Glenmorangie

SCOTCH SINGLE MALT WHISKIES > G

THE GLENMORANGIE

TEN years old

40%

(Old Bottling)
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

Glenmorangie Single Malt Rises from Scotland's Tallest Stills. 'Only the lightest & purest of spirits can ascend to such heights'.

The Glenmorangie Distillery is one of the smallest in the Highlands, employing just sixteen craftsmen. The methods we employ today differ little from those of our forebears. And al¬though Glenmorangie is now found in over one hundred international markets, and is one of the world's top selling malt whiskies, we will not alter our craft, our core, our patience, Truly, Glenmorangie is 'Handcrafted by the Sixteen Men of Tain'.

Tarlogie Spring Water

Our private source of water is uniquely hard and rich in minerals, Its waters bubble up, ri¬sing through lime and sandstone strata over the course of 100 years.

Cadboll Barley

Our home-grown barley is supremely rich in flavour and malted in a lightly peated kiln, which imparts a subtle smokiness to the whisky.

The Tallest Stills

Our 'swan necked' stills are unique. At nearly 17 feet, our stills ensure that only the lightest and purest vapours can ascend and condense into spirit.

American White Oak

We pursue a rigorous 'wood regime' to maintain the highest quality. American bourbon casks will not mask the true character of Glenmorangie

GLENMORANGIE

Aged TWELVE years

46%
COTE DE BEAUNE WOOD FINISH
Finished in
Premier Cru Burgundy Oak Casks
Traditional Strenght (Old Bottling)
Non Chill - Filtered
The Glenmorangie Distillery
Coy, Tain, Ross - shire

Glenmorangie Single Highland Malt, matured for Ten Years in Barrels of American Oak and Finished for Two Years in oak casks previously filled with PREMIER CRU red burgundy, then bottled at traditional strenght without chill - filtering.

Tasting Notes:

Colour:

Old gold with a soft salmon pink hue.

Nose:

At full strenght, the richness of dark chocolate and toffee are first discovered with the fruitiness of orange peel, followed by intriguing spices (cinnamon and sandalwood), deep oak noted and hazelnuts.

With water, the rich vinous notes emerge with a burst of juicy soft fruits (peaches and plums). Then a toasted nutty aroma of roasted chestnuts and hazelnuts emerges with vanilla grape must and traces of beeswax.

Taste:

Full and warming with a tingle and lightly chewing mouthfeel.

Initially, tantalising spices tingle on the tongue, followed by hints of rich red vinous notes with blackberries and plums. Later, dark chocolate and mint are discovered with almonds and grape must.

Finish:

Long, dry and lightly chewing with oak spices and sugared almonds to finish.

THE GLENMORANGIE

18 years old

43 %

(Old Bottling)
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This specially aged, rare malt schocth whisky, is matured for eighteen unhurried years in mountain oak casks producing a malt of rich bouquet and full, rounded flavour.

Glenmorangie is one of the smallest distilleries in Scotland, and the amount of malt whisky we can produce each year is not great, Our stock of extra aged whisky is extremely limited.

However, from time to time our Distillery Manager sets aside selected casks for extra ageing, individual casks which, he judges to have the right characteristics to produce remarkable whisky.

Our warehouse are old fashioned - low, stone built, with earth floors, and are situated ad¬jacent to the distillery on the shores of the Dornoch Firth. The chosen casks have rested there for 18 years, embraced by a gentle local climate and permeated by fresh sea air.

The result is a whisky of body and distinction, the perfect after-dinner dram. Glenmorangie has been made with the same care and patience for over 150 years in an unchanging environ¬ment by a small team of devoted craftsmen, 'The Sixteen Men of Tain'

THE GLENMORANGIE

22 years old

43%
Distilled only in the year of 1971
Bottled: 1993
Limited Bottling
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

Very occasionally, we select certain casks from a particular year for the exceptional quality of the matured malt. This bottling commemorates the 150th anniversary of the 'official' opening of the Glenmorangie Distillery in 1843.

Gebotteld in 1993.

THE GLENMORANGIE

10 years old

58,8%
THE NATIVE
ROSS - SHIRE GLENMORANGIE
Natural Cask Strenght
Original Bottling
Handcrafted by The Men of Tain
Date Distilled 10 June 1982
Cask No. 5341
Date Bottled 22 September 1992
Genummerde flessen
Matured in Native Ross - Shire
The Glenmorangie Distillery
Coy, Tain, Ross-shire.

The Native Ross-shire Glenmorangie is bottled straight from its wild mountain oak cask, undiluted and unblended, the content of a single barrel. This is whisky as we get it at the distillery, the original Highland spirit in all its majesty. Each cask has its own pronounced character; reflecting its age, previous history, storage conditions and even the nature of the wood itself. Not all can appreciate such individuality but, for the informed, this is the noblest spirit of them all

THE GLENMORANGIE

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LAST BOTTLE AND EMPTY

43 %
PORT WOOD FINISH

(Old Bottling)
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This unusual whisky is the direct result of pioneering work into the role of wood in malt whisky maturation. Initially matured in American Oak casks for at least 12 years, Glenmorangie Port Wood Finish has been racked into selected port 'Pipes' for the last few years of its maturation. The results of this 'finishing' are truly exceptional.

