Contents
Aberlour whiskey is based on malt alcohol, which is produced from the best barley of local varieties of Scotland and not hard water, it is taken from the Ben Rinnes mountain region.
The drink is aged for at least 12 years in selected barrels of American Oak bourbon, and in the last stages – Oloroso sherry. Thanks to the two-stage aging system, it acquires a deep and multifaceted taste.
whiskey cocktails
History of Aberlour whiskey
From the Scottish “Aberlour” is translated as “the mouth of the River Lou”. James Fleming, a farmer’s son, aged 35 at the time, set up the first Aberlour Distillery at the end of the Spey and, as you might guess, Lou in 1879.
Already at the age of 20, Fleming began to rent a small distillery near the village of Aberlauer to produce whiskey. He did not think about money or fame, alcohol was just his hobby.
The young man continued to get an education, work, got a good position in the Scottish Northern Bank. Happiness was short-lived. Suddenly, the distillery began to burn. The villagers, together with Fleming, extinguished it. Joint work and communication with assistants made it clear to Fleming that the only thing he really wants to devote his life to is the production of scotch tape.
The fire thus became a turning point in his life. He quit, not without the help of banking connections, took out a loan and bought out the Ruthrie distillery, the owner of which went bankrupt. Fleming reconstructed the enterprise, replaced the equipment, and by 1879 began to produce grain alcohol, where he did this until the end of his years.
There was a river at a distance of 200 meters from the distillery, but water for spirits was not taken from it. We used the old well. During the Middle Ages, it was consecrated by the Archbishop of Canterbury. The villagers attributed to him magical properties: he could dry up completely, and then suddenly fill to the brim. Thanks to the water from the well, Aberlour whiskey has a mild taste.
Aberlour was popular in the surrounding villages. Fleming’s business was also successful because the vineyards of France spoiled phylloxera. The people involved in the production of wine lost their profits, and this forced the English royal court to find an alternative.
Spanish and Italian wines were just taking their first steps in the British market, so most preferred inexpensive and strong spirits, which was Aberlour Scotch whiskey. Demand created supply, and Fleming expanded production from 2 distillers to 4.
By the end of the XNUMXth century, due to the successful development of the distillery, the village became a small town. Here they conducted lighting on the streets, installed a telephone exchange.
Fleming devoted his whole life to charity, and at his expense a hospital, a shelter for the homeless and a bridge over the same River Lou, after which whiskey was named, were built in the city.
Fleming died in 1895 at the age of 65, leaving no heirs. He was buried in the village cemetery opposite the winery. The production was bought by Robert Thorne & Sons and owned it until 1921, then sold to the WH Holt & Sons brewery near Manchester.
In the year of the end of the Second World War, Campbell Distillers took over the distillery, and in 1975 the distillery was acquired by a firm from France, Pernod Ricard, after which Aberlour joined the Chivas brothers.
Types of whiskey Aberlour
Aberlour 12 years old, 40%
The fresh citrus character of the drink is softened by the double aging system and becomes balanced.
Amber color with hints of ruby.
The taste is pleasant with fruity notes of red apple. A palette of sherry with a bright chocolate flavor is revealed.
The aftertaste is warm, long lasting, sweet with peppercorns.
Aberlour 16 years old, 40%
Thanks to a complex system of aging in 2 types of barrels, it has warm fruity notes, complemented by a spicy sweetness.
Intense golden amber color. The rich aroma incorporates flowers and sweet raisins, spicy with a hint of nuts.
The taste is soft with sweetness, complemented by sharp and floral hints of plum and noble oak.
The aftertaste is long-playing, warm, fruity and spicy.
Aberlour 18 years old, 43%
Longer sherry influence adds sharpness and malt flavor. Due to the long exposure, the presence of raisins is enhanced.
Color is chestnut gold. The smell is rich caramel with toffee. Feels of ripe peach and bitter citrus.
The taste is amazing: the initial creamy notes of sweet apricot are complemented by blackcurrant jam and bourbon with a hint of viscous honey.
The aftertaste remains for a long time, it is balanced from crème brulee to noble oak.
Aberlour Establishment, 59,6%
Ebunad is Scottish for “original”. Created in honor of the founder: Aberloir James Fleming. Whiskey is handmade from start to finish. It absorbed the taste of juicy raisins and homemade fruit pie. It is bottled from sherry casks, so it is very strong.
Color is chestnut gold. The aroma combines spicy citrus and pralines, which go well with the rich, deep tones of Oloroso sherry.
The taste is clearly noticeable creamy, orange-cherry, gives off dried fruits and spicy ginger, set off by dark chocolate. American bourbon and sherry are equally felt.
Bright aftertaste with bittersweet tones of exotic spices, dark chocolate and oak.
How and with what to drink whiskey Aberlour
Aberlour 12 Year Old is recommended to drink undiluted after meals as a digestif.
Aberlour 16 Year Old is versatile. It is drunk both undiluted and with snacks from fruits and berries. You can drink whiskey with fruit juice or fresh coffee.
The 18 year old Aberlour loses this versatility. It is advised to use it only as a digestif, for better digestion of food. To enjoy a wide range of flavors, the drink should not be cooled by adding ice.
Aberlour A’bunadh is drunk in its pure form, combined with fruits, coffee, cigars.
Interesting Facts
Aberlour Distillery’s motto is “Let the deed show”, which means “Actions speak louder than words”.
Barrels in production are closed with stoppers not made of wood, but of cork oak bark. It adds flavors.
Now this whiskey is on the shelves of 50 countries around the world, and its taste has remained unchanged since the XNUMXth century.
The drink is among the elite and skips the filtration step, regardless of exposure. Therefore, its taste is more pronounced.
Whiskey has received a number of awards in San Francisco: a gold medal for 12-year-old drink in 2007, two gold medals in 2007 for 16-year-old drink, silver medals from 2007 to 2009 and in 2011 for Aberlour A’bunadh and many others.
Relevance: 15.03.2020
Tags: Whiskey and bourbon, Whiskey brands