Aberlour makes a case for double cask matured whiskies
Rich and complex
There's something about single malt whiskies that make whisky connoisseurs sit up and listen. Then you have single malt scotch whiskies that are pretty much the Rolls-Royce of the whisky world. Originating from the Speyside region, Aberlour's latest range of single malt whiskies stand out for its use of double cask maturation. It's time-consuming, but hey, someone has to do it. The process sees unaged whisky matured simultaneously in both Sherry butts and American oak barrels for a minimum of ten years, with the former adding a rich, full-bodied fruitiness to the spirit while the latter aparts notes of sweet vanilla. Curious for a taste of these deep amber quaffs? In addition to the 12-year-old edition on the market right now, August will see the 16 and 18-year-old editions hitting our shores.
You can also look out for Aberlour's cask-strength A'bunadh in July. Coming straight from the cask without chill-filtration and alcohol reduction, this heavy, intense spirit is not one for the faint at heart. Matured exclusively in Spanish oloroso sherry butts, the spirit boasts a heavy body loaded with deep, rich flavour.
Aberlour's 16 and 18-year-old single double cask matured whiskies will arrive at whisky bars in Singapore from August while the A'bunadh will be available from July. More details here.