ABERLOUR A'Bunadh Batch 50

Single Malt, Scotland / Speyside, 70cl, Ref: 9860W

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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Tasting note

  • Appearance : Colour: orangey copper with glints of burnished gold
  • Nose : Pulpy, generous. United side by side, the backbone of this aromatic palette is formed by dark chocolate and liquorice sticks. This is gradually adorned with candied orange, toffee, ginger and pink peppercorns. It lingers with notes of dried fruit (date, fig), salted butter caramel and heady florals (lily, hyacinth). The sherry casks become increasingly influential.
  • Palate : Firm, lively. With an incredible fruity acidity (lime, grapefruit), the attack on the palate is also herbaceous (lime blossom, mint), chocolatey and vegetal (tobacco, dead leaves). The mid-palate is as sharp as the blade of a knife. The alcohol scorches the tongue, which is then refreshed with red fruit (raspberry, strawberry) that takes over the palate. The back palate is creamy (almond milk) and apricoty.
  • Overall : Long, silky. Hot (Espelette peppers) and peppery, and with a very subtle woodiness. The sherry works wonders on the taste palette. Yellow fruit (nectarine, Mirabelle plum), sweet spices and flowers flood the finish with sweet, heady flavours. With impressive length, the retro-nasal olfaction presents rooty notes (celery, ginger). The empty glass is roasted, malty and floral (purple lilac).
The brand

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

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