This brings an unassuming nose of sweet pastry, golden honey, baking spices, dried apple, honeysuckle, creamed coconut, seasoned oak, and a faint hint of baked lemon. With a lightness and nimbleness that belies its age, it delivers flavors of lemon, barley sugar, mixed peel, and clove which build until it hits its peak, before winding down with baked lemon, toffee, oak, and espresso foam to finish. (241 bottles)
Almond and honeysuckle aromas lead to a palate that opens with honeyed sweetness. Adding water brings ginger and lemon cream pie notes forward, finishing long and mouthwatering, with a brush of smoke on the exhale. It's surprisingly lithe and lively for such a long-aged single malt.
I've just checked and indeed, I've never tried such an old independent Aberlour. Rejoice, rejoice! Colour: gold. Nose: the most wonderful notes of artisan cider at first, then mirabelles and quinces (a trait that, in my book, Aberlour shares with Balvenie). It is not a very complicated nose this far, but balance is perfect. Whiffs of crushed mint too. With water: it would get waxy, chalky, and almost a little coastal. There's even a little shoe polish and a drop of linseed oil. Had someone claimed this was HP, I wouldn't have cried wolf. Mouth (neat): excellently orange-y. Orange cordial, marmalade, white pepper, notes of honeysuckle and clover honey, beignets, zests, some chalk too, Sancerre, verbena, riesling… This is pretty perfect, with a fantastic tightness at the ripe old age of 30. With water: decomposes into small herbs and berries. Touch of myrtle, perhaps, lemon caviar, more chalk and even a mineral grittiness. Finish: long and bright, just going on with the same flavours, chalk, lemon, green apples, berries, dry white wine… Comments: will there be more 'natural' old Aberlours or was it a one-off? Only the future will tell… Exceptional whisky if you enjoy these slightly tighter styles
