This is my first altitude experiment with whisky. This 12 year old Caol Ila made it to 3,842m at the summit of Aiguille du midi. When I opened the bottle it popped like Champagne. I was lucky that it didn’t explode given the change in pressure. The bottle also filled with eerie mist, like that from an Evil Dead film. Below is the Chamonix valley at an altitude of 1,035m. The Alps stretch into the distance towards the ‘expense’ of Geneva. The serene scene disguises the strong wind and the -28°C wind chill. I had an image in my head of the bottle flying off the ledge and smashing on the cliff face below. My hands froze in seconds while fiddling with the camera. It was difficult to perform simple tasks at that altitude. I felt giddy and incoherent. Thankfully the warm, strengthening spirit corrected my malaise. I theorise that Caol Ila could form part of an altitude sickness survival pack (along with coca leaves and an oxygen tank). Despite my oxygen deprived brain, I could still taste the strong peaty aromas of Islay. A powerful whisky is needed for conditions such as these. My highest Scotch yet was an interesting experience. Scotch and snowboarding are such remarkable companions. I wonder what else I could try……
whiskytraveller 