The House of Aberlour expands its collection with a new expression: Aberlour Triple Cask, the first triple-matured Single Malt in the range. A fine demonstration of the expertise of Graeme Cruickshank, master distiller at the famous Speyside distillery.
Founded in 1879 in the heart of Speyside by James Fleming, Aberlour remains firmly attached to its history and traditions, but is also forward-looking and innovative. This is clearly demonstrated by the launch of Aberlour Triple Cask. This reference is the result of blending malts matured in one type of Sherry cask and two types of Bourbon cask. An additional cask type is synonymous with richness and complexity for this original Single Malt, which is both an innovation and a reinterpretation of the Double Cask maturation technique so dear to the distillery.
Tasting notes
NOSE Rich notes of honey, ripe pears and vanilla toffee. PALATE Sweet, tart aromas of orange and red apple give Aberlour Triple Cask an incredible sweetness, balanced by a touch of licorice, raisins and roasted almonds. FINISH Very smooth and round, with subtle spicy notes. Aberlour’s first triple-matured expression
Richness, balance, intensity and smoothness: these are the hallmarks of the new Aberlour Triple Cask expression.
A Single Malt that reveals luscious aromas of raisins and roasted almonds, accompanied by lovely spicy notes. A whisky remarkable for its aromatic complexity, perfect balance and extraordinary roundness. Aberlour Triple Cask is a harmonious blend of the same distillate, aged separately in three different casks, each with its own unique character. This is where the richness of this new reference lies. The first type of cask used is the Bourbon Barrel, a small container of around 200 liters that encourages interaction between the distillate and the wood. The wood gives the whisky its typical vanilla and caramel aromas. The Sherry Butt is the second type of cask. Larger than the previous one, containing approximately 500 liters, it brings sweet and spicy notes thanks to the powerful wine it previously contained. These two casks are traditionally used for the double maturation that is the hallmark of Aberlour single malts. The Master Distiller perfects the balance of Aberlour Triple Cask with a third ageing in Hogshead Bourbon casks. With a capacity of around 250 liters, this cask is made up of old wooden staves from Bourbon Barrels, mixed with new ones. Its particular size and the addition of new wood help develop aromas of red apple and honey. The blend of distillates aged in each of these three casks creates a beautiful complementarity and subtle harmony, with a predominance of first-fill Bourbon casks, giving this Single Malt a unique intensity and character.
Aberlour is one of Scotland’s most renowned distilleries. This reputation is the result of many years of hard work, rigor and consistency on the part of the master distillers and blenders. The House also owes its reputation to the magic of its site. Aberlour was founded at the confluence of the Spey and Lour rivers, whose crystal-clear water is naturally filtered by pink granite as it descends Mount Ben Rinnes. There’s a myth that the first people to settle in Aberlour were Celtic druids, and that they conferred magical powers on the rivers. More pragmatically, the quality of this untreated water has a real and concrete impact on the profile of Maison Aberlour’s Single Malts. When it comes to ageing, the choice of casks has a central influence on the aromatic profile of single malts. Time is also of the essence. Sheltered in the dark, damp cellars of the Aberlour distillery, the casks wait for many years until the malts they contain reach perfect maturity. Time is the secret of the interaction between the “new make**” and the wood of the casks, giving the malts their lovely amber color and complex aromas.
ABERLOUR HUNTING CLUB
Seven years ago, Aberlour made history with the first Aberlour Hunting Club. The event has since become a not-to-be-missed event.
Every year since then, the famous Speyside distillery and its temporary restaurant have offered guests an exclusive experience in an unusual location, to mark Saint Hubert’s Day, the patron saint of hunters. For these eagerly-awaited events, France’s leading Michelin-starred chefs create original pairings between aberlour single malts and game.
For its 8th edition, the Aberlour Hunting Club offers two exceptional dinners, with Aberlour inviting you to a
true voyage of the senses along the water. An absolutely unique “Fishing experience” orchestrated by Alexandre Xouillon, head of the La Marine** restaurant in Noirmoutier. A talented chef, close to nature, with two Michelin stars and named “Chef of the Year” by Gault & Millau.
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