To create Bacalta, Glenmorangie Master Distiller Dr. Bill Lumsden had bespoke casks created and then long seasoned with Malmsey Madeira. These casks were then left to bake under the Portugese sun, emptied, then shipped to Scotland where the distillery refilled them with specially selected spirit – already matured in ex-bourbon barrels. The Malmsey casks give layers of sun-baked sweetness to the whisky.
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