Why buy Discontinued Whiskey Aberlour 16 Years

Matured for 16 years in a combination of American oak barrels and a selection of the best sherry casks. This malt whisky obtains intense spicy fruit aromas thanks to its way of maturing. This Scotch whisky has received numerous awards such as: San Francisco World Spirits Competition 2018, Gold Medal, International Wine and Spirit Competition 2012, Gold Medal, Worls Whiskies Awards 2012, Best Speyside.

Tasting notes. Sight, smell and taste

When poured into the glass, we see a dark amber colour, followed by a very rich aroma of floral notes combined with sweet sultanas and spicy nuts. Its taste is soft with a mixture of flavors among which we find sweet, floral and spicy, with notes of plum and soft oak.

Pairing. How to taste it

The best way to appreciate all its nuances and flavours is to drink it alone in a glass of whisky or with a little ice

The Process

Aberlour's unique flavour is derived primarily from two ingredients, the pure water that comes from Ben Rinnes and the barley that has been grown in the vicinity of the distillery. Traditional methods are used for milling, with craftsmen using their patience to grind batches of freshly dried malt into a coarse milled flour. In the mash they carefully add spring water previously heated in a mashing machine, then enter the mash tun where the mixture is stirred very gently to allow the enzymes developed during malting to convert the starch into sugar.

This mixture gives rise to an almost transparent sweet and malty liquid, the must and subsequent applications of water ensure that all the sugars and flavours have been leached out of the mash. The first two waters are sent to a large container which is named after the fermentation, the third water, meanwhile, is returned to the heating tank for the next mash. For fermentation, yeast is added and for two days the mixture is controlled so that the sugars in the must become the alcohol with flavour compounds that impart new flavours and distinctive aromas.

During the distillation process, a colourless liquor is extracted which is divided into three parts: "head", "heart" and "tail". Of these three, only the heart is used which enters into the maturation of Aberlour malt whisky, the other two are sent back to the still to be distilled again. Finally, the maturation, which is mostly done in two barrels, American Oak and Ex Oloroso Sherry, which are difficult to obtain. Master Blender personally selects them to guarantee their excellence.

It's in the Top 60 of economic and cheap products of Discontinued Whiskey and in the Top 1700 of our best seller products.