This scotch became a discovery for strong alcohol lovers in Europe only in 1975, when bottles with Single Malt Aberlour appeared on sale. And before that, for almost 100 years, the Aberlauer distillery in Banffshire produced spirits only for blends. The main reasons for the deep dark red color and rich taste of the drink are long-term aging (from 10 years) in bourbon and Spanish sherry oak barrels charred inside to light charring.
Historical reference. Aberlauer is Gaelic for “mouth of the Lou”. It was at the mouth of the Lou and Spey rivers that thirty-five-year-old James Fleming built his first distillery. James began producing whiskey at the age of twenty, renting a small distillery near the village of Aberlauer. At that time, the young man did not think that whiskey would make him famous. Experiments with spirits were entertainment, a hobby.
James Fleming studied, made a career, even received a solid position in the Northern Bank of Scotland. And then there was a fire at the distillery, which Fleming was helped to extinguish by the villagers. Communication with them and joint work helped to understand that the production of adhesive tape is the only thing he wants to do. Fleming left the service and, using his connections in the bank, bought the Ruthrie distillery on credit from the bankrupt owner, reconstructed and reequipped the enterprise. And since 1879, he launched the production of malt spirits.
Water for production was taken not from the river, which flowed two hundred meters from the distillery, but from an ancient well, consecrated in the Middle Ages by the Archbishop of Canterbury. Local residents believed in the magical properties of this water: the well either dried up completely, then suddenly filled to the very top during the night.
Thanks to soft water, long aging, carefully selected and charred sherry casks, Aberlauer single malt whiskey turned out to be spicy, fragrant, soft. The drink was in great demand among the inhabitants of the surrounding villages. But a sad incident helped Fleming to make whiskey known throughout Britain: French vineyards suffered from phylloxera, winemakers went bankrupt and the royal court of England began to look for new alcohol. While producers of Italian and Spanish wines mastered the British market, lovers of strong drinks tasted Scotch whiskey, became fans of Aberlour and other brands of Speyside. Due to high demand, James Fleming had to expand production: 4 more were added to the two stills at the distillery.
Thanks to a successful enterprise, the village of Aberlauer by the end of the 1895th century became, albeit a small, but a city. Street lighting and a telephone exchange appeared here. With the money of Fleming, who until his last days was engaged in charity work, they built a bridge over the Lou, a shelter for the homeless, and a city hospital. James Fleming had no heirs and when he died in 1975 the distillery changed hands. First owned by Robert Thorne & Sons Ltd, then WH Holt & Sons. After World War II, production was restored by Campbell Distillers. And in XNUMX, the distillery and brand Aberlour became the property of the French company Pernod Ricard.
The slogan of the Aberlour brand was the life motto of James Fleming “Let your deeds tell about you!” (Let the Dead Show).
Types of whiskey Aberlauer
- Aberlour 10 Years Old (40%). Mahogany single malt scotch aged 7 years in bourbon casks and 3 more years in sherry casks. The aroma is subtle, with notes of cherry and smoke. The taste is multifaceted with hints of dried cherries, smoked prunes, fresh mint. Long spicy aftertaste.
- Aberlour 12 Years Old (40%). Dark amber with a ruby hue, single malt scotch aged 9 years in oak barrels from American whiskey, then another 3 years in Spanish Oloroso sherry casks. The aroma of the drink is light, with smoky and minty notes. The taste is spicy, with hints of honey and mint. There is a long warm aftertaste.
- Aberlour 15 Years Old (43%). The brand’s most famous whiskey is sold in 50 countries around the world. For the first time, Pernod Ricard presented it at the International Wine & Spirit Competition in 1996, where the scotch received a gold award. Then there was silver at Concours Mondial Bruxelles, International Spirit Challenge in London and Chicago. Aroma is spicy with notes of peppermint, smoke, ginger, cinnamon and honey. The taste is complex and harmonious, with hints of mint, honey, prunes. Long velvety aftertaste.
- Aberlour 16 Years Old (40%). A 16-year-old tea-coloured Scotch in American whiskey and Spanish sherry casks. The aroma is delicate with a predominance of notes of cherry and ginger. The taste is complex, the most pronounced shades are raisins, cinnamon, ginger, cherries.
- Aberlour 18 Years Old (43%). Aberlour, the most aged drink, matured for 18 years in bourbon and sherry casks. Dark cherry color, deep. Aroma with notes of apricot, orange and caramel. Taste with hints of vanilla, dried apricot and almonds. Long smoky aftertaste with a touch of orange peel.
- Aberlour A’bunadh (59,6%). The strongest scotch Aberlauer was created by the French blenders Pernod Ricard in honor of the founder of the brand, James Fleming. A’bunadh (Ebyunat) is Gaelic for “original”. This single malt whiskey is dark honey in color with a red tint. The aroma is spicy, with notes of allspice and orange peel. The taste is mild, with predominant hints of spices, dark chocolate and dried cherries. Long smoky aftertaste. Whiskey aged 13 years in casks from the Spanish Oloroso sherry.
Whiskey Aberlour drink as a digestif neat or, according to Scottish custom, add a little ice water.