Review: Aberlour 18 Year old Delighted and it got better...

Distiller:

Aberlour

Bottle:

Reviewer:

GregLogan

Date:

22nd Feb 2012

Region:

Speyside

ABV:

43%

Colour:

Amontillado Sherry

Review:

I received the Aberlour 18 and was delighted right off - but within 30 minutes was stunned with some of the most tasty complex scotch I have experienced. OK, that isn't saying very much since I have limited experience but I have been very disappointed in HP18, 12 and Glen Fiddich 15 - plus I have been delighted with Ardbeg Uigeadail and Laph 3Wood. Indeed, right from the start I knew I was onto some very decent quality and it grew from there. I can state some "floral notes in the finish" which is the most advanced I have been for tasting.

These Aberlours are really dense and they taste GREAT right off the bat - no waiting around - no "sour/off" smell and taste - just thick and yummy.

I highly recommend the 18y - it is very different and, frankly, I think perhaps more flavorful than the A'bunadh.

I am sure there is a lot more to come here but at least I wanted to put out a positive to anyone thinking about buying - I will stake my meaningless credibility on it that you will not be disappointed.

Score out of 100:

90

Reviewed on 2012-02-22T06:19:00 scoring 90/100

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Comments

Victor

Victor wrote:

A lovely malt, flavourful, smooth, and sophisticated.

22 February 2012 06:27
dbk

dbk wrote:

A great start, @GregLogan! Aberlour makes wonderful stuff.

26 February 2012 23:54
GregLogan

GregLogan wrote:

@dbk - Thanks. As is evident, this is all very new to me - I get excited - and perhaps disappointed - maybe a little too easily. Ultimately, I will mature with more experience and bring to bear something meaningful - I look forward to that process. I have found that Scotch is a sort of many splendored experience. The tastes of today are not necessarily the same of tomorrow - some seem more consistent than others. I remember a small bit of disappointment with the Laph Triple Wood after I just received it. However, after a few weeks, it has settled into my go-to scotch - totally consistent and quality. Victor has shared with me the benefit of letting the scotch air a bit - and in this instance I think a couple weeks worked wonders.

27 February 2012 00:12
GregLogan

GregLogan wrote:

Just a follow up - I have decided, as a complete newbie, that it is appropriate to work my way half way through a bottle before venturing a review to make certain I have half a clue what I am talking about. My on-going experience with Aberlour 18y has generally been quite consistent - Victor noted smooth and I agree - while the HP18 has definitely gotten better from the initial opening, I notice there is still a bit of a bite there whereas I don't notice that with the AB18. Oddly, the Ardbeg Uigeadail seems to have lost a lot of the initial sweetness and sorted of descended into a smoke filled abyss.... I hope that changes since that the sherry power was what I enjoyed and smoke only minimally. I do not especially notice smoke with the Ab18 - the sweetness has been maintained.

12 March 2012 06:19
dbk

dbk wrote:

@GregLogan, I generally think it's a good idea to resample a whisky numerous times before reviewing it. My impression of a particular whisky can vary widely from sample to sample, but tends to settle into something quite consistent with time. I doubt you and I are alone on this!

12 March 2012 11:28
GregLogan

GregLogan wrote:

dbk - Right you are - complex material especially for the novitiate...

BTW - I would appreciate any insight into some of the negative effects of the alcohol, e.g. burning in mouth and stomach, etc. A little is fine - but continued sipping after a couple days does seem to produce some physical challenges from my wimpy body.

13 March 2012 01:19
GregLogan

GregLogan wrote:

OK, ok, ok - I get it now... just develop mouth callouses... Actually it is the Uigeadail and a'Bunadh that sort of tough on the tissues - under 48% doesn't seem so bad.

16 April 2012 07:17
GregLogan

GregLogan wrote:

Update (04/15/12) - As I have "matured" (that is, from 1 month to 2 months - a 100% maturation...), I have slightly downgraded the Ab18 - quite frankly, as Victor assured me - and was correct, the HP18 has significantly increased in quality (I wonder when it will hit a threshold...). I find the more subtle sweetness more appealing in fact than the more overt sweetness of the Ab18. Same with the Tal18 - that went through a disappointing, molding leave experience at the beginning and has now taken so much hold on me that I ordered some from the UK because I could not find it here - at least at a reasonable price or that could be shipped to WA (which is really unfortunate...).

One would not regret at least one bottle of Ab18 in their cabinet but if it came down to ordering HP18 or Ab18, I am sort tending to go with the former. I will be back in a month or so with any revisions on this.

16 April 2012 07:23

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