Glenmorangie Distillery is based in the Highlands of Scotland, near the town of Tain. It has a long history in the area and dates back to 1843.
Before getting into the tasting notes of my Glenmorangie Bacalta review, it’s worth contemplating the distillery’s history.
Some claim that there was evidence of distilling on Morangie Farm way back in the 1700s.
But the brand has come a long way since then, and is an incredibly innovative and forward thinking company. They are looking to transform the whisky market and are doing so with their First Editions range.
Glenmorangie First Editions Range
This collection of Single Malts has been a great success in the eyes of critics and consumers alike.
With such a connection to Whisky history, it would not be surprising if the brand held fast to their roots. Despite their push towards innovation, they have managed to maintain a great sense of identity through the naming of their Private Edition Single Malts with traditional Gaelic words.
Bacalta, Glenmorangie’s most recent release
The most recent release is Bacalata, which means baked, and it has received the name for good reason.
Bacalta began life as many Scotches do, in ex-Bourbon casks, but it was then transferred into bespoke ex-Madeira Wine casks and it’s not just any Madeira Wine either, it’s Malmsey Madeira.
This is one of the sweetest Madeira Wines available and on the command of Glenmorangie’s Director of Distilling and Whisky Creation, the Wine is matured under the hot Madeira sun for two years.
Glenmorangie Bacalta review: tasting notes
This is where Bacalta gets its name and also where it inherited an amazingly sweet flavour – which is rightfully the focus of just about every Glenmorangie Bacalta review you’ll ever read.
The nose opens with think honey and apricots, deliciously saccharine and luxurious.
These are wonderfully mixed with white chocolate and marzipan, with a delicate hint of orange zest and caramelised lemon peel.
The marzipan is especially mouth-watering and goes hand in hand with the slightly earthy tones of the honey.
The honey takes a backseat on the palette, with more fruit focussed flavours coming into the fore.
Oranges and bananas, with some citrus peel, make an appearance to add a nice warming depth to the taste. There are contrasted against some sweet nuts, such as almonds and pecans.
The marzipan melts and is joined by toasted caramel and butterscotch, to add a creamy mouth feel to the experience.
The sweet tones are deep and thick, with lots of different notes playing alongside each other.
They last into the finish where the orange and caramel flavours become more obvious. The earthy tones of the honey on the nose also return, with a slightly mint and herb note.
This is a complex and eloquent dram that is excellently sweet, but not overwhelming, a fantastic edition to an already impressive range.