On a practical level, this makes it maybe the most well-rounded entry level whisky in the field. It has very defined flavors from both sides of the coin. This is also one of those bottles of single malt Scotch you can find almost anywhere, like The Macallan 12, or Glenlivet 12 - it's an easy "default" choice for many bars and restaurants. Let's find out why...
Nose: Quite fragrant. Alcohol fumes are definitely present, but yield to nice sherry fruit, honey, and vanilla. But they themselves give way to a little pepper, a little heather - a spicy note that has a distinct earthy tone to it.
Mouthfeel: Relatively smooth. Nothing exceptional, as far as these things go.
Palate: Oranges! Almonds! Citrus and nuttiness duel here back and forth a bit. This is outstandingly sweet - pound cake, brown sugar or molasses, more sweet citrus candies (taffy?). Very little outright fruit but a ton of sugar. I would say honey is dominant, and baked goods - the combination of cereal grains and warming sweet refined sugar. Pleasant above all else, but perhaps too sweet for some. This is a sweet Scotch.
Finish: I get mostly wood, in a very sweet bourbon way, and some cinnamon, which also recalled bourbon to me. A nice finish, tails off well.
Verdict: I can Recommend this without much hesitation, but be prepared for the strong sweetness. This is a model Speyside whisky - honey with fragrant citrus and sugary cereal, never rude or overwhelming, supremely balanced. I am curious about the older Balvenie expressions! This tastes like it would mature in an interesting way - as it smooths out, I can imagine the fruit darkening, the wood getting richer, the sugar ripening, the baked goods developing unexpected aromas and flavors...
Link to the Balvenie website for the Doublewood: https://us.thebalvenie.com/our-range/doublewood-aged-12-years
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