82
- Nose
- Very distinctively nutty, with a touch of sherry.
- Palate
- Nutty maltiness. Unusually textured. Nougat-like. A hint of cherries. Beautifully balanced.
- Finish
- Long. Gentle but firm. Subtle spiciness. Nutmeg? Cinnamon?
- Comment
- Sophisticated but very approachable.
67
- Nose
- Quite light, slightly immature nose. There's (green) melon balls, ginger, a hint of cream, sultana and sherry.
- Palate
- The fruit cake/sherry begins to emerge but it's a bit thin and simple.
- Finish
- Slightly bitter.
- Comment
- Lacks integration with the wood. Like some middle-weight malts, it needs time to reach full maturity.
Clear as glass
Over 60 guests attended Whisky Magazine's inaugural reader dinner for an exceptional tasting of a range of Aberlour single malts. Marcin Miller was there
February 2000, Issue 8, page
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
June 2007, Issue 64, page 42
Festival Menus
Martine Nouet takes us through recent whisky and food combinations she has discovered.
September 2008, Issue 74, page 50
Invite whisky to Christmas dinner
Martine Nouet challenges the stereotypical Christmas dinner with the help of single malt whisky in an attempt to create the perfect family gathering
December 2000, Issue 13, page 66
The tun up club
Whisky Mag's bar fly heads to Speyside to check out a watering hole almost in the round.
July 2009, Issue 81, page 37