Aberlour 12 Year, Double Cask Matured, Single Malt Scotch Whisky

[thst_alert style="red"] This is a transcript of the review in Episode 16. You can listen to it here. [/thst_alert]

This is a Highland WhiskyMasterOfMalt.com says of Highland whiskies:

“As a vague rule of thumb, the Highlands region is one of big-bodied whiskies – often peated and smokey – often very powerful.”

It’s no understatement, to be sure. Among the ranks of this strong genus are names like Oban, Glenmorangie, The Dalmore, Dalwhinnie, Eradour, and Aberfeldy. As might be expected, while you can generalize them as “big bodied, peaty, smoky, and powerful”, you’d do well to remember that in an area as large as the highlands (nearly 12,000 square miles of land), you’re going to find a wide range of variety.

The History of Aberlour

Aberlour is named after where it’s made. It means “The mouth of the chattering burn” in Gaelic – a burn is a stream – and this wild mountain stream is part of the Aberlour story. Druid Priests of the ancient, pre-christian, Celts were among the first to use the waters of Aberlour in the process of distilling alcohol. Although this alcohol was likely used in elixirs and other potions. To this day, behind the Aberlour distillery, is a shrine used by the Druids to commune with the spirits of the stream.

In the 6th century a Prince named Drostan sailed to the Highlands with his proselytizing Christian friends to bring a new faith to the Druid lands. He was eventually declared a saint, and legends tells of St. Drostan’s baptism well – used to clense the souls of thousands.

Finally, in the 19th Century (around 1879), a man named James Fleming began distilling Aberlour. He never gloated or spoke of the fine quality of his single malt; rather he lived by the motto “Let the deed show”, and show it did. Aberlour became one of the best whiskies in Scotland. But we’ll never know what James Fleming looked like as no photograph exists of him. He is truly lost to history. All that remains is his signature, beautifully preserved on each and every bottle of Aberlour.

Rain falls on the great mountain of Ben Rinnes, then trickles over pink granite and low green slopes, then into the pristine, crystalline spring. The waters of Aberlour have a rich and magical history; and every moment of it is reflected in the dram.

Flavor Profile

  • Distilled in Sherry butts and Bourbon barrels for the full maturation period before being mixed together
  • Color: golden amber, bit of ruby
  • Nose: soft, rounded, fruit, red apple
  • Pallet: rich chocolate, toffee, ginger, spiciness – like spiced cider from sbux
  • Finish: warm and lingering

Unbelievably smooth for a 12 year.

Aberlour’s 12 Year, Double Cask Matured, Single Malt Whisky – far from their best but so much better than much of what’s out there – costs between $40 and $50 depending on where you get it. We picked our bottle up at the Crown Liquor store on Federal and Woolbright in the Sunshine Square Marketplace in Boynton Beach, FL. They’ve got a great selection, a friendly and knowledgeable staff, and we get nearly all of our whiskies from them.

Other offerings include:

  • 12 Year non-chill filtered
  • 16 Year Double Cask Matured
  • A’Bunadh (aeh-boon-ah)
  • 18 Year

ABVs ranges from 40% to 60%. The 12 year we sampled today is 40%.

Facebook: Facebook.com/Aberlour
Twitter: Twitter.com/AberlourVC
Instagram: Instagram.com/_Aberlour
Website: Aberlour.com

LMAW Grade: 95 (A)


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