Aberlour Whisky was born in the Speyside village of Aberlour, made with local spring water from the Ben Rinnes and barley, now locally sourced from the fields near to the distillery.
This malt is matured in two different casks, American Oak and Spanish Sherry, and their rich flavours infuse and add depth to the whisky over time.
After 12 years, the craftsmen bring the spirits in both casks together, it is an art to get the right balance of flavours.
The look is golden amber, with a little ruby red.
The aroma is soft and rounded, with red apples.
The taste is sherried, with chocolate, toffee, cinnamon and ginger.
The finish is lingering, sweet and warm with a little spice.