Aberlour whiskey: history, overview of types, how and with what to drink + interesting facts

Aberlour whiskey is based on malt alcohol, which is produced from the best local barley varieties in Scotland and non-hard water, which is taken from the Ben Rinnes mountain area.

The drink is aged for at least 12 years in selected American Oak bourbon barrels, and at the last stages - in Oloroso sherry barrels. Thanks to a two-stage aging system, it acquires a deep and multifaceted flavor.

The history of Aberlour whiskey

"Aberlour" is translated from Scottish as "the mouth of the River Lou". James Fleming, a farmer's son who was 35 years old at the time, built the first Aberlour Distillery in the end of the Spey River and, as you might guess, the Lou in 1879.

Already in his 20s, Fleming began renting a small distillery near the village of Aberlauer to produce whiskey. He didn't think about money or fame, alcohol was just his passion.

The young man continued to study, work, and got a good position at the Scottish Northern Bank. The happiness was short-lived. Suddenly, the distillery started to burn. The villagers put it out together with Fleming. Working together and communicating with his assistants made Fleming realize that the only thing he really wanted to devote his life to was the production of scotch.

Thus, the fire became a turning point in his life. He was freed, not without the help of banking connections, took out a loan and bought the Ruthrie distillery, whose owner went bankrupt. Fleming reconstructed the enterprise, replaced the equipment, and by 1879 began producing grain alcohol, where he remained until the end of his life.

There was a river 200 meters away from the distillery, but no water was taken from it for alcohol. The oldest well was used. In the Middle Ages, it was blessed by the Archbishop of Canterbury. The villagers attributed to it magical properties: it could be completely dry, and then suddenly filled to the brim. Thanks to the water from the well, Aberlour whiskey has a mild flavor.

Aberlour was popular in the surrounding villages. Fleming's business was also successful because the phylloxera had spoiled the vineyards of France. People involved in the production of wine lost profits, and this forced the English royal court to find an alternative.

Spanish and Italian wines were only making their first steps in the British market, so most people preferred inexpensive and strong spirits, such as Aberlour Scotch whisky. Demand created supply, and Fleming expanded production from 2 distillers to 4.

By the end of the nineteenth century, due to the successful development of the distillery, the village had become a small town. Here, the streets were illuminated, a telephone exchange was installed.

Fleming devoted his entire life to charity, and his funds were used to build a hospital, a shelter for the homeless and a bridge over the very river Lou, after which the whiskey was named.

Fleming died in 1895 at the age of 65, leaving no heirs. He was buried in the village cemetery opposite the vinnitsa. The production was bought by Robert Thorne & Sons owned it until 1921, then sold it to the WH Holt brewery & Sons 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 the French company Pernod Ricard, after which Aberlour joined the Chivas brothers.

Types of Aberlour whiskey

1. Aberlour 12 years old, 40%

   The fresh citrus character of the drink is softened due to the double aging system and becomes balanced.

   Amber color with hints of ruby.

   The taste is pleasant with fruity notes of red apple. The palette of sherry with a bright chocolate flavor is revealed.

   The aftertaste is warm, lasts a long time, sweet with spice.

   

2. Aberlour 16 years old, 40%

   Thanks to a complex system of aging in 2 types of barrels, it has warm fruity notes complemented by spicy sweetness.

   Color: rich golden amber. The rich aroma is full of flowers and sweet raisins, with a spicy flavor of nuts.

   The taste is mild with sweetness, complemented by spicy and floral hints of plum and noble oak.

   The finish is long-lasting, warm, fruity and spicy.

   

3. Aberlour 18 years old, 43%

   Longer exposure to sherry adds spice and malt flavor. Due to the long aging, the presence of raisins is enhanced.

   Chestnut-gold color. The smell is rich caramel with toffee. Ripe peach and bitter citrus are felt.

   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 brûlée to noble oak.

   

4. Aberlour A’bunadh, 59.6%

   Ebunad means "original" in Scottish. Created in honor of the founder: Aberloir James Fleming. Whiskey is made by hand from start to finish. It has absorbed the taste of juicy raisins and homemade fruit pie. It is bottled from sherry barrels, so it is very strong.

   Chestnut-gold color. The smell combines spicy citrus and praline, which go well with the rich, deep tones of Oloroso sherry.

   The taste is clearly noticeable creamy, orange-cherry, gives off dried fruits and sharp ginger, tinged with dark chocolate. American bourbon and sherry are equally felt.

   Bright aftertaste with bittersweet tones of exotic spices, bitter chocolate and oak.

   

How and what to drink Aberlour whiskey with

1. Aberlour 12-year old is recommended to be drunk undiluted after a meal in the form of a digestif.

2. Aberlour 16-year old is universal. It is drunk both undiluted and with snacks of fruits and berries. You can drink whiskey with fruit juice or fresh coffee.

3. Aberlour 18-year old loses this versatility. It is advised to drink it only as a digestif, for better digestion of food. To fully enjoy the wide flavor palette, the drink should not be chilled by adding ice.

4. Aberlour A’bunadh is drunk neat, combined with fruit, coffee, cigars.

Interesting facts

1. Aberlour Distillery motto: "Let the deed show", which means "Actions speak louder than words".

2. Barrels are closed with corks made of cork oak bark instead of wood. It adds flavor shades.

3. Now this whiskey is on the shelves of 50 countries around the world, and its taste has remained unchanged since the XIX century.

4. The drink is one of the elite ones and passes the filtration stage regardless of aging. Therefore, its taste is more pronounced.

5. The whisky has received a number of awards in San Francisco: a gold medal for a 12-year-old drink in 2007, two gold medals in 2007 for a 16-year-old drink, silver medals from 2007 to 2009 and 2011 for Aberlour A’Bunadh and many others.

Update: 15.03.2020

Category: Whiskey and Bourbon