Scotch

Scotch Whisky Review: Aberlour 8 Year Old Full Proof 1970s

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Scotch Whisky Review: Aberlour 8 Year Old Full Proof 1970s

A rare Aberlour 8 Year Old, dating from the 1970s. Bottled at an impressive 100 Proof (approx. 57.5% ABV, as UK proof is measured differently to U.S. proof), which was quite rare for the time, these high strength square bottle Aberlour’s have attained a cult reputation.

by Mark Bostock
April 18, 2025

Mark Bostock, a whisky enthusiast specializing in independent bottlings.

Tasting Notes:

About:

A rare Aberlour 8 Year Old, dating from the 1970s. Bottled at an impressive 100 Proof (57.5% ABV, as UK proof is measured differently to U.S. proof), which was quite rare for the time, these high strength square bottle Aberlour’s have attained a cult reputation – with many apparently exported for the Italian market. Today the Aberlour Distillery is better known for the cask strength, Aberlour A’bunadh expression, first released in 2000.

Appearance:

Rich Amber

Nose:

Quite bright and powerful, chocolate, sherry and dried fruit, with raisins, dates, and figs. There’s a fruity note of rich sweet plum, almost a port like note. There are also notes of leather, black tea, and a hint of fresh spruce pine needles.

Palate:

Loads of sherry sweetness and dried fruit. Leather and chocolate abound, alongside some black pepper and ginger spice. There are flavours of Earl Grey tea, with the characteristic hint of bergamot citrus. Quite a thick tarry texture, with an underlying hint of a little sooty smoke and tobacco.

Finish:

An enveloping and lingering finish, a little sulphurous, but mainly the sherry and chocolate endure. Balanced by black tea and spicy oak tannins – but no bitterness.

Comments:

A complex dram with well-integrated sherry maturation for only 8 years old. Very much a bygone whisky style. This Aberlour is excellent.

Mark Bostock

Mark Bostock, an integral part of the Mark Littler LTD UK content writing team since 2019, brings a genuine passion for whisky, especially independent bottlings, to his work. His commitment to expanding his knowledge through attending tasting events and building his own collection enriches his contributions, blending expertise with enthusiasm.

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