Aberlour A'bunadh

I'm in sherry cask mood these days. As i want to taste a Glenfarclas for the first time i have read a lot of connosr reviews to know if i should start with 12 or 15 yo (and i still didn't made my mind)...as well as i plan to order samples of Glendronach to give them a second chance after beeing a little disappointed by 12 & 15 a few years ago (not yet ready for SC ?) Anyway...I found the brand new AB # 46 in the Lafayette Gourmet grand magasin in Paris this afternoon on my way back from work and, of course, couldn't help purchasing a specimen. I don't have much experience in AB and i'm not able to compare any other batch than 38 with this new comer. One thing is evident, this batch is less "in your face" than 38. I like the nose of 38, more than the palate that i find a little bit on the oak-spice side (which is good anyway) but 46 is smoother (more bourbon like, it reminds me something of my beloved Blanton's, vanilla maybe). Nose has a immediate chocolat Mon Chéri-kirsh profile and it deepens with air, revealing sultanas and figs of course and even caracteristic cocoa finish notes of sherry casks but all very balanced, smooth, polite, calm and clean. Always that Aberlour profile, very fresh, not on the dark side but nevertheless with some caracteristics of more dark chocolate profiled sherry casks. Something hardly versatile and less one-dimensional that i was expecting. I thought i had difficulties with CS but this one contradict me. That's the first time i admit the eventuality of drinking a CS undiluted. Indeed,this batch has very good manners. I paired it with a Chocolate "Macaron à l'ancienne" from Jean-Paul Hévin chocolate maker and believe me, it was heaven !