Bacalta is Scottish Gaelic for ‘baked’. It is the first Glenmorangie expression finished entirely in sun-baked Malmsey madeira casks. Bottled at 46% abv, and non-chill filtered for extra body and texture, Bacalta will be available from specialist whisky shops worldwide priced at £79.
The inspiration for this limited edition is said to have begaun more than 20 years ago, with the release of Glenmorangie Madeira Finish, claimed to be the world’s first whisky extra-matured in Mmadeira casks.
For Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, the memory of that expression lingered on, says the company. Determined to realise his vision of the perfect Madeira-finished Glenmorangie, he drew on the expertise gained from the distillery’s years of cask management work.
Lumsden arranged for bespoke American oak casks to be created and heavily toasted. The casks were then seasoned to his 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.
Lumsden 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” said Lumsden.