Malt Master David Stewart, who praised his 50th year at The Balvenie in 2012, got back to one of his most commended accomplishments – successive development in two unique sorts of barrels, a cycle regularly alluded to as ‘container wrapping up’. This method is at the core of The Balvenie DoubleWood – it sees the whisky developed first in American oak barrels, which confer delicate sweet vanilla notes, prior to being moved to European oak sherry containers, where the subsequent barrel maturing adds rich zesty flavors and profundity and totality of flavor.