Maker: Abelour, Abelour, Banffshire, Scotland (Pernod-Ricard)
Region: Highland- Speyside
Appearance: Auburn. Matches the wax on the bottle neck. Artificial coloring or just the sherry cask? At any rate, not very much in the way of legs, although there is a thin “necklace” around the inside of my Glencairn.
Nose: rich, creamy sherry, caramel, marzipan, spice, flowers, with an undertone of burning car tire.
On the palate: Nice heavy mouthfeel, burn, evaporates after a second on the tongue, a bit of a chewy rubbery taste. With a healthy dollop of water, it is much more pleasant. The rubbery taste is still there, but it is slowly transforming itself into a sweet, floral note on top of the caramel, marzipan, sherry and toffee.
Finish: Burn, caramel, chocolate –covered toffee bars, long and hot. With water, it is shorter and thinner but still very, very nice.
Parting Words: Abelour is said to be one of the most heavily “sherried” single malts on the market. A’bunadh is supposedly a recreation of an old whisky discovered during a remodel of the distillery. The more I think about that story, the less I like it, but the more I think about this whisky, the more I do like it. It is very much a dessert Scotch, as should be obvious by the nose. I’m not sure if I’ll be buying it again soon, but it was fun getting to know this whisky. I’m sure I’ll explore more from Abelour in the future, but for now, I’ll just have pleasant memories of sharing it with friends. If you like sherried Scotches, this comes recommended. If not, it’s worth finding a friend with a bottle, for the experience if for no other reason.