Some whiskies reach their optimum state quite young,
others take longer to mature fully. The legal minimum is three
years, but in the case of Aberlour it is at least ten years before
the spirit is judged ready for bottling. During this period, the
raw liquid slowly acquires the aroma, colour, body, complexity
and taste of a great single malt.
Aberlour malt whisky is matured in oak casks that
have previously been used for bourbon or sherry, each adding a
complex layer of flavour to the ageing spirit. The distillery
warehouse is sheltered from strong winds and hot sun, but allows
the porous casks to "inhale" the moist and fragrant Highland air.
At the same time, tiny amounts of evaporating alcohol escape into
the atmosphere - around two per cent each year. This is known
as the "angel's share".
When the whisky has come of age - be it 10, 12,
15 or 30 years - the selected casks are withdrawn for bottling.
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