ABERLOUR 18 ans First Fill Sherry Hogshead French Connections 62,6%
Single Malt Whisky, Scotland / Speyside, 70cl, Ref: 58058
Founded in 1879 by the banker James Fleming, the Aberlour distillery was completely destroyed in a fire in 1898. Its reconstruction was entrusted to the architect Charles Doig, creator of the famous pagodas overlooking the malting floors. Moving from two to four stills in 1974, it has been owned by Pernod Ricard since the same year. With impressive richness and complexity, this version is an ode to the glory of sherry cask ageing. Extreme, it does nothing by halves, proof of which is found in the notes of burnt wood and 100% cocoa chocolate. For all that, its energy and fresh expression constantly elevate a palette of aromas and flavours in which fruit and finesse also represent key highlights of the tasting. Spectacular!
- Appearance : deep mahogany.
- Nose : rich, intense. On the first nose, notes of coffee, salted butter caramel, dark chocolate, candied fig, dried apricot and very ripe mango appear alongside aromas of flambéed banana, leather, blood orange and Corinthian raisin. Allowed to breathe, it develops aromas of burnt wood, chestnut, varnish and gouache. Red fruit (raspberry) and black fruit (blackcurrants), as well as camphor, cardamom and mustard seed beautifully punctuate the aromatic palette.
- Palate : taut, lively. The very distinguished attack is a subtle combination of mentholated, chocolate, exotic (mango, guava), spicy (ginger, clove) and floral (lilac, carnation) flavours. Banana, bramble and infused plants (chamomile, verbena, sage) bring lots of freshness to the mid-palate. It lingers with notes of liquorice stick, zan liquorice sweets, 100% cocoa chocolate and iris butter. Extreme concentration!
- Overall : long, serene. With a remarkably silky and velvety texture, the start of the finish eloquently reveals prune, cocoa bean, apricot stone and chestnut. With lots of class, it magnificently highlights the intonations of a grand sherry, with coffee, tobacco, toasted walnut, fig and dried date. On the retro-nasal olfaction, spice bread adds a rich dimension to the palette of flavours. The empty glass is spicy (cinnamon, nutmeg), powdery (cocoa), tertiary (porcini) and herbaceous (autumn leaves, moss).
- The brand
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
- Delivery and payment
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