It is during the maturation process that the developing
whisky takes on its individual characteristics, aided and abetted
by the skills and judgement of the distillery team and chief blender.
Much of this has to do with the length of time in which the whisky
is allowed to mature and the type of cask or casks used.
Some Aberlour Single Malts, notably the 10 Year
Old and 12 Year Old, are double-casked matured. The whisky is
matured separately in specially selected bourbon and sherry casks
for the required period of time. When it has come of age, whisky
from the two sets of casks is brought together for the first time
and the different flavours and textures are subtly merged
This unique method of parallel maturation gives
the whisky its distinctive taste and colour, and enriches its
character.
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