Aberlour 25 Year Old 1964

Aberlour's whisky production begins with the sourcing of the highest quality barley, which is malted on site and then milled to create a fine grist. This grist is mixed with hot water from the nearby natural springs, the wort is then fermented using the distillery's own unique strain of yeast, before being distilled in copper pot stills.

The distillery uses a combination of traditional and modern maturation techniques to create their signature whiskies. The whisky is initially matured in oak casks that have previously held Sherry, Bourbon, or other wines or spirits. The casks are then transferred to Aberlour's on-site warehouses, where the whisky is left to mature for several years in the cool, damp Highland air. 

Aberlour's commitment to traditional whisky-making techniques is evident in every aspect of their production process. The distillery's cooperage is staffed by skilled craftsmen who create and repair the casks used to mature the whisky, while the distillery's malting floors are still in use today, allowing visitors to see the barley as it undergoes the malting process.