Dr Bill Lumsden with Brendan McCarron shared the thinking and process behind the Bacalta – which means baked in Gaelic.
Bill shared the inspiration was a discontinued Madeira finished whisky that was replaced by Nector D’Or.
Knowing it would not be possible to simply acquire ‘ready made’ casks, a partnership was struck with a Malmsey Madeira maker, casks specifically created, heavily toasted before then holding the ‘sacrificial wines’ i.e. seasoned by the Malmsey Madeira, baked the traditional way. Bill shared that he found Malmsey Madeira had the “lively refreshing character, high acidity that reacted well to the toasted wood.”
Once ready, the wine was discarded and the 10 year aged Glenmorangie transferred gain its unique finish through maturing in the ex-Madeira casks.
- Nose – Initially sharp blue cheese – rancio, then chocolate, aged balsamic, while one could discern the ‘house’ characteristics of The Original, it had layered on top ripe peaches, apricots like a thick smear of marmalade on toast, baked citrus becoming caramelized
- Palate – First sip had a gorgeous spice, then brioche, revealing a mineralogy and savoury almost smoky element, followed again by spicy textures, a big mouthful of pepper, so incredibly sweet like sucking on fruit lozenges
- Finish – Chased by menthol mouthwash that slipped into paan, then lemon pepper and back to that hint of aged balsamic
The Bacalta was like a rich baked fruit syrup with almost a smoky quality… delicious but one where less is more.
Talk turned to pairing the Bacalta with grouse, pheasant – in short any gamy bit with a fruity sauce. This was no light sprightly pairing but one to take advantage of Bacalta’s unique qualities.
And what do the Glenmorangie formal tasting notes have to say?
The eighth release in our multi-award-winning and always intriguing Private Edition, Glenmorangie Bacalta brings new heights of complexity to a rare wood finish. Inspired by the long, balmy days on the island of Madeira, Glenmorangie Bacalta (Scots Gaelic for “baked”) is a sun-soaked single malt which delivers wonderfully warm layers of sweetness, brimming with baked fruits and honeyed tones.
It has been created from Glenmorangie first matured in former bourbon casks, then extra-matured in bespoke casks baked under the sun which once contained Malmsey Madeira – the sweetest and most prized of the Madeira wines.
- Aroma: Fragrant, honeyed and sweet. Some ripe apricots, mead-like, and a curious flinty note, followed by sweet white chocolate.
- Taste: An initial burst of mint toffee, with baked fruits such as caramelised oranges, honeycomb, almonds and dates.
- Finish: A rich, syrupy aftertaste, with more caramelised citrus and pears, creamy fudge, and an intriguing mentholic sensation in the background.
In short, it was a classy experience – start to finish – as one would expect from the Luis Vitton Moet Hennessy brand.
- The Original 10 year, 18 year, 25 year and Signet
- Glenmorangie 10 year (1995/2006) Cask 13038, Bottle 45, 59.3%
- Glenmoranie The Original 40%
- Glenmorangie The Tayne 43%
- Interview with Bill Lumsden
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