Category Archives: Highland

Glenmorangie Bacalta 46%

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Finally, after tasting The Original and Lasanta, attention turned to the main purpose of the Glenmorangie event… the revelation of the 2017 private edition – Bacalta.

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.

Glenmorangie Bacalta 46%

  • 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.

Other Glenmorangie experiences:

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Glenmorangie Lasanta 12 year 46%

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After The Original, our Glenmorangie tasting continued with the Lasanta – a word that derives from the Gaelic for warmth and passion.

We were led through the experience by Dr Bill Lumsden and Brendan McCarron who shared their insights into the whisky…

They shared how the Lasanta first spent 10 years in ex-bourbon casks, much like The Original, followed by 18 – 36 months in ex Olorosso and PX sherry casks. The sherry cask finish is what Bill credited for providing a very “up fruit, spicy, ginger, unctuous” character that is both “classic yet enhanced.”

There was no doubt this whisky gained much of its character from its sherry finish… Impressions of:

  • Creamy, caramel custard, sweet spices, vanilla on the nose, with substance, good body, raisins, more creme on the palate followed by a dry, chocolate nutty spice finish…

Pairing talk turned to enjoying with a good Monte Cristo cigar, or a rich fruity dessert, a ginger chilli chocolate… very much an ‘autumn’ whisky for cooler weather….

Well after the main tasting, when we returned to the Lasanta, found that it kept is character in a most satisfying way.

And what do the formal Glenmorangie tasting notes have to say?

Elegant but full bodied this whisky has spent ten years maturing in American white oak ex-bourbon casks before being extra-matured for a further two years in Oloroso and PX Sherry casks from Jerez in Spain.

  • Aroma: Warm spices mix with smooth chocolate covered raisins, honeycomb and caramel toffee.
  • Taste: Deliciously sweet sherry flavoured sultanas, orange segments, walnuts and butterscotch combine to create complex warm spices.
  • Finish: Long and satisfying finish with spiced orange and chocolate covered hazelnuts.

We sampled the Lasanta at the launch of Glenmorangie’s Bacalta in February 2017.

Other Glenmorangie experiences:

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Glenmorangie Original 10 year 40%

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Our Glenmorangie Bacalta Launch tasting linked Dr Bill Lumsden and Brendan McCarron in Scotland with whisky afficianados in Mumbai, Sydney and Seoul. It began with the foundation of all Glenmorangies… The Original 10 year:

“We’ve found there are 140 different flavours in our Original” — Bill Lumsden

An appropriate place to start, we sniffed, sipped, swished and savoured…

As we sipped, Bill and Brendon shared their observations, augmented by those enjoying in Mumbai:

  • Creamy and complex, sweet butter, some sweet spices such as ginger, gentle nuttiness with almond, coconut, sunshine like character…

The Sydney folks observed that the Original’s character is:

  • Fresh applies, light… sunshine and spring like

Talk then turned to pairing with white fish, shrimp, foie gras… and more fancifully to enjoying at a:

  • “Chinese restaurant in Taipei with steamed fish seasoned with soy sauce and sweet ginger!”

As an opportunity to revisit The Original in a formal virtual four country tasting, it was indeed a unique experience… an excellent base for the whiskies to come… The Lasanta and Bacalta!

Other Glenmorangie experiences:

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Glenmorangie’s Bacalta Launch

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Many months ago, on a Wednesday afternoon, I found myself at the Four Seasons hotel lured by whisky. Up on the screen was Dr Bill Lumsden and Brendan McCarron in Scotland, us in Mumbai, others in Seoul and Sydney…

We were all there to be introduced to the latest experiment producing the 8th release in Glenmorangie‘s annual Private Edition series – Bacalta.

However this being Luis Vitton Moet Hennessy, an entire experience was curated for us… depending on time zone, participants enjoyed a multi course lunch, early evening repast or dinner… liberally accompanied by Glenmorangie whiskies.

Then, we all joined together to walk through a tasting of:

  • The Original 10 year 43% – Foundation of all Glenmorangie “with 140 flavours” — Bill Lumsden
  • Lasanta 12 year 46% – Classic yet enhanced …Creamy, caramel custard, sweet spices 
  • Bacalta 46% – Like rich baked fruit syrup with an almost smoky quality… delicious and one where less is more.