THE GLENMORANGIE

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43 %
Special Reserve Stock
Handcrafted by The Sixteen Men Of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

A special aged whisky created from a selection of casks containing our best examples of Glenmorangie from the years 1980 - 1990.

The eighteen year old casks have given a depth and complexity of taste balanced with the lightness and sublety of the younger casks to create this classic Glenmorangie.

THE GLENMORANGIE

17 years old

40%
Distilled only in the year of 1979
Bottled in 1996

Limited Bottling
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

THE GLENMORANGIE

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43 %
MADEIRA FINISH

(Old Bottling)
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This unusual malt whisky is the direct result of Glenmorangie's innovative work with wood and it's influence on the character of malt whisky. Glenmornagie Madeira Finish has been matured for up to 12 years in American White Oak casks and then racked into Madeira Drums for several years. This 'Finishing' in an alternative cask adds complimentary characteris¬tics to Glenmorangie's fine flavour without smothering it.

THE GLENMORANGIE

10 years old

43 %
CELLAR 13
Single Malt from a Single Cellar
Handcrafted by the Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This gentle yet complex whisky matures for ten long years in casks of American Mountain Oak within the ideal conditions of 'Cellar 13', a low stone built, slated roof and earthen ground floored warehouse on the shores of the Dornoch Firth. Typically, whisky casks are used twice, maturing spirit for a period of time, drained of the matured whisky then refilled tp repeat the maturation process for a second time. This process is called '1st and 2nd Fill maturation'

For this exclusive Glenmorangie 'Cellar 13' the Cellar Master has selected only '1st Fill' casks which accentuate the wonderful vanilla, butterscotch and honey notes of this excep¬tional Glenmorangie Malt.

THE GLENMORANGIE

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43 %
FINO SHERRY WOOD FINISH

(Old Bottling)
The Glenmorangie Distillery
Coy, Tain, Ross-shire

Fino Sherry is made from the classic Palomino grape which is grown on chalk soil and baked in the sun, It is a distinctive wine with a character which is strong and yet delicate.

We laid down Glenmorangie to mature in the traditional method for thirteen years and then transferred it to Fino Sherry butts in January 1996 for final finishing.

The resulting Glenmorangie Fino Sherry Wood Finish is a malt with a combination of great finesse with a balance of strenght and delicacy rarely achieved.

Perhaps one of the most delicate expressions of Glenmorangie ever produced.

THE GLENMORANGIE

10 years old

57,2%
TRADITIONAL lOO PROOF
Non - Chill Filtered
Straight From The Wood
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This handcrafted Glenmorangie malt whisky is matured for 10 years and comes straight from casks of mountain oak at its traditional strenght, giving it an authentic character and subtlety.

At this strenght the flavour is locked in, the bouquet is narrow and strong, but distictly

Glenmornagie. The addition of a little water releases a fascinating range of aromas,

cloves, cinnamon, vanilla, honey and citrus fruits, all entwined with a hint of peat

smoke.

Before 1700 the farmers of Ross-shire originally supplied malt whisky to the Royal Burgh of Tain, horn of Glenmorangie at a strenght of around lOOo proof. This practice ceased in 1916 but is now permitted once more to savour Glenmorangie at the 'traditional strenght' of 57,2 % without any chill filtering.

Glenmorangie 'Traditional' malt whisky in its original and most natural form.

Although our creation is known throughout the world, the Glenmorangie Distillery is still one of the smallest in the Highlands, employing a mere sixteen people, several of whose fathers and grandfathers worked here before them.

In the old days whisky was sold at full strenght, around lOOo proof spirit (57,2 %), and water added to taste. This was only changed in 1916, by an unpopular government body called the Central Control Board. Now it is again perissible to bottle at full strenght, and therefore possible to savour Glenmorangie as it was enjoyed by our forbears.

When the whisky is nosed straight, its salient characteristics are immediately discernible but

the bouquet is 'closed'. A small amount of water relaxes and opens up the spirit and brings forth

a wonderful range of aromas. This is a malt whisky of unique character and sublety malt whisky

in its simplest and most natural form. We are confident of the pleasure it will bring

THE GLENMORANGIE

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46,5 %
PORT WOOD FINISH

(Very Old Experimental Bottling)
Matured in Oak Casks
for at least 12 years
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This unusual whisky is the direct result of pioneering work into the role of wood in malt whisky maturation, Initially matured in American Oak casks for at least 12 years, Glenmorangie Port Wood Finish has been racked into selected port 'Pipes' for the last few years if its maturation, The results of this 'Finishing' are truly exceptional.

THE GLENMORANGIE

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43 %
TAIN L'HERMITAGE FINISH
Year of distillation 1978
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This unusual malt whisky is the direct result of Glenmorangie's innovative work with wood and it's influence on the character of malt whisky. Glenmorangie Tain L'Hermitage Finish has matured for 12 years in American White Oak and then has been racked into wine barrels from Tain L'Hermitage in The Rhone Valley, one of France's most famous wine regions. The result is a unique malt whisky of outstanding character

THE GLENMORANGIE

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43 %
SHERRY WOOD FINISH

(Old Bottling)
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This unusual whisky is the direct result if pioneering work into the role of wood in malt whisky maturation. Initially matured in American Oak for at least 12 years, Glenmorangie Sherry Wood Finish has been racked into selected Sherry Butts for the final period of its maturation of this 'Finishing' are truly exceptional.

