The MALTING
After soaking in water, the barley is transferred to a sprouting container by expert maltsters. Once the sugar levels reach their maximum, the barley is dried in a sprouting container; this is called malting.
Brewing and distillation
Heated spring water is added to the crushed malt. The mixture is gently stirred in a vat to produce a clear, sweet, malty liquid, the wort, which is transferred from the mash tun to the washback where yeast is added to start the fermentation process.
MATURATION
Aberlour single malts are then (for the most part) double aged in first fill American oak barrels and Aberlour's signature Oloroso sherry barrels.
18 YEAR ABERLOUR - DOUBLE SHERRY CASK FINISH
This unique creation is the result of long and meticulous work by Aberlour's master distiller. Aberlour 18 Year Old is distinguished by a double finish in first-fill Pedro Ximénez and Oloroso Sherry casks following Aberlour's signature double maturation.
The Aberlour 18 Year Old Single Malt is revealed in a deep, incandescent gold color.
Fresh and juicy
Fresh juicy grapes, orange zest, dried cranberries, caramel buns, dark chocolate, black currant and plum jam.
Rich and fruity
Notes of apricots and raisins coated with chocolate, licorice root and freshly grated nutmeg, a tasty spicy blend enhanced by the Oloroso barrel finish.
LONG AND COMPLEX
The finish is long, complex. The finish in Pedro Ximenez's cask gives a nice sweetness and syrupy richness that lingers in the palate.
COMMITMENT No. 1 Sourcing locally
The barley used to make Aberlour single malts is grown and harvested locally, in the heart of Speyside, within a 24km radius of the distillery located on the banks of the River Lour, from which the water used to make the whiskies comes directly. This water is of great purity and flows through the many streams naturally filtered by the Ben Rinnes mountain which overlooks the valley.
COMMITMENT No. 2 Promote circularity
96% of the water used in the production process is purified and the barley residues after distillation are recycled to create energy or transformed into cattle feed. This practice, common in the whisky industry, allows Aberlour to contribute to feeding the equivalent of more than 27,000 cattle in the Speyside region each year.
COMMITMENT #3 Conserve energy
The distillery has developed a technique to recover the energy produced by the stills: thermocompression. The steam produced during the distillation process is thus reused in the other stages of production. 100% of the electricity used in the distillery comes from renewable sources (wind and water).
COMMITMENT #4 Supporting Speyside
Since 2021, Aberlour has partnered with the Goodeed platform, which donates money for every view of the "From Generous Nature" digital campaign via a targeted online video platform. Donations donated have helped to strengthen the Single Spey River Clean project: picking up litter along the Speyside rivers from which their water comes.
