A Speyside single malt finished in Caribbean rum casks—developed by malt master David Stewart, who famously created his own rum blend to season the barrels before finishing the whisky.
It opens in a classic Balvenie register—toffee, honey, and soft vanilla—then shifts into something rounder and more fruit-driven, with hints of pineapple, orange peel, and warm oak. The rum influence shows less as overt sweetness and more as a gentle, tropical lift layered into the distillery’s naturally rich style.
