【Annual Limited Production】
【Praise from Jim Murray, Master of Annual Limited Production Whisky】
【International gold medals】
【International Wine and Spirit Competition 2022 - GOLD】
【San Francisco World Spirits Competition 2022 Double Gold】
ZTSC191 - Aberfeldy 16 Years Highland Single Malt Whisky (Gift Box)
Special Price: 665/bottle
Region of Origin / Grade: Highland, Scotland - Single Malt Whisky
Alcohol: 40%
Volume: 700ml
Aroma: Raisin and cinnamon at first, followed by cream, caramel and apple, with a light malty-floral finish
Taste: Mellow and mellow, starting with apple, followed by honeyed toast in the middle, and ginger at the back
Finish: Sticky fruit skins and oak barrel aromas
Aberfeldy Distillery Aberfeldy is situated on the outskirts of the village of Aberfeldy in Perthshire, in the heart of the Scottish Highlands region of Scotland, just 8 kilometres from Loch Tay. The beautiful meadows, where the crystal clear River Pitirie flows, the air is scented with heather and birch, and the wheat fields are filled with golden ears of wheat, creating a rich and delicate ecological landscape where man and nature live in harmony.
In 1896, John Dewar's son initiated plans for the establishment of Aberfeldy Distillery and in 1898 Aberfeldy opened its doors, the only Scotch whisky distillery to be built by the Dewar family. By then, Dewar's was already a highly successful brand of blended whisky, renowned for its quality. As the production of blended whisky requires large quantities of single malt whisky, Dewar's established Aberdy's, which has lived up to its name, producing single malt whisky that has been a key ingredient in Dewar's blended whiskies since its construction. During the First World War there was a shortage of barley as a foodstuff and as a result Aberfeldy Aberfeldy had to cease trading from 1917 to 1919. The same happened again during World War II and the distillery had to cease trading once more. 1925 saw the acquisition of Aberfeldy by the Distillers Company Limited (DCL), a distilling company. Under the management of DCL, in 1972 the distillery stopped growing its own malt and sourced malt from large maltsters, and in the same year four new steam-heated distillation stills were purchased to replace the older stills, both of which lowered the cost of whisky production and increased the distillery's capacity. 1998 saw another change in ownership, and the distillery was eventually acquired by Bacardi. In 1998, the ownership of Alberti changed again and it was eventually purchased by Bacardi.
The Dewar family's tradition of perfection in whisky production continues to this day. Aberfeldy now sources peat-free malt from the mill and uses double distillation to make its whisky. Aberfeldy has four stills, two with a capacity of 16,500 litres at first distillation and two with a capacity of 15,000 litres at second distillation. The four stills are typical of Scottish stills: they are large, with long necks and Lyne Arm arms that extend upwards. This shape of the machine allows the refluxed liquid to flow back into the still, thus filtering out the harsh flavours from the liquor. The connection between the arm and the neck is not retracted, and there is no return bowl at the neck, so not only is some of the pungent flavour filtered out, but all of the liquid is filtered. The distillery uses American bourbon casks. The distillery uses American bourbon barrels to age the whisky, which gives the whisky its soft flavour.
For many years Aberfeldy Single Malt Whisky was only available in limited quantities from local distilleries, but in 1999 it was sold for the first time, and small quantities of Aberfeldy 12 Years Single Malt Scotch Whisky and Aberfeldy 21 Years Single Malt began to be available to consumers outside Scotland. Aberfeldy 12 Years Single Malt Scotch Whisky 12 Years and Aberfeldy 21 Years Single Malt Scotch Whisky 21 Years Single Malt whiskies have been well received by consumers.
The Aberfeldy 16 Years is aged exclusively in Oloroso sherry casks and undergoes Aberfeldy's proprietary 70-hour fermentation process, which produces the lipids that give the whisky its fruity flavour. Aromas of honey, citrus and clove are complemented by the sweetness of black plum, prune and fruitcake from the sherry casks, with a subtle layer of dark chocolate on the finish.