An impressive and most enjoyable experience.

Other Glenmorangie experiences:

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Royal Lochnagar 12 year 40%

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After the original Rampur 43%, we were primed for something different… We sampled blind from a freshly opened bottle, having no clue what we were sipping.

Royal Lochnagar 12 year 40%

  • Nose – Varnish, oily, sweet, a bit like a saag sabzi (spinach veggie dish), bitter, old fruits, cold pressed coconut oil, a little lemon zest, some light liquorice, sense of being heavy
  • Palate – Sharp, hot, spice, then as we grew accustomed to it, appreciated its chewy quality with a good mouthfeel, one even mentioned ‘oil cake’, very smooth but fairly standard in character
  • Finish – Green pepper oil, bitter
  • Water – The oiliness comes on more sweetly. Some shared with water, it simply joined the territory of “Just a good a drinkable whisky”

As we sipped and discussed, we appreciated how it retains its aromas, a nice pleasant finish with many enjoying the finish more than the initial taste on the palate, but in all not a terribly complex whisky. As for age, it was hard to judge but seemed in the NAS category. In short, we found it a decent dram, enjoyable in its way but somehow quite ordinary.

With the reveal some surprise – none would have thought the whisky had matured for 12 years.

Royal Lochnagar is located near Balmoral Castle and has been producing whisky since 1845. Once upon a time, you would not find an official bottling easily however with Diageo’s “Classic Malts Selection“, it joins the ranks of travel retail popping up all over the globe.

It is described as “a fragrant Highland Single Malt Scotch Whisky with a delightful balance of fruit and spices.” with official tasting notes of:

  • Nose – Planed wood, light toffee, boat varnish. After a while, coffee with brown sugar. A relatively closed nose. Linseed oil behind, even putty, and later a lychee-like acidity. With water the acidity comes up (acid drops), and the nose sweetens. Still a pleasant fresh woodiness or leatheriness, the varnish now supported by artists turpentine. Warm sand. After a while, coffee dregs with brown sugar. Not an obvious nose, however.
  • Taste – Pleasant; an initial sweetness is quickly overtaken by acidity. 
  • Finish – Dry; medium-length, with an attractive lingering sandalwood aftertaste.

Hmm… at least they haven’t over-inflated various elements and admit to the varnish, acidity, and yes – sandalwood isn’t a bad way of describing the finish.

But overall… nothing to prompt rushing out to explore more from this distillery. Simply one to enjoy for what it is.

Also from our evening:

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A Night with Glen – Glenmorangie The Tayne 43%

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The Whisky Ladies “A Night with Glen” closed with the Glenmorangie The Tayne.

Glenmorangie The Tayne 43%

  • Nose – Wah! A welcome nose bursting with character. Initially figs, prunes, Christmas pudding with dried dark fruits, burnt sugar, walnut and coffee…. Glorious rich coffee! Edging into mocha… it kept evolving, added to the aromas was almonds, toffee, noughat, caramel, then after more time it circled back to the dates and prunes
  • Palate – Bitter dark chocolate, slightly woody, very smooth, with a little mandarin, butterscotch, dash of ginger, and a delicious espresso
  • Finish – For all the complexity in the nose and follow through on the palate, the only element left a bit wanting was the finish which had a nice holiday sherry character, just didn’t stick around as long as one would want

What made this distinct from Olorosso sherry bombs was a more restrained sherry quality. Not overly sweet, retaining the tiramisu coffee quality interplaying with shades of sherry. There was not a single harsh element. Pronounced a ‘winter’ whisky…

The key element making this whisky burst with character appears to be the Amontillado Sherry Cask Finish.

Here is what the folks over at Glenmorangie have to say:

The resulting single malt, Glenmorangie Tayne, is a rich mahogany whisky showcasing a unique harmony of deep, spicy Sherry cask notes, and unusually fragrant, floral topknots of rose petals and roast chestnuts, with a warming texture leading into rich, sweet flavours of toffee, Muscovado sugar, and tropical fruits – peaches, mango and orange, finishing with a long gentle nuttiness, like Brazil nuts embedded in toffee. 

