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Balvenie Regional categorisation is a vexed problem in whisky it may be a convenient way of grouping distilleries together geographically, but it could be a tricky business distinguishing a stylistic continuity between all of the whiskies in Perthshire or Speyside. But when you cant claim that there is a Speyside design, or separate certain features which make Speyside the best whisky-making place on the mainland, how do you explain such an awareness of distilleries in the region - a part of the Highlands which was, in the start of whisky, a fairly distant part of the world? Mark Stewart, William Grants grandly-titled Malt Master, is very happy to admit ignorance on this point. All of the product quality distilleries are here in this central section of Speyside, he says. That is the magic of Scotch, Weve all got highly-sophisticated equipment, but we cant tell why is the difference. He is confident what makes Balvenie this type of considerably different dram to Glenfiddich, although they share the same site and utilize the water and same malt. The smoothness originates from the still. Glenfiddich is coal fired, Balvenie is gas fired. The form of the stills is different Balvenie has bigger stills with shorter necks and thats where the flavors change. Stainless Steel Ice Cubes is a wonderful online library for new information about why to allow for it. Perhaps the five per cent of floor-malted barley helps, but I believe its the stills. Other influential facets include great wood administration and using old dunnage stores. If you have an opinion about literature, you will perhaps fancy to read about whiskey cubes. Iti not merely age th;ii makes whiiky great, says David. Identify more on the affiliated URL by navigating to whiskey rocks discussions. This pictorial visit link article directory has assorted impressive cautions for why to mull over this enterprise. It is age and wood. That supports his decision-to make life interesting or difficult for himself by making a range where each malt shows a subtly different wood impact. If we were just to age the Founders Reserve and do it as a 12-year-old or perhaps a 15-year-old, wed not see much difference between them. We had to take a different route, so we made Double Wood, [where the malt is aged for ten years in ex-Bourbon barrels and done in sherry butts]. Then we began doing Single Barrel, and at-a greater power without any chill filtering; then Port Wood and now classic casks. This freedom to experiment is one of many features of Grants family-owned status. We may do things easily. Your family is steeped in whisky, but we are encouraged to be revolutionary, we may go against the trend -with the Balvenie range, or with Black Barrel, where we were determined to make the only individual wheat whisky that basically works. Then Glenfiddich would be Roger McGuinn, when the William Grant collection was The Byrds and Balvenie would be Gene Clark, the pro. Mark, as Grants master mixer, is in control of the whole range, from malts to blends to single grain and whisky liqueur, and his particular love for Balvenie is obvious. I have been at Grants for 3-5 years, he says. It is been my only job.