Tasting Notes: The Glenmorangie Single Malt

Yesterday I had the pleasure to be part of a tasting of a diverse selection of The Glenmorangie‘s Single malt expressions held at Ciro’s Speakeasy and lead by Bill Hyatt (Moet-Hennessy Portfolio Manager). This is what was talked about:

  • Master Distiller Bill Lumsden
  • The Glenmorangie holds the tallest stills (16 feet 10 1/4 inches) in Scotland allowing only the lightest and purest vapours to make it to the top. This stills where initially used for Gin.
  • The distillation process is undertaken by a staff of 16, known as The Sixteen Men of Tain, who work year round.
  • Casks are only used twice.
  • The Cask imparts aprox. up to 2/3 of the flavor of the spirit.
  • The distillery is located in the Highland town of Tain. The distillery was founded in 1843
  • Glenmorangie has been experimenting with different cask for maturation for over 20 years.
  • Glenmorangie Original is aged 10 years in american oak barrels that have been used for bourbon maturation and its different expressions are aged 2 more years in specially selected casks. Glenmorangie Quinta Ruban aged 2 more years in port casks form Portugal. Glenmorangie Nectar D’Or aged 2 extra years in Sauternes casks from France. Glenmorangie Lasanta 2 years in Oloroso casks from Spain.
  • Glenmorangie releases yearly a new product for its customers, this year its Glenmorangie Finealta (‘elegant’ in Gaelic) which uses a recipe that dates back to 1903. Matured in a combination of American white oak casks and Spanish Oloroso sherry casks this whisky is unusual for its light touch of peatiness – a reminder of a time when Glenmorangie dried its barley in a peat fired kiln.

Here is Master distiller Bill Lumsden describing the expressions we tasted.




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