Aberlour A'bunadh

Batch #33. Drunk with water, with a whisky to water ratio between 2:1 and 1:1 (closer to 1:1). The trick to know when I've arrived at the right dilution is when I can see the sherry cask when nosing the whisky. This whisky is strong and can easily take the added water without losing its taste.

Nose: Before reaching the aforementioned point, the alcool creates a hazy nose, but the sherry is strong and is easily the dominant smell. When the sherry's dark fruits are balanced with the oak's vanilla, I know I've reached my preferred mixture.

Taste: The arrival is marked by a subdued malt sweetness, that rapidly gives way to the acidic dark fruits. Chocolate is a late comer, hiding behind the sherry. The relation between these tastes varies with the dilution: malt gets stronger and chocolate weaker when the whisky's concentration decreases.

Finish: Wow! Long, warm with acidic fruits and a slight bitterness. It barely diminishes with added water, and stays with you for a long time.

Balance: The sherry cask aging has an extremely strong influence on this whisky, to the point where I would like more whisky in my sherry. It is a very different experience than the other whiskies I own and have reviewed. This uniqueness, and the long finish, are why I give this whisky 92.

Well, that was the last of my initial batch of whiskies. I will probably have more after the holidays, including (I hope) my first rye.