What's in a name? Aberlour 16 Year Old Double Cask Matured whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Aberlour 16 Year Old Double Cask Matured whiskey, rather than whisky.
A disappointment. It smells and tastes weak, with a hint of strange bitterness that could have come from -- as a reviewer mentioned above -- sulfur.
1st February 2014
Kind of dull with nothing offensive but nothing noteworthy. I have an almost full bottle but there so many other interesting scotches to poison my liver with. Why waste it on this.
31st January 2014
This is not a bad 16 yo whisky but after trying their A'bunadh range I would recommend it over this. A Glenlivet 15 is my preference at this price range.
30th December 2013
Can someone please explain why drinks giants like Pernod Ricard, owners of Aberlour, tend to reduce ABV in their products whenever they think they can get away with it. Aberlour 16 was bottled at a fairly miserable 43% but now released at a downright rock-bottom 40%. Surely a quality 16 year old malt deserves better presentation than this. The price goes up - the ABV comes down.
3rd December 2013
After really enjoying Aberlour's 10 and 12 year olds and loving their A'bunadh, I was expecting great things from this 16 year old. There some heavy tannins and bitter wood, but worst is the sulphur/carbolic soap on the nose and taste. I think Ralfy is right when he says the younger Aberlours are the best.
1st December 2013
14th November 2013
One of my favorites!
Nose: Floral, spicy dried red fruits, a little nutty, caramel, and vanilla.
Taste: Good sherry in the way of red fruits, dark chocolate, almonds. Sweet notes of brown sugar, vanilla, fall baking spices come in.
Finish: Long with continued spiced fruits.
In a quick summary delicious better than the 12 DC.