In an age when technology is interlaced with every aspect in our lives and mass production is the norm, products made with local wisdom and in traditional ways are more appreciated than ever. In the single malt world, The Balvenie from Scotland is one of the very few distilleries recognised for staying totally true to traditional whisky-making methods. Scotsman Neil Strachan, The Balvenie regional brand ambassador, was in town recently to talk about The Balvenie’s “five rare crafts”, which make it one of the most decorated single malts in the market today.

“Our vision for The Balvenie is for it to become the malt enthusiast’s favourite,” Strachan told guests at an exclusive tasting event at Cohiba Atmosphere on Ruamrudee Road.

“The Balvenie is unique in the world of masterfully produced single malts because of the distillery’s five rare crafts. It is one of the few distilleries that still grows its own barley at a farm adjoining the distillery, which is then floor malted in the traditional way to add complexity. The Balvenie’s in-house coppersmith and coopers oversee the upkeep of the still and maintain the casks that provide much of the character. Lastly, the distillery has David Stewart, the malt master, at the helm of the production to ensure the tastes of the whiskies.”

Each year the distillery sows barley on the 1,000-acre farm, Balvenie Mains, overlooking the distillery. The only concession made to the 21st century is the use of a combine harvester when the crop is ripe for harvesting. Apart from that, the barley is grown the same way as it has been for time immemorial.

After steeping the grain in spring water sourced from hills above the distillery, the grains are spread across the traditional malting floor where the malt men turn it by hand up to four times a day until it’s ready for the kiln.

Of all the things that affect the taste of The Balvenie, the shape and size of the stills are two of the most important. The distillery employs veteran coppersmiths to maintain the gigantic copper still. A skill that relies on pure art and no science, the knowledge is passed on through the generations, equipping the malt makers to detect the health and condition of the still by just a tap on the side, and knowing exactly what to do to keep it in shipshape condition.

The casks are also very important to the taste of The Balvenie. The distillery entrusts preparation and maintenance only to its on-site team of coopers. It’s quite a skill and requires four years of training to become a professional cooper. Every day the coopers repair, rebuild, fill and seal casks. Just like all crafts, it takes years of experience to keep everything “wind and watertight” every time.

The last, though far from least, rare craft is the industry’s celebrated malt master, David Stewart, who pioneered the whisky-finishing technique where whisky is matured in one kind of barrel, then finished or “flavoured” for a shorter period in another type of wood. Born in Ayr on the west coast of Scotland in 1945, Stewart was appointed the distiller’s Malt Master in 1974 and his renowned ability to identify the finest casks of whisky for maturation has helped William Grant & Sons earn the Distiller of the Year accolade an unprecedented eight times.

Strachan then introduced guests to The Balvenie’s three iconic single malt labels: the mellow and uniquely honeyed The Balvenie Double Wood 12 Year Old aged in American oak casks then finished in sherry oak; the highly lauded rum-finished The Balvenie Caribbean Cask 14 Year Old; and The Balvenie Double Wood 17 Year Old that is given an extra five years of sherry cask ageing for extra depth and finesse.