The 250 year old tradition is full of complex flavours, married to give a drinking sensation full of depth, character and maturity.
The MacAberry whiskies have a very high concentration of pot still and malt in addition to grain whiskies, triple distilled between 12 to 15 years ago from unmalted as well as malted barley. They have since matured in either old bourbon or sherry casks slowly reaching their perfection.
As you taste the final blend you will first notice the unique clear flavours of the Scottish pot still whiskey and malt whiskey. Look next for the undertones of toasted wood (from the bourbon casks) then, somewhere in the background, the sweet nuttiness of the Highland berry.