The Aberlour Distillery, a phoenix risen twice from the ashes of devastating fires, stands as a testament to resilience and the enduring allure of scotch whisky. Nestled in the heart of Speyside, Scotland’s whisky mecca, Aberlour’s rich, fruity spirit captures the essence of its surroundings. From its humble beginnings in 1826 to its modern-day acclaim, Aberlour’s journey is one of innovation, adaptation, and an unwavering commitment to quality.
This article delves into the captivating history of Aberlour Distillery, tracing its evolution from a water-powered operation to a global whisky powerhouse. We’ll explore the distillery’s signature expressions, including the cult-favorite A’bunadh and the recently launched 14 Year Old Double Cask Matured. Moreover, we’ll examine Aberlour’s ambitious expansion plans, poised to usher the distillery into a new era of growth and innovation. Whether you’re a seasoned whisky connoisseur or a curious newcomer, this deep dive into Aberlour’s legacy is sure to leave you captivated.
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The Early Years: ‘The Perfect Modern Distillery’
Located at the heart of the Speyside region, Aberlour was originally established by James Gordon and Peter Weir in 1826. The partnership dissolved after a year when Peter Weir withdrew in 1827, leaving James Gordon to operate the fledgling Aberlour Distillery alone.
In 1879, a fire destroyed the majority of the Aberlour Distillery site. James Fleming, a local banker and grain merchant quickly sought to re-establish Aberlour, financing the construction of a new distillery beginning in 1879. A respected philanthropist, Fleming provided for the local community funding Aberlour’s town hall, street lighting, hospital, and a bridge. As a grain merchant, Fleming supplied a number of distilleries and also gained experience in distillery operations by taking over the lease for the Dailuaine Distillery in 1865.
By December 1880, the new Aberlour Distillery, built approximately a mile further upstream of the Spey River from the original site, was operational. Situated at the junction of the rivers Lour and Spey, and near the base of Scotland’s Ben Rinnes Mountain, Fleming had built Aberlour at the location of St Drostan’s Well, a pure spring water source named after the 6th-century Celtic saint who had baptized Pictish chiefs at the site. A feature of the re-established Aberlour was that the distillery used water to power every aspect of the production process.
Visiting in 1887, Victorian writer and distilling historian Alfred Barnard described James Fleming’s new Aberlour establishment as ‘the perfect modern distillery’.
Aberlour Distillery’s Second Resurrection
James Fleming sold Aberlour to Robert Thorne & Sons Ltd in 1892, and following Fleming’s death in 1895 he was buried in the cemetery opposite the Aberlour Distillery site.
In January 1898, a second fire caused by an explosion at the malt mill destroyed several buildings at Aberlour and the majority of the existing whisky stocks. Robert Thorne & Sons Ltd approached Scotland’s foremost architect of whisky distilleries, Charles Doig of Elgin to rebuild Aberlour. Under Doig’s supervision, within six months Aberlour was restored and had resumed whisky distillation.
Falling silent due to the First World War in May 1917, Aberlour returned to production in February 1919. In 1921, Robert Thorne & Sons Ltd sold the Aberlour Distillery to the Manchester-based brewing family, W.H. Holt & Sons.
During the Second World War Aberlour was reduced to short-term production when it was reported that locals smuggled fermented wash from the distillery up the Burn of Aberlour stream to distil illicitly under the Linn Falls. W.H. Holt & Sons sold Aberlour in 1945 when the distillery was acquired by S. Campbell & Sons Ltd.
Beginning a programme of modernisation S. Campbell & Sons Ltd expanded and rebuilt the Aberlour site, changing from water-power to electricity-powered production in 1960. Alongside the change to electricity, Aberlour switched from direct heating to steam heating for the distilling process. A new water source, spring water which had cascaded and filtered through the granite slopes of Ben Rinnes and then drawn from the Lour became the lifeblood of Aberlour’s malt whisky.
In 1962, Aberlour terminated the distillery’s onsite floor maltings. By 1973, the growing demand for Aberlour’s malt to create Dewar’s label blend led S. Campbell & Sons Ltd to increase Aberlour’s capacity from two stills to four. The French spirit company, Pernod Ricard acquired Aberlour following a takeover of S. Campbell & Sons Ltd in 1974.
