Is Aberlour 10 good?
This Aberlour ten year old is often highlighted as a good starter malt for those that are just commencing out with whisky. That’s not to undermine its quality as its widely distributed and well priced making it more like a quality piece of vinyl that you bring out now and again when necessary.
Is Aberlour whisky any good?
Aberlour is always a good choice – one of the best value Speyside malts around. This double matured version is a mix of traditional oak and sherry casks and is rich and fruity with delicious Christmas cake notes.
How to drink Aberlour 12?
Drink It Like This: The profiles of this malt stand well on their feet without the support of chasers, so either drink this neat or with a tiny splash of water. Pair It With: A great whisky to drink with a decadent dessert. A rich chocolate torte or a creamy chocolate ganache cake both come to mind.
What does Aberlour taste like?
Tasting Note by The Chaps at Master of Malt Nose: Sweet and full. Sherried raisins, hints of toffee and a pleasant nuttiness. Palate: Quite full-bodied, spicy rich fruitcake, toffee notes and a creamy malty-feel and the vaguest whisper of something akin to synthetic banana.
What is the smoothest Scotch whiskey?
As examples, there are a few Scotch whiskies, in particular, that stand out as most popular among the whisky boffs and experts alike. Ardbeg Uigeadail, Glenmorangie Vintage 1997, and Dewar’s Double Double 32 Year Old are the smoothest Scotch whiskies to drink.
Why do you put ice in Scotch?
“Yes, you can put ice in single malt scotch,” says Glenlivet Ambassador Phil Huckle, immediately throwing cold water on our seemingly cut-and-dry answer. Put one or two cubes in your whisky, it will chill it slightly, melt into water, and then help release all these wonderful aromas and flavours.”
Should you put ice in good Scotch?
Miller says that with the addition of ice, “you’re losing all the subtle aromas and flavors of the scotch.” The ice freezes those flavors, as you might expect.
What happened to Aberlour 10-year?
Ten full years ago, I reviewed Aberlour 10-year on this blog, as one of my first posts. Amazing how time flies. My ‘review’ was about 2 sentences long, the bar that I bought the dram at doesn’t exist any more, and Aberlour 10 is no longer available in the US (although it is available in the UK). Also, I referred to its color as “orange”. Yikes.
What cask is Aberlour aged in?
This Aberlour is aged in two separate cask types: “Traditional Oak” which is a funny way of saying ex-bourbon American Oak casks, and ex-Sherry casks. These are aged for 12 years and then married together in undisclosed proportions before bottling at the legal minimum 40% ABV.
How would you describe the taste of Aberlour fruit?
Very floral as well, with a heady cloud of lemon verbena and honeysuckle. All of the fruits seem fresh and tart as opposed to the usual Aberlour dark red and black fruits. This is downright summery. Palate: Syrupy body. Honey again, with almost no tongue burn at all.