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  • Aberlour 19YO

Aberlour 19YO Sherry 700mL ABV 53.1%


Product Description

The Aberlour 19 Year Old and 13 Year Old in our 2017 and 2018 Creation catalogues paid an eloquent tribute to this famous distillery which has been in the Pernod Ricard portfolio since 1974. They are not an easy act to follow, but this new opus has brilliantly risen to the challenge. Indeed, its fruity, floral and spicy character, honeyed and chocolate softness and intense exoticism demonstrate a depth of expression at the very pinnacle of sherry cask maturation.

Profile: complex, the initial nose is fruity (orange, apricot). Allowed to breathe, it becomes floral (rose, peony), chocolatey and spicy (ginger). The neat attack is also milky (coconut). The mid-palate and the end of the palate burst with fruit (mandarin, blackcurrant, strawberry). The finish is balsamic, saline and floral (lavender), and the empty glass exotic (mango, passion fruit). 



  • Appearance : copper with orange tinges.
  • Nose : expressive, complex. Revealing a magnificent fruity oxidation (orange, apricot, black grape), the initial nose boasts an imposing palette of aromas. Allowed to breathe, these fruits release their tangy and divinely sweet juices. Shortly after, florals (lily, rose, peony) fill the air with their heady fragrances. In the background, we catch a glimpse of chocolate, liquorice and a few spices (black pepper, candied ginger).
  • Palate : clean, precise. Coconut, almond milk and vanilla pod bring lots of freshness and originality to the start of the stunningly elegant palate. The stately mid-palate is honeyed (lime blossom, heather) and fruity (mandarin, wild peach). Next, a basket overflowing with freshly picked black and red fruits (blackcurrant, blueberry, strawberry, raspberry) make way for notes of tobacco, camphor and polish (beeswax).
  • Overall : svelte, distinguished. The balsamic and saline finish unmistakably evokes a very old sherry, perhaps even a venerable sherry vinegar. Initially empyreumatic (cedar, bay leaf), cocoaed and candied (apricot), with time the very end of the palate takes on floral and honey (lavender, cornflower) tones. The very rich retronasal olfaction is a delicious melting pot of black fruit, chocolate and spices (cinnamon, nutmeg). The empty glass returns to the oxidative character of the initial nose with an exotic aspect that has hitherto remained hidden (mango, passion fruit, guava).




The charm of Aberlour is summed up in the magic of its setting, chosen long before distilleries were legal and probably going back to when only monks knew the secrets of distilling; in other words, to where Scotch whisky originated. Indeed, those long before us meticulously set up their stills here in order to take advantage of the spring water, filtered through the granite mass of Ben Rinnes. They then made the large Aberlour stills to capture the richest vapours of the distillate. It is also the heart of Speyside, where the rivers Spey and Lour converge; more than 1,400 years of rich history, illustrated beautifully by the mysterious stones of Fairy Hill. Find out more

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