Glenlivet 12 Year Provence Edition

Glenlivet's 12 Year Provence Edition is a 12-year-aged Scotch from a name closely tied to Speyside single malt. The "Provence Edition" label marks it as a variation on the regular 12, but the details we have don't say what sets it apart, such as a cask finish or bottling strength. Check the label for those specifics. The regular Glenlivet 12 is known for a fruit-forward Speyside profile, so expect orchard fruit, vanilla and gentle oak rather than peat smoke. Treat that as the house style, not a measured profile of this bottle. Neat is the best first pour, in a Glencairn glass. The tulip shape gathers the aromas, which is where a Speyside malt shows most of its character: soft fruit, honeyed sweetness, and light floral or grassy notes. Try it at room temperature, then add a few drops of water. Water loosens the aromas and often brings out the sweeter, creamier side of the malt. Ice is better in a rocks glass, ideally one large cube that melts slowly. Chilling will mute some of the subtler fruit and floral notes, so it suits a relaxed drink more than careful tasting. Because a 12-year Speyside malt is usually mellow rather than smoky or high-proof, it's best in drinks where the whisky stays audible. A Scotch Old Fashioned made with a small measure of demerara syrup and orange bitters lets the vanilla and oak come through without overpowering them. A Rob Roy (a Manhattan built on Scotch) with sweet vermouth and aromatic bitters works well. For a Highball, pour over plenty of ice and top with cold soda water at roughly three parts soda to one part whisky. Add a lemon peel and the fruit and malt stay bright and refreshing. A Whiskey Sour is also workable. Keep the lemon fresh and the sugar light so the malt isn't buried. For food, Speyside-style malts tend to suit mild cheeses, roasted nuts, baked apples or pears, and dark chocolate with modest sweetness. Strongly smoked or heavily spiced dishes will tend to overwhelm a whisky of this weight.