The distillery was founded in 1879 by James Fleming, who shrewdly built it on the site of St Drostan’s Well, thus securing forever this priceless source of pure spring water. When the journalist Alfred Barnard visited Aberlour in the 1880s, as part of his exhaustive survey of Scottish whisky distilleries, he described James Fleming’s new establishment as a “perfect modern Distillery”. In 1898 a fire destroyed several of the distillery buildings and most of the whisky stocks. Under the supervision of Scotland’s foremost designer of whisky distilleries, Charles Doig of Elgin, the Aberlour Distillery was largely rebuilt. Aberlour is an ancient place as well as a beautiful one. For more than 1,400 years there has been a community there and signs of its long heritage are all around, from the age-old oak trees above Linn Falls to the mysterious standing stones on Fairy Hill. At the distillery, nature, tradition and local craftsmanship combine to create a great malt whisky – the spirit of Aberlour.
Honey spice, with plum pudding. A bit of oak, perhaps. Definite sherry influence on this whisky, but with a bit of spiciness I wasn’t expecting on the nose. Ripe fruits: cherries and black plums. Almost a tawny port aroma. Very nice to sit here and take it in. Very enticing. Really fills the mouth. Heavy body. Rich flavors coating the mouth. Spice rushes in, coating the tongue with a warm tingling. A sweet plum jam flavor hits midway through the palate, with a ripe fruit sweetness on the front. The finish shows a release of spices explode, followed by wave after wave. More ripe fruit, with some faint citrus notes. Mostly the spices are at play here: cinnamon?