<\/figure>\n\n\n\nEt voil\u00e0 le r\u00e9sultat ! \u00ab\u00a0La touche de fruits de vergers et son zeste d’agrumes apportent un v\u00e9ritable suppl\u00e9ment d’\u00e2me \u00e0 The Balvenie\u00a0\u00bbn affirme David Stewart. Ne reste plus qu’\u00e0 se d\u00e9lecter de ce nectar aux notes de g\u00e9ranium, d’herbes des pr\u00e9s et de peau de pomme pel\u00e9e. Avec, en bouche, un zeste d’\u00e9corce de citron et de pamplemousse, des fruits confits et des racine de gingembre. On the rocks, ou non, c’est selon\u2026. En vente chez les cavistes. 159\u20ac. thebalvenie.com<\/a><\/strong> – williamgrant.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c9lev\u00e9 en f\u00fbts de Pineau des Charentes rouge<\/p>\n","protected":false},"author":13,"featured_media":52625,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5162],"tags":[],"yoast_head":"\nThe Balvenie French Oak 16 ans d'\u00e2ge, la nouvelle expression du whisky<\/title>\n<meta name=\"description\" content=\"De plus en plus appr\u00e9ci\u00e9 dans les soir\u00e9es, le whisky a la c\u00f4te. 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