DoubleWood Balvenie 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.  
The traditional casks soften and add delicate character, the sherry wood brings depth and fullness of flavour and the final few months in our tuns allow the whiskies to marry harmoniously.
Frequently Asked Questions (FAQs)
What is the “DoubleWood” in Balvenie 12 DoubleWood, and how does it affect the whisky’s flavor?
The “DoubleWood” refers to the two types of casks used for aging. Balvenie 12 is initially matured in traditional oak casks, and then it’s transferred to sherry-seasoned oak casks. This dual maturation imparts a rich and complex flavor, with notes of fruit, honey, and spice.
How should I best enjoy Balvenie 12 DoubleWood?
Balvenie 12 DoubleWood is typically enjoyed neat or with a splash of water to fully appreciate its flavor. It pairs well with a variety of foods and can be a delightful complement to cheese, dark chocolate, or dried fruits.
Can you tell me more about the sherry-seasoned oak casks used in the maturation of Balvenie 12 DoubleWood?
The sherry-seasoned oak casks are crucial to the unique character of Balvenie 12 DoubleWood. These casks have previously held sherry, which imparts specific flavors and characteristics to the whisky during the second maturation.