Released in early 2017, Glenmorangie's 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 Madeiras 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...