Aberlour is a distillery located in Speyside. It was established in 1879 by James Fleming after the original distillery, bearing the same name, was tragically destroyed by a fire. In 1945, S. Campbell & Son acquired Aberlour, making it the first distillery in their portfolio. The distillery played a crucial role in producing whisky for their renowned Clan Campbell and White Heather blends.
To meet the increasing demand for its exceptional spirit, the production capacity was expanded in 1973. The following year, Pernod-Ricard acquired the company and operated it under Campbell Distillers. In 2001, after acquiring Chivas Brothers from Seagram, they merged it with Aberlour.
The introduction of the remarkable A’Bunadh, aged in sherry casks, in 1997 significantly enhanced the distillery’s popularity. As a result, whiskies from all periods of Aberlour’s history are now highly sought after.
A’Bunadh is bottled at cask strength, reminiscent of the 19th-century single malts. In those times, villagers would visit the distillery to collect their portion of whisky directly from the cask. The whisky was often stored in apothecary bottles acquired from the local chemist. These historical practices inspired the shape of the A’Bunadh bottle that we see today.
The whisky is exclusively bottled from Spanish Oloroso sherry butts, believed to range in age from 5 to 25 years old.