Other whiskies sampled during A Night with Glen:

Related posts:

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A Night with Glen – Glenmorangie The Original 40%

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Our “A Night with Glen” moved on from Glencadam and Glenlivet to Glenmorangie…  With the Whisky Ladies starting with the base or standard 10 year “The Original“.

Here’s what we found:

  • Nose – Honey, spice, a nice woody note, apple cinnamon, black pepper, then some citrus fruits, vanilla
  • Palate – Smooth, rounded, creamy with enough spice to make it interesting
  • Finish – Spice, nice and lingers

We found it much more dynamic than the Glencadam or Glenlivet, with a much more interesting character.

Then we contrasted sipping it in the Norland vs Glencairn, we found in the Norlan it was even juicier and more defined, some found that they liked it even more.

And that’s just it, you know what you are going to get with Glenmorangie with The Original the base from which all expressions stem… there is a consistency to the quality. Yet it is mass produced, entry level but it is still more than just a decent dram.

Several shared The Original is a usual fixture in their homes… even confessing they have been known to have it on the rocks – shocker but with the heat all such admissions come out!

Here’s what the folks from Glenmorangie have to say (via The Whisky Exchange as the Glenmorangie website is currently restricted).

  • Aroma: Imagine yourself in an Italian garden surrounded with mandarin, lemon, apple, pear and peach trees, their fruit ripening in the sun. Add to this the scent of vanilla ice cream, then enjoy the herbal aromas of geranium and wild mint growing nearby.
    • Add water to The Original and you wander into a flower garden with lemony bergamot, apricot and mandarin. Floral notes of geranium, sweet honeysuckle and piquant narcissus mix with mint and the herbal essence of eucalyptus, nutmeg and ginger.
  • Taste: Savour the fruits of the Italian garden as creamy vanilla slips like liquid silk over the tongue as peaches and cream, mandarins and lemons effervesce in the mouth.
  • Aromatic essences of fennel and nutmeg tantalise with crumbly almond and coconut that gives way to a nectar that envelops all the fruit, spice and nut flavours in a honeyed caress.
  • Finish: The charming sweetness of delicious juices is left on the tongue.

Also from our Night With Glen:

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A Night with Glen – Glencadam 15 year 46%

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Our Whisky Ladies host found this whisky in New York… her quest was to find something we collectively hadn’t tried… from a lesser known or less accessible distillery.

And its true – you won’t find Glencadam in every local or duty free store… the distillery even halted production – closed in 2000 then re-opened in 2003 by its new owner – Angus Dundee, who just so happen to also own Tomintoul. 

So one must assume this official bottle comes from stock prior to closure. Else it is a puzzle… Hmm… let’s check my math? 2003 + 15 = 2018 yet here we are in 2017. So is it actually 2000 + 15 = 2015 but bottled…? What is clear is they are seem to be tapping into older stock as Glencadam has released not only this 15 year but also a 17 (Portwood), 18, 19 (Olorosso finish), 21 and 25 year… while new stock takes its time maturing.

But enough on age… What did the Whisky Ladies think?

Glencadam 15 year 46%

Here’s what we found:

  • Nose – Citrus, flowers, vanilla, burnt sugar, grassy meadow, honey, raw wood
  • Palate – An initial sharp ‘hit’ of alcohol, then it calms down, green capsicum, black pepper
  • Finish – Cinnamon spice, a bit bitter

It simply wasn’t hitting the spot for us… we added water and found it made it much sweeter, some malty hay, a bit of caramel but still… didn’t quite work.

We speculated perhaps this is a whisky best had chilled. After all we were sipping in a sweltering Mumbai summer – even if in an air conditioned living room – not exactly ideal conditions for whisky sampling.

So the bottle went to be chilled and we carried on with our other Glen whiskies…

At the end of the evening, the Glencadam came back out – this time sipped chilled from a Norlan glass. And our reaction?

