Aberlour

Aberlour means “mouth of the little stream” in Gaelic.
James Fleming settled in 1879 on the banks of the Lour and the Spey and founded the distillery there. He drew himself most of the plans of the buildings and machines, personally supervising each step of the building works. In 1898, a fire destroyed several distillery buildings and a large part of the whisky stocks. The re-building of the distillery was led by the most famous distillery builders in Scotland, Charles  Doig, from Elgin.

During the last century, tools and methods improved thanks to modernization of equipment and new technologies. However, most of the original structures are still in place, as part of Aberlour’s long heritage and transmission of knowledge and traditions.

Pure water filtered by Mount Ben Rinnes is an essential ingredient for obtaining quality whisky, as is local barley, harvested within a radius of 24 km around the distillery.

Aberlour Single Malts are mostly aged in double maturation in first fill American oak casks and carefully selected Oloroso sherry casks. Each barrel is checked to match the aromatic palette of Aberlour: Bourbon barrels will give sweet notes of vanilla, toasted coconut; the sherry casks bring rich aromas of fruit, spices and a beautiful amber colour.

The distillery produces 3,2 million liters of alcohol every year. Almost two thirds of the production is dedicated to the making of 10 year-old, 12 year-old and 16 year-old Aberlour Single Malts, and the Aberlour A’bunadh.