The vast majority of single-malt whiskies are labelled with an age statement, as in 10-year-old or 16-year-old. The number designates the youngest casks used in the final assemblage, which usually also incorporates whiskies that have been maturing for a longer time. Casks evolve at different rates depending on weather and the wood's fibres, and distilleries will use more or less of that older whisky as required to arrive at a consistent house style. A 10-year-old, for example, ought to taste the same year after year, regardless of when it was bottled.
Balblair, founded in 1790, takes a different approach. The spirits are vintage-dated, as is the case with fine wine. That means all the casks used in each whisky were filled the same year. It makes for interesting sipping, because every vintage will be different from the one before or after. The blender doesn't have the recourse to add a dollop of older whisky to tweak the final profile.
This 2001 starts with an unmistakable and satisfying barley character, more grist mill than breakfast cereal. Then it starts to ooze vanilla, toffee, roasted nuts and subtly smoky peat. Hints of citrus and pear make an appearance, too, with spice and more roast-nut character lingering on the finish.