The DW, when at its best, has always lured me with its orange and Sherry-infused flavour as well as its textural richness. (In this regard, I suppose I fall into the same camp as the late and sorely missed Michael Jackson.) The whisky has also struck me as highlighting whatever minimal peat component (admittedly very subtle) is present in the distillate to better effect than the FR.
Neither the FR nor the DW hold a candle to the 15YO Single Barrel in my books, though.
Collector57 wrote:I'm not keen on the Signature.
The doublewood seems to me to lose some of the "cleanness" of the FR, which is my favourite of these three.
My favourite is the Roasted Malt 14yo
I'm with you, Nick
SoMK wrote:I'm not a big Balvenie fan and the Signature really didn't do anything for me. Between the 12 DW and the 10 Founders, I'd go with the 12 DW but, as Third dram and Lawschool said, I'd rather go for the 15 SB anytime.
Pardon my language, but "BING - effen - GO" - I totally agree with this!
That being said (and adding the context of the other thread about whiskies for breakfast), the DW goes quite nicely in tea!
The 10YO FR.
Didn't want to miss out on the last of the stock kicking around locally before it all disappeared.
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