Produced since 2002, Ballechin has become a must-have single malt for peaty whisky lovers. Aged in a cask that has previously contained a Marsala wine, this version reveals itself from the start as intensely earthy, smoky, medicinal and camphorated. Then, as the tasting progresses, very nice honeyed, resinous, vanilla or even deliciously herbaceous notes give a lot of relief to an aromatic and gustatory palette overflowing with generosity.
Colour: Bright gold.
Nose: Fine, precise. Empyreumatic, the first nose is marked by notes of grit, eucalyptus, fat peat and camphor. Upon aeration, the influence of Marsala wine is highlighted by flavours of acacia honey, pine resin and candied nuts. The whole shows a lot of homogeneity. Gradually, grains of salt come to the surface of the aromatic palette.
Palate: Both firm and unctuous. Very peaty and saturated by an intense smoke, the attack in mouth is also lemony and creamy (vanilla flan). Highlighting the quality of a distillate of great purity of expression, the mid-palate reveals notes of gentian and verbena of a rare eloquence. At the very end, white flowers (lily) and rosemary accentuate the noble herbaceous and heady character of the taste palette.
Finish: Long, full-bodied. At the beginning of the finish, the peat continues to dig a deep groove on the palate. The country character of this Ballechin is also remarkably enhanced. Gradually, tobacco flavours infuse the ambient atmosphere while succulent dark chocolate notes cover the taste buds. The aftertaste is refreshed by the deliciously acidic juice of a blood orange. The empty glass captures the peaty, medicinal and honeyed character of the aromatic palette to the point.