Ballantine’s Hard Fired is bottled at 40% abv and will be available from November in Poland and France before rolling out globally in March 2016.
Peter Moore, Ballantine’s global brand director, said: “The double charring process naturally unlocks flavour, creating a whisky that stays true to our philosophy of craftsmanship, authenticity and outstanding flavour.”
Ballantine’s master blender Sandy Hyslop, added: "When charred, casks form a natural layer of caramelised wood sugars that react with whisky and a double char understandably intensifies this effect. The result is a smooth, creamy and subtly smoky Scotch whisky with tasting notes of sweet honey, soft red apples and tangy liquorice. This balanced flavour profile results in a premium whisky that sits well within the Ballantine’s family style while offering something new.”
