ABV: 46%
Chill Filtered: No
Natural Colour: Yes
Supplier: Whisky Gallore
Description: The eighth release in the Glenmorangie Private Edition collection, Bacalta (meaning baked in Gaelic) has been crafted from Glenmorangie matured in ex-bourbon casks and then extra-matured in bespoke casks baked under the sun that once held Malmsey Madeira wine. This Highland Single Malt created by Dr Bill Lumsden is presented non chill-filtered at a strength of 46% ABV.
General Comments: The first thing that is noticeable is how light in colour the whisky is. As such the whisky must have been initially matured in refill American White Oak; but beyond that I'm suprised that the Madeira seasoned casks didnt impart more of a colour into the whisky. Having already reviewed the Macallan Rare Cask, it's noticeable how both that and the Bacalta are defined by their spiciness. The Macallan probably does the spice a little better, with less alcohol burn; but this could be due primarily to its lower 43% ABV. The Bacalta definitely does the richness better; especially with a few drops of water, due to being unchillfiltered. What separates theses two Highland whiskies in style therefore is the fruitiness; the Macallan going for redder fruits, where the Glenmorangie clearly going for orange and yellow. I marginally prefer the Bacalta; due to its extra richness, and at well under half the price of the Rare Cask, this that is one to go for if you're looking for a spicy, rich, fruity whisky.
Nose: The nose doesn't fill the room straight out of the bottle like some whisky's; but putting your nose anywhere near the glass you'll find it too be extremely pleasant. There is a rich honey scent to the whisky; honeyed peaches also springs too mind. This is a honey infused with an array of delicate fruit and floral scents; peaches, oranges, pineapple, maybe guava too. It's a simple but effective nose that entices you in to taste it.
Palate: On the first taste its an unexpected result; the first thing that hits is the alcohol, which hides the fruitiness, but reveals a very spicy whisky. The nose was all soft and gentle honeyed fruits, but the palate reveals those sun-baked flavours; star anise, cloves and nutmeg, along with a peppery kick. The whisky becomes thicker and richer with further tastes, and the palate begins to reflect the nose with a delicately infused honeyed sweetness whilst still maintaining a spiciness in the mouth.
Finish: As the spices dissipate a little, the oak comes through and neutralises the palate along with a floral essence; a touch of lavender and heather. The oak becomes the dominant flavour on the palate, along with those sun baked spices drying the mouth.
Nose: After a few drops of water and a little time the nose is still recognisable from when I first nosed the glass, although there are a few new notes in there now; cereal crops spring to mind; maybe wheat.
Palate: There has been a change here; the sort of flavours that the nose initially suggested are now coming through. That fruit infused honey; juicy peach segments, orange peel, maybe the juice of a nectarine is present and correct initially. The alcohol burn on the front of the tongue is noticeable. There is a spice to the whisky as previously discussed, but the prickling of the tongue isn't a peppery kick; it's the alcohol on the spirit. Yes, despite the alcohol prickling on the tongue I'm still getting a sudden gush of fruit juices; I'm sticking with nectarines, although the honeyed fruit is still there too. And then the oakiness starts to build.
Finish: The oakiness is less drying and pronounced than before; that is a good thing, although the drying of the tongue and throat remains consistent. Still fleckles of orange and yellow fruits flicker in the mouth, and an overall honeyed richness is maintained. The length of the finish is good, and it is perfectly pleasant.
General Comments: The first thing that is noticeable is how light in colour the whisky is. As such the whisky must have been initially matured in refill American White Oak; but beyond that I'm suprised that the Madeira seasoned casks didnt impart more of a colour into the whisky. Having already reviewed the Macallan Rare Cask, it's noticeable how both that and the Bacalta are defined by their spiciness. The Macallan probably does the spice a little better, with less alcohol burn; but this could be due primarily to its lower 43% ABV. The Bacalta definitely does the richness better; especially with a few drops of water, due to being unchillfiltered. What separates theses two Highland whiskies in style therefore is the fruitiness; the Macallan going for redder fruits, where the Glenmorangie clearly going for orange and yellow. I marginally prefer the Bacalta; due to its extra richness, and at well under half the price of the Rare Cask, this that is one to go for if you're looking for a spicy, rich, fruity whisky.
Without Water
Nose: The nose doesn't fill the room straight out of the bottle like some whisky's; but putting your nose anywhere near the glass you'll find it too be extremely pleasant. There is a rich honey scent to the whisky; honeyed peaches also springs too mind. This is a honey infused with an array of delicate fruit and floral scents; peaches, oranges, pineapple, maybe guava too. It's a simple but effective nose that entices you in to taste it.
Palate: On the first taste its an unexpected result; the first thing that hits is the alcohol, which hides the fruitiness, but reveals a very spicy whisky. The nose was all soft and gentle honeyed fruits, but the palate reveals those sun-baked flavours; star anise, cloves and nutmeg, along with a peppery kick. The whisky becomes thicker and richer with further tastes, and the palate begins to reflect the nose with a delicately infused honeyed sweetness whilst still maintaining a spiciness in the mouth.
Finish: As the spices dissipate a little, the oak comes through and neutralises the palate along with a floral essence; a touch of lavender and heather. The oak becomes the dominant flavour on the palate, along with those sun baked spices drying the mouth.
Without Water
Nose: After a few drops of water and a little time the nose is still recognisable from when I first nosed the glass, although there are a few new notes in there now; cereal crops spring to mind; maybe wheat.
Palate: There has been a change here; the sort of flavours that the nose initially suggested are now coming through. That fruit infused honey; juicy peach segments, orange peel, maybe the juice of a nectarine is present and correct initially. The alcohol burn on the front of the tongue is noticeable. There is a spice to the whisky as previously discussed, but the prickling of the tongue isn't a peppery kick; it's the alcohol on the spirit. Yes, despite the alcohol prickling on the tongue I'm still getting a sudden gush of fruit juices; I'm sticking with nectarines, although the honeyed fruit is still there too. And then the oakiness starts to build.
Finish: The oakiness is less drying and pronounced than before; that is a good thing, although the drying of the tongue and throat remains consistent. Still fleckles of orange and yellow fruits flicker in the mouth, and an overall honeyed richness is maintained. The length of the finish is good, and it is perfectly pleasant.
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