Glenmorangie is proud to announce the eighth annual release in its Private Edition range. Scots Gaelic for ‘baked’, Bacalta is the first Glenmorangie expression finished entirely in sun-baked Malmsey Madeira casks.
The inspiration for this limited edition first began more than 20 years ago, with the release of Glenmorangie Madeira Finish, the world’s first whisky extra-matured in Madeira casks. For Dr Bill Lumsden, Glenmorangie’s Director of Distilling, Whisky Creation and Whisky Stocks, the memory of that expression lingered on. Determined to realise his vision of the perfect Madeira-finished Glenmorangie, he drew on the expertise gained from the Distillery’s years of pioneering work in cask management.
First, Dr Bill arranged for bespoke American oak casks to be created and heavily toasted. The casks were then seasoned to his exacting specifications by Malmsey wine – the sweetest and most prized of the Madeira wines – and baked to maturity within as the casks lay in the heat of Madeira’s sun. Emptied, shipped to Scotland and filled with specially selected spirit – already matured in ex-bourbon barrels – the Malmsey casks lend complex layers of sweetness to Glenmorangie Bacalta.
Dr Bill said; “For years I had longed to create the best Madeira-finished whisky possible. Realising that ambition took time and dedication, as every step of extra-maturation was tailored exactly to our specifications – rather like haute couture. Connoisseurs will recognise the radiating warmth of our bespoke sun-baked casks in Glenmorangie Bacalta’s aromas of ripe apricots, white chocolate and mineral notes. There are complex tastes of mint toffee, baked fruits, honeycomb, almonds and dates, mingling with marzipan, white pepper and melon – and a rich, syrupy finish. Glenmorangie Bacalta is a burst of sunshine in a glass.”
Bottled at 46% ABV, and non-chill filtered for extra body and texture, Glenmorangie Bacalta will be available from specialist whisky shops worldwide priced at £79.
Glenmorangie Bacalta is non chill-filtered and bottled at 46% ABV.
Colour: Light gold.
Nose: Fragrant, honeyed and sweet. Some ripe apricots, mead-like, and a curious minerally/flinty note, followed by some sweet white chocolate. A little water brings out a classic ‘rancio’/aged Balsamic tone, with a suggestion of baked bread, malty/biscuit notes, meadow flowers and some peach crumble.
Taste: An initial burst of mint toffee, with baked fruits such as caramelised oranges and apricots, lots of honeycomb, almonds and dates… Milk chocolate, marzipan, white pepper and ripe, juicy honeydew melon.
Finish: A rich, syrupy aftertaste, with more caramelised citrus and pears, some creamy fudge, but always an intriguing mentholic/eucalyptus sensation in the background.
The Glenmorangie Private Edition:
Glenmorangie’s Private Edition is an award-winning range which provides an annual opportunity for whisky connoisseurs and aficionados to experience a rare and intriguing single malt. Glenmorangie Bacalta is the eighth release in this range. Previous releases include Glenmorangie Sonnalta PX (IWSC 2010 Gold Medal); Glenmorangie Finealta (IWSC 2012 Gold Medal); Glenmorangie Artein (IWSC 2013 Gold Medal); Glenmorangie Ealanta (IWSC 2013 Gold Medal and World Whisky of the Year in Jim Murray’s Whisky Bible 2014); Glenmorangie Companta (San Francisco Spirit Awards Gold Medal 2014); Glenmorangie Tùsail (San Francisco Spirit Awards Gold Medal 2015); and Glenmorangie Milsean (ISC 2016 Gold Medal).
Glenmorangie has long been renowned for its expertise in cask management. In 1987, the Distillery pioneered a process called extra-maturation, now widely used in the industry. Extra-matured whisky is first matured in ex-bourbon casks, then is transferred into ex-wine casks where it spends additional time gaining further layers of flavour.
In the case of Glenmorangie Bacalta:
Casks were created specifically for the extra-maturation. Made from tight-grained, air-seasoned American oak staves, the casks were heavily toasted to ensure the finest flavours would emerge;
They were filled with specifically sourced Malmsey Madeira on the island and baked by the heat of the sun for two years, to season them to Dr Bill’s exacting specifications;
The casks were then emptied, transported to Scotland, and filled with specially selected Glenmorangie whisky, already matured in ex-bourbon barrels, to create Glenmorangie Bacalta.