Aberlour is a medium-weight single malt whisky known for its balanced character, which combines malt, fruit, and a distinctive blackcurrant note. As it matures, the whisky gains depth and a toffee-like sweetness, making it suitable for maturation in Sherry casks. The distillery offers a wide range of expressions, with many variations of ex-Sherry and ex-Bourbon cask-matured whiskies, including some that are finished in different casks. Among its most celebrated bottlings is the small-batch, 100% Sherry-matured, cask-strength A’Bunadh, which has been available since 2000. Aberlour is also renowned for being one of the first distilleries to offer a “bottle your own” whisky experience to visitors.
The history of Aberlour distillery dates back to 1825 when the first distillery was established in the village of Aberlour. However, this early distillery ceased operation in 1833 when its co-lessees, James and John Grant, left to establish Glen Grant in Rothes. The current Aberlour distillery was founded in 1879 by James Fleming, who sourced water from St. Drostan’s Well, named after an early Columban monk, which still serves as the distillery’s water source.
Like many Victorian-era distilleries, Aberlour suffered a fire in 1898, leading to its reconstruction. During World War II, when the distillery was operating at limited capacity, locals used to smuggle wash up the Aberlour burn and distill illicit whisky under the Linn Falls.
Aberlour became part of Campbell Distillers in 1945 and, in 1974, it was acquired by Pernod Ricard, following an expansion from two to four stills and a complete internal modernization. Its association with Pernod Ricard has helped Aberlour gain a strong following, especially in France. Today, it is part of the Chivas Brothers whisky division, continuing to build on its legacy of producing rich, flavorful single malts.
