Balvenie Founder's Reserve 10 year...

**jfellrath** · 15th November 05, 12:13 PM

I don't know how hard it is to find Balvenie in America as I'm only a foundling in the world of whisky, but my wife loves trying new whiskies and I was able to get her a bottle of her favorite, Bunnahabhain (that previously we never saw anywhere but in Scotland) at Hi-Time Wine Cellars (thanks again, Iolaus).

Here's the Balvenie...

**Iolaus** · 15th November 05, 05:06 PM

Originally Posted by jfellrath

I don't know how hard it is to find Balvenie in America as I'm only a foundling in the world of whisky, but my wife loves trying new whiskies and I was able to get her a bottle of her favorite, Bunnahabhain (that previously we never saw anywhere but in Scotland) at Hi-Time Wine Cellars (thanks again, Iolaus).

Here's the Balvenie...

You're Welcome.

...and on this page, you will find the rest of their Balvenie offerings.

One of my favorite whiskys is the Aberlour a'bunadh.

**bikercelt1** · 15th November 05, 05:46 PM

I recently discovered Bunnahabhain on the shelf here in Washington and I like it really well. It has some of the smokey/peat flavor but it's milder than the Laphroig. I also found Balvenie but I haven't tried it yet. It sounds like I need to though.

Jamie

**jfellrath** · 15th November 05, 06:07 PM

Originally Posted by bikercelt1

I recently discovered Bunnahabhain on the shelf here in Washington and I like it really well. It has some of the smokey/peat flavor but it's milder than the Laphroig. I also found Balvenie but I haven't tried it yet. It sounds like I need to though.

Jamie

It's much milder than the other Island single malts we tried - those tend to be peaty I think (I'm trying to remember...darned brain, anyway). I like it a lot, but I tend to like the peatier ones.

**Robin** · 15th November 05, 06:37 PM

Guys...use your nose!

Smell it!...the alcohol will numb your taste a bit...to enjoy a good malt...use all your senses...see the colour, see how the liquid "hangs" in the glass, smell it! taste it! feel it! and even when the glass is empty (always a sad moment

) the smell is there! close your eyes...never hurry...enjoy it to the max!

I'm a still a noob with kilts (shame on me!), but I've 25+ years malt under my belt (burp!)

Drink beer...or whatever...experience whisky!

Enjoy!

**KiltedCodeWarrior** · 15th November 05, 07:58 PM

Thanks all! While I am new to this, based on your excellent feedback I have decided that I could do worse than to start with the Balvenie. So I did buy it and tried it. The first dram was almost enough for me to swear off any hard liquor forever! However, I think that was because I just "dove" in to the experience without savoring it. I did not "mellow" it with water, and the intensity of the taste (and fire of the alcohol content) left me gasping. After re-reading some of your posts, I decided to go with the purified water approach, although I did not see any details on how much water to how much whiskey. So I decided to start with about a 40% water/60% whiskey combo. Much improved! I still do not get much of a "nose" from it, but I am fighting a sinus infection and suffer from allergies anyway, so I am not surprised. However, the taste and flavors that were overpowering before are now complex and interesting. I am not sure what all I am tasting, but cut with water the Balvenie is a pleasure to take a sip and just hold in the mouth and experience the flavors.

My Dad is coming over for Thanksgiving next week and I look forward to sharing it with him.

**jfellrath** · 15th November 05, 08:09 PM

I'm sure most of you big whisky appreciators know this, but for KCW and the newer tasters, here's a tidbit I've always found interesting:

Something about Single Malt that is fun to pay attention to and see if you can catch hints of the flavor: all single malt is aged in casks that were originally used in the making of other spirits and such. Distillers purchase used barrels from wineries, distilleries of other spirits, etc., in order to give their product an extra slight flavor - and in many cases you can taste that in the product itself. Good stuff.

Balvenie reveals some of the casks they use, for example, on this page. Sherry, Port, Rum, and others make up their aging casks. Pretty neat.

**Iolaus** · 15th November 05, 10:11 PM

Originally Posted by KiltedCodeWarrior

I did not "mellow" it with water, and the intensity of the taste (and fire of the alcohol content) left me gasping. After re-reading some of your posts, I decided to go with the water purified water approach, although I did not see any details on how muh water to how much whiskey. So I decided to start with about a 40% water/60% whiskey combo. Much improved!

Too much water. A teaspoon per 2 or 3 oz. is enough to let the aromas loose; any more and you begin to dilute the flavor too much.

As for the "fire of the alcohol"; the burn can be eliminated by breathing in through the nose, out through the mouth, slowly, until most of the fumes have disipated. It only take a couple of breaths. A little practice will teach you how to avoid the burn while savoring the taste. ;)