Aberlour Distillery, Aberlour, Speyside, Scotland
Funny that I spoke of Pope Maard as an analogy to Kilbeggan rarity 18 years earlier this week, my good friend Benedict XVI having resigned this morning. He would have given as his reason "Online, it's not the same" ... The good news is that from now on I will be able to quote him ...
Now that this is behind us, let's move on to tonight's star, the double-aged Aberlour 12. Double maturation because it has aged for eleven years in bourbon casks, then finished its last year in Spanish sherry casks, or sherry in sarcastic language.
I bought this scotch during the holidays, and as evidenced by its level (only half of it remains), it is quite exquisite ...
Grape, ice wine, very fruity. That's what strikes first, presumably caused by the sherry barrels. We're taking a break. The second nose reveals its original barley as well as the oak from its first maturation. If it is smoked again after a first sip, the barley returns, topped by caramel and toffee. It practically smells like Cheerios with honey and nuts.
As much as it seemed to me perhaps too sweet on the nose, it confuses me once in the mouth. There is a lot going on there. The texture is honeyed, even oily. Grapes, barley, fruit and icewine blend together admirably and without being too overwhelming.
Good length that starts with a barley and caramel combo and stretches a bit over sherry and grapes. It is not to break everything but I am not suffering either. Without emotion.
Nice climb, but the finish is a bit too potato for my taste. I would say this is the most Kool-Aid my whiskeys to date. He would do wonderfully after passing the mower one afternoon in July.
That hasn't stopped me from drinking half a bottle since the New Year. This is for bugs sugar, we like or we do not like ..