|
|
 |
|
Winner of 16 gold medals at the International Wine & Spirit Competition, Aberlour is the jewel of Pernod whiskies. The inheritance of carefully-preserved skills, these single malts are made in the distillery of the same name, in the renowned Speyside region, a veritable "golden triangle" for malts in the Highlands of Scotland. Combining excellence and purity, they have a taste of unique complexity, with rich and authentic aromas |
|
 |
Aberlour 10 Year old
 |
Roundness and balance.
A well-rounded blend with a spicy finish, Aberlour 10 Year Old is a single malt offering both complexity and a perfect balance. Aged in old oak bourbon or sherry casks, it reveals delicate sherry and honey notes, with hints of mint and toffee. |
Aberlour 10 Year old Sherry Cask Finish
 |
Complex and contrasting
Aberlour 10 Year Old Sherry Cask Finish is a soft single malt, whose gradually developing flavours provide an ideal introduction to single malt. The "Sherry Cask Finish" appellation applies to whiskies whose ageing is completed in casks previously used for sherry, from the Jerez region in Spain. The whisky develops notes of praline, grilled hazelnut, ripe plum and apricot. The finish is long and intense, balanced between the character of sherry and the drier influence of oak.
It offers a palette of complex aromas, with contrasts between the nose and the palate for a fine, rich sensory experience |
Aberlour 12 Year old Double Cask Matured
 |
Maturity and power.
A twice-matured single malt, Aberlour 12 Year Old Double Cask Matured follows a complex production process. After a first ageing of 11 years in bourbon casks, the whisky is transferred to sherry casks for a final year, for balance and aromatic richness. |
Aberlour 15 Year old Cuvée Marie d’Ecosse
 |
An exceptional Cuvée.
Aberlour 15 Year Old Cuvée Marie d'Ecosse, sold in France only, is an exceptional blend dedicated to Mary Stuart, Queen of Scots and Queen of France in 1559. A unique selection, designed for fine delicatessens, cellars and prestigious restaurants and hotels, it is made from very high quality whiskies, aged for at least 15 years in bourbon casks. |
Aberlour 16 Year old Double Cask Matured
 |
Complexity and depth.
A whisky with fruity notes, Aberlour 16 Year Old Double Cask Matured is a complex single malt, double-aged in casks. Matured for at least 16 years in both sherry casks and traditional casks, this whisky with spicy notes offers subtle flavours, with softness and depth. |
Aberlour 18 Year old
 |
18 years' ageing for an exceptional Single Malt
The Aberlour Single Malt is renowned for its subtle balance of character, elegance and complexity. Aberlour 18 Year Old expresses it perfectly: an intense malt whose rich structure develops aromas of cream, peaches and dried apricots, counterbalanced by notes of chocolate and orange peel. Its exceptionally long and soft finish will satisfy the most demanding whisky-lovers. |
Aberlour « a’bunadh »
 |
The original know-how.
Aberlour "a'bunadh" (pronounced a-boon arh) which literally means "origin" in Gaelic, is a whisky with peat and honey aromas, made according to purest 19th century tradition. The undiluted single malt is filtered using age-old methods and bottled straight from the cask at its original strength, giving it its name - Original Cask Strength. |
Aberlour 1980
 |
A symbolic whisky.
A golden coloured vintage with green tints, Aberlour 1980 is a veritable symbol in itself. Produced from "crus" over 25 years old, this single malt has been aged in bourbon or sherry casks filled in 1980, a symbolic date marking the Aberlour distillery's centenary. This complex association offers a superb fruitiness and delicately spiced notes. |
  |
- History has it that well before the Christian era, Celtic Druids from Ireland founded communities in Scotland before emigrating to the East. Druids settled close to a source of very pure spring water. Convinced that the waters were haunted by spirits, they called the place "Aberlour", meaning in Gaelic "the mouth of the chattering burn".
- In 1879, James Fleming set up the Aberlour distillery on this legendary site in the eponymous village of Speyside, at the heart of the Scottish Highlands.
- In 1945, Campbell Distillers bought the Scottish distillery.
- In 1974, it was taken over by Pernod Ricard.
- In 2002, Campbell Distillers became part of Chivas Brothers, a new subsidiary of the group.
|
Skilful blending |
   |
Aberlour is made using a complex pr
- Malting: the barley grains undergo several processes. They are macerated for two or three days in vats of spring water. They are then spread out in malting areas until they germinate. At the germination stage, the barley starch is converted into maltose. The barley, in its "green malt" state, is then dried over a peat fire. The malted barley used in Aberlour has particularly delicate peat aromas, giving the malt its very specific flavour.
