The first nosing mixes dark fruits with a slightly sprittigen glue or alcohol note. A hint of dark chocolate flows through my nose. After adding some water the Aberlour opens, the dark fruits become more intense. The sprightly nose has become much sweeter. Vanilla and malt mix under the intense fruit. After a few minutes, an aroma of overripe fruit develops, it could be bananas and apples.

Despite water addition, the first impression is relatively bitter and wooden with a slight hint of fruit. After renewed addition of water, the dark fruits come back. Dark bittersweet chocolate mixes with a pinch of pepper. The fruitiness of the nose is overruled by a bitter oak taste. A change of bitter wood, leather, pepper and sweet fruit dominates.

The finish also alternates between bitter wood, pepper and sweet fruit. A pleasant aroma of leather slowly turns into a fine espresso note. After a medium-long slightly peppery finish creates a subtle nut flavor.

milk chocolate, pouch tobacco

milky, quite chocolaty

medium but nice

Rich. Aromas. Sherry notes. Orange and hazelnuts.

Strong taste with dried fruit, chocolate . Candy sweetness.

Long and strong. Complex. 

Open, dry, first nose - spicy wood, nuts; furniture from a file, a furniture varnish, a cappuccino, cocoa, fried nuts, raisins, baklava, burnt rusks, kvasnoe wort, chocolate cakes, light earth notes, light citrus shades, caramel dream.

Powerful, rich, sweet and sour, burning, bitter chocolate with chili pepper, cappuccino, coffee liqueur, bitter young bark, pu er, raisins, prunes, burnt biscuits.

Spicy, bitter and sweet - coffee with condensed milk, bitter chocolate, raisins, a little orange crusts, overcooked nuts, burnt crackers, boiled condensed milk.

EN: As soon as you open the bottle you'll enjoy the bunch and punch of scents. The nose is an intense mix of dried dates, prunes, raisins, mixed with some red grapes, vanilla and a hint of cinnamon. DE: When I open the bottle I am once again overwhelmed by the variety and variety of scents that seduce the nose. There is this slight tickling of the cask strength (60.4%), but not disturbing, but pleasantly appealing. There are dried figs, prunes, of course, raisins and somehow red grape juice. Is there vanilla - yes, definitely - a touch of cinnamon somewhere.

EN: The palate is a little complex in my opinion, concentrating on sweetness, mainly dried fruit, vanilla and creme brulee. Here is the only area in which the a'bunadh is surpassed by older sherry-centered expressions. DE: Then the feeling in the mouth, it fills every taste bud, flows into every corner of the palate, neither oily nor sprittig, more like it would dissolve immediately and penetrate only as a hint in all corners. However, is there a slight - how shall I say - disappointment? No, that's not it, but maybe helplessness. After the magnificent nose, I can not pin down the flavors really. Here older Sherry representatives are probably a bit more pointed or complex. In the a'bunadh the sweetness is in the foreground, mainly the dried fruit, the vanilla and the caramelized pudding, in addition a very slight bitter almond bitterness. The taste remains great, but perhaps not terrific.

EN:
The finish is long and intense, you almost get the impression that the whisky is evaporating before reaching your throat, which is probably due to its cask strength. But any initial sharpness is instantly superseded by a sweet richness and even smoothness that leaves you longing for the next sip. DE:
The departure but makes up for much again. Even in the throat he seems to change to the gaseous state, hardly a flow is noticeable, rather an inhalation. And the initial sharpness immediately gives way to a richness and gentleness that awakens the longing for another sip.