The story of how The Week of Peat 14 year old came around is when the distillery manager Ian Millar noticed a week's gap in the distillery schedule. Ever eager to experiment with The Balvenie profile he ordered a batch of Speyside peat for the kiln and built a peat burner on the side 'for, well, peatiness...'.
For one week only every year, The Balvenie distills a batch of peated malt, resulting in a whisky that is rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.
On the nose it is gentle, sweet peat smoke, light floral notes and a delicate butterscotch honey to suit. On the palate it is velvety and round to taste with the peat smoke balancing citrus notes, oaky vanilla and blossom honey. The finish is kind and gentle with smoke and a lingering creamy vanilla sweetness.