The colour is old gold and the nose needs quite some time to fully enfold but then it offers a subtle and delicate profile of rather unusual fruits (like quinces or melons), floral aromas, some honey and a chalky note. Nicely balanced but rather shy with the neat dram. After some reduction more malty flavours are released and the mineralic/chalky side gets stronger. I like the neat dram better for nosing.

The taste is fruity (now rather citric) and honeyed with some spices (peppers, nutmeg) and a tobacco-like bitter flavour. Not too bad - would the Aussies state. But it certainly cries for water and the reduced dram gets smoother and more approachable with the tobacco turning into nice wooden flavours and both the fruits and spices growing stronger. There are even some hints of berries now. No flaw that I can find, this is very quaffable when reduced to about 46% abv (but I recommend to try it neat first).

The whisky arrives a little hot in the mouth (no wonder at close to 60% abv) but it nicely coats it with a peppery feeling. No distracting moments here. The finish is rather short but it increases in length when the dram gets reduced. No bitter or drying moments but no new impressions either.

It starts with sweet blossom honey, followed by many ripe fruits, especially juicy lemons and honeydew melon, very ripe pears and mirabelles and sweet and tart quince. A full load of vanilla steers the whole direction compote. The beautiful Muscovado sugar, which is so typical of the dark A'bunadhs, I find here again, in conjunction with the ripe lemons, the salivary glands are driven to high performance.
The bright straw-yellow color suggests lightness, but here everything is very voluminous, fat and oily. The wood is rather mild and restrained in the nose, appears in the form of beautiful roasted aromas, which are reminiscent of cocoa and espresso. The strong alcohol is very well integrated, it does not sting and appears slightly cooling in appearance.

The tongue, flooded with anticipation, expects sweetness - and will not disappoint. Spicy wildflower honey with many herbs spreads oily and heavy in the whole mouth, everything again very full and aromatic, ripe mangos and papaya, coconut, ripe pineapple and walnuts make here a charming potpourri from the well-stocked fruit counter. The oak barrel is much more dominant here than in the nose. Strong spicy wood flavors prepare the sweet spectacle a quick and always drier end, tart dark chocolate takes over the helm. The alcohol is becoming increasingly warmer and brings the flavors even clearer to the fore - and especially the oak.

Even in the medium-long finish, the oak wood plays between the honey-sweet fruits in the foreground and ensures a dry-bitter aftertaste with a little sweet anise.

Pungent, slightly mineral. Dry earth, menthol. Hot stone wall, sand. Behind it a little pear and vanilla.

Grassy, dry. Toast with bright honey. Cornflakes. Pepper. Apple Cake. Bitter lemon, a hint of lavender.

The 59.8% pull also by far from the glass directly into the nose, very fresh, after a short time he opens up: green gummy bears, center shock gum, a sour sweet note that makes fun, later dominated sweet candy

really brutal, needs water, a lot even, then it is balanced in the mouth with a penchant for bitterness

medium long, dry, slightly pungent, I miss the sweetness here now.

Lemon and fresh malt hits my nose, the alcohol content is present, but not unpleasant and contributes to the freshness. This is accompanied by a variety of bright fruits such as peach, light grapes, pears and apricots. In addition, there is a quite significant sweetness, honey, malt and some fresh cereals. With water, the Aberlour opens again and the fruity aromas are intensified, to vernetz nutmeg, vanilla and a slightly musty note.

On the tongue, the whisky is extremely oily, almost waxy. I have to think a little bit about Craigellachie 17. The alcohol is undiluted but a little too intense. Therefore, I dilute with a few drops of water. Now there is a great honey-sweetness, again a fruit salad of mainly light fruits, citrus notes, vanilla, pear skin, burnt caramel, some mint, and candied ginger. This slight mustiness, which I have already heard in the nose is also back.

Long, sweet and bitter. In addition beautiful oak spice, pepper and herbs.

Clean and fresh on the nose with delicate notes of yellow fruits - peaches, apricots, pineapple and subtle ripe apples. Flavours of vanilla and honey with tender lemon curd and a hint of mint arrive, followed by a slightly floral note. The high alcohol content is noticeable but not pungent at all.

Bold, rich and sweet on the palate with lots of peaches, apricots, mango and pineapple. Very exotic. This is complemented by a warming spiciness of white pepper, oak and candied ginger, support by an alcoholic bite. Becomes drier with a touch of espresso notes, tobacco leaves and a not unpleasant hint of damped wood towards the finish. Significantly more spice with a second sip.

The finish is long, lingering sweet and fruity. Notes of malted barley with acacia honey, spiced oak and a touch of bitter orange on the tail.

With water: There's more yellow fruit coming through with a splash of water, supported by oak spice and white pepper. Creamy even oily on the palate with lots of fruit, nicely balanced with oak, ginger and pepper. The alcohol is significantly tamed. The finish is medium to long with creamy notes of vanilla and honey, followed by dry oak and hints of tobacco leaves.