THE GLENMORANGIE

12 years old

40 %
MILLENNIUM MALT
First Fill Casks

Limited Edition
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

The original Glenmorangie distillery at Tain, which was previously a barley mill and bre¬wery, was established in 1843 then rebuilt and extended in 1887 to accommodate two new stills.

One of the Stonemasons involved was an avid reader of Sir Walter Scott's romantic histo¬rical novels. This fascination with Scott, the Edinburgh Advocate turned author, led him carving his own 'immortal memory' on a large rock near the distillery which is there to this day. This carving later became the inspiration for the original Glenmorangie trademark.

To celebrate the dawn of the new Millennium Glenmorangie have created a unique malt whisky using only our very best First Fill casks.

Since the 1980's our research has shown that 60-70 % of Glenmorangie's unique taste cha¬racteristics come from the quality of the casks in which they mature. Our rigorous wood management policy ensures that we only use the best casks.

Typically, whisky casks are used twice. For this special bottling we have selected only the very best First Fill casks which accentuate the wonderful vanilla, butterscotch and honey notes.

Glenmorangie Millennium Malt, a remarkable, limited edition malt whisky which commemorates this event in Glenmorangie's history with a design based on the original Glenmorangie label.

THE GLENMORANGIE

25 years old

43 %
MALAGA FINISH
Distilled: 1975
Bottled: 2000
Limited Edition
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This limited edition Glenmorangie Single Malt has been matured in oak barrels for 25 years, including one year of 'finishing' in Malaga wine 'butts' previously filled with a rare sweet Malaga wine made from Moscatel grapes, one of Andalucia's famous dulce 'Vinos Generosos'.

The finishing of this exclusive malt whisky in Malaga wine 'Butt's' complements the depth & complexity of a rare aged Glenmorangie with the rich smooth, velvety texture and sweet raisiny taste of Malaga wine.

THE GLENMORANGIE

22 years old

43%
Distilled only in the year of 1974
Bottled in 1996
Handcrafted by The Sixteen Men of Tain
For Duty Free Sales Only
The Glenmorangie Distillery
Coy, Tain, Ross-shire

THE GLENMORANGIE

21 years old

43 %
Distilled in the year of 1977
Bottled: 1998
Limited Bottling
Handcrafted by The Sixteen Men of Tain
Vintage Malt Scotch Whisky
The Glenmorangie Distillery Coy,
Tain, Ross-shire

This rare limited Bottling of one of our best vintage years has been matured in oak casks for twenty-one years.

This rare limited bottling of Glenmorangie has the most distinctive rich aroma of any Glen¬morangie ever produced.

Glenmorangie new spirit was first laid down in 1977 in American oak barrels and left to slowly mature over a period of twenty-one years.

The result is a seriously exceptional malt, beautiful on the nose and balanced on the palate

with a rich oakiness at the finish and a delightful thread of smoke meandering throughout.

THE GLENMORANGIE

29 years old

43%
Distilled only in the year of 1975
Bottled in 2003
Limited Bottling
Handcrafted by The Sixteen Men of Tain
For Duty Free Sales Only
The Glenmorangie Distillery
Coy, Tain, Ross-shire

THE GLENMORANGIE

15 years old 43%
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This rare Glenmorangie malt Scotch whisky has been matured for fifteen years in casks of American White Oak, from the Ozark Mountains in Missouri, which have previously been used in the making of Bourbon. The casks lie undisturbed in Glenmorangie's traditional stone-built, earth-floored warehouses on the Dornoch Firth where they are permeated by fresh sea air, the gently climate ensuring asteady path to maturity.

The 'seasoning' of these casks with bourbon removes the harsher oak characteristics giving a mellowness to the 'sleeping' spirit and allowing the more delicate flavours and aromas present in the whisky to develop over this long period of maturation.

At Glenmorangie, however we have found that transferring the mature whisky to air dried, freshly charred 'new Oak' for a further period of 'finishing' adds other unique tastes and a intriguing spiciness.

This craftmanship produces a malt with a uniquely rich and spicy character. The subtle and refined characteristics of Glenmorangie are all there: the floral bouquet and balance, enhanced and enriched with notes of vanilla, almonds and raisins. The 'new wood' finishing adds further flourish of toastiness, chocolate, allspice, wood shavings, all balanced by a rich fruitiness. Glenmorangie 15 years old, the perfect after dinner dram

THE GLENMORANGIE

EALANTA

46 %
Highland Single Malt Scotch Whisky
PRIVATE EDITION
VINTAGE 1 9 9 3
Woodtype: American White Oak,
Heavily Charred
(From The Mark Twain Forest, Missouri)
Bottled 2012
American Virgin Oak
Non Chill - Filtered
Fourth Release from the Private Edition,
A range of rare, limited edition malts,
Master Distiller: Dr. Bill Lumsden
The Glenmorangie Distillery, Coy, Tain,

Ross - shire

Glenmorangie Ealanta:

An Exceptional Whisky

During the 1990s, Glenmorangie's Head of Distillation And Whisky Creation Dr. Bill. Lumsden travelled over 5,000 miles to the Ozark Mountains in Missouri, U.S.A.

His quest: to hand - select the finest oak wood for casks that would produce a very special whisky.

