This exceptional and rare “tea-spooned” malt pays homage to the founding fathers of the “Double Wood”. Re-racking whisky in a second style of cask was first developed at the Balvenie in the 80s.  Originally filled into ex-bourbon hogsheads, the liquid was then transferred into compact 64-litre Pedro Ximénez Sherry octaves for the final 18 months, creating depth and adding sweetness to the blended malt.