All about making whisky
Batch no. 1 of A’bunadh, which means “ori - gin” in Gaelic, was bottled in 1997. Since then, the successful recipe has remained unchanged. This includes ageing in first-fill oloroso sherry casks, a very light, traditional filtration as practised in the 19th century, and, most importantly, cask strength bott - ling at around 60% ABV, or sometimes higher. Casks used in the blend contained whiskies aged between 5 and 25 years old.
Profile: dark chocolate and liquorice sticks. Boasts an incredible fruity acidity (lime, grapefruit).
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The charm of Aberlour is summed up in the magic of its setting, chosen long before distilleries were legal and probably going back to when only monks knew the secrets of distilling; in other words, to where Scotch whisky originated. Indeed, those long before us meticulously set up their stills here in order to take advantage of the spring water, filtered through the granite mass of Ben Rinnes. They then made the large Aberlour stills to capture the richest vapours of the distillate. It is also the heart of Speyside, where the rivers Spey and Lour converge; more than 1,400 years of rich history, illustrated beautifully by the mysterious stones of Fairy Hill. Find out more
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