he last hours of a perfect autumn day when the world looks like a golden dream filled with cookie-coloured leaves and butterscotch skies... What would that taste like? The answer is, this dazzling, luminous whisky- a rhapsody of warm tones like purple heather, leaves swirling in the wind and hues of lemon, copper and gold. To create it, we gather the silky, fruity spirit from our giraffe-high stills and let it steep in American oak casks. No less than 15 years later, we transfer a portion into Oloroso sherry casks for three more years. Once 18 years have passed, we reunite them to create its warm balance of sweet, floral lushness. Rich marmalade flavours brush against honey and fig, touches of caramelized orange and far-off campfire smoke. Have a taste, and let your imagination wander to the edge of an autumn afternoon.

DoubleWood 12 was launched in 1993, using a process designed by our Malt Master David Stewart in 1982, now commonly known as 'wood finishing'. To make The Balvenie DoubleWood, David Stewart MBE takes whisky that has spent at least 12 years in traditional whisky casks, American Oak ex-bourbon barrels and hogsheads, and moves it to Spanish oak ex-Oloroso sherry casks for an additional nine months. The whisky is then transferred to large oak vessels called “tuns” for 3-4 months to allow the whiskies from individual casks to “marry”. The Balvenie DoubleWood single malt whisky gains its distinctive character from being matured in two different wood types. Each stage lends different qualities to the resulting single malt whisky.