Released in early 2017 as part of the Glenmorangie Private Edition range, Bacalta was the first expression from the distillery to be 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 previously been maturing in bourbon barrels.
This bottle was part of a private collection - if you'd like more detailed photos just get in touch!
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.
Complex layers of honeycomb follow an initial burst of mint toffee. Almonds come forth to mingle with dates, caramelised oranges and more apricots.
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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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.
