The Balvenie Distillery, which has been producing high-quality whisky since 1892, still preserves many traditional methods in its production process. For example, the barley is still grown on site and the distillery uses a traditional malting floor - a rarity in the modern whisky industry. In addition, Balvenie employs its own team of coopers who are responsible for maintaining and repairing the casks to ensure optimum quality throughout the maturation process.

In 2002, Balvenie's Distillery Manager Ian Millar decided to dedicate one week a year to the production of a particularly peaty whisky. During this special week, only peated barley is used, which led to the creation of the 14-year-old Week of Peat. This single malt is characterised by the combination of traditional craftsmanship with a more intense note created during maturation in ex-bourbon and sherry casks.

The careful production and selected maturation make the Week of Peat a unique expression of the Balvenie distillery, emphasising its innovative spirit and attention to detail.