Tasting Notes ...
SINGLE HIGHLAND MALT - 43% VOL
Cuvée Marie d'Ecosse
Winner of 16 gold medals at the International Wine & Spirit Competition, Aberlour is the jewel of Pernod whiskies. The inheritance of carefully-preserved skills, these single malts are made in the distillery of the same name, in the renowned Speyside region, a veritable "golden triangle" for malts in the Highlands of Scotland. Combining excellence and purity, they have a taste of unique complexity, with rich and authentic aromas.
Aberlour 15 Year Old Cuvée Marie d'Ecosse, sold in France only, is an exceptional blend dedicated to Mary Stuart, Queen of Scots and Queen of France in 1559. A unique selection, designed for fine delicatessens, cellars and prestigious restaurants and hotels, it is made from very high quality whiskies, aged for at least 15 years in bourbon casks.
It has a sumptuous amber colour and shows a strongly malted nose, with aromas of toffee and honey, enriched by notes of cocoa and cloves.
On the palate it is rich and full, with vanilla notes. Intense finish, dry and peppery, with notes of spices and leather.
The powerful aromas of the single malt go wonderfully well with the flavour of chocolate: a combination that is both bold and subtle.
Aberlour should preferably be served in the evening, as a digestif, neat or with water. It should be drunk at a temperature of approximately 20°.
We do not recommend using ice cubes. In effect, they destroy and/or mask the whisky aromas, and make the taste buds insensitive to its flavours. |
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ABERLOUR...to learn more
History has it that well before the Christian era, Celtic Druids from Ireland founded communities in Scotland before emigrating to the East. Druids settled close to a source of very pure spring water. Convinced that the waters were haunted by spirits, they called the place "Aberlour", meaning in Gaelic "the mouth of the chattering burn".
In 1879, James Fleming set up the Aberlour distillery on this legendary site in the eponymous village of Speyside, at the heart of the Scottish Highlands.
In 1945, Campbell Distillers bought the Scottish distillery.
In 1974, it was taken over by Pernod Ricard.
In 2002, Campbell Distillers became part of Chivas Brothers, a new subsidiary of the group.
Production : Skilful blending
Aberlour is made using a complex process :
- Malting: the barley grains undergo several processes. They are macerated for two or three days in vats of spring water. They are then spread out in malting areas until they germinate. At the germination stage, the barley starch is converted into maltose. The barley, in its "green malt" state, is then dried over a peat fire. The malted barley used in Aberlour has particularly delicate peat aromas, giving the malt its very specific flavour.
- Mashing: the malt is ground in a circular mill, then poured into a "mash tun" and stirred in boiling water. Once completed, the mashing process converts the starch into sugar for the next stage - fermentation. This mixture is called mash.
- Fermentation: The mash is transferred to a fermentation tank and yeast is added. The active elements in yeast transform the sugar into alcohol: the "must" has an alcohol content of approximately 8°.
- Distillation: the must is distilled twice in copper pot-stills. Only the "centre cut" of the second distillate is kept.
- Ageing: The ageing process gives the final touch to the whisky, providing its flavour and final colour. It takes place in old oak casks that have previously contained bourbon or sherry. Lastly, the matured spirits are blended by the Aberlour's Master Distiller, using skills that are kept a closely guarded secret, to obtain a single malt with a complexity of taste that is absolutely unique.
Aberlour - 15 Years - Cuvée Marie d’Ecosse - Scotch Whisky - Bottle 70cl |
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