The Balvenie Whisky Masterclass

with Samuel Cesena at Enoteca del Frate

May 5, 2025

Spirits

MIN

We had the pleasure of attending an exclusive masterclass and tasting session with Samuel Cesena, Velier’s whisky expert, at Enoteca del Frate.

Samuel’s masterclasses are a captivating blend of historical insights and technical expertise, all complemented by exceptional whisky.

For the occasion, Enoteca del Frate set up a long communal table, creating a warm and convivial atmosphere reminiscent of a Sunday family lunch. In this inviting setting, Samuel guided us through the world of Balvenie, making the experience both educational and enjoyable.

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The Balvenie Distillery - Tradition and Excellence in Speyside

Balvenie is part of the Grant’s group and is regarded as one of the most traditional distilleries in Speyside. While the region is now renowned for whisky production, its development came relatively late compared to Scotland’s island distilleries. The advent of the railway played a key role in this growth, facilitating whisky transportation and boosting the industry.

The name Speyside comes from the River Spey, which flows through the valley. Interestingly, in Gaelic, the word for valley is glen. Many distilleries are situated along the Spey’s tributaries, making the region highly competitive. However, Balvenie distinguishes itself through meticulous craftsmanship and strict control over every stage of its production process.

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A key factor that sets Balvenie apart is its malt selection. It remains one of the few distilleries to source a portion of its malt from fields near the distillery. The malting process is carried out on a traditional malting floor, where the barley is manually turned to ensure even germination. This time-honored method enhances the whisky’s depth and complexity.

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Balvenie also employs in-house coppersmiths to maintain its stills, ensuring consistency in production. Additionally, the distillery operates its own cooperage, where casks are disassembled, treated, and reassembled on-site. Most Scotch whisky barrels originate from the United States and are shipped to Scotland in disassembled form for easier transport. By handling the reassembly internally, Balvenie maintains strict quality control over its casks, further refining the character of its whisky.

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Casks play a crucial role in Balvenie’s whisky-making process. All its spirits undergo a 68-hour fermentation in wooden washbacks before being distilled in the same type of still. The final character of the whisky is heavily influenced by the selection and treatment of barrels, a process overseen by David Stewart, a pioneer of whisky finishing, and expertly blended by Kelsey McKechnie, one of the youngest women to achieve the title of Master Blender.

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The Tasting Experience

The Balvenie DoubleWood 12 Year Old

The journey began with The Balvenie DoubleWood 12 Year Old, renowned for its dual maturation process. Initially aged in traditional bourbon casks, it is then transferred to European oak sherry casks, which enhance its depth and complexity.

On the nose, it offers sweet fruit notes reminiscent of banana, complemented by hints of Oloroso sherry. The palate is smooth and mellow, featuring a well-balanced blend of nutty sweetness, cinnamon spice, and a delicate sherry influence. The finish is long and warming, leaving a lasting impression.

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The Balvenie Caribbean Cask 14 Year Old

Next, we explored The Balvenie Caribbean Cask 14 Year Old, which undergoes traditional aging before being finished in casks that previously held Caribbean rum. This finishing process imparts rich, sweet, and creamy toffee notes on the nose, complemented by hints of ripe fruit.

On the palate, it is smooth and well-rounded, with layers of vanilla and sweet oak gradually evolving into dried fruit nuances. The finish is soft and lingering, making this whisky both distinctive and exceptionally enjoyable.

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The Balvenie PortWood 21 Year Old

The highlight of the tasting was The Balvenie PortWood 21 Year Old, a true masterpiece that showcases the art of finishing whisky in port casks. After its initial maturation, it is transferred to port casks, adding refinement and complexity.

On the nose, it reveals aromas of ripe fruit and raisins, complemented by a delicate nuttiness. The palate is exceptionally smooth and creamy, offering layers of honey, spice, and dried fruit. The finish is long, elegant, and gently nutty, an exquisite expression that words can scarcely do justice.

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The Balvenie Week of Peat 14 Year Old

The final whisky of the evening was The Balvenie Week of Peat 14 Year Old, a unique expression born from the distillery’s annual tradition of distilling peated malt for one week each year. With a peat level of 20 ppm, this whisky delivers a delicate smokiness rather than an overpowering peat influence.

On the nose, it offers clean, sweet aromas with a gentle smoky undertone. The palate is rich and flavorful, featuring notes of salt and resin, leading to a soft, lingering smokiness on the finish. Unlike the heavily peated whiskies of the Scottish islands, this expression presents a more subtle and refined take on peat.

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Samuel Cesena’s masterclass illuminated the meticulous craftsmanship and diverse maturation techniques that define The Balvenie’s portfolio. Each whisky tells its own story, embodying the distillery’s dedication to both tradition and innovation. The only thing left is for you to experience it yourself.

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Enoteca del Frate

The masterclass took place at Enoteca del Frate, a renowned wine shop in Rome’s Prati district. A beloved destination for drink enthusiasts, Enoteca del Frate has a rich history dating back to 1922, when Umberto Del Frate first opened a wine shop at this location. Over generations, it has evolved into one of Rome’s premier enotecas, offering an extensive selection of over 3,000 wines and spirits.

Whether you’re seeking a special bottle or simply looking to explore a world of fine drinks, Enoteca del Frate is a must-visit destination in the charming Prati district of Rome.

Official Website of Enoteca del Frate

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