Aberlour 18yo PX and Olorosso Double Sherry cask

Distillery Background and History

Aberlour distillery, founded in 1879 by James Fleming, sits in the Speyside region of Scotland in the village of Charlestown of Aberlour. The distillery is renowned for its use of sherry cask maturation and its commitment to producing rich, fruit-forward malts. Over its history it has built a reputation for combining vibrant fruit character with oak spice and for its A’bunadh series. The 18-year expression continues that tradition, but introduces a more daring double sherry finishing profile.

Master Distiller and Production Philosophy

Aberlour’s blending and maturation team seeks to showcase the core spirit’s fruity depth while leveraging cask influence for complexity. For the 18-year double sherry finish, their philosophy is to allow the spirit to mature in standard ex-oak casks then finish in first-fill Pedro Ximénez and Oloroso sherry butts to intensify richness, deepen color, and add layers of dried fruit, spice, and oxidative notes. (aberlour.com)

Source of Ingredients (Grain, Water, Yeast)

This whisky is made from 100 % malted barley. The water source is local springs feeding from the speyside hills, notably via the Lour Burn. Yeast is an internal Speyside strain selected for expressing fruity esters while retaining balance under heavy wood influence.

Distillation Process

Aberlour employs traditional copper pot stills with the classic double distillation process. The stills are designed to provide reflux and lightness, enabling the preservation of delicate fruit esters which underpin its character even under extended cask influence.

Maturation & Cask Information

The 18-year expression undergoes primary maturation in ex-bourbon and European oak casks, then receives a finishing maturation (or blending) in first-fill Pedro Ximénez (PX) and Oloroso sherry butts — the double sherry cask finish is a defining feature. The use of both PX and Oloroso casks helps layer raisin, prune, nut, and spice notes over the base spirit. (aberlour.com)

Tasting Notes

Nose: Rich aromas of ripe fruit — plums, raisins, cherries — plus orange zest, toffee, baking spice and a hint of oak and vanilla. (WhiskyNotes review) 

Palate: Full and fruity — apricot, stewed berries, chocolate-covered raisins, liquorice, nutmeg, gentle oak spice. (Aberlour website) 

Finish: Long and complex, lingering sweetness from dried fruit, with spice and nutty notes persisting. (Aberlour website) 

Food Pairing Suggestions

Pairs well with dark chocolate desserts, dried figs and dates, nut-based sweets (almond, hazelnut), mature cheeses (Comté, aged Gouda), roasted pork or duck with fruit glazes, and spiced stews that echo sherry/fruit tones.

Service Suggestions and Ideal Glassware

Serve neat or with minimal water to open aromas. Use a tulip or Glencairn whisky glass to concentrate the nose. Ideal tasting temperature: ~16-18 °C.  Decanting lightly (10–20 minutes) may help in more heavily sherried bottles.

Storage and Aging Potential

Once bottled, it is fully matured and stable; not intended for further aging. Store upright in a cool, dark, stable environment (≈15-20 °C). After opening, consume within 1–2 years to preserve aromatic freshness.

Grain Type & Mash Bill

Single Malt (100 % malted barley)

ABV (Alcohol by Volume)

43 % (official Aberlour 18 Double Sherry)