Drop of the Day - The Balvenie Doublewood 12

Perfect for Dad, Balvenie DoubleWood 12 is shaped by tradition and craftsmanship. Matured in American oak before being finished in Oloroso sherry casks, it reveals honeyed sweetness on the nose, layered with fruit, spice, and a nutty warmth.
Shaped with patience, Balvenie DoubleWood 12 whisky carries a sense of history. Matured in American oak, the nose holds honeyed sweetness layered with fruit and Oloroso sherry, offering a nutty, lightly spiced mouthfeel.
Hailing from Speyside, where The Balvenie still grows and malts its own barley, with casks built by hand and immense care in every detail, DoubleWood was developed under Malt Master David Stewart, pioneer of the finishing technique. The expression now foundational to modern Scotch whisky.

Matured over 12 years, first in traditional American oak and then for 9 months in European oak ex-Oloroso sherry casks, it is a medium-bodied whisky, approachable yet deeply complex.
Best enjoyed neat, with a few drops of water, or over ice, Balvenie DoubleWood 12 reflects skill and tradition passed down through generations. Opened for oneself, it becomes a ritual. Shared as a gift, it carries meaning, a timeless way to honour the father figure in your life with craftsmanship and sentiment in every pour.
Perfect Pairings
- Slow Roasted Leg of Lamb with Herb and Caper Gremolata
- Pōhutukawa Hot Smoked Salmon Fillet Board
- Baked Salted Dark Chocolate and Caramel Tart
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


