A sweet and fruit candy nose with lots of honey, light jammy red fruits, and sultanas with raisins greet the nose. Deeply sweet, this is unarguably a dessert whisky, and bears (so far) a striking resemblance to Glenmorangie’s Nectar D’Or. There may be more depth here, however, with an interplay of bubble gum, tutti-fruiti, glazed scones, and apricot jam.
Thin body but with dept. A mild initial tongue burn gives way to more honey sweetness and vanilla. Golden raisins again, lemon bundt cake, cake frosting, candied ginger, and orange creamsicle.
Medium too long and warming. Raw honey pervades with vanilla cream and raisins, and fades with more apricot, marzipan, and absolutely no bitterness.
A fantastic dram for those that like sweet things in their whisky. The madeira effect is less of wine and more of deeply sugary treats. All of the tastes and smells that come to mind are dripping with crystalized sugar and deep, concentrated fruits. Unlike a heavily sherried whisky, where those fruits are dark and jammy and resinous, these are fresh and sweet and vibrant. Objectively, Bacalta tastes like an amped-up Nectar D’Or with fewer tart fruits and more honey and stewed stone fruits. Absolutely lovely.