet spice and a slight milky tea note.
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