The first of The Balvenie Stories finds Apprentice Malt Master Kelsey McKechnie importing Virgin Oak barrels from Kentucky to produce a fruiter, sweeter Balvenie. After deep toasting them at The Balvenie Cooperage, they were filled with Balvenie aged in ex-bourbon barrels and the result is a delectably complex 12 year old whisky with notes of candied fruit, coconut and delicate vanilla.