Aberlour was established in 1879 by James Fleming on a site beside the burn of the Lour, at the foot of Ben Rinnes. Fleming's distillery was rebuilt by Charles Doig in 1898 after a fire, and its reputation for richly-sherried Speyside whisky has travelled quietly but persistently ever since. The 16 Year Old Double Cask Matured, introduced to the core range in the 2000s, carries the house signature of traditional oak and Oloroso sherry butts vatted together.
The nose is composed rather than showy — dark orchard fruit and raisin, with polished oak and a whisper of dark chocolate. There is no rush here. Allow it a few minutes and a faint cinnamon note drifts up behind the sherried weight.
On the palate it delivers what Aberlour has long been known for: Christmas cake density, sticky dates, stewed apple and toasted almond, with a nutmeg warmth that holds the centre. At 40% the texture is gentle, but the sherry influence is unmistakable and the American oak lends a cleaner spine beneath the dried fruit.
The finish is long and dry, gradually yielding cocoa and oak tannin. This is a Speysider that rewards patience rather than announcement — a whisky in keeping with Fleming's motto, Let the deed shaw, carved above the distillery gate.
