whiskyrific

So much whisky, so little time | Singapore | Tasting Notes

Aberfeldy 1996/2013, Connoisseurs Choice 46%

Another distillery opened by a blender looking to expand his supply, the Dewars in this case, Aberfeldy’s story is therefore tied to the brand. Yet shortly after the First World War, it was acquired by SMD and so on, till it was inherited by Diageo. It was only in 1998 that Bacardi (by now owners of the Dewars brand) bought it and closed the circle.

Aberfeldy distillery

(Photo – altfuels.com)

Such a blending workhorse as this pulls such a heavy load that it is really not in Dewar’s interests, nor Diageo before it, to market Aberfeldy heavily as a Single Malt. Hence virtually no news comes out of Aberfeldy. We do know that in 1972, the distillery was rebuilt and the current four stills were installed, which may or may not have been copies of the older two stills, but since blends are basically a volume game, the new stills are likely to be larger versions of the old.

Pot Stills

(Photo – whisky.com)

Long fermentation and slow distillation is used in Aberfeldy, intentionally perhaps, to produce a lighter aromatic spirit suitable for a major blending constituent?

Aberfeldy 1996

(Photo – thewhiskyexchange.co.uk)

Nose  Nose: Spey…  wait, this is a Highlands malt! Round with soft butter curls, toasted cereals, some light honey, a fleck of minerality, green grapes, and a big backbone of moist moss and green foliage. So very ‘natural’, and pleasing.

Taste  Palate: Firm! Surprisingly grippy on the tongue. Further from a typical speysider now. A bit dusty, with cracked black pepper, and a nice weight. Like an oaky chardonnay, with lots of yellow pollen and also very uniquely – vaporous kerosene notes. But also raw planky wood towards the finish.

Finish  Finish: Bit short, but dry with touches of flints again.

Score77

Much better on the tongue than in the nose, and really quite firm in a gentle way, and also so very naturally drinkable. I say naturally because this was certainly not from first fill bourbon and most definitely never saw any wine. A key ingredient to having good whisky: start with good distillate. And you can certainly sense the potential in this distillate.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on August 24, 2015 by in Aberfeldy and tagged .
Follow whiskyrific on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 20 other followers

Whisky Advocate

So much whisky, so little time | Singapore | Tasting Notes

WHISKY REVIEWS

So much whisky, so little time | Singapore | Tasting Notes

The Whisky Exchange Whisky Blog

A Whisky-Lover's Whisky Blog

Dramming

So much whisky, so little time | Singapore | Tasting Notes

Whisky Science

So much whisky, so little time | Singapore | Tasting Notes

TheMaltedMilk

So much whisky, so little time | Singapore | Tasting Notes

二次会景品は目玉商品を作るべき!どんなものがあるの?

So much whisky, so little time | Singapore | Tasting Notes

%d bloggers like this: