The traditional Speyside distillery will join forces with Slow Food in the UK in a series of events to showcase traditional production methods and the wider benefits of the ‘slow’ approach to food and drink production and appreciation.
The Balvenie, distributed in the UK by First Drinks, is the only remaining single malt whisky distillery in Scotland to grow its own barley, malt in its own traditional floor maltings, employ coopers and employ a coppersmith to maintain its stills.
Malt master David Stewart said: “We’re very proud of our craftsmen at The Balvenie but we’re not about maintaining tradition for tradition’s sake.
“Our support for Slow Food is about promoting respect for traditional production methods that, in our case, are what create The Balvenie’s uniquely honeyed character and make our single malt what it is.”
Catherine Gazzoli of Slow Food said: “It’s hard to think of a product that better embodies the principles of ‘slow’ than single malt Scotch whisky. It’s a real test of patience, skill and commitment to your craft, qualities too often forgotten in today’s world of mass production. It’s our hope that The Balvenie’s partnership with Slow Food will help strengthen the growing movement in support of producers who retain these all-important ingredients of time, care and craftsmanship; so they are not lost forever.”