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| Hi, this is one of our (almost) daily tastings. Santé! |
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June 18, 2020 |
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In my opinion, Aberlour is one the nicest distilleries to visit. The name remains huge in France, even if some blended malts now manage to challenge those slightly budgety heavy selling malts. I’m looking at Monkey Shoulder, for example. |
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Aberlour 14 yo 2005/2019 (58.7%, OB for The Whisky Lodge, 2nd fill oloroso sherry butt, cask #213017, 630 bottles) 
This one for The Whisky Lodge, a pretty large and friendly whisky shop in Lyons, capital city of the Gauls. They used to have three rivers there, Saône, Rhône and Beajolais wine, they now have a fourth watercourse, Whisky! Colour: gold. Nose: a classic start with rather a lot of chocolate dust and a bunch of fruit leaves (peach, cherry), a touch of rather heady lady’s perfume (Shalimar?) and then just some grist and roasted pecans. A tad hot, but it’s true that we’re not far from 60% vol. With water: bread, earth, mushrooms and mosses. Some old black tea in the background, moist coffee dregs… Mouth (neat): you cannot not think of A’bunadh, as this is heavy as a lorry and really very punchy. Chocolate, caramel, pepper, Mon Chéri, and really a lot of heat. With water: loaded with grassy spices, green pepper, cinchona, bitter beer and cocoa powder, then fresh walnuts. Marmalade in the aftertaste. Finish: long, with a little resin, otherwise pepper and chocolate. Comments: it’s a little hot, but that’s rather a asset in this context. A rather lovely brute.
SGP:461 - 86 points. |
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Aberlour 25 yo 1993/2019 (54.1%, The Whisky Exchange, hogshead, cask #7366, 162 bottles)
Colour: straw. Nose: it is a little roughish too, even if it’s rather older, but Aberlour’s trademark fruitiness does shine through here, while wer’re rather wandering throughout a Western orchard, with peaches and pears, perhaps melons, strawberries, apricots… It’s even a tiny tad hoppy here and there, which I always find nice. With water: not much development, perhaps a rootier side? Turnips? Mouth (neat): tutti-frutti spirit led by apricot eau-de-vie (always watch prussic acid) and mirabelle. A touch of coriander and Thai basil, plus pepper. Enjoy the pad thai! With water: fruitier for a while, then grassier again. Like, Brussels sprouts, zucchini… Some small biscuits making it a notch rounder and easier. Finish: rather long, always with this little hotness and roughness. Ideas of both maraschino and amaretti in the aftertaste. Comments: just excellent too, while there aren’t many indie Aberlours around these days.
SGP:561 - 87 points. |
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