The Balvenie Triple Cask range comprises of 12 year old, 16 year old and 25 year old single malt whiskies. It is created by combining The Balvenie that has matured in the three most traditional types of cask – first-fill bourbon, refill bourbon and sherry – in a large wooden vessel known as a marrying tun. These new marriages of The Balvenie are made to precise recipes refined over time by our Malt Master David C. Stewart MBE to ensure that each captures the distillery’s distinctive rich, smooth and honeyed style.Usually only available in our Travel Retail Range.
NOSE Rich and complex with hints of vanilla and sweetness
TASTE Delicate fruits play with toffee, oak tannin and mellow spice
FINISH Gentle and lingering
Balvenie is one of the most famous names in the world of whisky. It is a large distillery capable of producing over 5.5 million litres of spirit a year and is described as 'the complete distillery', due to the fact that every process of production takes place on the site. This includes growing the barley on land adjoining the distillery buildings (the only distillery to do this), having an active malting floor and making casks in their own cooperage. Balvenie has been one of the world's best selling single malt whiskies for a number of years and consistently remains in the top 10.
Balvenie opened in 1892 by William Grant, who wanted to build a new distillery in order to help his other distillery at Glenfiddich to meet consumer demand. Glenfiddich had opened six years earlier and its whisky was proving extremely popular, so Grant decided to renovate nearby Balvenie House and its outbuildings. He bought and installed equipment that was deemed surplus at the Lagavulin and Glen Albyn distilleries. The distillery's success was almost instantaneous, following on from Glenfiddich's impressive start. Most of the whisky produced at Balvenie was put towards Grant & Sons range of blended whiskies, especially Grant's which has been one of the UK's and the world's top selling blends for many years. Regular single malt releases only really became common in the early 1970s and the reputation of its sweet, creamy, rich whisky grew rapidly. This popularity led Grant & Sons to build another distillery next door and Kininvie started production in 1990. Kininvie was built solely to take the weight off Balvenie and Glenfiddich and everything produced there goes towards the Grant's blended range. Balvenie and Glenfiddich now concerntrate on meeting demand for their single malts, with only a small percentage now going to Grant's new blend called Monkey Shoulder. Balvenie remains under the ownership of the Grant family, making William Grant & Sons one of the longest single family ownerships in the world.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid. Rather choose wines with some sweetness, fruit or viscosity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.
Chilli heat is similar to umami-rich foods. They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.
Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.
These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.
We don't stock a wine or spirit that we don't believe in. Our directors taste each and every product in order to ensure the best quality and value is delivered to you.
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