  • Better… much better, no harshness
  • Some heather, even sweeter
  • Makes it more interesting
  • Now it is ‘quite nice’

But still nothing to grab our attention. Talk turned to chilled cocktails… yet of a more delicate variety that wouldn’t lose completely the light highland quality.

Truth be told, I wasn’t surprised… in an earlier mini sample, the final assessment was ‘swipe left’… in other words… move on…

Alas this revisit didn’t change my opinion. Nothing distinctly wrong… but nothing exceptional right either. Or perhaps best put as – not my style of whisky. But that’s OK and all a part of exploring the world of whiskies!

Also from our Night With Glen:

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Whisky Ladies “A Night with Glen”

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For the Whisky Ladies June session, we decided to spend “A Night with Glen”… or more precisely:

Now, the Whisky Ladies tend to be a discerning bunch with adventuresome tastes, so this was a departure from our more off-beat explorations.

The evening was sparked by the acquisition of the lesser known Glencadam, followed by a gift of the Glenlivet, a reminder that we had earlier intended to do a Glenmorangie night so had the start of a collection… and voila! A theme was born.

Other tasting experiences with some “Glens” include:

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Undisclosed Distilleries – Again!

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A few months back I shared a trio of whiskies with our original tasting group – each did not disclose the distillery.

My original intention was to immediately share the same whiskies with our Bombay Malt & Cigar group… we had a wait a few extra months and by the time the evening arrived, I managed to add a 4th undisclosed distillery bottle to the mix – what fun!

And challenged the gentlemen to attempt to guess the possible distillery…

Wilson & Morgan “Highland Heart” Sherry (2006/2015) 43%

We began with the delicious sherry delight…

  • Nose – Sherry, berries, bannoffee cream pie, lots of cherries, delicious orange marmalade, prune, dark chocolate
  • Palate – Malty, biscuits, Ghanna bitter chocolate
  • Finish – Beautiful, long, round finish
  • Water – Opens up more but not required

We found it warm, fruity, luxurious and utterly delicious… there is a rich robustness to this whisky which belies its mere 43%.

And the guesses? From Glenrothes, to Glendronach to Aberlour… none suspected Macallan.

Sansibar Islay 8 year (2007/2015) 52.2%

We moved on to Islay…

  • Nose – Sea breeze Islay, sweeter honey notes, some iodine, peat and then peppermint
  • Palate – Cinnamon spice, chewy, velvet and smoke
  • Finish – A lovely finish, peat, bitter cinnamon that ends on sweet
  • Water – Had a bit of a debate – yes or no – with a complete divide on whether we preferred with or without water. Some found it made it sharp and sour whereas others thought it tamed it into sweet submission.

Interestingly, while the Wilson & Morgan seemed stronger and richer than 43% the Sansibar didn’t give a hint of being cask strength.

And the guesses? It was more a process of elimination… everything it was not and only a ‘maybe’ Ardbeg… firmly in the ‘Well it isn’t…’ category was Lagavulin. Oops!

Port Askaig 19 year 50.4%

  • Nose – Wow! Sweet stewed fruits, pears, with a restrained peat, wet rag, white sugar cane as it opened revealed hazelnuts and cream
  • Palate – Oily resin, smooth as silk with a subtle smoke
  • Finish – Sour bitter sweet
  • Water – With a few drops simply made is spicier. With a generous dollop brought out a perfume smoke. Again – opinions were divided between preferring with water and those who thought it best absolutely without a drop

It has a simple yet interesting nose, a complex palate, with a sweet finish.

And the guessing game? Perhaps Bunnahabain, Bruichladdich… certainly not Caol Ila!

Finlaggan Cask Strength 58% 

  • Nose – Pudding, overripe bannoffee pie, coconut, Jamaican sugar cane, lemon curd, nutmeg, spice, dry leaves and hay, vegetable
  • Palate – Peppery peat,
  • Finish – Smokey bitter ash chased by cinnamon sweet
  • Water – It softened the whisky considerably, bringing out juicy fruits – particularly peaches

Final guesses? After an initial speculation may perhaps be Caol Ila, Bowmore… settled on Laphroaig.

If you are curious, check out what I found originally:

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