SAVOURING SUMMER: THE BALVENIE CRAFTS A SYMPHONY OF FLAVOURS
PAIRING SCOTCH AND SEASONAL SUMMER FARE
The connoisseurs of craft invite Canadians to indulge their senses by soaking up the summer
with specially curated single malt scotch whisky and artisanal food pairings.
From the scenic fields of the prairies to the sweeping panoramas of rural rivers, breezy eastern coasts and mountainous peaks of the west, the balmy summer weather has arrived in Canada once again. The sun-warmed glow of the season sequentially entices Canadians to indulge their senses in a symphony of summer flavours, savouring summer fare with thoughtfully selected single malt scotches.
The Balvenie makers devote their passion for craft in all they do, displaying ultimate craftsmanship with the production of each and every traditionally crafted single malt. As it has done for over a century, The Balvenie follows its five rare crafts when crafting its whisky, valuing the touch of human hand over machine. With the slow, gentle production of each remarkable whisky at its distillery in Speyside – they take their whisky seriously, but not themselves.
“As the world continues to automate, we at The Balvenie increasingly value things crafted with passion, love and precision, and the specialness of things made by heart,” comments Malt Master David C. Stewart. “That appreciation flows through our own practices and on to other local makers. We feel that locally sourced, artisanal fare, whether caught, foraged, or crafted lovingly by hand, is the perfect accompaniment to savour alongside The Balvenie.”
Warmly embracing the honeyed glow of the sun on a warm summer day, The Balvenie pours into summer occasions, taking an authentic approach to summer fare and scotch pairings with The Balvenie’s Symphony of Summer Flavours. Blending the nuances of Speyside with the scenic landscape of local Canadian makers foraging from the sea, the garden, the farm, the fields, and orchards across the nation – these thoughtfully crafted summer pairings will serve perfectly alongside summer occasions.
The Balvenie’s Symphony of Summer Flavours
From the Sea: Fresh Oysters – Paired with Week of Peat
Part of The Balvenie’s Stories range, The Week of Peat was produced distilling a patch of peated malt for a week per year. The resulting 14-year-old single malt is with rich notes of citrus, vanilla and a layer of peat and smokiness. When it comes to hand shucked oysters, there’s no better accompaniment than a drop of whisky – The Week of Peat will lend its delicate smokiness seamlessly to this delectable treat.
From the Garden: Tomato Gazpacho – Paired with French Oak
This vibrant 16-year-old single malt is finished in casks that previously held wine from French Charentes vineyards. Pineau de Charentes is a fortified wine crafted from unfermented grape juice, to which a Cognac eau-de-vie is added and matured. The energizing zing of tangy citrus and ginger spice will perfectly compliment a comforting bowl of Tomato Gazpacho.
From the Farm: Skirt Steak with Asparagus – Paired with Caribbean Cask
The Balvenie 14-Year-Old Caribbean Cask was aged in traditional oak for 14 years before finishing in ex-Caribbean Rum casks. features distinct notes of pepper and smoke with underlying sweet honey which will lend perfectly to meat and grilled vegetables, cutting through the fat of the steak and complimenting the gentle char of the asparagus.
From the Field: Corn on the Cob with Honey Butter – Paired with DoubleWood 12
As traditional as summer fare gets, corn on the cob is a staple for any Canadian barbecue. Dressed with creamy homemade honey butter with a touch of salt, the sweetness of the Canadian corn will blend perfectly with the smooth, honeyed characteristics of The Balvenie DoubleWood 12.
From the Orchard: Peach Galette – Paired with Sweet Toast of American Oak
The Balvenie’s Kelsey McKechnie fostered the idea of importing virgin oak barrels from Kentucky and deeply toasting them in The Balvenie’s cooperage, playing a key role in the delectable notes of this single malt. Medium-bodied with candied orange, lemon peel, vanilla toffee, butterscotch, and a layer of brown sugar, it boasts a long finish that will be perfectly savoured neat alongside a slice of homemade glazed peach galette.
The Balvenie range is available in select provinces across Canada. For specific availability, please contact your local retailer.
For more information about The Balvenie, please visit: https://www.thebalvenie.com.
TASTING NOTES
THE BALVENIE DOUBLEWOOD 12 YEAR OLD
Nose: Sweet fruit and Oloroso sherry notes, layered with honey and vanilla
Taste: Smooth and mellow with beautifully combined flavours of nutty sweetness, cinnamon spiciness, and a delicately proportioned layer of sherry.
ABV: 40%
Second Cask: Ex-Oloroso sherry casks
THE BALVENIE CARIBBEAN CASK 14 YEAR OLD
Nose: Rich, sweet and creamy toffee on the nose combines with fresh fruit notes.
Taste: Rounded with vanilla and sweet oak notes, with a fruity character that develops with time
ABV: 43%
Second Cask: Caribbean Rum
THE BALVENIE FRENCH OAK 16 YEAR OLD
Nose: Balanced light floral notes from lotus and geranium flowers dance between hints of fresh meadow grass and peeled apple skin.
Taste: A zing from tangy lemon rind and grapefruit meet the delicate subtle sweetness of glazed fruits and spice from root ginger.
ABV: 47.6%
THE BALVENIE SWEET TOAST OF AMERICAN OAK
Nose: Lusciously malty with some sweet fudge, followed by citrusy and oak vanilla aromas with layers of spicy oak notes of ginger and cinnamon.
Taste: Candied orange and lemon peel, vanilla toffee and butterscotch, layers of blossom honey, some melted brown sugar and oak spices at the end
ABV: 43%
THE BALVENIE THE WEEK OF PEAT
Nose: Gentle sweet peat smoke, lighter floral notes and delicate butterscotch honey.
Taste: Velvety and round to taste with the peat smoke balancing citrus flavours, oaky vanilla, and blossom honey.
ABV: 48.3%
Media release and images provided by Brianna Carroll, Alchemysts Inc.
