Happy World Whisky Day! This day falls on the third Saturday in May, which for 2020 is May 16th.
To celebrate, I had a virtual whisky tasting with Aberlour Single Malt Scotch. Scotland native and Chicago brand ambassador, Callum O’Donnell gave us an intro to the world of scotch and a guided tasting of three Aberlour expressions.
We tried Aberlour 12 Year Old. This one was strong but it did have a warm and lingering finish.
Next was the Aberlour 16 Year Old, which was described at the whisky for people who like White Claw. I loved this one. It had a floral scent but also a spicy nuttiness. I loved this on its own but also used this to make a cocktail at the end of the tasting.
Lastly, we tried one of the newest whisky’s, the Aberlour A’bunadh Alba. Everyone really enjoyed this one. It’s a Scotch whisky aged exclusively in American Oak Bourbon casks. The scent was delicious with notes of honey and vanilla and then apple and pear.
Quarantine Whisky Sour Cocktail Recipe:
After the tasting, we all made cocktails in our kitchens. Since it’s quarantine, not everyone had all of the ingredients, so we experimented with what we had. I used maple syrup as my simple syrup. I also only had limes instead of lemon. I surprisingly did have some bitters that I was saving for an Old Fashioned, but worked great with this.
2 oz Aberlour 12 Year Old
1 oz fresh lemon juice
1 oz simple syrup
1 egg white
Dash of bitters (as garnish)
1. Put all ingredients except bitters in a shaker without ice and dry shake for 10 seconds.
2. Add ice to the shaker and shake again for 10 seconds.
3. Strain into a rocks glass with or without ice. (I didn’t add the ice)
4. Add 3-4 Angostura bitters to the foam on top of the sour.