On the northern slopes of Missouri's Mark Twain National Forest, named after "The Father of American Literature", he discovered a number of superb slow - growth American white oak trees.

THE GLENMORANGIE

14 years old

43 %
COGNAC MATURED
Distilled: 1985
Bottled: 1999
Limited Edition
Genummerde flessen
850 bottles
The Glenmorangie Distillery
Coy, Tain, Ross-shire

Glenmorangie 'Cognac Matured' single malt has been made by maturing the newly made spirit for 'fourteen yeaars' in casks of Merrain Oak previously used for fine cognac, the result of Glenmorangie's pioneering work into the effect of different woods on malt whisky maturation.

This rare whisky is fragrant and fresh, with hints of nuttiness and toasted oak, yet full flavoured with a sweet creamy taste, silky mouthfeel and dry oaky finish

GLENMORANGIE

over 20 years old

46%
SAUTERNES WOOD FINISH

Old Bottle
Finished in Premier
Grand Cru Sauternes Casks
Distilled in 1981
Bottled 2002
Limited Edition (Old Bottling )
Genummerde flessen
Non chill - filtered
The Glenmorangie Distillery
Coy, Tain, Ross - shire

A sublime Glenmorangie single malt matured in oak barrels for over 20 years including 2 years of finishing in casks which previously held Premier Grand Cry Sauternes. Non chill - filtered to retain maximum flavour.

WOOD MATURATION

The nature and history of the wood in which whisky matures has a fundamental influence on the flavour and character of the ultimate spirit. At GLENMORANGIE we pursue the most rigorous 'wood regime' to maintain the highest quality. We use American White Oak from the OZARK Mountains of Missouri and even select the trees from which our casks are produced. After air - drying for at least 2 years, the casks are made on site to our specification, then filled with bourbon and set aside to mature for four yours. Bourbon seasons the wood, releasing its natural sweetness and absorbing undesiable elements.

It is only then that our casks are ready for GLENMORANGIE. SAUTERNES WOOD FINISH

In Wood Finishing, the GLENMORANGIE Malt is taken from its original barrels and finished for a further period in casks which formerly held other wines, fortified wines or spirits.

The malt acquires some of the unique taste characteristics of these casks to complement the subtle classic flavour of GLENMORANGIE.

This sublime SAUTERNES WOOD FINISH is the first ever GLENMORANGIE to have been fi¬nished in white wine casks. The gradual aging and maturation over 20 years includes an exceptionally long period of finishing for 2 years in casks which previously held PREMIER GRAND CRU SAUTERNES. The final malt is non chill - filtered at a strenght of 46 % vol, to retain maximum flavour.

Colour: right golden syrup

Nose: Luscious and soft with an intriguing desert - like sweetness. At full strenght, rich toffee, golden syrup and ripe fruits (pears and peaches) are discovered, followed by Christmas cake. Later, the freshness of mint chocolate chip ice - cream emerges through the sweet¬ness.

Addition of water releases the softness of vanilla, honeycomb and lemon merinque pie. A complex mixture of coconut ice, hazelnuts and hints of grape must simmer beneath the surface.

Taste: The sweetness of honeycomb and vanilla is present throughout the taste. Hints of chocolate, nuts and raisins make an appearance in the middle then fade away to leave vanilla and lemon merinque. Wild mint and hazelnuts make a brief appearance before the sweetness returs to centre stage.

Finish: Long and sweet with an unsurpassed creamy vanilla character and a gentle taste of coconut.

GLENMORANGIE

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43 %
WOOD FINISH

(Old Bottling)
BURGUNDY WOOD FINISH
COTE D'OR BURGUNDY CASKS
Handcrafted by the Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

This remarkable Burgundy Wood Finish malt whisky is a natural choice for those who already appreciate the sublety and compexity of the GLENMORANGIE taste.

The malt has been initially matured in casks of American Oak the finished in Burgundy 'Barriques' from the Cote d'or. This finishing adds complimentay characteristics to GLENMORANGIE's hallmark taste.

The intriguing Burgundy Wood Finish is rich chestnut gold in colour. The flavour contains the typical floral bouquet of GLENMORANGIE enriched with vanilla and almonds, a honeyed sweetness and a burst of intens summer fruits; coupled with the spiciness of cinnamon & nutmeg. The creamy mouthfeel leads to a long dry and 'tingly' finish with hints of fruit & cocoa powder.

A malt whisky, which makes and ideal aperitif to share with friends and an alternative digistif to more standard after-dinner drinks.

This reamrkable Burgundy Finish Malt Whisky was initially matured in American oak casks then racked into Burgundy 'Barriques' from the Cote d'or, fro extra ageing in the final stages of its maturation. The results are truly exceptional.

GLENMORANGIE

46 %
ARTISAN
Single Highland Malt Scotch Whisky
Wood type: White Oak (Quercus Alba)
Ozark Mountains, U.S.
Wood variant: slow growth / rich in earlywood
Drying method: air seasoned
Drying time: 2 years
Year of Distillation 1995
Cask type / size: first fill / hogshead
Whisky filtration: non chill-filtered
Master Distiller: Dr. W. B. Lumsden
The Glenmorangie Distillery Co, Tain, Ross-shire

This wonderfull spirit is part of Glenmorangie’s ongoing quest to create the perfect malt.

