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" ... A’bunadh (pronounced: a-boon-arh) is a marriage of whiskies matured between 5 and 25 years, solely in first-fill Oloroso sherry butts. Its bold, rusty color is properly indicative of the assertive flavor that follows: creme brûlée, cinnamon, nutmeg, and a lingering thread of varnish fading long after each sip. ... "
" ... A’bunadh is a re-creation of the aroma and flavor profile of Aberlour whisky from the late 19th century. In 1975, during some renovation work at the distillery, some workmen discovered a time capsule that contained a bottle of Aberlour from 1898. The chemical analysis of the bottle’s contents was used to formulate the blend that is bottled as A’bunadh. ... "
" ... Consider Aberlour A’bunadh. This whisky isn’t peated but it is bottled at cask strength, usually around 60% ABV, plus or minus, and is matured entirely in a Sherry cask. It’s a style of Scotch whisky that 19th century participants in a Burn’s Supper would find quite familiar. ... "
" ... The best known sherried whisky is The Macallan. There are also excellent expressions from Glendronach, Aberlour (A’bunadh), Highland Park (Dark Origins) and Glenfarclas. There is also a broad range of sherry cask matured whiskies from Gordon & MacPhail. See, in particular, their selection of sherried expressions from Glen Grant, Mortlach and, my favorite, Linkwood. All three are iconic Speyside distilleries. ... "
" ... “Cask strength and aged exclusively in ex-Oloroso sherry casks. This is a favorite for those Sherry bomb fans. While it doesn’t have an age statement, the A’bunadh is released in batches and averages between 59% and 61% ABV,” Tardie says. “Extremely high proof but surprisingly drinkable (even without water). This one is a favorite amongst my staff. Lots of flavor, long lingering finish, and a decent value for cask strength. I’ve found that adding different amounts of water bring out different flavors. It’s a fun whisky to play around with. Coincidentally we are working with Aberlour on a Burns Brunch event this year. Apparently, it goes well with haggis!” ... "