The Glenmorangie Private Editions are basically experiments – some more successful than others. (I wasn’t a fan of the previous Private Editions release – Glenmorangie Milsean.) Dr Bill Lumsden, Glenmorangie’s director of distilling, can have a whale of a time adding whiskies to different casks. I think it’s fair to say that there are legitimate higher costs associated with smaller releases. I also think it’s fair to say that, given the proportionality, it isn’t these higher associated costs that are primarily driving prices ON these smaller releases these days. Both are respectable ideas, and I didn’t take the Noob as saying that associated costs WERE the main drivers on present pricing (and “induced” rarity is a legitimate point that almost nobody talks about).

Palate: Thin body. A mild initial tongue burn gives way to more honey sweetness. Golden raisins again, lemon bundt cake, cake frosting, candied ginger, and orange creamsicle. It’s OK! I’m sure soda is super-cheap to make, but dang if it ain’t worth my 50 cents on a hot summer day. I’m OK if 25 cents of that is profit to all the folks who brought it to me. You pay the price to ride the ride – so you’ve decided that it’s “worth it” to you in that sense – but I don’t think it follows that people are necessarily thinking that what they’re buying is a fair trade for their money so much as a case of not looking/going to other options (yet). They want a whisky, they’re curious about this one or that new one on the basis that it might be a little different than what they’ve already tried and just buy it, most without ever having tried it beforehand. So what’s the story this time? Well the whisky – which I believe was 12 years old matured in ex-bourbon casks – has been finished in “sun-baked” Malmsey Madeira casks. Dr. Bill Lumsden arranged for American oak casks to be made and heavily toasted, before being seasoned with Malmsey wine and… left to bake in the heat of Madeira’s sun. I imagine this is more than being left around the cooperage due to some administrative error. (And to be clear, staves already tend to bake in the sunlight, but I suspect this is a different set-up.) The casks were then emptied… how precious was that Madeira to be disregarded so easily in the name of Scotch whisky! With Water: A few drops of water seem to have no effect, except maybe to make the liquid’s texture on the tongue more silky or syrupy (odd). Water is fully not necessary with this, and I prefer it at the bottled strength.Nose: Fragrant, honeyed and sweet with ripe apricots, mead-like, and a curious minerally/flinty note, followed by sweet white chocolate, malty/biscuit notes, meadow flowers and some peach crumble.

Glenmorangie Bacalta is the 8th annual release in Glenmorangie's Private Edition range. Bacalta is Scots Gaelic for ‘baked’ and the name refers to the casks that were used to finish the whisky. First matured in ex-bourbon barrels, the whisky was then finished in bespoke, heavily toasted American oak casks that were seasoned with Malmsey wine (a sweet and highly prized Madeira wine) and then baked to maturity within as the casks lay exposed to the sun. Bottled at 46%. Taste: An initial burst of mint toffee, with baked fruits such as caramelised oranges and apricots, lots of honeycomb, almonds and dates. Milk chocolate, marzipan, white pepper and ripe, juicy honeydew melon.

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The classic Glenmorangie style as epitomised by Glenmorangie 10 majors on fresh fruit like oranges and peaches burnished with sweet American oak. Whisky creator Dr. Bill Lumsden is fond of saying that “that the orangey is morangey in Glenmorangie”, as a way of communicating the core flavour profile and how to pronounce the distillery name. I wouldn’t personally call this innovation – the whisky has already been made, the ingredients all combined and distilled by this point, so really this is an experimentation and tinkering at the very end of the process with cask finishes, and the quest for ever more exotic things that lead to interesting brand stories. (I know much of the industry likes to emphasise what happens in the wood, as if the barley type, yeast, fermentation times, distillation times and so on, all did not matter – which they absolutely do.) Successful products are worth more than what it costs the consumer to buy them. That’s also good! If it wasn’t the case, nobody would buy them.” But the ‘80s and ‘90s saw a gradual move away from blends to concentrate on single malts. For many years, the 10 Year Old expression was the only one bottled by the distillery but in 1987 Glenmorangie released a 1963 vintage single malt which was finished in oloroso sherry casks. This was followed in the early ‘90s by a Port cask-finished whisky and then a plethora of other cask finishes like Madeira, sherry and Sauternes. The switch to single malts was completed in 2014 when the Bailie Nicol Jarvie was discontinued.