Aberlour Distillery

High Street
Aberlour
Banffshire
AB38 9PJ
Scotland

Telephone: 01340 881 249
Web: http://www.aberlour.co.uk
Email: nita.rushi@chivas.com

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Whiskies from 'Aberlour Distillery'

Read the Whisky Magazine tastings notes for whiskies from Aberlour Distillery.

• Aberlour 10 Years Old

Sophisticated but very approachable.

• Aberlour 12 Years Old, Double Cask

• Aberlour 12 Years Old, Sherry Cask Matured

Well-rounded, but the balancing dryness can be slightly bitter.

• Aberlour 15 Years Old, Double Cask Matured

• Aberlour 15 Years Old, Old Double Cask

A well balanced dram. Would have got more nerve with a bit of extra strength.

• Aberlour 15 Years Old, Sherry Wood

Complex and sophisticated.

• Aberlour 16 Years Old, Double Cask

• Aberlour 1976

A little more roundness would have been appreciated.

• Aberlour 1976

Had I not known that it was matured in first-fill bourbon barrels. I would have guessed that there was some sherry.

• Aberlour 1988, Distiller's Selection

An astonishingly malty whisky. For someone who wants to taste the eponymous ingredient, this shows it at its best.

• Aberlour 1990

On this occasion the vintage bottling had the most typical Aberlour character, especially in its spiciness. I also enjoyed its liveliness and complexity. The best Aberlour on the day.

• Aberlour 21 Years Old

Great to see this eleasing some really expressive bottlings.

• Aberlour 30 Years Old

More sophisticated, especially in the finish. Better balanced, but less voluptuous maltiness.

• Aberlour a’bunadh

A dark, luxurious, post-prandial whisky from a distillery that is producing an increasing, and impressive range.

• Aberlour a’bunadh, Limited Edition

Darker, drier and more spicily assertive than the earlier version, despite only a slight difference in ages.

• Aberlour Warehouse No.1

Quite simple and light. But pleasantly. refreshing. For a summer evening aperitif.

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Articles about 'Aberlour'

Read and preview articles from the Whisky Magazine library about 'Aberlour'.

• Ask the expert

  .
  Found in issue 70 (questions)

• Independently minded

  What are the best independent bottlings out there? Our tasters tried more than 160 of them to find out. Here are the results….
  Found in issue 67 (Independent bottlers challenge)

• The red carpet treatment

  Whisky tourism continues apace and discerning enthusiasts continue to demand something special from their visit.Dominic Roskrow reports.
  Found in issue 67 (Whisky Tours)

• Whisky’s muse

  Robin Laing is whisky’s muse.He’s recorded three CDs of whisky songs and has just completed a quite excellent book on Speyside,called The Whisky River. Dominic Roskrow spoke to him.
  Found in issue 65 (Whisky music)

• Dinner is served

  Whisky dinners are becoming more sophisticated and they are enjoying more popularity than ever before. Dominic Roskrow speaks to the doyenne of food and whisky pairing, Martine Nouet .
  Found in issue 64 (Whisky and Food)

• Raising the stakes

  The Spirit of Speyside Festival has grown in to a major celebration of the region’s food and drink. So how do you set about catering for such an event? Dominic Roskrow went to find out.
  Found in issue 63 (Whisky and Food)

• In brief

  .
  Found in issue 61 (News)

• The Magic of Citrus

  Martine Nouet delves in to the wonderful world of marmalades and tangy, fresh fruit.
  Found in issue 60 (Whisky and Food)

• Saints and sinner

  Robin Laing delves in to the historical connections between the country’s saints and the water of life.
  Found in issue 60 (Whisky History)

• Late night tunes and soulful drams

  What makes great whisky music? Our new music brain Rocky McCabe ponders the issue and recommends a Mercury prize nominee.
  Found in issue 59 (Whisky music)

• Scotching the myth

  The concept of whisky and food has come a long way in recent years. Dominic Roskrow charts its progress.
  Found in issue 59 (Whisky and Food)

• Road runners

  Whisky ambassadors travel the world promoting whisky. The ideal job? Martine Nouet went to find out.
  Found in issue 58 (Whisky ambassadors)

• Ghosts in the works

  Ghosts are a common feature in whisky distilleries. Robin Laing goes in search of some of the most famous onces.
  Found in issue 58 (Distillery ghosts)

• A world in motion

  The whisky industry seems to be rising to the challenge of attracting new drinkers while keeping the experts happy says Dominic Roskrow.
  Found in issue 56 (From the Editor)

• A potted history

  Justifiably famous for its range of Irish whiskies, the Pot Still in Gloucester is also a haven for lovers of single malts, unusual spirits, liqueurs and bottled beers. Richard Jones reports.
  Found in issue 56 (Whisky spotlight)

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