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Another addition to the Glenmorangie Private Edition range! Released in early 2017, Bacalta is the first expression from the distillery which has been finished in sun-baked Malmsey Madeira casks. Dr. Bill Lumsden had bespoke American oak casks made and heavily toasted, then seasoned with Malmsey wine and left to bake in the heat of Madeira's sun. The casks were emptied and shipped to Scotland to finish the Glenmorangie whisky, which had been matured in ex-bourbon barrels.
Nose: Succulent apricots ripened in Madeira’s island sun emerge from fragrant, honeyed aromas. A curiously flinty note gives way to beguiling hints of white chocolate.
Palate: Complex layers of honeycomb follow an initial burst of mint toffee. Almonds come forth to mingle with dates, caramelised oranges and more apricots.
Finish: Creamy fudge emerges in the long, syrupy aftertaste, alongside caramelised citrus and pears. All are played out against an intriguing mentholic backdrop...
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Quintessentialy and simply the best Glenmorangie I've had. I think this even tops the infamous Ealanta and I also think you might see this as the next winner of Jim Murray's whisky bible it's just that good !. I can taste mango, almonds, marzipan amongst other things but I do think those are the dominant flavours but there are suttle flavours, white chocolate being one of those and it's thick, syrupy and sweet. You can defiantly tell the whisky is rubbing shoulders with Madeira but I don't know where they got menthol or mint from it's just not there at all. This whisky is going to make many fans and it's still very early but this is a whisky to watch closely!
22nd February 2017
Very similar experience to the tasting note above - didn't got the menthol though.
11th February 2017
A very interesting dram. Sweet breakfast rolls, fruit, mild chocolate on the nose. Fruity, sweet milk chocolate with mild spices to taste. Finnish is sweet citrus toffee - creamy with apricots too.