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Aberlour

Aberlour A'Bunadh - Cask Strength, 70Cl

€119.11 $129.54 £102.49

Dried Fruit

Raisins, figs, fruitcake, red grape, candied fruit

While flavours of fresh fruits such as apple, citrus or berries may be the result of ex-bourbon cask maturation, dried fruit flavours in single malt are almost exclusively due to extensive sherry-cask influence. Sherry casks, especially those made from European Oak (very much the minority today) lend whisky bold and robust flavours: the high acidity and lower alcohol content of sherry (in comparison to bourbon) bring out more of the flavour from the wood, giving the whisky notes of rich dried fruit and spice. In addition, the fact that sherry casks are generally larger than bourbon barrels (250 - 300 litres for a Hogshead or 500 litres for a butt, in comparison to 200 litres for a barrel) means that there is a slower maturation process: the more time the alcohol has to break down the flavour compounds present in the wood, the more oxygen becomes available to react with the spirit via oxidation; this results in more complex flavours including tobacco, spice, and a rich but sweet fig-like flavour. Raisins and fruit cake are common tasting notes, but younger (and therefore sweeter) whiskies may also present red grape, candied papaya or dried banana chips.

Due to their association with sherry casks, dried fruit flavours are most common in Speyside whiskies which make extensive use of this cask type. Many distilleries in this region have made sherry cask maturation their trademark: most notably Macallan, but also Aberlour, Glenfarclas and cult favourites Glendronach and Longmorn. The scarcity of sherry casks and legendary status of the aforementioned malts has driven up the price tag of this style, but those in the know keep close tags on where to find the best “sherry bomb” deals.

The dry, rich characteristic of this set of flavours means it pairs well with the toasty flavours present in some styles of cigar: Macallan and Cohiba, considering the prestige of each brand, are a natural couple, but dried fruit sherry bombs are also likely to pair well with the likes of Ramon Allones or Trinidad, and the leathery tang of a Montecristo is another good companion.

 

Spice

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.

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Aberlour A'Bunadh - Batched release at Cask Strength, 70Cl

Originally founded in 1825 and rebuilt in 1879  after a devastating fire, Aberlour...read more

Tasting Notes

Nose:
Burnt sugar and Orange Peel

Palate:
Oloroso Sherry, earthy vanilla, nutmeg 

Finish:
Christmas Cake, dried fruits

Product Info

Aberlour A'Bunadh - Batched release at Cask Strength, 70Cl

Originally founded in 1825 and rebuilt in 1879  after a devastating fire, Aberlour distillery used to draw water from St. Drostan’s Well, which is situated on site but now sources it from the Burn of Aberlour. The local water has always played an important role, with ancient Celtic druids believing the water to have healing properties, and by using them within their distilled alcohol, paid homage to its quality. Despite a history of illicit distilling during ww2, it passed into the ownership of Pernod Richard in 1974 and eventually expanded into a more modern set up with 2 new stills to increase production volume. The stills are traditionally coal fire heated and use a pear shaped pot, creating a more robust and complex style of whisky, which works especially well with Sherry and Wine casks.

 

A’Bunadh is arguably Aberlour’s most revered bottling. One of the darkest whiskies on the market, you can tell from sight alone this is the definition of a ‘sherry bomb’.
Pulled out from the Sherry cask and into the bottle at natural cask strength, this dram pulls no punches and delivers in style. A favourite of many.

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Delivery Information

Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

The shipping costs vary and depend on the weight of your parcel. Use our calculator to estimate the shipping cost for your purchase.

We strongly recommend taking on transport insurance for your purchase. You will have an option to do so at the check-out.

Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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