Artisan Cask represents the heart of our pioneering wood management polices – founded

On a passionate belief that the quality of the cask strongly influences the aroma, taste and

Flavour. It is this that has led us to handcrafting a cask superior to any other for this beau-

tiful expression.

Twenty years ago we set out to indentify which trees would produces the most porous wood

to enable maximum flavour extraction during the whisky maturation process, we discovered

that trees growing in the shade, in the poor soil conditions of the Ozark mountains in Missouri, grow more slowly and as a result have denser growth rings. Trees that have denser

growth rings have a higher proportion of earlywood and spongier texture and as a consequence a greater internal surface area. They enable more, allowing th spirit to extract

more flavour.

Once the tree is felled, instead of the usual kiln drying for a matter of weeks, we allow the

Wood to dry naturally in the open air for approximately two years. This natural process

Opens up the structure of the wood to receive the new whisky spirit

Artisan n. a person doing skilled work with their hands (f. Latin artitus, trained in arts and

crafts) cask n. a barrel, esp, for holding alcohol.

Only casks made of slow growth, air seasoned wood are used for Glenmorangie’s

Artisan Cask. As the cooper uses his craft to turn the staves into casks, he toasts

the inside walls of the cask to ensure a deep penetration of the wood to deliver

sweetness of flavour. This is followed by a layer of charring to free up the vanilla

notes during maturation, a characteristic part of the essence of Glenmorangie.

We lend our Artisan Cask to a selected Bourbon House who use it to mature their

whiskey in non-heated warehouses in Kentucky, again ensuring the gentlest treatment

of the oak. Finally the cask is transported to Tain, where it is filled with that delicate

spirit emanating from Scotland’s tallest stills under the watchful eyes of The Sixteen

Men of Tain and laid down in our traditional 19th Century warehouses to mature the

result, we believe, is truly stunning and is ideally suited to the connoisseur.

The Sixteen Men of Tain:

Graham Eunson - Distillery Manager

Stuart Hoy - Head Warehouseman

Sandy MacLennan - Warehouseman

Brian Gilmour - Warehouseman

Colin Munro - Warehouseman

Gary George - Warehouseman

Jocky Stout - Warehouseman

Kenny MacDonald - Stillman

John MacDonald - Asst. Distillery Manager

Alan Duff - Mashman

Richard Begg - Mashman

Jimmy Mackay - Mashman

Gerard Murphy - Mashman

Hugh Mackay - Stillman

Dougie Murray -Stillman

Robert Nicholson - Stillman

ARTISAN – tasting notes:

Colour: mid to deep golden colour

Aroma: toffee, crème brulee

Taste: rounded, vanilla, plums, spice

Mouthfeel: rich, oily

Aftertaste: long, peppery.

Master Distiller: Dr. W. B.Lumsden

GLENMORANGIE

TEN YEARS OLD

40 %
THE ORIGINAL
Highland Single Malt Scotch Whisky
Distilled and Matured in Ross - shire
Perfected by The Sixteen Men of Tain
The Glenmorangie Distillery, Coy, Tain, Ross - shire

GLENMORANGIE

18 YEARS OLD

43 %
EXTREMELY RARE
Highland Single Malt Scotch Whisky
Distilled and Matured in Ross - shire
Perfected by The Sixteen Men of Tain
The Glenmorangie Distillery, Coy, Tain, Ross - shire

During the final 36 months of maturation, a proportion of the whisky is transferred from the bourbon oak casks into hand selected Oloroso Sherry casks, adding further aromas and flavours .

GLENMORANGIE

25 YEARS OLD

43 %
THE QUARTER CENTURY
Highland Single Malt Scotch Whisky
Distilled and Matured in Ross - shire
Perfected by The Sixteen Men of Tain
The Glenmorangie Distillery, Coy, Tain, Ross - shire

Whisky from Bourbon barrels, Sherry butts and Burgundy casks are married together.

GLENMORANGIE

46 %
THE QUINTA RUBAN
PORT CASK EXTRA MATURED
Highland Single Malt Scotch Whisky
Distilled and Matured in Ross - shire
Non Chill - Filtered
Perfected by The Sixteen Men of Tain
The Glenmorangie Distillery, Coy, Tain, Ross - shire

GLENMORANGIE

46 %
THE LASANTA
Highland Single Malt Scotch Whisky
Distilled and matured in Ross - Shire
Perfected by The Sixteen Men of Tain
SHERRY CASK EXTRA MATURED
Non Chill - Filtered
The Glenmorangie Distillery, Coy, Tain, Ross - Shire

This elegant Non Chill Filtered single malt is initially matured in bourbon casks, then extra ma-

tured or “finished”in Oloroso Sherry casks, to create the rich, nutty flavour of The Lasanta

In Gaelic `Lasanta`means `warmth and passion`

GLENMORANGIE

46 %
THE NECTAR D' OR
Highland Single Malt Scotch Whisky
Distilled and mature in Ross - Shire
Perfected by The Sixteen Men of Tain
SAUTERNES CASK EXTRA MATURED
Non Chill - Filtered
The Glenmorangie Distillery, Coy, Tain, Ross - Shire

This elegant Non Chill – Filtered single malt is initially matured in bourbon casks, then extra ma-

tured or “finished”in Sauternes “Barriques”. to create luscious lemon and syrup flavours

GLENMORANGIE

57,1 %
THE ASTAR
Highland Single Malt Scotch Whisky
In Pursuit of Perfection
100o PROOF AND NON
NON CHILL - FILTERED
Wood type white oak Quercus Alba
Wood variant slow growth, rich in
early wood
Drying method air seasoned
Master Distiller Dr. Bill Lumsden
The Glenmorangie Distillery Coy, Tain,
Ross - shire

“The wood makes the whisky” There are many mysteries that surround the making of top quality malt whisky, but all distillers acknowledge the quintessential importance of the effect of maturation in oak casks on the quality of the final spirit – and no other distiller

goes to the length and expense that Glenmorangie does to uncover the complex alchemy

that underpins this universal truth.

