Aberlour, a charming distillery nestled in the scenic region of Speyside, was established in 1879 by James Fleming after the unfortunate loss of the original distillery bearing the same name due to a devastating fire.
In 1945, it became a cherished addition to the S. Campbell & Son portfolio, renowned for producing spirits that contributed to the popularity of their esteemed Clan Campbell and White Heather blends.
Recognizing the surging demand for Aberlour’s exceptional elixir, the distillery underwent an expansion in 1973. The following year witnessed its acquisition by Pernod-Ricard, who initially operated it under the name Campbell Distillers.
Eventually, in 2001, it merged with Chivas Brothers, acquired from Seagram. The introduction of the revered A’Bunadh, a sherry-casked gem, in 1997 skyrocketed the distillery’s reputation, making its whiskies from all eras highly coveted by enthusiasts worldwide.
Embracing the heritage of 19th-century single malts, A’Bunadh remains true to its roots by being bottled at cask strength. This pays homage to a time when villagers would flock to the distillery to savor their dram, drawn directly from the cask.
The apothecary bottles, sourced from the village chemist, served as inspiration for the distinctive A’Bunadh bottle shape we see today. Meticulously crafted, this remarkable whisky is exclusively sourced from Spanish Oloroso sherry butts, known to mature for a span of 5 to 25 years.
Batch #50, a true testament to Aberlour’s artistry, was introduced to the world in 2014.
