There is nothing shy or retiring about Aberlour - adored by millions for its up-front, no-nonsense, succulent style. A waltz of pine, peach and peardrops on the nose, with peat and a lingering sweetness on the palate. The distillery is at the confluence of the River Lour and the Spey, it takes its water from St Drostan's well which gives a wonderful spicey character to the malt. Malted barley is ground, mixed with heated water and fermented to give a rough beer that is distilled twice in pot stills to produce the spirit. Old Bourbon casks and a percentage of Sherry butts are used to add smooth weight and richness to the whisky as it ages in barrel for 10 years.
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