A rather unusual…and very slow (!) “journay”. It begins with the careful selection of slow – growth fine – grained oak trees from the Ozark mountains of Missouri chosen because

they acquire a particularly honeycombed and porous structure in their long evolution. The wooden “staves”that are hewn from these vast oaks, once cut and shaped, are then left in the

open air to season for at least 24 months

This long wait coupled with the wood’s inherent “porosity”allows the wood to breathe and soften, even at this stage adding the first elements of flavour that will contribute to the final

Spirit – notably tones of vanilla and crème brulée, together with a light freckling of eucalyptus

Tennessee to Tain. The staves are then “coopered” into oak casks and gently toasted to contribute further flavours of almond and coconut. These casks are filled with Tennesse

whiskey and set aside to mature for 4 years, smoothing out any rawness in the wood, and

at the same time releasing luscious undertones of vanilla

The odyssey draws nearer to its conclusion when the casks are emptied and shipped to the

Glenmorangie Distillery in Tain, to be filled with our renowed, delicate and complex

spirit, uniquely derived from Scotland’s tallest stills. The casks are finally laid down for

many years in dark, cool, eath – floored warehouses for a long, slow maturation

Journey’s end…? Not Quite ! So from the mountains of Missouri to the Highlands of Scot-

land, our story ends with a whisky that is delivered at “full strength”and non chill – filtered

for extra texture, to create a lovely deep, rich, silky, creaminess. Astar illustrates yet again the

legendary ability of our team at Glenmorangie to craft a dram that is “designed”for malt whisky lovers, so that they can embark upon their own personal, sensory journey.

GLENMORANGIE

Aged 15 years

46 %
SAUTERNES WOOD FINISH
Finished in First - Growth Sauternes
Barriques
Single Highland Malt
Non Chill - Filtered
The Glenmorangie Distillery Coy, Tain, Ross - shire

This sublime Sauternes Wood Finish malt whisky was initially matured in American Oak casks and then finished in barriques from the Sauternes region of Bordeaux. Bottled at

traditional strength and non chill filtered with a rich, mellow and sweet flavour

Colour: Deep autumnal gold

Nose: Rich and syrupy with a heady mix of home baked desserts. At full strength, the aroma

is reminiscent of syrup pudding and Madeira cake smothered in lemon curd and a dusting

of spices.

Addition of water releases a softer sponge cake mixture with raisins, sultanas, vanilla cream

and lemon peel. Throughout there is an aroma of home baking emanating from the mixture

of toasted oak tannins and syrupy sweet aromas

Taste: Deep, rich and mouth – coating, the mouthfeel is at once tingly, tangy and chewy with

spices, nadeira cake and lemon curd. Toasted oak tannins are revealed in the deep and chewy

mouthfeel, intricately woven with honey and lemon toddies, cake mix and soft vanilla flavours

Finish; Long and sweet, with soft sponge cake soaked in vanilla cream and lemon curd with a hint of eucalyptus

Bill Lumsden, Master Distiller

GLENMORANGIE

46 %
SIGNET
Highland Single Malt Scotch Whisky
Signet is a unique innovation in whisky
creation
An extraordinary marriage of rare high roast
malt, our own single estate Cadboll barley
and maturation in bespoke casks delivers an
outstanding whisky of unprecedented style and taste
Non chill - filtered
Perfected by The Sixteen Men of Tain
The Glenmorangie Distillery Coy, Tain,
Ross - shire

The impulse to CREATE begins deep in the imagination

A vision of a MASTERPIECE more complex than anything we have created before

A whisky of SUBLIME flavours and SUCCULENT textures; SEDUCTIVELY exotic, rich and voluptuous

Emerging as the ULTIMATE new creation from GLENMORANGIE, Signet is the

culmination of everything we have learnt during a lifetime of whisky creation…

Our most ambitious INNOVATION. Our greatest ever challenge. Dark and mysterious, its secrets are SACRED

A LIFTIME OF SKILL AND PASSION

Is it possible to imagine an aroma you have never experienced ? Or taste a flavour before it has been created ? For our whisky creators, it is. Theirs is an INNATE and

unique gift. To SEE AROMAS and FEEL TEXTURES they can taste in their minds

for them, whisky begins as a perfect idea. Only then do they set out to create their mas-

terpiece, drawing on a LIFETIME OF EXPERIENCE, ancient artistry and pioneering passion. This is what makes Signet so PRECIOUS. Born in the minds of our

whisky creators, only they could ever make or create this extraordinary whisky

DARK SECRETS WITHIN

Our whisky creators have poured into Signet all the RICHES of their SKILL and expertise, intuition and PASSION. The have brought together rare and precious ele-

ments and crafted them using innovations and DARK SECRETS known only to them.

