Aberlour 16 Year Old Double Cask Matured
$113.99
Aged for a minimum of 16 years in a combination of ex-bourbon and ex-sherry casks, this whisky earned a Gold Medal from the World Whiskies Awards in 2017.
About Aberlour 16 Year Old Double Cask Matured
Aberlour Single Malt Whisky is made exclusively from Scottish barley, which is malted for approximately seven days before being dried above an unpeated kiln. Once the barley has been dried, it is milled and mashed with water drawn from St. Drostan’s Well. The well, which has been the distillery’s source for water for over a century, was named after a missionary who used water from the well to baptise inhabitants in 580 AD. After the barley has been mashed, it is fermented before being twice-distilled through Aberlour’s copper-pot stills. The stills enjoy broad bases to expose as much direct heat as possible to the wash, and are equipped with swan-shaped necks which capture only the most pure vapors during distillation.
Following distillation, Aberlour 16 Year Old Single Malt Scotch Whisky is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature Oloroso sherry. Oloroso sherry is a dark and nutty type of fortified wine, and the used Oloroso casks impart subtle yet sweet notes of dried fruits, caramel, plums and cherries to the whisky, and contribute an incredible layer of complexity.
Aberlour 16 Year Old Single Malt Scotch Whisky has a rich aroma of raisins, prunes and figs. The aroma gives way to notes of toasted almonds, red fruits (particularly plums) and baking spices on the palate. The finish is warm and spicy, with touches of honeyed oak, ginger and citrus lingering.
Aberlour 16 Year Old earned the Double Gold Medal at the San Francisco World Spirits Competition and a Gold Medal from the World Whiskies Awards in 2017.
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About Aberlour
Situated at the confluence of the Rivers Lour and Spey in Strathspey, Scotland, the Aberlour Distillery was founded in 1879 by James Fleming. Fleming, who was the son of a local tenant farmer, ultimately became a grain dealer in the middle of the 19th century. At the time, he counted several whisky distilleries as his customers, and after purchasing more barley than he was able to sell, Fleming decided to open a distillery himself.
In 1898, 3 years after Fleming’s passing, a fire consumed much of Aberlour Distillery and its inventory of whisky. Following its destruction, the distillery was rebuilt under the supervision of Charles Doig — Scotland’s foremost expert on whisky distilleries at the time. While the composition of the distillery and its equipment has inevitably been altered over the past century, Aberlour’s commitment to traditional craftsmanship and quality single malt whisky has remained unchanged.
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About Scotch
Scotch is the most popular whisky in the world and is considered the king of them all! There are five whisky regions in Scotland (six if you count the not officially recognized Islands), and each of them produces spirits with unique properties and distinct tasting notes. (The type of grain used determents the type of the scotch.)
Malt whisky is made of malted barley, and grain whisky uses other grains like corn or wheat. Most of the time, a whisky is blended from different distilleries hence the name blended scotch, but if a malt whisky is produced in a single distillery, we get something extraordinary called a single malt.
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