fragrant-sweet-intense-harmonious, vanilla, honey, a lot of dark chocolate sauce, biscuits, beautiful soft woody notes, light orange + lemon, honeycombs, powdered sugar, warm apple pie, apple juice, ginger, after a while fruity with pineapple and plums, mint

silky, watery, orange, lemon, ginger, pepper, nutmeg, cinnamon, espresso, getting sharper, vanilla crisps, strong roasted hazelnuts, the bittern notes are getting stronger, black tea

spicy and burning, espresso, pepper, burnt toast, light mint

soft, sweet, honey, lots of vanilla, some citrus / orange, oak;

mild, pleasant, creamy, vanilla, milk chocolate, toffee, honey, spices, ginger, spicy oak; well balanced;

medium-long finish, creamy, vanilla and sweet, with a spicy European oak finish;

Typical Balvenie honeyed vanilla. A little aldehyde, apple, pear. Reserved. Sweet honey. Milk chocolate, fudge

A little sharp, more oaky. The smell does not really translates into the palate for me.

Much more oaky than on the nose

Noses like the epitome of an older malt designed to provide easy access and please a large audience, and I don't mean that as a knock. It's a lovely nose, really, with balmy, saccharine wafts of marzipan, honey, raw cookie dough, biscuits, and gingerbread rolling in, layer upon layer. There's also a floral aspect, and the eponymous (double)wood is immediately palpable as well, expertly toeing the line between creamy-buttery bourbon and nutty-savory sherry influence. Noses even a bit older than 17 years, I'd say. The more time I spend with it, the more I like it. Yeah, it's still a bit consensus-seeking and I feel like I can almost smell the chill-filtration and the low(ish) ABV, but it's pretty much an olfactory feast. Subtle yet superb.

Soft arrival with slight acidity, then fruity sweetness takes over on the mid-palate before giving way to malty biscuit notes and oak spices. As was to be expected, this is where the disappointing part comes in. The taste is too muted and the development too short, which is a pity after this nose. It's pretty at the death, when the measured oak influence shines through, but then it falls of a cliff.

Sadly, none that merits mentioning. It's gone swiftly and leaves no trace, much like a mass-market blend at 40%. With much goodwill you can perhaps sense a faint echo of almonds, acidity and tannin. Really one hell of a front-loaded affair.

Vanilla. Oranges. Candied orange peel. Apple compote with possibly a little cinnamon. Orange blossom honey. Brittle. Pear juice. Very discreetly some oak.

Pretty mild and sweet. Again the orange blossom honey. Caramel. Raisin bread with a little butter. Some fig. Orange peel. Then nuts come and it gets spicier.

The nuts stay. White coffee. Oak.