Always restless, never satisfied, it takes YEARS TO PERFECT their whisky. But

precisely how Signet is created, they will keep to themselves. Like the whisky in the

glass, the ARTIST’s SECRETS are sacred

A TANTALISING GLIMPSE

If there is one precious secret they are prepared to reveal, it is that of Signet’s dark

VOLUPTUOUSNESS; its unique VELVET EXPLOSION. This whisky is created

using exquisite ‘HIGH ROAST’ malted barley to draw out the RICHEST flavour

from the raw ingredient. This chocolate coffee malt is carefully married with some

of Glenmorangie’s RAREST whiskies, and malt distilled from exclusive single estate

barley from the ANCIENT fertile fields of Cadboll. It is the subtle balance of these

rare and precious whiskies that makes Signet unique, tatalising and ETERNALLY

MYSTERIOUS

BEGUILES INTENSELY

So now the stuning JEWEL of the whisky creators’ art appears from the darkness.

Its flavour accords are at once characteristic of Glenmorangie, with TANTALISING

fruits and HEADY bouquet, yet unlike anything they have ever created before –

with ravishing base notes of SUMPTUOUS chocolate and velvety aromatic coffee.

Pioneering, MASTERFUL and unique, Signet REINVENTS the rules of whisky

creation, as only Glenmorangie can

MOVES MYSTERIOUSLY, ENVELOPING EVERYTHING

Swirl Signet until it coats the inside of your glass and watch it take FOREVER to drop

to the bottom, the anticipation of the SUCCULENT textures that will tease and tantalise your senses. Rich, heady aromas will ENTICE you with their promise of indulgence, Voluptuous, sizzling flavours will SEDUCE you with their velvety smooth-

ness. On ice, new POWERFUL aromas arise, while flavours fill the palate with exquisite waves of SENSATION. It is one of those rare moments when the EXPERIENCE truly lives up to the EXPECTATION

SEDUCES COMPLETELY

The shadows flicker and move, while in the depth of the glass a GOLDEN amber glow

HYPNOTISES, drawing you closer. Close your eyes and SUCCUMB to Signet, se-

ductively exotic, rich and VOLUPTUOUS, enveloping the senses completely. Enjoy with the closest of friends in DARK PLACES, in the shadows of the night…

GLENMORANGIE

11 years old

57.4 %
SINGLE MALT SCOTCH WHISKY
FROM A SINGLE CASK
Distilled August 1997
Cask type 2nd Fill Hogshead / Ex Bourbon
1 of 289 bottles
Society Single Cask 125.23
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
'Murray Mints'

We, the Tasting Panel, verify that the Scotch Malt Whisky inside this bottle has

been passed under some of the most scrupulous noses in the world and approved

for release as a Society bottling.

Only single cask whiskies that promise to intrigue, entertain and delight our members

are selected, true to our motto: ‘To leave no nose upturned’

Creamy butterscotch to start with, becoming Murray Mints and joined bt planed

oak and fairy cakes when water is added. A creamy texture – not as sweet as ex-

pected, but with a return of the fairy cakes in the finish.

Butterscotch was suggested and we all nodded sagely, and Werther’s Originals, or

Murray Mints, ripe bananas with butterscotch sauce, Crème Anglais, and a hint of

tangerine zest. The taste, at natural strength, not as sweet as expected, hot like strong

peppermint, with a trace of applemint and black coffee.

Water raises planed oak, a fugitive scent of sweet peas, then Fairy Cakes, baking

paper – and back to Murray Mints in the development. A creamy texture, sweet

then lightly astringent; more Fairy Cakes and light wood in the finish.

From the tallest stills in Scotland

GLENMORANGIE

FINEALTA

46 %
PRIVATE EDITION
2e Edition
Highland Single Malt
Scotch Whisky
From an original recipe of 1903
Wood Type: American Oak and Oloroso Sherry Oak
Barley: Lightly Peated
Non Chill - Filtered
The Glenmorangie Distillery, Cot, Tain,
Ross - Shire

Finealta = Gaelic for elegant.

Finealta is an exquisite recreation of Glenmorangie as it would have been enjoyed

In the early 1900s. Created from an original recipe Glenmorangie Finealta has

distinctive vanilla and citrus notes, and layers of rich fruit from part – maturation

in Oloroso sherry casks. Lightly peated malt adds a surprising hint of subtle

smokiness and layers of depth to discover.

Finealta is the second expression in the Glenmorangie Private Collection with likeminded aficionados ….or maybe not ? !.

Glenmorangie

46 %
SONALTA P X
Private Collection
1e Edition
Highland Single Malt Scotch Whisky
Extra matured in Pedro Ximenez Casks
Limited Edition
Non Chill - Filtered
Glenmorangie Distillery, Coy, Tain,
Ross - shire

“P X”

Originating in the Vanary Islands, legend has it that the intensely sweet grape

used to create rich, full – bodied Pedro Ximenez sherry , was named after

a soldier and adventurer who introduced it to Jerez and the south west of Spain

in the early 16th century. It is the carefully selected oak barrels (or Butts as they

are more popularly known) used in this famous tradition of sherry making,

which after containing “P X “are emptied and shipped to Glenmorangie in Scot-

land to begin a new phase of life….in rather more bracing temperatures than

they werehithero accustomed.

