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Aberlour 18 yo (2013, OB, 43%)

Walking through Speyside, we move from Glenfiddich and come back to
Aberlour, tasting the “oldest” OB expression, the 18 yo. We found this sample last December, at a temporary Chivas gentlemen’s club in Milan: thanks to the young brand ambassador Andrea Gasparri, Pernod has been organizing several events through Italy – and we were there, scrounging your whiskies, so thanks!

aberlour_whisky_18_year__99005.1367347838.1280.1280

N: fresh, juicy, elegant… what a personality! The sherried influence is sugary and clean, except a distinctive, delicious mineral note, like gunpowder… Plenty of fruit (fresh red apples, wildberries, strawberries; and stewed apples and plums, with some cinnamon and apricot jam). A nice, round milk chocolate flavor and malty character (brioche) complete the picture. Honest and solid whisky. Hints of tamarind and cola.

P: it’s very buttery, with the malt now playing the leading role, with intense “burnt” sweet notes, like caramel, toffee and creme brulée. No traces of red fruits, but chocolate, peaches in syrup and tamarind/cola again. With time, the ageing becomes more evident, with oak and licorice. The body is a little weak. Dried nuts (hazelnut, walnut).

F: chocolate, cola, walnuts and caramel. Middle long but persistent.

The balance is perfect and not obvious at all. The profile is malty, creamy and toasted and the result meets the expectations for a 18 yo Speysider. To be fair, the palate is a less more ordinary, with a slightly too weak body (probably due to the ABV). That makes it truly drinkable and easy, but it pushes it off the podium of excellence. 86/100 thanks to Andrea for the sample.

Recommended soundtrack: Area – Luglio, agosto, settembre (nero).

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