Happy Easter! I'm preparing to cook a giant feast for 13 people so I thought I'd take a little break and do a couple of Glenmorangies. What is the connection between Easter and Glenmorangie? I have no idea whatsoever.
The Nectar D'Or is a 12 year old, matured in bourbon barrels for 10 years, then finished for 2 more years in Sauternes barriques. Apparently this expression replaces their Madiera cask release. This bottle has been open for at least a year or so, maybe two.
It has a deep but bright golden colour (much like, well, Sauternes). Malty on the nose, with honey, vanilla and very light toffee. Lemon curd. Creme brûlée. Very fruity, with a wee touch of spice. A touch of water adds malt and oak. Very elegant.
On the palate we have a little more spice (nutmeg, ginger, cloves) but it's balanced by sweet light honey, citrus (more lime and orange than lemon this time) and various other fruits (pineapple, mango, coconut). Sweet but also malty and spicy (even spicier with water) - the notes work together in perfect harmony.
The finish also shows some spice with the oak coming forward, sharing space with the light honey. This seems much spicier than I remember; perhaps that's due to oxidizing for a year or two. But I love it - extremely complex, elegant and easy to drink. Would make a good introductory malt, I think. I'm often hit-and-miss with Glenmorangie, but this is one of my very favourites. One of Jim Murray's too, who also scores this a 94.
I picked up a bottle with the newer packaging a few weeks ago, and just cracked it open.
Enjoying a wee dram as I make some dinner for my boys...By all accounts it seems the same as the so called older packaging, and that's a good thing since it's a great whisky.
My own experience with Nectar d'Or is that it does indeed mellow out, sweeten, and come together with a lot of air time. I liked my own bottle of it a lot more after it had been open a couple of years.