A’bunadh: The First Aberlour Single Malt
In 2000, Aberlour’s first single malt bottling Aberlour A’bunadh was released. Becoming one of the most successful ongoing series in whisky, Aberlour A’bunadh is a unique batch-produced single malt whisky bottled at cask strength and none chill-filtered at natural color.
Exclusively aged in Oloroso sherry butts, A’bunadh is blended from a mix of first-fill and refill sherry casks ranging from five to twenty-five years old. Each batch has a slightly different taste, color, and proof strength. A’bunadh which means ‘the original’ in Gaelic, is produced in homage to Aberlour’s founder, James Fleming, using only traditional methods.
The A’bunadh range owes its origins to a bottle of whisky found buried in the foundations of Aberlour’s still room. When the Aberlour still room was extended in 1973, workmen discovered an 1898-dated newspaper about the distillery fire wrapped around a bottle of 1898 Aberlour. By the time Aberlour’s distillery manager learned of the discovery the workmen had begun to enjoy the bottle’s contents, and over half the whisky was gone. The remainder was sent to Aberlour’s laboratory for analysis ultimately acting as the inspiration for A’bunadh, which is an attempt to recreate this lost single malt.
Aberlour: Continuing Developments
Pernod Ricard purchased Chivas Brothers in 2001, merging the company’s distillery portfolio with those held by its subsidiary company Campbell Distilleries (formerly S. Campbell & Sons Ltd) including Aberlour under the new combined brand company Chivas Brothers Holdings.
In August 2002, a new modern visitors’ center was opened at Aberlour, an experience that has become synonymous with in-depth connoisseur tours, opting for quality over tourist quantity. Aberlour was also one of the first distilleries to offer a ‘bottle your own’ whisky to visitors.
A brand leader in the French whisky market, Pernod Ricard focused on building Aberlour’s reputation in France, for instance, the Aberlour 18 Year Old was not introduced outside France to the international market until 2008.
The core range of Aberlour whiskies includes 12, 16, and 18 year old bottlings – all matured in a combination of ex-bourbon and ex-sherry casks. Aberlour 2001 White Oak and Aberlour White Oak Millennium 2004 released in 2013 and 2014 respectively, were the first of Aberlour’s limited edition White Oak releases, consisting of whiskies matured exclusively in American white oak casks.
Building upon A’bunadh’s cult status, a second Aberlour batch-produced single malt whisky series, Casg Annamh was first released in 2018. Casg Annamh which means ‘Rare Cask’ in Gaelic, is drawn from a combination of American oak and ex-sherry casks. In 2020, Aberlour introduced a new 14 Yea Old Double Cask individual batch release expression – which had already won a coveted Double Gold medal at the International Wine and Spirits Competition 2020, and a Gold Medal at the International Spirits Challenge 2020.
Aberlour Distillery: Looking to the Future
In September 2020, Chivas Brothers announced approval and planning permission had been given for a multi-million-pound project to ‘remodel and rebuild’ at Aberlour. The plans include the construction of a new boiler house, tun room, and mash room at the Aberlour site, while a remodeled still house fitted with huge windows will allow distillery visitors to look out onto nearby woodland.
Additionally, a new parking area and landscaping are planned, with accessibility to the distillery improved with the construction of a footbridge across the Burn of Aberlour stream.
Aberlour also reported a break-in at the distillery and visitors center in January 2022, resulting in the theft of whisky bottles worth thousands of pounds. The thieves targeted Aberlour during the festive season, when the distillery was closed between the 22nd of December 2021 and the 5th of January 2022.
Since 2022, Aberlour Distillery has embarked on significant developments to enhance its production capabilities and sustainability efforts. In April 2022, Chivas Brothers announced an £88 million investment to expand both Aberlour and Miltonduff distilleries. This initiative aims to double Aberlour’s production capacity, addressing the growing global demand for scotch whisky. Additionally, the distillery is set to receive an upgraded visitor center and a new still house with expansive windows offering views of the River Spey, enhancing the visitor experience.
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However, in September 2024, the construction company ISG, a key contractor for the distillery’s renovation, entered administration, prompting Chivas Brothers to assess the potential impact on the project’s timeline.
Despite this setback, the expanded facilities are expected to be fully operational by mid-2025, marking a significant advancement in Aberlour’s commitment to quality and environmental responsibility.
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