Balmenach 2011/2023 - #120 (Berry Bros & Rudd)

Volume: 0.7 litres | Alcohol content: 54.8% | Chill filtration: No | Colouring: No

Special Features:

This single-cask release presents Balmenach without an additional finish: the whisky matured in Hogshead No. 120 and was selected for the Single Cask series from Berry Bros. & Rudd. It was distilled in 2011 and bottled in 2023. The cask yielded 291 bottles, each containing 0.7 litres at 54.8% alcohol. The whisky is non-chill-filtered and contains no colouring; it comes with gift packaging.

Citrus notes, green fruit and an oily texture characterise this non-smoky Speyside malt. A distinctive sulphurous note complements the fruity palate, while the finish combines sweet malt with dry hay notes. This single-cask release offers an introduction to a distillery whose whisky is rarely available as a single malt.

Tasting Notes:

• Nose: Citrus peel and grassy notes open the nose. Lively green fruit and orange then emerge.
• Palate: The whisky feels oily on the palate, with a pronounced citrus character. Tart Granny Smith apples combine with a sulphurous note.
• Finish: Grilled lime and sweet malt linger through the long finish. A subtle, dry hay note adds to the final impressions.

Distillery/Bottler:

Balmenach is situated near Cromdale in the upper Spey valley. James MacGregor obtained a licence for the distillery on his farm in 1824. Its traditional production methods include long fermentation times, comparatively small stills run at a brisk pace, and Worm Tubs: condensers that cool the vapour through coiled pipes submerged in a water bath. Together, these methods produce a robust, meaty new-make spirit that matures slowly and adds weight to blends. Balmenach is consequently valued as a blending component and is less often encountered as a single malt.

Berry Bros. & Rudd is the independent bottler behind this release. The London wine and spirits merchant traces its origins to a grocery shop opened by the widow Bourne in 1698. During the 19th century, George Berry increasingly shifted the focus towards wine and spirits; Hugh Rudd joined the company in 1920. The business remained family-owned and continues to trade from its historic address on St James’s Street. Its links with Scotch whisky include the development of Cutty Sark in 1923.

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