As an official Slow Food supporter, the traditional Speyside distillery will join forces with Slow Food in the UK in a series of events to showcase traditional production methods and the wider benefits of the 'slow' approach to food and drink production and appreciation.
It was the distillery's commitment to retaining rare whisky making crafts that brought the Speyside distillery to the attention of Slow Food - that campaigns to raise awareness of the disappearance of local food traditions and support small scale food producers.
"We're very proud of our craftsmen at The Balvenie but we're not about maintaining tradition for tradition's sake", said Malt master David Stewart, who last year celebrated his 46th year in whisky making. "Our support for Slow Food is about promoting respect for traditional production methods that, in our case, are what create The Balvenie's uniquely honeyed character and make our single malt what it is".
Catherine Gazzoli of Slow Food added: "It's hard to think of a product that better embodies the principles of 'slow' than single malt Scotch whisky. It's a real test of patience, skill and commitment to your craft, qualities too often forgotten in today's world of mass production. It's our hope that The Balvenie's partnership with Slow Food will help strengthen the growing movement in support of producers who retain these all-important ingredients of time, care and craftsmanship; so they are not lost forever."
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