- Mashing: the malt is ground in a circular mill, then poured into a "mash tun" and stirred in boiling water. Once completed, the mashing process converts the starch into sugar for the next stage - fermentation. This mixture is called mash.
- Fermentation: The mash is transferred to a fermentation tank and yeast is added. The active elements in yeast transform the sugar into alcohol: the "must" has an alcohol content of approximately 8°.
- Distillation: the must is distilled twice in copper pot-stills. Only the "centre cut" of the second distillate is kept.
- Ageing: The ageing process gives the final touch to the whisky, providing its flavour and final colour. It takes place in old oak casks that have previously contained bourbon or sherry. Lastly, the matured spirits are blended by the Aberlour's Master Distiller, using skills that are kept a closely guarded secret, to obtain a single malt with a complexity of taste that is absolutely unique.
|
Aberlour should preferably be served in the evening, as a digestif, neat or with water. It should be drunk at a temperature of approximately 20°.
The addition of a little chilled water is recommended, especially for Aberlour a'bunadh. A simple drop of water releases the aromas of the whisky and allows you to adjust the alcohol level to suit your taste.
We do not recommend using ice cubes. In effect, they destroy and/or mask the whisky aromas, and make the taste buds insensitive to its flavours.
Traditionally, Aberlour is drunk in straight sided, thick-bottomed tumblers. For optimal tasting, it is better in slightly enclosed glasses, in which the malts gain gustatory density, such as the "Copita", a sherry glass rather like a Bordeaux wine glass, tulip-shaped with a fairly short stem. Generally speaking, tulip glasses are particularly recommended, as they develop the smoothness of single malts. To avoid the whisky aromas evaporating, a small lid can also be placed on the glass: this is a tip often used by Aberlour cellar masters.
The powerful aromas of the single malt go wonderfully well with the flavour of chocolate: a combination that is both bold and subtle.
 |
-
Aberlour 10 Year Old
Colour: A beautiful amber colour with slight reddish-gold tints.
Nose: Malty, smoky notes, typical of Scottish malts. The aromas are dominated by fruit esters: plum, apple and pear characteristic of great Speyside Malts.
Palate: Balanced and complex, slightly creamy with soft aromas of sherry, honey and toffee.
Finish: Long and warm, with spicy notes.
|
| |
|
 |
-
Aberlour 10 Year Old Sherry Cask
Colour: Deep gold
Nose: Praline and grilled hazelnut, followed by a hint of ripe plum and oak
Palate: Apricot and mint notes
Finish: Long and complex, combining sherry character and richness with the drier influence of oak.
|
| |
|
 |
-
Aberlour 12 Year Old
Colour: Amber gold with ruby tints.
Nose: Very full and soft, with fruity notes (red apple).
Palate: Sherry power, fruity aromas combined with the richness of cocoa, toffee and spices.
Finish: Warm and powerful with smoky notes.
|
| |
|
 |
-
Aberlour 15 Year Old
Colour: Sumptuous amber colour.
Nose: Strongly malted, with aromas of toffee and honey, enriched by notes of cocoa and cloves.
Palate: Rich and full, with vanilla notes.
Finish: Dry and peppery, intense, with notes of spices and leather.
|
| |
|
 |
-
Aberlour 16 Year Old
Colour: Amber with slight gold tint.
Nose: Rich with aromas of flower and raisins and subtle notes of grilled hazelnuts.
Palate: Soft, deep, with spicy flavours of dried, slightly woody fruit.
Finish: Warm, long, with fruity and spicy notes.
|
| |
|
 |
-
Aberlour 18 Year Old
Colour: incandescent gold
Nose: milk chocolate and butter toffee, ripe peach and orange zest
Palate: sweet apricot and cream, then liquorice and oak softened by a hint of honey
Finish: exceptionally long, from crème brûlée to soft oak.
|
| |
|
 |
-
Aberlour a'bunadh
Colour: Amber gold with ruby tints.
Nose: Exceptional power and aromatic complexity based on sherry and a subtle peaty note. Developing into fruity aromas ranging from mango to red apple.
Palate: Opulent attack, malty, slightly smoky, with sherry present but not dominant. The flavour develops into more spicy notes drawing on hazelnut and dark chocolate.
Finish: Full and warm, the long finish evokes citrus fruit and cocoa, ending with gingerbread and peat.
|
|
|
 |
|
| Visit the brand's web site |
|
|
|
|
 |
|
Buy on
|
|
 |
|
|
|
|
|
|
|
|
