Aberlour

The Aberlour scotch brand was a discovery for strong alcohol lovers in Europe only in 1975, when Single Malt Aberlour bottles appeared on sale. And before that, for almost 100 years, Aberlour distillery in Banffshire produced alcohol only for blends. The main reasons for the deep dark red color and rich taste of the drink are the long exposure (from 10 years) in the oak barrels of bourbon and Spanish sherry burnt inside for easy charring.

History reference

Aberlour translated from Gaelic means “the mouth of Lou.” It was at the mouth of the Lou and Speyi rivers that the thirty-five-year-old James Fleming built his first distillery. James began to produce whiskey at the age of twenty, renting a small distillery near the village of Aberlour. At that time, the young man did not think that whiskey would make him famous. Alcohol experiments were entertainment, hobbies.

James Fleming studied, made a career, even got a solid position in the North Bank of Scotland. And then a fire broke out at the distillery, which the villagers helped extinguish. Communicating with them and working together helped to understand that the production of adhesive tape is the only thing he wants to do. Fleming left the service and, using the connections at the bank, bought a Ruthrie distillery on credit from a bankrupt owner, reconstructed and refitted the enterprise. And since 1879, he launched the production of malt alcohols.

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. Locals believed in the magical properties of this water: the well was either completely dry, or suddenly filled overnight to the very top.

Thanks to soft water, long exposure, carefully selected and burnt sherry barrels, Aberlour single-malt whiskey turned out to be spicy, aromatic, soft. The drink was in great demand among residents of the surrounding villages. But to make whiskey famous throughout Britain, Fleming was helped by a sad incident: French vineyards suffered from phylloxera, winemakers went bankrupt and the royal court of England began to look for a new liquor. While the producers of Italian and Spanish wines mastered the British market, lovers of strong drinks tasted Scotch whiskey, became fans of Aberlour and other Speyside brands. Due to high demand, James Fleming had to expand production: 4 more were added to two distillation cubes in the distillery.

Thanks to a prosperous enterprise, the village of Aberlour by the end of the 19th century became a small but small town. Then came street lighting and a telephone exchange. With the money of Fleming, who until the last days was engaged in charity, a bridge was built across Lou, a shelter for the homeless, a city hospital. James Fleming had no heirs, and when he died in 1895, the distillery passed from hand to hand. First owned by Robert Thorne & Sons Ltd, then WH Holt & Sons. After World War II, Campbell Distillers restored production. And in 1975, the distillery and brand Aberlour became the property of the French company Pernod Ricard.

The motto of the Aberlour brand was James Fleming’s life motto, Let Your Deeds Show You! (Let the Deed Show).

Types of whiskey Aberlour

Aberlour 10 Years Old (40%)

Single malt scotch tape mahogany 7 years old ripening in barrels of bourbon and another 3 years in barrels of sherry. The aroma is subtle, with notes of cherry and smoke. The taste is multifaceted with hints of dried cherry, smoked prunes, fresh mint. Long spicy finish.

Aberlour 12 Years Old (40%)

Dark amber with a ruby ​​tint single malt scotch 9 years aged in oak barrels from American whiskey, then another 3 years in barrels from Spanish sherry Oloroso. The aroma of the drink is light, with smoky and mint notes. The taste is spicy, with hints of honey and mint. There is a long warm aftertaste.

Aberlour 15 Years Old (43%)

The most famous brand of whiskey – sold in 50 countries. For the first time, Pernod Ricard presented it at the International Wine & Spirit Competition in 1996, where Scotch received a gold award. Then there was silver at the Concours Mondial Bruxelles, International Spirit Challenge in London and Chicago. Spicy aroma with notes of peppermint, smoke, ginger, cinnamon and honey. The taste is complex and harmonious, with hints of mint, honey, prunes. Long velvety finish.

Aberlour 16 Years Old (40%)

Tea-colored adhesive tape with 16-year aging in barrels of American whiskey and Spanish sherry. The aroma is subtle with a predominance of notes of cherry and ginger. The taste is complex, the most pronounced shades are raisins, cinnamon, ginger, cherry.

Aberlour 18 Years Old (43%)

The most aged drink Aberlour 18 years old ripened in barrels of bourbon and sherry. The color is dark cherry, deep. Fragrance with notes of apricot, orange and caramel. Taste with hints of vanilla, dried apricot and almond. Long smoky finish with a touch of orange zest.

Aberlour A’bunadh (59.6%)

The strongest Aberlour Scotch whisky was created by the French masters of blend Pernod Ricard in honor of brand founder James Fleming. A’bunadh (Ebyunat) in translation from Gaelic – “original”.

This is a single malt whiskey of dark honey color with a red tint. The aroma is spicy, with notes of allspice and orange zest. The taste is soft, with prevailing shades of spices, dark chocolate and dried cherries. Long smoky finish. Whiskey is ripened in barrels from the Spanish sherry Oloroso for 13 years old.

Aberlour whiskey is drunk as a digestive or, according to Scottish custom, with a little iced water.