The Balvenie 14YO
The Balvenie Caribbean Cask 14-year-old single malt whisky has been matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum.
Taste: Rounded with vanilla and sweet oak notes, with a fruity character that develops with time.
Enjoyed Neat at room temperature.
Pairing: Figs Blondies, Smoky Wrapped-Bacon, Shrimp Scampi Linguine, Orange Chocolate Tart.SHOP NOW
- 3/4 cup dried Black Mission figs, chopped
- 1/2 cup dried currants
- 1 cup The Balvenie 14 Year Old Caribbean Cask
- 1 cup (2 sticks) unsalted butter, plus more for prepping the pan
- 2 cups all-purpose flour, plus more for prepping the pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 2 cups (packed) light brown sugar
- 2 large, room-temperature eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup roughly chopped raw pistachio nuts
- Place figs and currants in a medium heatproof bowl.
- In a small saucepan, bring the whiskey to a low boil over medium heat. Pour the hot liquor over the figs and currants. Let them soak for at least 1 hour, and then drain the fruit in a colander or mesh sieve placed over a bowl and reserve the whiskey for later use.
- Preheat the oven to 350°F. Grease a 9- x 13-inch baking pan with a bit of softened butter and dust with all-purpose flour.
- In a small saucepan over low heat, melt the 2 sticks butter and set aside to cool.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, pepper, and cloves.
- Pour melted butter into a large bowl and add the brown sugar. Whisk vigorously to combine. Add the eggs, vanilla, and reserved whisky and whisk until smooth.
- Add flour mixture to the butter-egg mixture. Use a spatula to mix until just combined and then add the whisky-soaked figs, currants, and coconut. Stir until fully incorporated.
- Spread the batter in the prepared baking pan and sprinkle evenly with the pistachios.
- Bake for 33 to 35 minutes, or until a toothpick inserted in the center of the bars comes out clean. Cool completely before cutting the blondies into 15, approximately 3- x 2 1/2-inch rectangles.