single malt, as it should be - Makro
single malt, as it should be - Makro
single malt, as it should be - Makro
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
on the t<strong>it</strong>le of Malt M<strong>as</strong>ter.<br />
This incredible devotion is <strong>be</strong>ing<br />
recognized, exactly 50 years to the<br />
day that David joined the highland<br />
distillery <strong>as</strong> a seventeen year old<br />
apprentice, w<strong>it</strong>h the rele<strong>as</strong>e of a<br />
rare c<strong>as</strong>k of The Balvenie <strong>single</strong> <strong>malt</strong><br />
distilled in 1962. Just 88 bottles of<br />
The Balvenie Fifty will <strong>be</strong> available<br />
at £20 000 per bottle (approximately<br />
R230 000 in South Africa).<br />
One of just a handful of <strong>malt</strong><br />
m<strong>as</strong>ters in Scotland, David h<strong>as</strong> an<br />
incredible natural talent for reading<br />
whisky w<strong>it</strong>h his nose and palate and<br />
during his career David estimates<br />
that he h<strong>as</strong> nosed over 400,000<br />
whisky c<strong>as</strong>ks. Also recognised <strong>as</strong><br />
<strong>be</strong>ing <strong>be</strong>hind some of Scotch whisky’s<br />
greatest innovations, David’s<br />
comm<strong>it</strong>ment to retaining trad<strong>it</strong>ional<br />
techniques <strong>as</strong> well <strong>as</strong> championing<br />
groundbreaking new methods have<br />
earned him some of the industry’s<br />
most notable accolades. Bestowed a<br />
lifetime achievement award in 2005<br />
by a distinguished panel of experts<br />
from the International Wine and<br />
Spir<strong>it</strong>s Compet<strong>it</strong>ion, That year David<br />
w<strong>as</strong> also awarded the Grand Prix of<br />
G<strong>as</strong>tronomy by the Br<strong>it</strong>ish Academy<br />
of G<strong>as</strong>tronomes.<br />
Commenting on the rele<strong>as</strong>e of The<br />
Balvenie Fifty, David Stewart said:<br />
“C<strong>as</strong>k 5576 and I have shared the l<strong>as</strong>t<br />
five decades together at The Balvenie<br />
Distillery and <strong>as</strong> <strong>single</strong> <strong>malt</strong> making<br />
is <strong>as</strong> much art and alchemy <strong>as</strong> precise<br />
science, the interaction <strong>be</strong>tween<br />
wood and maturing whisky means<br />
each c<strong>as</strong>k will produce something<br />
entirely unique. It’s true to say I have<br />
a dream job and I’ve <strong>be</strong>en privileged to t<strong>as</strong>te a lot of<br />
wonderful whisky in my time, but <strong>it</strong>’s a great delight<br />
to discover how after half a century this unique c<strong>as</strong>k<br />
h<strong>as</strong> turned out a truly special <strong>single</strong> <strong>malt</strong>.”<br />
The Balvenie Fifty w<strong>as</strong> matured in a European<br />
oak sherry hogshead, rarely used today in whisky<br />
making. Filled w<strong>it</strong>h newly distilled spir<strong>it</strong> in 1962,<br />
over the following 50 years, while David Stewart<br />
comm<strong>it</strong>ted himself to perfecting his craft, the spir<strong>it</strong><br />
slowly matured into an outstanding <strong>single</strong> <strong>malt</strong><br />
Scotch S t h whisky. hi k Th The particularly ti l l llong maturation t ti<br />
h<strong>as</strong> created a wonderful fragrant and floral whisky,<br />
which is velvety sweet w<strong>it</strong>h a <strong>be</strong>autifully balanced<br />
combination of sweet c<strong>it</strong>rus notes and gentle hints of<br />
honey, spice and oak.<br />
The Balvenie Fifty is an extremely lim<strong>it</strong>ed ed<strong>it</strong>ion<br />
rele<strong>as</strong>e w<strong>it</strong>h just two bottles available in South<br />
Africa.<br />
Novem<strong>be</strong>r 2012 WHISKY EDITION<br />
49
Change language