The Balvenie 21 Year Old Port Wood is a flagship single malt, finished in rare 30-year-old port pipes. With a mix of fruity and subtly smoky notes, it offers a complex, smooth character perfect for after-dinner enjoyment. Crafted using traditional methods, this limited-release whisky is celebrated for its elegance and balance, making it a prized choice for collectors.

Distillery

Here we have the flagship single malt from Balvenie's series of Port Wood whiskies. This 21 year old expression, a marriage of rare Balvenie, was impressively finished in 30 year old port pipes. Originally released in 1996, this whisky is a veritable masterclass in poise and balance, bottled at 40% ABV. It's fruity and very subtly smoky, the perfect after-dinner dram. 

Tasting Note by The Chaps at Master of Malt
Nose: Elegant. White peach and a faint puff of smoke.
Palate: A gentle, subtle palate with loads of complexity. It offers up a mix of cranberries and cooked raspberries, a little white grape juice and barley.
Finish: Cocoa, slightly bitter as it tails away gracefully.

Technical Specs

Alcohol: 40% ABV
Closure: Natural cork
Volume: 700ml
Type: Single Malt Scotch Whisky
Age: 21 Years Old
Distillery: The Balvenie
Collection: PortWood Finish
Maturation: Initially matured in traditional oak casks before being transferred to port pipes previously used to mature fine Port wine, allowing the whisky to develop additional fruit, honey and spice characteristics
Style: Elegant, smooth and complex, with ripe raisins, dried fruits, honey, creamy vanilla, warming spices and delicate nutty notes
Region: Speyside, Scotland
Colour: Bright amber

Serving: Serve neat at room temperature or with a few drops of water to reveal its layered aromas and flavours.
Recommended Glassware: Premium whisky nosing glass or tulip-shaped whisky glass
Food Pairing: Dark chocolate, dried figs, roasted almonds, pecan tart, caramel desserts, mature cheeses and fruitcake.

Packaging: Presented in a premium gift box, making it suitable for special occasions and gifting.