ABERLOUR : is a distillery located in Aberlour in Speyside. Known worldwide for its double maturation in bourbon & sherry casks and the most consumed single malt whisky in France. Overall style: Medium-bodied - sweet - honey - sherry - spicy - malty - fruity.
Terroir and History: The village of Aberlour produces two local specialities based on cereals: the "Shortbreads", a kind of shortbread made with butter and the Single Malt of the same name. Aberlour is said to have been built on an ancient druidic site, at the confluence of two rivers: the Spey and the Lour. It is the water flowing from Mount Benrinnes that forms the bed of the river Lour and is finally used to supply the distillery with water.
Its Whisky: Founded in 1826 in the village of Aberlour, the original distillery would have been completely devastated by a fire. Most of the buildings which still exist, would date from 1879, the date of the reconstruction indicated on each label of Aberlour. The distillery has been enlarged in 1945, when it has been taken over by Campbell Distillers, and the number of stills has been increased to four, in 1973, just before it has been bought by the current owner: Pernod Ricard. Its production capacity is around 3,8 millions litres of alcohol per year. Aberlour's largest sales market at the world level is that of France.