The story begins in Aberlour’s Charlestown, a small village in the heart of Speyside, a naturally fertile area known as “Scotland’s breadbasket”. It was there, in 1879, that James Fleming, a grain merchant, established his first copper stills. Aberlour Distillery was born. A name derived from the contraction of the words Eber – “mouth” in Gaelic – and Lur, the name of the river that flows nearby. A location that Fleming did not choose by chance: Laur, which the Druids nicknamed the “whispering stream” more than 2000 years ago, is renowned for the exceptional quality of its waters, one for being able to produce an extraordinary is a mandatory condition. Soul.
soft, fresh and limp water
Like today, Lure’s water arrives at the distillery after surveying kilometers of wooded marshes, making its way through coniferous forests, bypassing mosaics of rocky hillsides and touching waterfalls. On a daily basis, this fresh, fresh and limp water is used by Aberlour to develop its exceptional single malts, such as it is used to chill vats and various columns of the distillery. who told Aberlour’s master distiller Graeme Cruickshank that ” Without it we couldn’t do anything. So it is our duty to return it after using it in pure form as we have received it. ,
To achieve this, the distillery has two towers, the Winston Towers, where it practices the ancient technique of “water polishing”. Inside each of them, the carefully stacked basalt stones act as a natural filter responsible for removing bacteria and other impurities that pass through the water used during the various stages of the single malt production process. Huh. A parenteral process that allows the distillery to save 8.8 million liters each year, in addition to delivering the pure water initially taken from the surrounding nature.
privileged local farmer
Another essential ingredient in the production of barley, an exceptional single malt. Maison Aberlour only uses what is cultivated by farmers within a 15-mile (about 24 kilometer) radius of the distillery. Among them, Ian Green. For decades, his family has cultivated golden grains on 1,500 hectares of land on Korskey Farm, about twenty kilometers north of Charlestown in Aberlour. This proximity allows the distillery to be fully integrated into its region and its economy, while controlling the traceability of its supply. And because it is aware of what it owes to nature, Maison Aberlour has always maintained a respectful relationship with it, ensuring that in some form or another it receives wealth.
Aberlor, 14, stays true to tradition
The art of blending involves carefully selecting the right amount of bourbon and sherry casks, according to their age, variety of oak, number of previous fillings… the possibilities are limitless. , or almost! And if 14-year-old Aberlour replaces Bourbon Barrel and American Oak, it contains enough sherry butts to undercut the quality of the distillate. Thus it pays homage to the art of distillation by capturing the notes of cassis and blackberry that escape from the stills. Note that the double ripeness will then dress up with hints of red apple, sweet vanilla and honey, without trying to overwhelm them, but with a delicate touch bringing an added depth and aromatic complexity.
From local raw materials to precision distillation, from barrel selection to careful assembly by hand, Aberlor is the result of 14 years of patient collective work, where each stage of production is a matter of careful attention. The eclectic taste of this new expression from Aberlour.
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