Balvenie 16 Year French Oak

While searching for my 100th unique taste, the Port Charlotte CC:01, I nearly abandoned the quest for a bottle. In my frustration, I looked for any closely similar bottling that had been entirely matured in Cognac casks. I couldn't find any. Two that caught my attention were the Chivas Regal XV, which is supposedly finished in Grand Champagne Cognac casks (I suspect for a very brief period); and this recently released Balvenie 16 French Oak (…for about fifteen minutes). At approximately AUD$350 a bottle in Australia, I wasn't going to purchase one. However, I acquired a 30 ml sample. I was fully committed. A week later, I obtained the PC CC:01. What a coincidence. I've generally enjoyed Balvenie and they seem to be producing some quite interesting releases recently with various 'story elements.' Although I've only tried the Caribbean Cask so far. This version is apparently the result of 16 years in American Oak with an unspecified finish in ex Pineau des Charentes French Oak. This unusual spirit was entirely new to me, but it's apparently unfermented grape juice mixed with Cognac eau-de-vie and then aged in French Oak barrels. Hooray, I rejoiced. A high-end cognac finish potentially capable of filling the then-missing PC CC:01 gap in my palate/heart. N: Immediately, a strong apple cider, possibly even apple cider vinegar. It's quite potent as an acidic-sweet start. A little ginger becomes noticeable before I detect a faint nuttiness. Eventually, the honey-malt permeates through. There's something subtly sour present as well, but overall it's sweet and bold. Oakiness appears after a sip. P: A creamy, thick, and slightly oily texture. The oak has imparted a woody chardonnay butteriness that carries woody spice, generous amounts of honeyed malt, and sticky candied fruit sweetness. In one word: rich. The oak is well-balanced, avoiding the musty and astringent over-oaked notes that are easily introduced with European oak. As it sits, I detect a truly beautiful and delicate floral note, reminiscent of lavender scones, just a faint hint of flowers. The moderate proof adds a slight peppery heat. F: Short to medium length. Nutty-vanilla. Quite drying, with a bit of toasty malt and a peppery exit. Adding a few drops of water tames the sharpness and allows some of the American Oak's vanilla influence to come through on the palate, slightly softening the sweetness on the nose. First things first. The PC CC:01 did not prepare me for this. No, this isn't peated, but the effect of the pseudo-Cognac casks on this spirit is much sweeter and much more oaky due to the minuscule amount of time spent in French Oak. These two Cognac cask whiskies are not comparable. The classic malty, honey, and subtle flavors of Speyside are present and they do complement the sticky fruits and woody creaminess. However, this verges on being a dessert rather than a classic whisky. At least to my palate. By the end of my dram, I find I don't have a distinctly standout flavor. Perhaps I'm being too critical, perhaps not. If that floral-perfume note that appeared intermittently was consistently present, then this would be on my purchase list. Without it, though, for me, this is very interesting and only slightly better than good. Now, pass me the monkeys shoulder. [In theme with the French Oak Casking, we have here a Limestone from the Eocene epoch (53 million years old) of Aisne, France. This limestone is filled with the (giant) shells of the single-celled organism Nummulites Laevigatus, a marine foraminifera]. Whisky tasting note #102

We're looking at a new series from Balvenie, the French Oak series, fresh off the production line. It spent 16 years in traditional casks, followed by a few months in French oak pineau casks, which seems quite brief, but its influence is noticeable even on the nose. Nose - The aroma is surprisingly robust and unbalanced for a Balvenie. It carries the classic Balvenie notes of honey malt and rich sweet candied malts. Then, you encounter some rather strong oak notes; perhaps the short maturation introduced some French oak spice, but it certainly integrated quickly into the spirit. There's also a very prominent white wine aroma, both sweet and sour, with fairly intense oak elements. I detect notes of honeycomb cereal, vanilla, and an almost slightly tart frosting. A very rich dessert aroma blends rich vanilla frosting with a type of sour fruit preserve and grains. The aroma is very strong and quite intriguing. Taste - It delivers exactly as anticipated. Classic Balvenie malt, featuring dark honey and a sweet interplay with the "traditional" oak casks. Good oak-derived spice. The oak levels are quite pleasant, more than expected. The wine component is clearly sweet, with sugars and distinct white wine characteristics. I can't identify specific wine notes, frankly, as I'm not particularly knowledgeable about wine, so there's likely more to discern, but I can't pull out any distinct notes. Furthermore, I've never even purchased a white wine; I've had a few reds, but never white. Toasted oak is present on the finish as well. I'm unsure how it developed such significant oak character. This leads me to believe the French oak marketing isn't merely a gimmick. Score: 2.25. It's perfectly acceptable, a whiskey just above average. I enjoy it and will observe its development, but for now, that's a fair score. I like it, and I'm glad to possess it, though I won't purchase another bottle, as this finish isn't my preferred element.

I'm fond of Balvenie's selections. However, due to their cost, I rarely purchase a bottle myself. A close acquaintance gave me a bottle of their 16-year French Oak, Pineau Cask finish for my birthday. While fruity Single Malts aren't my primary preference, I decided to try it! It certainly has a very fruity aroma. Syrup-coated plum with some tart grapefruit rests on top of gingerbread. It doesn't smell overly sweet; in fact, it has a quite spicy and tart scent. It's certainly distinctive. Sweetness emerges on the palate, with Honey forming a soft, sweet foundation for other flavors. Alongside the honey, there's a citrusy yet almost floral quality to the taste... the grapefruit is definitely present, but with what I suspect is Geranium? There's also a sweet cinnamon spice that unexpectedly brings to mind a Hot Toddy, causing a slight tingle on the tongue mid-palate. Towards the end of the taste, it becomes distinctly spicy and drier, evoking cinnamon and a leather jacket. That spicy tongue tingle persists through the finish, accompanied by a rather intriguing warming sensation. Deep into the finish, the leather jacket aroma fades. Balvenie selections consistently impress, and although this particular one was excessively fruity for my liking, I can recognize and respect the skill invested in this dram.

Nose: Orange, Vanilla, Grapefruit, and a subtle sweetness Taste: Grapefruit, Honey, and Ginger/Cinnamon, quite spicy Finish: Extended and subtle, building on the citrusy and spicy notes detected on the nose and palate. Overall, a remarkably fine and complex whisky, justifying its price point in my estimation.

The nose is harsh for me - oaky spices, grass, ginger, black pepper, and apple cider. A drop of water releases richer tastes and aromas like vanilla and some dried fruits. Yet again, similar to the 12 DoubleWood, the finish is short. It has a rather unpleasant peppery and oaky finish for me.

Smell, oak is the strongest, then vanilla, and maybe dark raisin? Taste, unburnt wood flavor. Finish, spicy with a rising sweetness, then a hint of salt, sourness, and dark chocolate. Disappointed by the alcohol sting on opening. Perhaps it needs more time to open up or doesn't meet expectations for the price. It seems to reveal more flavors the longer you drink it, so I should try it again in a week. Not worth the 260,000 won.