We have had the pleasure of 2 encounters with the Bacalta so far. The first being the offical live tasting with Dr Bill Lumsden via telecast and then only 2 weeks later again with Dr Bill on a Tall Ship in Sydney Harbour.
|Joining Dr Bill on the Soren Larsen on Sydney Harbour|
Bacalta, meaning "baked" in Gaelic, refers to the literal hot sun baking of casks filled with Madeira style wine as they are store in hot ceilings of Portuguese bodegas. Bodega can refer to a winery, cellar or warehouse. Regardless of the term the barrels are pretty beaten by the harsh heat treatment causing quick decay of wood and oxidisation of the wine. The casks leak, fall apart, and do not have long to be reused.
|Dr Bill Lumsden Live Sydney Telecast Tasting|
Region: Tain, Scotland
Age: 12 years approx
Wood: Ex-Bourbon seasoned with Madeira wine
Nose: Complex and lush with notes of sweet tea cake, butter, orange citrus and malt biscuits. A densely populate nose that also tingles and drys all at the same time. Do I smell roast duck and orange glaze?
Taste: Mouth filling in short. A ballooning effect that is both oily and sweet as more honey and glazed oranges appear. Now you are truly getting the Madeira effect as it also is texturally a bit gritty and burnt.
Finish: Not overly long though memorable and tactile. All those things a Glenmorangie delivers but more orange tea cake and citrus pop at the end that eventually turns to a savoury citrus sugar glaze over a roasted duck.
Overall it is great expression and one of the more exciting deliveries over the past few Private Edition releases. I love it and makes me hungry.
I really urge you to get out there and try this whisky either at a bar or simply buy a bottle yourself. You will not be disappointed. If I was to give a dram then it would be a 6 out of 7. What a dram!