Glenmorangie // Highland, Scotland
Scottish Gaelic for "baked," Glenmorangie Bacalta debuted in early 2017 as part of the brand's Private Edition releases. For this 8th release in the series, Master Distiller Bill Lumsden wanted to improve upon a previous Glenmorangie expression, the Madeira Wood Finish, that has been discontinued since 2004. He found a winery willing to create a Malmsey Madeira wine that would never be bottled and only be used to season hogsheads made from toasted American oak. After two years exposed to the elements, "baking" under the sun, the hogsheads were emptied then filled with single malt that had been maturing in ex-bourbon barrels for 10 years. After another two years of finishing in the Madeira hogsheads, this non-chillfiltered Highland malt was finally ready for bottling at 46% ABV.
Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
Cask Typeex-bourbon barrels and ex-Malmsey Madeira hogsheads
"Find an intensely honeyed nose, with walnuts, dried fruits, and brioche. A viscous palate offers plums and dark red fruits, candied apples, and a handful of trail mix's smorgasbord of fruits and nuts. There's also a touch of rancio funk. The finish is smooth and easy, with canned fruit syrup, hints of citrus zest, pepper, and spice, along with oak and dark chocolate, and finally warming menthol undertones."