If you like a richer, nuttier whisky then you should treat yourself to a bottle of the Balvenie 21 Year Old Portwood. It starts its life in the same way as every other Balvenie - home grown barley is malted on the distillery's traditional malt floor. After distillation in the stills which are maintained by the in house coppersmith, the whisky is transferred to American oak casks which were previously used to age bourbon. These are imported from the United States and prepared in the distillery's cooperage. Malt Master David Stewart monitors the whisky's development to select which casks to age for 21 years, then finishes the chosen malt in port wood. David suggests you add just a splash of water to release all the Portwood's unique flavour.