Scotch

Glenmorangie Bacalta Whisky Review

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Image courtesy: Glenmorangie

I love experimentation in the whisky world.  Sure, the end result may not necessarily please, but the the fact that whisky makers are playing around excites me.  For quite some time now, Glenmorangie has developed a reputation for bringing some fantastic wine cask-finished whiskies to market.  In my book, Dr. Bill Lumsden is a top innovator when it comes to cask management.  The man can do some magical things with different types of casks.  The distillery’s standard lineup alone feature whiskies finished in sherry casks, port casks, and Sauternes casks.  Then take a look at Glenmorangie’s annual Private Edition releases.  They usually (but not always) feature a secondary maturation in a wine cask.  The 2017 addition to the Private Edition lineup is Bacalta.

Bacalta (Gaelic for ‘baked’) starts life off in ex-bourbon casks.  It then matures for a short undisclosed period in custom ex-Malmsey Madeira wine casks.  Malmsey wine is considered to be the sweetest of Madeira wines.  These casks are seasoned with Malmsey wine and baked outdoors in the sun for two years.  The wine was emptied and the casks shipped to Scotland, where they were filled with already matured Glenmorangie whisky.  The resulting whisky is bottled at 46% abv and is non-chill filtered.

I had the pleasure of tasting Bacalta the week before its worldwide launch at a local Glenmorangie tasting.  Though my palate was a bit exhausted after trying the entire Glenmorangie lineup before, my first impressions of Bacalta were positive.  I found it richly sweet, but not cloying.  It was also very fruity.  I’ve since spent more time with the whisky.  My first impression was correct.

The nose has hints of ripe peaches, marzipan, vanilla and some spice.  Dried apricots and berries add a fruitiness to a creamy custard base.  Ginger liqueur, honey, and crisp lemon zest are showcased on the mid-palate.  The medium finish features caramel chews, light wine, and fresh mint.

To me, this is the definition of a dessert whisky.  It’s quite lovely.  The Madeira wine cask finish plays really well with the light style, bourbon cask-matured whisky that comes out of the Glenmorangie distillery.  Very well done, and very much recommended!  9/10

Thanks to Glenmorangie for the sample.  As always, all thoughts and opinions are my own.

Aberlour A’Bunadh (Batch 54) Whisky Review

Oh glorious Aberlour A’Bunadh, where have you been all my whisky-drinking life? 

Okay.  Let me back up and tell you about the whisky, and why it is a new favorite of mine.

Located in the Speyside region of Scotland, Aberlour Distillery has been making whisky since 1879.  Their stills are onion shaped, which produce a dense spirit.  Aberlour’s core lineup includes a 12yo, 16yo, 18yo, and this cask strength A’Bunadh. The latter, and subject of this review, is bottled at cask strength and is non-chill filtered.  Batch 54 comes in at a hearty 60.7% abv.  A’Bunadh spends it’s entire life maturing in Oloroso sherry casks.  In other words, a cask strength sherry bomb!  Let’s dive into specifics.

The nose features a slightly waxy character, with hints of dry sherry, raisins, nuts, citrus and some ginger.  On the palate, a splash of water really opens this whisky up.  It’s dominated by notes of dried fruit, cocoa, dark toffee and oak spice.  A touch of orange peel shows up faintly, and oak tannins appear on the back of the palate.  The long finish features spiced fruit cake and bittersweet dark chocolate.  

What a rich, decadent whisky!  A’Bunadh is the only Aberlour whisky that matures exclusively in sherry casks.  All others spend some time in ex-bourbon casks.  That really sets this bottling apart.  As this whisky is batched, each release will be slightly different.  Just makes me want to try subsequent batches.  8.5/10

Thanks to Aberlour for the sample.  As always, all thoughts and opinions are my own.

Lagavulin 1991 Single Cask Whisky Review

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Image courtesy: Diageo

In 1816, Lagavulin began legally distilling whisky on Islay.  Two hundred years later, the distillery released three limited edition whiskies to celebrate their important bicentennial.  First a lovely 8-year-old Lagavulin hit the market, a ode to the whisky famed writer Alfred Bernard tasted when he visited the distillery in the late 1800s.  Then a tribute to Lagavulin’s distillery managers was bestowed among us, an exquisitely crafted 25-year-old Lagavulin that was matured exclusively in ex-sherry casks.  It turned out to be my favorite whisky of 2016.

Now, the third and final 200th anniversary release of Lagavulin is a single cask bottling, distilled in 1991.  It’s the rarest of the three releases, with only 522 bottles available.  It’s also the priciest, costing roughly $1860 a bottle.  The best part?  In a classy move, Lagavulin owner Diageo is donating all proceeds from this release to various Islay charities.

This Lagavulin bottling won’t be available in stores.  You have to head over to The Whiskey Exchange and sign up for a lottery by February 12th, so go there now if you’re interested.  Entrants will be picked randomly for a chance to buy a bottle. 

Still undecided?  Trust me, it’s a killer.  The nose on this cask strength beauty (52.7%) is full of juicy tropical fruit (especially pineapple), campfire smoke, toasted barley, and burnt orange peel, with hints of dried fruit and leather in the background. A little airtime reveals lovely toffee notes.  The palate is quite the stunning kaleidoscope of flavors.  An initial burst of citrus and brown sugar lend to slightly tame peat smoke, mulled wine, spice and some herbs.  “Beef brisket slow cooked over a wood fire” paints a rough picture.  Soon after, hints of leather, sherried fruit and oak spice show through.  The long, satisfying finish has smoked sherried fruits, followed by slightly astringent oak tannins and a final refreshing mint note.

Like I said, killer.  Not everyday Lagavulin releases a single cask whisky.  Fans of the distillery with deep pockets won’t want to miss this soon-to-be legendary whisky.  To those of you who end up lucky enough to own a bottle, for the love of whatever you consider holy, open this whisky and revel in its aromas and flavors.  Remember, whisky is meant to be enjoyed, not stared at.

9.5/10

Thanks to Lagavulin for the sample!  As always, all thoughts and opinions are my own.