Other than the cask strength heavy hitter that is A’bunadh, the regular stable of releases from Aberlour tend to get shortchanged. It’s not a heavily marketed whisky but I know that it is a very lucrative operation for owners Pernod-Ricard
What is interesting about Aberlour is that along with Glenfarclas it is one of the distilleries that defines itself by it’s Sherry driven profile, some say this was done to appeal to the French Market. Nonetheless you would be hard pressed to find a fully bourbon matured Aberlour, they do exist, mostly from independent bottlers or as distillery exclusives. The house style if you will always includes a focus on sherry, whether that be in the form of a finish, fully matured whisky or as a flavour component in the vatting.
Despite the lack of sex-appeal and glamour the standard range of Aberlour is one of the remaining good values in Scotch, their prices and quality have remained stable over the years. The 10 year old offers great value and has been steadily about 50-55$ I have consumed many bottles of that over the years. Yes they sadly chill-filter and keep the ABV lower than I would like but there is a nice old school charm to their profile that can be appreciated if one takes the time to.
Nose: Apples fresh and cooked in a copper jam basin, slight sulfur but it is restrained. Brown sugar, dusty oak, soaked dried fruits, white flower blossoms. There is a spirit kick to the nose despite being only 40%.
Palate: Over steeped tea, sweet, rich, creamy sherry depth, sticky toffee pudding, malt biscuits and vanilla. There are also bitter oak tannins, cooked apples, baking spices, dried fruits and bay leaves.
The finish is medium in length and is mostly on the sweet and tannic notes. A bit of water or ice loosens it up but it gets very sweet and muted if you add too much.
It’s well put together, a good malt to remember that there is still quality affordable spirit around and that the grass isn’t always greener on the next, new, rare release. A good choice to ease someone into Scotch, it’s very much in the line of Armagnac/Cognac.