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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

Aberlour 12yo (C) PDF Print E-mail
Reviews Whisky - Whisky - on now

altAberlour 12yoSince 1816, Aberlour 12 year old non chill-filtered single malt scotch whisky. No whisky was chillfiltered in the making of this Aberlour, keeping all the flavour from the cask in the whisky, not the filter. It is a 12 year old expression of Highland single malt Scotch whisky with an absolutely gorgeous amber hue, radiant like the sun...

Aberlour is Gaelic for the "mouth of the chattering burn". It is an ancient and beautiful place, probably founded by Druids as there has been a community here for more than 1400 years. There is evidence of its long heritage all around, from the age-old oak trees above Linn Falls to the mysterious standing stones on Fairy Hill. The distillery is located in the heart of Aberlour village, on the banks of the Lour Burn where it meets the River Spey. It stands at the Well of St. Drostan, who was one of St. Columba's disciples and went on to become Archbishop of Canterbury in 960AD.

Aberlour distillery was founded in 1879 by the philanthropist James Fleming, whose motto "Let The Deed Show" appears on every bottle. Following a fire in 1898, which started in the malt mill and destroyed most of the distillery, it was rebuilt by the architect Charles Doig of Elgin. Further improvements were made in the 1920s, after World War II, in the 1960s, and in the 1970s.

Exceptionally soft water is drawn from springs in the Lour Glen, having flowed through peat, over the hard granite hills surrounding Ben Rinnes. The distillery is oil-fired, and uses a stainless steel mash tun, 4 stainless steel washbacks, and 4 pot stills. The malt is supplied to order and is lightly peated. Aberlour malt whiskies have benefited from greater use of oloroso sherry casks in recent years which, combined with bourbon casks, add to the whisky's complexity.

Click MORE for tasting notes...

The following tasting notes by Steve Marquis (under construction)...

Whisky: Aberlour 12 year old non chill-filtered
Cluster C
Bottle by Producer
Region: Speyside
Distillery: Aberlour
Age:12 years old
Strength: 48% vol
Colour: Dark gold/amber
Chill-Filtered: No
Nose: Spicy, estery and sherried, vanilla, oak, the slightest hint of smoke in the background, honey, dark chocolate, raisins, fig.
Taste: Medium-bodied, medium-sweet and multi-layered, sherry and oak again right up front, figs, raisins, bitter chocolate, cinnamon, touches of floral, autumn fruits, quite powerful and that oak likes to hang around, raspberries and a slight honey sweetness (especially with water) and a whiff of smoke.
Finish: Long and drying, with honey, cinnamon, chocolate mints, sherry and smoke.

Steve Marquis
16/1/2015

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpg
Medicinal
Tobacco
Honey
bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Spicy
bellcolourtiny.jpgbellcolourtiny.jpg
Winey
bellcolourtiny.jpgbellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Malty
bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.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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