A few months ago a new bottling in Aberlour’s core range was released: it is the 14 year old, matured in a mix of ex-bourbon and ex-sherry casks and, as is customary at the distillery with the red doors, it comes in lots – pardon me, in “batches”. Since we have very good memories of our visits to Aberlour (including the exhausting fish and chips on board Spey), today we taste the batch 2 – not yet imported in Italy, to our knowledge.
N: the first impact is not the most seductive, since it starts off with bright notes of alpine sawmill, a distinct mentholated vocation, and the more sugary and fruity component is substantiated only by candied apple and, if you want to dare an imaginative escape, the immortal Melizia dell’Autogrill. There is a hint of fresh ginger and in general there is a lot of white wood in the forefront.
P: the body is fuller than one might expect from a 40%. A hint of orange peel and vanilla cream lead the way, followed by classic toffee and milk chocolate. The prevailing part, however, is a big pile of spices, from ginger to pepper, a symptom of a perhaps unconventional use of wood. With time the balsamic suggestion returns: as Davide says, “bourbon vibes”.
F: again orange and pepper, a little tannic. In five words: not short, but not exciting.
An honest malt, pleasant, but nothing more: Aberlour’s claw doesn’t scratch, the depth and ‘fatness’ of its distillate remain a bit depotentiated and undertone in a profile decidedly dominated by a very basic wood and overall a bit simple, not unforgettable. It does have an affordable price, of course, but we won’t go over 81/100.
Recommended soundtrack: The Strokes – Why Are Sundays So Depressing.