This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.

Distillery Manager, Ian Millar, reminisces on how The Week of Peat came to be: “In a way, The Week of Peat [is] nothing new. In fact, arguably, it’s the only week of the year we make whisky the way it used to be made – using smoke from a heavily-peated furnace, like in the very old days when every farm burned peat from the land. There is an initial aroma of gentle smoke on the nose of this unique peated whisky, alongside heather, orange peel and tropical fruit, with light butterscotch and sweet vanilla. This soon gives way to a round, velvety taste that balances citrus, mango and passionfruit. The Balvenie The Week of Peat 17 year old leaves you with a finish of ashy sweet peat and light lingering floral oil. Though there have been other The Week of Peat whiskies before, this is the first to be aged 17 years – three years longer than its peated predecessor. The Balvenie Malt Master David C. Stewart MBE says: “I’m quite proud of the way it’s turned out. As with the 14 year old, it’s clear that [the 17 year old] is distinctly The Balvenie, but with a gentle, sweet peat smoke that means it’s different to an Islay malt.” Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery