This limited 2017 Vintage Release, the first Ballindalloch bottling ever selected for New Zealand, brings together an ex‑bourbon barrel and an ex‑sherry cask for a beautifully balanced Speyside profile. The nose opens with warm apple tart, preserved lime peel, honey, and sweet pears in syrup. The palate is buttery and rich, with notes of homemade bread, gentle cinnamon, and soft pastry sweetness. Bottled at 50%, it’s a refined, elegant expression of Ballindalloch’s single‑estate spirit, crafted exclusively for the New Zealand and Japanese markets.

Ballindalloch is one of Speyside’s most distinctive modern distilleries. Scotland’s only true single‑estate distillery, where every stage of production happens on the historic Ballindalloch Estate. The Macpherson‑Grant family has lived on this land since 1546, with deep roots in Scotch whisky through historic ties to Cragganmore and Speyside Distillery. Production began in 2014 in converted 19th‑century farm steadings, using barley grown on the estate, water drawn from the Garline Springs, and entirely manual, small‑scale methods (around 100,000 LPA per year). The result is a robust, fruity Speyside spirit shaped by heritage, craftsmanship, and a commitment to long maturation before release.

700mL | 50%ABV