Balvenie (The)

Annexed to the distillery extends a farm owned - Balvenie Mains - of over 300 hectares, which supplies all the barley used in production, cultivated according to traditional dictates. The barley is then malted in the only one malting floor still active in the Highlands, turned 4 times a day by the malt men - a professional category that has almost disappeared following the modernization of the industry - before being ready for subsequent processing.

The proper functioning of the proprietary pot stills is instead guaranteed by the maintenance team of ramai masters - including the delicate operation of the "softening of the still" by boiling juniper branches. This complex alchemy, created by the interaction between distillate, wood and time, is then supervised by David Stewart, Malt Master and interpreter of a distillation style that counts 50 years of field experience.