• Category Scotch
  • Country Scotland
  • Region Speyside
  • Distillery Aberlour
  • Age 10 Year Old
  • Style Single Malt Whisky
  • Alcohol 46%
California residents: Click here for Proposition 65 WARNING.
  • berries
  • spicy notes
  • nutmeg
  • ginger
  • barley
  • grape
  • coffee
  • lemon
  • sherry monster

Aberlour

10 Year Old 1996 - Provenance (Douglas Laing) (0.7l, 46%)
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Character Goatson
A 10 year old Aberlour from the Provenance range. This was distilled in the Winter of 1996 and aged in refill hogshead number 3113 before bottling in Winter 2006. Lots of spicy notes, particularly ginger and nutmeg with thick malt.
  • Category Scotch
  • Country Scotland
  • Region Speyside
  • Distillery Aberlour
  • Age 10 Year Old
  • Style Single Malt Whisky
  • Alcohol 46%
California residents: Click here for Proposition 65 WARNING.
Flavor Spiral TM
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What does Aberlour 10 Year Old 1996 - Provenance (Douglas Laing) taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Aberlour 10 Year Old 1996 - Provenance (Douglas Laing) and gives you a chance to have a taste of it before actually tasting it.

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  • berries
  • spicy notes
  • nutmeg
  • ginger
  • barley
  • grape
  • coffee
  • lemon
  • sherry monster
Dog Dogson's Smartass corner
Character Dogson
Scotch Whisky is seldom aged in new barrels. Bourbon and Tennessee Whiskey casks are usually used for maturation. In addition to that, Whisky is often matured or finished in various wine casks such as Sherry or Port.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.

A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Is Scotch always Scottish? What do you think? Yes. The answer is yes.
First-class Whiskies are taxed not only by the state but also by the angels. This refers to the 4% of Whisky that evaporates from the barrels every year, a phenomenon known as the angel’s share.
Blended Whiskies are the result of years of craftsmanship and dedication. A master blender does not simply wake up one day with a profound ability to create a cohesive and enjoyable liquid. From nosing the liquid to working out quantities of each different grain and malt to go into the blend, a master blender can take years, if not decades, to train.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Scotch Whisky is seldom aged in new barrels. Bourbon and Tennessee Whiskey casks are usually used for maturation. In addition to that, Whisky is often matured or finished in various wine casks such as Sherry or Port.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.

A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Is Scotch always Scottish? What do you think? Yes. The answer is yes.
First-class Whiskies are taxed not only by the state but also by the angels. This refers to the 4% of Whisky that evaporates from the barrels every year, a phenomenon known as the angel’s share.
Blended Whiskies are the result of years of craftsmanship and dedication. A master blender does not simply wake up one day with a profound ability to create a cohesive and enjoyable liquid. From nosing the liquid to working out quantities of each different grain and malt to go into the blend, a master blender can take years, if not decades, to train.
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