Drop of the Day - The Balvenie Doublewood 12

Perfect for Dad, Balvenie DoubleWood 12 is shaped by tradition and craftsmanship. Matured in American oak before being finished in Oloroso sherry casks, it reveals honeyed sweetness on the nose, layered with fruit, spice, and a nutty warmth.
Shaped with patience, Balvenie DoubleWood 12 whisky carries a sense of history. Matured in American oak, the nose holds honeyed sweetness layered with fruit and Oloroso sherry, offering a nutty, lightly spiced mouthfeel.
Hailing from Speyside, where The Balvenie still grows and malts its own barley, with casks built by hand and immense care in every detail, DoubleWood was developed under Malt Master David Stewart, pioneer of the finishing technique. The expression now foundational to modern Scotch whisky.

Matured over 12 years, first in traditional American oak and then for 9 months in European oak ex-Oloroso sherry casks, it is a medium-bodied whisky, approachable yet deeply complex.
Best enjoyed neat, with a few drops of water, or over ice, Balvenie DoubleWood 12 reflects skill and tradition passed down through generations. Opened for oneself, it becomes a ritual. Shared as a gift, it carries meaning, a timeless way to honour the father figure in your life with craftsmanship and sentiment in every pour.
Perfect Pairings
- Slow Roasted Leg of Lamb with Herb and Caper Gremolata
- Pōhutukawa Hot Smoked Salmon Fillet Board
- Baked Salted Dark Chocolate and Caramel Tart
Available from leading retailers nationwide.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s also a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

