The aroma is overpowered by pepper (not surprising at 120°), but I detect notes of toffee and barley as well. It’s clear that this one needs some water to open up.
Ah, that’s better! Now scents of caramel, banana, orange and cinnamon move to the forefront. The taste is a montage of fruit and spice with orange, cinnamon, salty caramel, ginger, vanilla and cayenne. The finish is long and spicy with a leathery feel, but a light sweetness persists for a long time. During the transition, I detect graham crackers and vanilla. My initial taste of this last night wasn’t nearly as favorable, but spending some time with A’Bunadh has been enjoyable. This one is complex, fruity, sweet, spicy, woody and dry. It should definitely keep you interested with all that is going on with the nose and palate.
Here’s Aberlour’s description:
A’bunadh, Gaelic for ‘of the origin’, is matured exclusively in Oloroso ex-sherry butts. It is a natural cask-strength malt whisky produced without the use of modern-day chill filtering methods or the addition of water.