We’ve had some absolutely resplendent and sweltering weather here in the UK of late. Outside is a stunning day that promises to be a cracker, it’s a pity then that I should be so ill-suited to hot weather. Incidentally I’m equally ill-suited to cold weather, alas many people mistake this condition of double ill-suitedness for a personal disposition to moan. Getting back to the matter in hand, it is hot today in London! This problem is compounded by the fact that where I live, is fitted with some serious insulation that has turned my room into a tinderbox that is slowly baking me alive. I don’t want to crack my head open to find out but I believe that with this incredible heat my brain has turned to maple syrup. It is most amusing then, that today of all day’s I should be reviewing a whisky called Bacalta which is Gaelic for baked. It’s always a bad idea to drink whisky on days like this, but in the interests of my readership I shall persevere, quit my jibber jabber, and get on with the review.
Bacalta is the latest offering from Glenmorangie’s limited edition range. Aged in Madeira and Bourbon casks this is a wonderfully sweet and occasionally lively drink of considerable quality. Unfortunately it’s a tad pricey for a non-age statement whisky (£80), despite this I do think it is well worth seeking out for a tipple. On to the tasting notes! The nose is powerful but not forceful, opting to arrive in a gentle fashion. I get vanilla, honey, plum wine, and a delicious hint of mango. To be honest it’s quite intoxicating all by itself. On hitting the taste buds one suddenly gets all the fruits, there are simply so many different fruit notes here!!! If I were to list them all you’d think me quite mad for believing so much could dwell within one glass. Predominantly I get peeled orange, dried apricots and a little plum. There’s also a delightful crisp menthol mint that lingers through it all. The finish makes for a most excellent juxtaposition from all these sweet flavours. Out of nowhere dazzling pepper emerges, a dash of cinnamon, some clove, and a moreish tang of bitter oak. A sweet invigorating and varied dram, this is something rather spectacular.
Verdict: I think I’ll have another