A Look at Aberlour 10-Year-Old Single Malt Scotch

I have been enjoying Scotch for over a decade and estimate that I have tried several dozen single malts. It was not until about 6 months ago that I really started trying to differentiate between different makers. I have found that http://www.scotchwhisky.com is an excellent place to learn the basics, amateur, and professional aspects. I have adopted and adapted these aspects in order to describe my tasting experience. This is my first review.


About Aberlour and the Region

The Aberlour Distillery is at the heart of Speyside, the country's premier whisky-making region. No fewer than half of Scotland's malt distilleries are located in Speyside, which is renowned for producing whiskies of subtle depth and elegance (http://www.aberlour.com/spiritofaberlour/).

Situated at the junction of the rivers Lour and Spey, the distillery is surrounded by glorious scenery, dominated by the rugged peaks of Ben Rinnes a short distance away. Pure spring water for making the whisky is drawn from the Lour, and the maturing spirit in the warehouse beneficially inhales the moist Speyside air (http://www.aberlour.com/spiritofaberlour/).


The Appearance

The 10-year old Aberlour Scotch is between Pale Gold and Young Sauternes in colour and depth. From my experience, it is a bit dark for a 10-year old. Although I did not complete a specific gravity on the liquid, it appears a bit more viscous than other 10-year olds. When swirled in the glass, it leaves a slight film above the liquid level (not unlike a cognac). Since the whisky is not opaque (clarity), most likely it did not come from straight from the cask; it was filtered.

Score: 4 out of 5


The Aroma (Straight)

10-year old Aberlour is 43% alcohol by volume. My personal preference is to experience the aroma straight, rather than diluted by. The scent is between mild and medium. It is somewhat buttery and creamy, and a bit warming, however it seems to turn more estery a few seconds after inhale (which really jumps to the other side of the spectrum). It does not leave a lasting impression on the Olfactory Epithelium. This is neither good nor bad, just a characteristic of the whisky.