Released in early 2017, Glenmorangie's Bacalta is the first expression from the distillery which has been finished in sun-baked Malmsey Madeira casks. Dr. Bill Lumsden had bespoke American oak casks made & heavily toasted, then seasoned with Malmsey wine & left to bake in the heat of Madeira's sun. The casks were emptied & shipped to Scotland to finish the Glenmorangie whisky, which had been matured in ex-bourbon barrels. Nose: Succulent apricots ripened in Madeiras island sun emerge from fragrant, honeyed aromas. A curiously flinty note gives way to beguiling hints of white chocolate. Palate: Complex layers of honeycomb follow an initial burst of mint toffee. Almonds come forth to mingle with dates, caramelised oranges & more apricots. Finish: Creamy fudge emerges in the long, syrupy aftertaste, alongside caramelised citrus & pears. All are played out against an intriguing mentholic backdrop...