Aberlour “Triple Cask” is a refined Speyside single malt matured in a carefully selected trio of casks — typically sherry, bourbon, and new oak. This triple maturation creates remarkable depth, richness, and balance, enhancing both fruit sweetness and warm spice complexity.
Smooth yet structured, this expression embodies Aberlour’s signature style: elegant, full-bodied, and beautifully layered.
Aberlour is a distillery of Speyside single malt Scotch whisky, in Aberlour, Strathspey, Scotland. The first distillery in the village of Aberlour was established in 1825 and ran until 1833, when the co-lessees James and John Grant left to build their own distillery, Glen Grant, in Rothes. The current distillery was the brainchild of James Fleming who built it in 1879 using water from St. Drostan’s Well, named after an early Columban monk, which is situated on the site. Like many Victorian distilleries, it burnt down and, in 1898, had to be rebuilt. The distillery became part of Campbell Distillers in 1945, passing into the Pernod Ricard stable in 1974, the year after it had been expanded from two to four stills and wholly modernised internally. Its ownership has long given it a strong following in France. It is now part of Pernod’s whisky division, Chivas Brothers.
''At Aberlour, we believe in substance over style. Our whisky is born out of craft, passion and knowledge that’s been handed down through generations. Our story is of community, locally sourced ingredients and families of craftsmen who have shaped us into who we are today. We believe our whisky, with its depth of flavour and character, speaks for itself. Aberlour is generally double-cask matured in Oloroso Sherry casks and American Oak barrels before being brought together when mature and ready to make the final product. The maturation process adds new flavour notes and characteristics which mature over time to create our recognisably rich and complex Speyside single malt.''
Deep amber in color. The nose reveals ripe apple, dried fruit, honey, vanilla, and toasted oak. On the palate, it is smooth and rounded, with layers of caramel, dark chocolate, spice, and subtle sherry sweetness. The finish is warm, lingering, and gently spiced.
Best enjoyed neat or with a few drops of water to reveal additional aromatic depth. Also suitable for premium whisky cocktails. An excellent after-dinner dram.
