Aberlour have never had any love for the U.K and it's not available over here at the moment. Considering the price of the old 50cl bottle (I still have one in the bunker) I'm expecting it to be eye wateringly expensive if it arrives. Now, I have a little confession to make. I'm very partial to the A'bunadh. I swore I'd never buy it again after the price jumped up a few years ago but It remains a really solid whisky. I always thought it was better than Glenfarclas 101 (especially after they dropped the 12 year age statement), which it was often compared to. So A'bunadh remains on my shelf and shopping list once in a while, like those overpriced bourbons. Too expensive but bloody good. I think the A'bunadh is miles better than the old 18 so why would this be any better. It's still bottled at a crap 43%. Seriously, when bottles of whisky aged for 18 years are bottled at 43% and cost more than £100 they have a certain sort of customer in mind and we aren't it. It's the Dalmore club or the Glenlivet, Glenfiddich and, of course, Macallan. SMOOTH is the word I'm looking for. We can't take the price out of the equation - not any more. The old 18 costs £125 for a 50cl bottle in the U.K. That's about £175 for a regular size bottle. I think it's fair to assume that this is going to be very expensive. Whisky is an enjoyable luxury, I get that, but I honestly believe the wheels are about to come off the whisky merry go round. I've been drinking whisky for a very long time (1988 to be precise) and until the crazy world we live in changes and whisky prices aren't fantasy I can't keep up, or even justify it morally, and I'm a whisky nut for goodness sake. I'm on a middle income and I'm a whisky nerd so if I can't keep up that means we are going to see a huge drop in sales from folk equal incomes or lower. My good pal, WhiskyLock, and I talk about the elasticity of the whisky bubble but I think it's finally maxed out. Just putting that thought out there. 🤔 I'm sure this is yummy and quaffable, probably too much so, like Lagavulin 16, but that's the other down side of 43%. I can chug down a bottle like this in three days. This is WT talking and this is a man's channel 💪 Good review mate. All the best. Welsh
I love buying 43% 18 year old whisky for $150+. That damn Glenlivet and their 40%!!! I think the marketing is the big money gift. Ralfy on his most recent extras condoned the thoughtful £50 gift. I hate to admit that I would be happy to receive this as gift but I'd be happier to watch a video of the successful idiots that can afford to spend that much money shopping for their 18 year old gift that has to be a big name. I give Aberlour $65 for the Casg Annamh all day. Their NAS 48% multi cask NCF is like a perfect dram.
WT: That's a fair point and I'll agree for the most part. Not sure why Pernod Ricard don't prioritize the UK for distribution - that's a sad state of affairs if you ask me. My friend picked this up for around £100 so I don't see why it should be any more than that elsewhere. Will be interesting to see.
Good review MA👍. Still got some of the earlier 18 left over. Would have thought that it being (if it really is) NCF Aberlour would have put this out at 46%!! Haven’t bought an Aberlour for quite sometime and don’t think that’s going to change. Slàinte MA.
If I didn’t miss anything, the only thing you didn’t mention in your video is the answer to the question you put on the startup screen: is the double Sherry cask better than the A‘Bunadh? So is it, or not? You’re great man.
haha I was just trying to clickbait! But honestly old school A'bunadhs are unbelievably awesome. The newer ones not so much. I feel this 18 is a little more balanced when compared. Gun to my head - this Aberlour 18 Double Sherry Cask a bit better than the A'bunadh. There! I said it.
@@MaltActivistThank you so much for your reply! I did find that video since then. ;) If I can make a suggestion I would love to see a comparison between Glenturret 12 and Edradour Caledonia 12 ;)
I think I got into scotch too late to see prevailing sulfur smells/tastes, but I know some of the bourbon distillers (especially Heaven Hill) would install copper screens somewhere in the distillate plumbing to get rid of as much sulfur as possible. I'm surprised using copper pot stills wouldn't negate most of it, maybe the length and shape of the neck had some effect, ie surface area to volume of the vapor.
