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| Hi, this is one of our (almost) daily tastings. Santé! |
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August 15, 2018 |
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Always a joy to taste Aberlour, it’s one of the most fantastic fruity distillates there are, sadly you won’t find many different expressions and the indies don’t seem to have much. Which, in my opinion, cannot be too good for any brand’s notoriety… |
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Aberlour 14 yo (50.2%, OB for The Whisky Lodge, Edition N°3, 1st fill bourbon, cask #36573, 179 bottles, 2017) 
The Whisky Lodge is a great shop in Lyon/Lyons, do not miss it next time you’re cruising along River Rhone. Colour: white wine. Nose: ah yes, Aberlour’s sublime waxy fruitiness that would blend apples, pears and peaches with, well, wax. Candlewax, beeswax, then honey and a touch of brioche dough… Everything’s just perfect. No, not all Speysider always need sherry. With water: chalk and clay! Mouth (neat): terrific clear/clean and yet wide fruitiness, with crushed bananas, apples, pears, white cherries, and always this beeswax. Notes of blood oranges emerging after ten seconds, which cannot be bad. With water: it gets even creamier, almost fat, with touches of melon liqueur and manzana verde, while the chalky and waxy backbone keeps it elegant and simply straight. Finish: medium, perfect, on waxy fruits (nutshell). Comments: many Aberlours have seen a lot of sherry, that’s why such ex-bourbon versions are so crucial if you’d like to get to the distillate’s truest taste. Perhaps rather less active indeed.
SGP:551 - 89 points. |
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Aberlour 21 yo (59.8%, Whic, Architecture of Taste, bourbon hogshead, 2018)
Colour: straw. Nose: quite curiously, this baby’s both older and a tad rougher than the OB, but I suppose the cask had been rather less active. Some wonderful whiffs of ripe melons, honeysuckle, elderberry flowers, quinces, and then a slightly yeasty minerality. Limestone after a rain. Funny hints of rum as well, this is actually a little cane-y. With water: bread, dough, ales, mullein, elderberry flowers again, fresh pollen… Mouth (neat): splendid half-honeyed, half-citrusy arrival, with then a little tobacco, touches of nutmeg and cinnamon, and several dried tropical fruits. Sliced coconut and pineapples, for instance. With water: the fresh fruit are having the upper hand again. Rather gooseberries, rhubarb, perhaps a little fresh oak… Finish: medium, and really very rhubarby (apologies). We’re talking stewed rhubarb. Comments: folks could die before they’ve agreed on which Aberlour was the best today. What’s sure is that it’ hard to beat a proper ex-bourbon Aberlour, and I remember, around fifteen years ago, when you could choose between bourbon and sherry when filling your own bottle at the distillery. Those who had chosen bourbon were the true winners (that’ll teach you pal)…
SGP:551 - 89 points. |
Really impressed with those little Aberlours!
(Merci Fabien) |
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