Aberlour 16 is a complex, well-balanced fruit-forward whisky. The double cask maturation process is evident on both the nose and the palate, each barrel positively contributing to the flavor profile. The sherry influence announces itself right off the bat, as the first nosing reveals prominent notes of raisin and plumb. Baking spices, cereal grain, oak, vanilla, almond and chocolate are also present. On the palate there are large doses of honey and malt followed by plumb, apple and cinnamon. The finish is long and fruity with a pleasant amount of toasted oak and a touch of anise. Over the course of 40 minutes in the glass the breadth of fruit flavors expands to include candied orange and hints of strawberry. The influence of the ex-bourbon barrels also becomes more pronounced. There is a noticeable note of brown sugar and a subtle aroma of maple syrup that transfers to the palate and carries through to the finish. The character of the oak becomes spicy and smoky with a light char. Well worth the $65 and highly recommended. 4 1/2 stars out of 5.