Taken from WhiskyAndWisdom : The second source of sulphur in whisky is the contentious one and can be present only in whiskies with sherry cask maturation. When the sherry casks sat empty waiting for transport from Spain to Scotland, it was not uncommon to sterilise the casks by burning a sulphur candle inside the cask. Whilst this killed off all the bacteria and micro-organisms that might ruin a maturing spirit, it had the unintended (unforeseen?) result of inflicting odorous sulphury notes in the resulting whisky. Precisely when this practice started (and whether or not it has entirely stopped) is an argued point in the industry, although the 1980’s and 1990’s appear to be the main troublesome years. Some attribute the practice to have become significantly more widespread in the 1990’s when new laws introduced in Spain meant sherry could only be exported in bottles - putting an end to the bulk transport of sherry to the UK in the sherry butts themselves. This resulted in empty casks sitting for extended periods in Spain before being despatched to Scotland and thus requiring some form of treatment to prevent bacterial contamination.
I like what the analytics are saying, we da super male activists cheering you on MA. Maybe you will get lucky one of these days and a lady sub will drop in for a visit. The 18 year old double sherry sounds a solid classic sherry and tasty. I have the 18 yo 500ml version and it is all goodness. You can experiment like I do by adding a few drops of A'bunadh to this and it gets the strength up for a fuller flavor.
@@MaltActivist The box doesn't mention anything about Chill filtration either. So disappointing. I believe this is something we need to talk more about.
Aberlour have never had any love for the U.K and it's not available over here at the moment. Considering the price of the old 50cl bottle (I still have one in the bunker) I'm expecting it to be eye wateringly expensive if it arrives. Now, I have a little confession to make. I'm very partial to the A'bunadh. I swore I'd never buy it again after the price jumped up a few years ago but It remains a really solid whisky. I always thought it was better than Glenfarclas 101 (especially after they dropped the 12 year age statement), which it was often compared to. So A'bunadh remains on my shelf and shopping list once in a while, like those overpriced bourbons. Too expensive but bloody good.
I think the A'bunadh is miles better than the old 18 so why would this be any better. It's still bottled at a crap 43%. Seriously, when bottles of whisky aged for 18 years are bottled at 43% and cost more than £100 they have a certain sort of customer in mind and we aren't it. It's the Dalmore club or the Glenlivet, Glenfiddich and, of course, Macallan. SMOOTH is the word I'm looking for.
We can't take the price out of the equation - not any more. The old 18 costs £125 for a 50cl bottle in the U.K. That's about £175 for a regular size bottle. I think it's fair to assume that this is going to be very expensive. Whisky is an enjoyable luxury, I get that, but I honestly believe the wheels are about to come off the whisky merry go round. I've been drinking whisky for a very long time (1988 to be precise) and until the crazy world we live in changes and whisky prices aren't fantasy I can't keep up, or even justify it morally, and I'm a whisky nut for goodness sake. I'm on a middle income and I'm a whisky nerd so if I can't keep up that means we are going to see a huge drop in sales from folk equal incomes or lower. My good pal, WhiskyLock, and I talk about the elasticity of the whisky bubble but I think it's finally maxed out. Just putting that thought out there. 🤔
I'm sure this is yummy and quaffable, probably too much so, like Lagavulin 16, but that's the other down side of 43%. I can chug down a bottle like this in three days. This is WT talking and this is a man's channel 💪
Good review mate. All the best. Welsh
Thank you sir
I love buying 43% 18 year old whisky for $150+. That damn Glenlivet and their 40%!!!
I think the marketing is the big money gift. Ralfy on his most recent extras condoned the thoughtful £50 gift.
I hate to admit that I would be happy to receive this as gift but I'd be happier to watch a video of the successful idiots that can afford to spend that much money shopping for their 18 year old gift that has to be a big name.
I give Aberlour $65 for the Casg Annamh all day. Their NAS 48% multi cask NCF is like a perfect dram.
WT: That's a fair point and I'll agree for the most part. Not sure why Pernod Ricard don't prioritize the UK for distribution - that's a sad state of affairs if you ask me. My friend picked this up for around £100 so I don't see why it should be any more than that elsewhere. Will be interesting to see.
I think the Casg Annamh is a decent dram. I have some left.
Yet another superb review. Not only informative but so entertaining, as per usual, qwith your unique style of delivery.
Thank you kindly! How have you been Cliff? Long time no see.
