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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Aberfeldy 1995 (E) PDF Print E-mail
Reviews Whisky - Whisky - on now

Image

Aberfeldy Distillery, founded by the John Dewar & Sons, Ltd. in 1896 and opened in 1898. The distillery is located on the eastern outskirts of Aberfeldy, on the southern bank of the upper Tay.

Tommy Dewar (John Alexander Dewars younger brother) was the firm's charismatic and energetic salesman extrordinare. He took Dewar's brands around the world in 1891-3, a tour of 26 countries, producing 26 agencies for Dewar's brands.  Tommy's wit was legendary, G&Mhis speeches being peppered with sharp little epigrams or 'Dewarisms,' such as 'We have a great regard for old age when it is bottled;' 'Foot-prints in the sands of time are not made by sitting down;' and 'Minds are like parachutes - they only function when they're open.'

However, with demand for barley rising in World War I for use as a basic foodstuff, the distillery closed from 1917 to 1919. The Second World War also caused barley supplies to be cut, and the distillery was again forced to shut down for some of this period. Supply to final markets was kept up by reducing the period whisky was laid up from 7 years to 3.

In 1972 the distillery was enlarged, and the old stills were replaced by four new steam heated stills. In 1999, an Aberfeldy 12 Year Old Single Malt brand was introduced. In 2000, the Earl of Elgin opened "Dewar's World of Whisky" at the Aberfeldy Distillery: this is a centre for marketing the products and educating the public about the process of distillation and history of the Dewar's brand.

Aberfeldy is the largest malt whisky component of Dewar's Blended Whisky.

This is what they have to say: Subtle sherry influences with stewed apple, toasted malt nd floral notes.  On the palate, chilli spice with banana, lemon and charred oak flavours.

Click MORE for tasting notes...

The following tasting notes by Steve Marquis...

Whisky: Aberfeldy 1995
Cluster E
Bottle by Gordon & MacPhail
Region: Highland
Distillery: Aberfeldy
Age: Distilled 7th April 1995, Bottled 29th January 2014 (19 years old) 
Strength: 55.8% vol
Colour: Warm Gold
Chill-Filtered: No
Cask: A mixture of American ex-bourbon hogsheads and finished in sherry casks for added complexity.
Nose: Fragrant, heather honey and spice discernible.
Taste: Medium body, medium sweet, banana & orange, with spices, oak and honey notes.
Finish: Medium length finish with spices, banana and Seville oranges.
Bottled from cask numbers 2488, 2489 and 2491.

Steve Marquis
5/5/2014

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpg 
Medicinal
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpg
Malty bellcolourtiny.jpgbellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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