Inspired to produce an even fruitier, sweeter Balvenie, Apprentice Malt Master Kelsey McKechnie had the bright idea to import Virgin Oak barrels from Kentucky. The barrels are twice toasted, once in Kentucky and once at The Balvenie Cooperage to drive the heat further into the wood and bring out as much flavor as possible. After this extra deep toast, they are filled with classic Balvenie and laid down to further mature. The result is a delectably complex whisky with notes of caramelized fruit, oak, coconut and delicate vanilla.