Aberfeldy 12 Year Old Single Malt Scotch Whisky

Aberfeldy 12 Year Old Single Malt Scotch Whisky shines when sipped neat or with a splash of water to open up its honeyed notes and subtle complexity. While it's versatile enough for classic whisky cocktails, this Highland dram is particularly enjoyable on cool autumn evenings, paired with rich, savory dishes like roasted game or aged cheeses that complement its smooth, golden character.

Nose: Honey sweetness with hints of apple and pear. Light floral notes of heather and a touch of cinnamon spice. Subtle cereal grains and a whiff of toasted oak in the background.

Palate: Smooth and creamy mouthfeel. Rich honey flavor dominates, accompanied by ripe orchard fruits - mainly apples and pears. Vanilla and mild oak spices emerge, along with a nutty character reminiscent of almonds. Faint notes of citrus zest add brightness.

Finish: Medium length with lingering sweetness. The honey flavor persists, gradually fading to reveal gentle oak tannins and a mild spiciness. A subtle smokiness emerges at the very end, leaving a warm, slightly dry sensation.

Aberfeldy 12 Year Old is crafted using pure spring water from the Pitilie Burn, known locally as the "Golden Dram" due to its gold deposits. This Highland single malt is distilled in tall pot stills, then matured for at least 12 years in a mix of ex-bourbon barrels and sherry casks, resulting in a honeyed sweetness and smooth character that's become the hallmark of the Aberfeldy style.

• Aberfeldy 12 Year Old is nicknamed "The Golden Dram" not just for its color, but because the distillery sits above a gold-bearing stream. During the 1800s gold rush, prospectors panned for gold in the very water used to make this whisky.
• This Highland single malt contains trace amounts of selenium, a mineral rarely found in whiskies. Some believe this contributes to Aberfeldy's signature honey notes and exceptionally smooth finish.
• Aberfeldy was the first distillery in Scotland to be powered entirely by renewable energy. They use a combination of hydro-electric power from the nearby River Tay and biomass fuel created from draff, a byproduct of the whisky-making process.