@@MaltActivist Really good thanks.
Long time viewer, first time commenting 😉😁 I didn't know about this release, so it's great to hear about it. Cheers brother.
haha thanks for commenting for the first time.
Good review MA👍. Still got some of the earlier 18 left over. Would have thought that it being (if it really is) NCF Aberlour would have put this out at 46%!! Haven’t bought an Aberlour for quite sometime and don’t think that’s going to change. Slàinte MA.
I quite like this one even though it's a tad underpowered.
If I didn’t miss anything, the only thing you didn’t mention in your video is the answer to the question you put on the startup screen: is the double Sherry cask better than the A‘Bunadh? So is it, or not? You’re great man.
haha I was just trying to clickbait! But honestly old school A'bunadhs are unbelievably awesome. The newer ones not so much. I feel this 18 is a little more balanced when compared. Gun to my head - this Aberlour 18 Double Sherry Cask a bit better than the A'bunadh. There! I said it.
43% and NCF. That's interesting. So does it turn cloudy easily?
I'm not sure --- didn't add water to it!
How would you say it compares to The Glendronach 18 Allardice?
I prefer this to the Glendronach 18 -- in fact I did a video where I blind tasted them side by side
@@MaltActivistThank you so much for your reply! I did find that video since then. ;)
If I can make a suggestion I would love to see a comparison between Glenturret 12 and Edradour Caledonia 12 ;)
Hello! I suggest also the review of batch 002. Thank you
Coming soon!
Drinking it right now!
Delicious dram
Sure is
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도움이 될 수 있어서 기뻐요
Just picked this one up for about $86 USD, absolutely love the nose on this one!
Oh that's a great deal!
I think I got into scotch too late to see prevailing sulfur smells/tastes, but I know some of the bourbon distillers (especially Heaven Hill) would install copper screens somewhere in the distillate plumbing to get rid of as much sulfur as possible.
I'm surprised using copper pot stills wouldn't negate most of it, maybe the length and shape of the neck had some effect, ie surface area to volume of the vapor.
Taken from WhiskyAndWisdom : The second source of sulphur in whisky is the contentious one and can be present only in whiskies with sherry cask maturation. When the sherry casks sat empty waiting for transport from Spain to Scotland, it was not uncommon to sterilise the casks by burning a sulphur candle inside the cask. Whilst this killed off all the bacteria and micro-organisms that might ruin a maturing spirit, it had the unintended (unforeseen?) result of inflicting odorous sulphury notes in the resulting whisky. Precisely when this practice started (and whether or not it has entirely stopped) is an argued point in the industry, although the 1980’s and 1990’s appear to be the main troublesome years. Some attribute the practice to have become significantly more widespread in the 1990’s when new laws introduced in Spain meant sherry could only be exported in bottles - putting an end to the bulk transport of sherry to the UK in the sherry butts themselves. This resulted in empty casks sitting for extended periods in Spain before being despatched to Scotland and thus requiring some form of treatment to prevent bacterial contamination.
You´re the first with an english review.
Ah is it ? Nice.
I like what the analytics are saying, we da super male activists cheering you on MA. Maybe you will get lucky one of these days and a lady sub will drop in for a visit. The 18 year old double sherry sounds a solid classic sherry and tasty. I have the 18 yo 500ml version and it is all goodness. You can experiment like I do by adding a few drops of A'bunadh to this and it gets the strength up for a fuller flavor.
Definitely adding a drop of A'bunadh next time I drink this
Thank you
You're welcome
My wife is watching with me. She brought me into Scotch.
Don't ever leave her!
3:56 The box says 150A added. 😮
Those bastards actually wrote NATURAL COLOR and then in very small brackets wrote (150a) next to it ! AAAARGH! I'm an idiot.
@@MaltActivist The box doesn't mention anything about Chill filtration either. So disappointing. I believe this is something we need to talk more about.
When caol ila 22 ??
I do have it in my bar. Let me get to it.
To me it sounds like completely dead barrels that you had to finish again to get any flavor out of it.
Well, whatever they did it worked. For me anyway.
43%….forget it
It's pretty good. Even at 43%
Please speak frankly, unless it’s an ad 😂
haha I'll try !