Racked in dark and dingy warehouses across Scotland – some underground with their stone walls pressed against the churning sea, others sitting beside distilleries nestled in wooded glens – many millions of oak casks of whisky are maturing. They are exposed to evaporation during the maturation process – the loss is around 2% in Scotland, though much more in hotter climates. This lost whisky is known as the Angels’ Share. That name has inspired the title of Angels’ Nectar, a whisky designed to re-create what those angels might well be enjoying up in heaven’s own whisky snug.
Angels’ Nectar is crafted by new independent spirits bottlers Highfern. Like the recent Velvet Fig, Angels’ Nectar is a blended malt – that’s a blend of single malts from different distilleries, rather than adding any grain whisky. It’s a marriage of Highland and Speyside malt whiskies, and is bottled at 40%.
Colour: very pale. Pale straw, white wine. On the nose: Lemon meringue pie. Very creamy, and quite sweet at first. A very nice butter note then dominates. Vanilla custard. Digestive biscuits. Really quite charming, if a bit straightforward.
In the mouth: there’s a good amount of flavour, and a lot of the nose comes through nicely. Strong notes of barley, malt. Then again, butter. Honey. Cream, with a very nice full mouth-feel. A little husky, perhaps, then come fizzy sweets, cider and baked apples. Woody and peppery notes towards the end. Overall it really is a very pleasant whisky.
This is tasty enough to satisfy single malt aficionados and approachable enough for lovers of blended whiskies. In fact, if you typically drink the common supermarket blends, then I think this would be an excellent step up to the wider world of Scotch whisky. You can pick a bottle up for around £30 – that’s a good price to me. It’d make a nice extra Christmas treat.
This was a sample provided by Highfern – but I do like to stress that if I think a whisky is bad, I’ll say so. Just as well it’s good!