Aberlour 12 Years Non Chill Filtered
Twelve years old, just like the Double Cask, but bottled at 48% and non-chill filtered. Fuller, oilier and with more sherry and chocolate on the palate.
What non-chill filtering does to a whisky
Most whiskies are heavily chilled and filtered before bottling. This removes fatty acids and proteins that can make whisky cloudy when it gets cold or when water is added. The downside: those substances also carry away some of the flavor, aroma and mouthfeel. This Aberlour skips that step.
The result is a full-bodied, rich malt with fruit, sherry and chocolate and a long finish. It is bottled at 48%, considerably higher than the 40% of the 12 Years Double Cask, which makes it more robust and oilier on the palate. Add water and it may turn slightly cloudy. That is not a flaw, but rather proof that nothing has been filtered out.
In brief
Fuller and oilier than the regular 12
Sherry & fruit
Sherry and ripe fruit, with a warm alcohol note characteristic of 48%. After a few drops of water, the fruit comes further forward.
Full and chocolatey
A thick, almost oily mouthfeel with fruit, sherry and chocolate. Noticeably richer than the Double Cask at 40%.
Long
A long finish in which the sherry and chocolate linger, with a warm edge from the alcohol.
Aberlour 12 Years Non Chill Filtered tasting profile neat. Add a splash of water to reduce the intensity and make it sweeter and fruitier.
With water, or without
At 48%, this is a whisky to play around with. Taste it neat first, then add a few drops of water at a time.
First neat
3 cl in a tulip-shaped tasting glass at room temperature. Take a small sip and hold it in your mouth briefly: this lets you feel the full, oily mouthfeel that chill filtration normally removes.
Glass: tasting glass →Then with water
Add a teaspoon of cool water to 3 cl of whisky. It may turn slightly cloudy; this is normal. The alcohol sting is reduced, while the fruit and sherry become sweeter and more expansive.
Tasting glasses →In a Penicillin
50 ml Aberlour 12 NCF, 20 ml lemon juice, 20 ml honey and ginger syrup, shaken with ice and strained over a large ice cube. The 48% keeps the whisky standing up well among the citrus and ginger.
Penicillin recipe →Cocktails that make use of the extra strength
A stronger whisky is less easily lost among the lemon, honey and sugar. That is why the 48% works so well in a shaken cocktail.
Penicillin
Whisky, lemon, honey and ginger. The extra strength remains easy to taste.
Whisky Sour
Whisky, lemon, sugar and egg white. At 48%, you get a robust, full-bodied sour.
Old Fashioned
Whisky, sugar and bitters over a large ice cube. The melting water gradually opens up the whisky.
Godfather
Whisky with amaretto over ice. The chocolate note complements the almond.The right glass for Aberlour 12 Non Chill Filtered
A tulip-shaped glass to capture the aroma and add water, plus a heavy tumbler for the Penicillin and the Old Fashioned.
More Aberlour flavours
Aberlour
Where it began. On the brand page, discover everything about Aberlour: origins, varieties, and classic cocktails.
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Aberlour 18 Years
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Aberlour A'Bunadh
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Questions about Aberlour 12 Years Non Chill Filtered
Can't find your question? Read more on the Aberlour page or check out our cocktail recipes.
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