Ballindalloch * Year Old Bottled for Benelux Cask 31 59.2% 2016

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BOW (86)

It is rare for a distillery from the heart of Speyside to announce its first whiskies. What's even more remarkable is that these whiskies aren't very young at all.

Ballindalloch Single Malt Whisky:

The Ballindalloch Estate, centered around Ballindalloch Castle, lies in the heart of Scotland's largest whisky-producing region. In the Speyside region, some of the most renowned distilleries are found, their whiskies highly popular worldwide. Amidst those prominent brands, Ballindalloch Single Malt Whisky will carve out its own distinct place.
The Macpherson-Grant Family:

Since 1546, Ballindalloch Estate has been home to the Macpherson-Grant family. In 1869, Sir George Macpherson-Grant, along with John Smith, built the Cragganmore Distillery. He also contributed to the construction of the Glenfarclas Distillery, both of which still reside on the family estate.

Near the current distillery, on the banks of the River Avon, stands the Delnashaugh Hotel, which operated as a distillery until 1878. The whisky produced here was sold under the name "Glenlivet". Whisky flows through the veins of the Macpherson-Grant family.

In 2014, Guy Macpherson-Grant followed in his forefather's footsteps by initiating the construction of the Ballindalloch Distillery, just across the Avon, near its confluence with the River Spey.

The Ballindalloch Distillery officially opened in 2015 (production had commenced by the end of 2014), inaugurated by the then Prince and current King Charles and his wife, Camilla.

The family and the estate hold significance not only in whisky history but also in breeding the renowned Aberdeen Angus cattle, which originated from this estate. Even today, this breed is bred at the highest standards, though no cattle are slaughtered; it's solely about preserving the lineage.

Single Estate Whisky:

For Ballindalloch Single Malt Whisky, all the grain comes from the estate's fields. In spring, grains are sown in the fields around the castle, along the Spey River. In the typical damp Scottish climate, the grain thrives, ready for harvest in autumn. The distillery's entire grain requirement is sourced from its fields. After drying, the grain is transformed into whisky. After use in whisky production, the residues (draff) are utilized as feed for the prize-winning Aberdeen Angus cattle.

Once the casks are filled, they're stored in one of the old stone outbuildings on the estate to mature peacefully for years.

And now, after all these years, the time has come.

Ballindalloch Single Malt Whisky:

Compared to some of its neighbors, Ballindalloch Distillery is considered a (very) small distillery. Production capacity has been 100,000 liters of pure alcohol per year in recent years. Production occurs five days a week, with the fermentation process in wooden washbacks being quite lengthy due to bridging over the weekend. An average fermentation period of 130 hours ensures the stills are filled with very pure wort. The stills are slowly heated, and the boiling point is tightly controlled to ensure that the alcohol vapors are light and pure as they pass over the tops. These vapors then enter the traditional worm tubs, kept slightly warmer to slow down cooling, maximizing copper contact. All this is done to impart maximum flavor to the eventual whisky on a pure base.

The whisky then matures naturally in the finest casks in a warehouse on the estate.

Official Tasting Note:
On the nose, a delightful combination of (Pink Lady) apple and "All Spice" with Wine Gums dusted with icing sugar, candle wax, and wild heather flowers. Then nutmeg, sea salt, peach, and fresh vanilla. With water, more fruit emerges, along with nougat, wood shavings, and worn leather. A rich and full mouthfeel immediately demands attention with orchard-fresh fruit, green mango, accompanied by caramel and white chocolate. Pineapple and pine cone beautifully combine with oak spices.

The finish is impressive without a single sharp edge. Ballindalloch has waited long to open its doors, but it's been worth it. The flavors unfold in layers, providing a long yet wonderfully soft finish.

Given the production capacity of this small yet highly refined distillery, we will receive few or no other bottlings this year. So, take advantage now of these very first releases, specially crafted for the Benelux countries.

Words of Whisky (86)

The higher strength translated to more richness without any additional harshness.
Nose
Opening up on juicy pears and apples, but also some oak spices. Then notes of caster sugar, just a sliver of wet pebbles, grape must and just a twist of lemon. I get a subtle waxiness too, accompanied by tired leather, cinnamon, vanilla and just a touch of marshmallow.
Taste
Good oily mouthfeel. Rich. Initially spice-forward. Ginger, white pepper. Also somewhat leafy, but the notes of butterscotch, floral honey and white and yellow fruits are very convincing. Grapes, apples, lemons. Finally just a tinge of eucalyptus.
Finish
Medium length. The fruitiness persists. Also sweeter, more sugar-y notes.