The fresh spring water used to create Aberlour whisky comes from the Lour which ancient druids referred to this as the ‘chattering burn’ and Aberlour in Gaelic means ‘the mouth of the chattering burn’. In the 19th century James Fleming used this soft and pure water to create the finest Speyside single malt whisky.
Today Aberlour continues to make its fine whisky, steeped in its own legacy. The current team bottling the 18 year old whisky today are the same men who originally laid down the casks. Each whisky is double cask matured for 12 years or more using the finest hand picked Oloroso sherry butts.