Aberlour 18 Year Double Cask Matured

ABERLOUR SHOWDOWN Aberlour 16 Aberlour 18 Continuing to work through whiskies in my collection that I’ve not yet reviewed. In this particular case, I wrote a brief review the Aberlour 18 over a year ago, so it seems appropriate to review it with its younger sibling. I’ve owned the 12-year-old expression, and I wanted to include it, but apparently it was drained some time ago. Then I thought about including a couple of bottles of the Aberlour A’Bunadh, but since those are cask-strength bottlings, they are a bit incongruous with these, and are better reviewed on their own. Aberlour characterizes these whiskies as “double cask matured,” beginning their maturation in American oak casks, and finishing them in sherry oak casks. Aberlour 16 Clear sherry-influenced mahogany color; Pantone 153. Nose is a little muted, especially compared to the 18-year, but still shows Luxardo cherries, chocolate, nutmeg, and gentle spearmint coolness. Palate has some toffee and orange bitters, leading to a low-alcohol modest spice, and a little espresso bitterness on the short to medium finish. I purchased this, my first and only bottle of the 16, along with the 12, because I was in love with the cask-strength A’Bunadh, and already appreciated the 18. Frankly, when I purchased them I’d not paid attention to the fact that both the 12-year and 16-year were bottled at only 40% ABV. I’ve mentioned in several reviews my disdain for the focus on economics that this bare-minimum ABV represents. The 16-year-old can be found for about $120, and as such, is expensive for a 40% ABV whisky. It’s a sweet and approachable expression of a solid sherry-casked whisky. But would I buy it again? No. 3.5 on the Distiller scale, considering the poor value. 40% ABV. Batch AB16-1-19 Aberlour 18 Color virtually identical to the 16-year, despite another two years of aging; Pantone 153. The nose is fuller and richer than the 16: molasses, toffee, orange bitters, dark butterscotch, and mulled cider. The palate is far more expansive than the 16-year, with a more intense burnt orange and toffee, along with some sweet molasses from the nose. The finish shows a pleasant espresso bitterness, similar to the 16, but more robust. The higher ABV is apparent. The 18 can be found for around $200. Would I buy it again? Yes, if I’m not price-sensitive. 4.25 on the Distiller scale. 43% ABV. Unlike the 16-year, no batch number; this is an older bottle, with the older label, which didn’t include batch numbers. I don’t know if the newer bottlings include batch numbers. Compared to the 16-year-old, I would speculate that the 18-year-old’s higher ABV contributes as much, if not more, than the extra two years of aging (which is not that much in the cool and damp Scotch whisky aging process). This in turn begs the question of the purpose of a 16-year with the same 40% ABV of the 12-year, situated between the 12 and the 18. For most age-statement Scotch whiskies, a 10- or 12-year represents the entry-level offering. A bottling with 16 years of age is closer to 18 years than 12. Why offer the 16 at the same 40% ABV as the entry-level 12? Or, why offer (theoretically) a 16-year-old at the same 43% ABV as the 18? Neither make sense to me from a brand perspective. N.B.: All spirits tasted neat in a Glencairn glass.

The Aberlour 12 was okay. The 16 was very good, but calling it great would be a overstepping. Here's to hoping an extra two years in the barrel can put the Aberlour juice over the top. Nose: Lots of perfume. Plum, fig, date, and raisin. Jelly. Cranberry and raspberry. Cola. Dark red notes. Red apple and apricot. Orange zest. Caramel and butterscotch. Cinnamon, nutmeg, and clove. It's mostly tart but there are some tingly spice notes at the end. Powerful oak, as one would expect of an 18-year. Olorosso-dominant. Nice. Palate: Honeydew right off the bat. Orange zest. Golden raisin, cranberry, and raspberry. Apple, pear, and apricot. Brown sugar, caramel, and butterscotch. Vanilla and milk chocolate. Carrot cake sweetness. And plenty of oak. A nice balance between Olorosso and Bourbon cask. Finish: Almond and chestnut. Pumpkin spice. Cinnamon, nutmeg, clove, and allspice. Oak bitterness. Medium-length. And there it is. I finally found the winning Aberlour recipe. 18 it is. This one has the richness, depth, and proper cask influence to encapsulate the potential of Aberlour's distillate. A job well done. Now for VFM. This one hits it. I won't bother to run through the list of 18-year old Scottish single malts, because, quite frankly, there are many of them. I will say, however, that this one of the cheaper options remaining in this category. And it stacks up to the best of them. 4.5/5--And to answer my initial question, the 18-year is the Aberlour sweet spot.

A costly but reliable daily malt. There are less expensive ways to toast to the end of another day of hard work. That said, this is a wonderful, toasty, vanilla-honey, sweet, full-bodied bourbon/sherry cask flavor. Going for quality over quantity lately, that is why I have been willing to spend more on the dailies. This a consistent, fine whisky and a true step up from the 12. It is well-deserving of an average 90 score from various ratings, be them official spirit challenges or YouTube reviewers. The burst is velvety rich, lingers like liquid gloss, as a friend who known exactly how long to stay so that the feeling is perfect and creates anticipation for next time while solidifying the present time was well worth it. It is quite memorable and a must have in my reservoir. Cuter my, it is priced fair. Remember, do not make this an occasion malt. It is so much more sophisticated and yet companionable than that. Look to this for an every day malt and you will be a well-balanced, cultivated whisky connoisseur.

I have this bottle for a while now and are half way through it. Time to give it a proper tasting. I had the 12 year previously and was positively surprised so I got the 18y that comes in a 500ml bottle. The nose very sherry yet with a savory note as well. Really delicious and rich and deep and intense. Dried apricots and citrus. Natural orange lemonade. Some interesting spice notes as well (fresh black pepper, anise, cloves). Simply amazing and not overly sweet. Pepper and oaky wood right of the bat. Then some deep spiced dried fruits, some nuts and whole grain cereals. A slight burn. Very mature tannins and an amazing cask style. So unique. Later sour red fruit juice. This is a serious whisky. Very strong and intense. And very delicious and complex. Strongly recommended. One of the best sherry whiskys you can get in my opinion if you want a strong and not overly sweet one.

A- amber +2, high viscosity N- gentle on the nose with notes of raisins, apricots, plums, tangerine, orange peels, honey, vanilla, toffee, rum cake, licorice, cotton candy P- beautiful spicy arrival, full, rich, oily, sweet (toffee, vanilla cake, milk chocolate, honey), fruity ( dried fruits, red berries, plums, apricots, tangerines, sultanas), brûlée, licorice, rum cake, wet oak, malt F- pleasant long finish, sweet-oaky-malt aftertaste (yummy!) C- OK I have a conflict with this one, why? because it's not an integrity malt (43 % ABV, non natural color, chilled filtered) none of my must specs is here BUT it's so balanced, elegant and delicious so if you have the chance try it because it's worth it but don't overpay do your research

Nose: orange, mandarin, sherry, and in a minor tone vanilla and toffee. Palate: sherry, raisins, orange peel, toffee. Final: sherry, plums and toffee. A super whisky, which enchants for its perfection and its character: the 43% alcohol content is in my opinion perfect. I can't find a discordant note. Excellent. Rating 4.75 ________________________________________________________ Naso: arancio, mandarino, sherry, ed in tono minore vaniglia e mou. Palato: sherry, uvetta, scorze di arance, mou. Finale: sherry, prugne e mou. Un super whisky, che incanta per la sua perfezione e per il suo carattere: la gradazione di 43% è secondo me perfetta. Non riesco a trovare una nota stonata. Eccellente. Voto 4,75