The heritage of Ballantine’s Scotch Whisky can be traced back to 1827 when George Ballantine set up a small grocery store in Edinburgh supplying a range of whiskies to his clients. In 1865, he opened a larger establishment in Glasgow where he concentrated on the wine and spirit trade and catered to a more upscale customer base which apparently included the Hindu Royal Family. It was at this time that Ballantine started the experimentation which led to the creation of his own whisky blends. By the time his son George Jr. took over the business, Ballantine’s was a growing concern and the family eventually sold the prosperous business to Barclay and McKinlay in 1919. As the business and the brand continued to grow, the brand attracted the attention of the Canadian firm, Hiram Walker Gooderham & Worts who acquired Ballantine’s in 1937. Growth continued especially in new markets in Europe. Then in 1988, the Company became part of the global beverage conglomerate Allied Domecq, and later (in 2005) was acquired by Pernod Ricard who own the brand today.
Ballantine’s Finest Blended Scotch Whisky is the flagship whisky of the Ballantine’s brand. It is blended from a mixture of malt and grain whiskies all of which are aged (as per Scottish Law) for a minimum of three years in oak barrels.
You may read my full review of the blended Scotch whisky by clicking on the following except:
“… The initial nose rising into the breezes above the glass have a firm honeyed butterscotch taint which is accented by heather and fine grain spices. I also detect light notes of raisins and cherry licorice which hints at a few sherry barrels which may have been utilized in the aging of at least some of the whisky. As I let the glass sit I notice fruity aromas of apple juice and canned peaches and apricots, as well as more grain-like scents which remind me of orange and lime zest and damp cigarette tobacco …”
Please enjoy the review and the recipe suggestion which follows, the Mamie Taylor Cocktail.