A Rare Marriage

In the rugged climes of the Highland of Scotland, at the Glenmorangie Distillery,

these “P X “ Butts are then filled with mature Glenmorangie, the delicate fruity,

floral house character of this famous Highland malt marrying with the dusky

intensity of Jerez. This period of extra maturing thus creates an intriguing union

the teasing, dancing complexity of Glenmorangie balancing with the lavish

seductive character of Spain to create an exceptional single malt whisky.

Consummation…..To consumption !

On the nose the first impression is of dark chocolate, coated sun – dried raisins,

smothered in treacle with a sprinkling of Demerara sugar. The addition of water

releases a symphony of luscious fruity, sweet aromatics and simmering warmth.

The taste is absorbing, full – flavoured and generous: and at strength of 46 %

ABV and Non Chill – Filtered it delivers sumptuous body, taste and texture,

making for a climatic sensory experience.

Sonnalta PX (in Gaelic Sonnalta means “generous”) is but the first expression in The

Glenmorangie “Private Collection”, a range of rare, limited edition expressions, created

By our Whisky Creators. From time to time, they will select a malt of such unique cha-

racter that it deserves to be shared with a select audience. “Sonnalta PX”is one of such

dram; a complex balance of richness and subtlety, it is yet another fine example of

Glenmorangie again creating one of the most memorable sensory journeys in Malt Whisky:

something to be “generously”shared with likeminded aficionados… or maybe not ? !

THE GLENMORANGIE

THE ARTEIN
15 years old

46 %
HIGHLAND SINGLE MALT
SCOTCH WHISKY
PRIVATE EDITION
THIRD RELEASE
LIMITED EDITION
Non chill – filtered
The Glenmorangie Distillery Coy

Artein ( Gaelic for “stone”) is a rare expression, inspired by the influence that stone has

on both our renowed Glenmorangie whisky and the remarkable Super Tuscan wine casks

in which it was extra – matured, adding depth and fruitiness to both.

A MONUMENTAL WHISKY

In the Scottish Highlands on Glenmorangie land, there is a stone of symbolic signi-

ficance: The Cadboll Stone. An ancient omonument that has become Glenmorangie’s emblem. Out of inhospitable stony ground around our Distillery, the Tarlogie Spring emerges

a triumph of nature. The layers of stone the Tarlogie water filters through add rich minerals

that eventually give Glenmorangie its complex layers of fruity aromas.

BORN OF STONE

Fascinated by the role of stone in Glenmorangie’s development, Dr Bill Lumsden, Head of

Distilling & Whisky Creation, resolved to make it into the protagonist of the latest whisky

in our Private Edition. From his travels in Italy and passion for wine, Dr. Bill knew the story of the origins of the Super Tuscan wines of incredible quality that, like Glenmorangie, have

been shaped by stone. He decided to experiment with extra maturing Glenmorangie in their

casks, and Artein was born.

SAVOUR THE WHISKY

The result of this extra – maturation is an intriguingly fragrant whisky, capable of transporting you from the shores of the Dornoch Firth to the ruggedly beautiful Tuscan Hills

Glenmorangie Artein has the distinctive citrus and vanilla notes that we would expect from Glenmorangie – with added layers of cassis, red fruits, honeysuckle and fresh mint.

THE GLENMORANGIE

EALANTA

Ross - shire

GLENMORANGIE

Highland Single Malt Scotch Whisky

ALLTA

About 8,5 years old

51,2 %

PRIVATE EDITION NO. 10

Bottled 2018

10th Anniversary Private Edition

Created with our own wild yeast

Non Chill FilteredX

The Glenmorangie Distillery Coy Ross shire

With biscuit notes, light floral, baking bred, vanille,

raisins and mandarine orange Crisp.

GLENMORANGIE

Highland Single Malt Scotch Whisky

TUSAIL

46 %

PRIVATE EDITION

NO. 6

Authentication of Production

MARIS OTTER BARLEY

FLOOR MALTED BY HAND

Malthouse no.19

Batch no: 501069

Non Chill Filtered

The Glenmorangie Distillery, Coy, Ross - shire

With rich, rusticflavours of nut, toffee, sweet barley,malt and ginger

BY GLENMORANGIE

Single Malt Scotch Whisky

Made for Mixing

40%

Crafted with top bartenders this is our

single malt made for mixing.

Pair its sweeter and richer taste with

your favorite mixer to create delicious drinks

The Glenmorangie Distillery, Cot, Ross-shire

X by Glenmorangie targets mixed drinks sector

Glenmorangie has released a new single malt scotch whisky called X by Glenmorangie which has been specifically designed for mixing.

The Northern Highlands

THE GLENMORANGIE

LIGHT, FLORAL, CITRIC

Coy, Tain, Ross-shire. Eigenaars: Macdonald Martin Distillers Pic, Leith.

Glenmorangie is Keltisch voor 'laag gelegen grond langs de stroom', en/of 'het dal van de grote rust' en is gelegen op de zuidelijke oever van de Dornoch Firth, bij de koninklijke stadTain, één van de oudste steden

van Schotland en lang een pelgrimsoord, Tain was de geboortestad van St. Duthus, geboren 1000 voor Christus.

Er werd hier al sinds 1660 illegaal gestookt op de boederijenMorangie en Ardjackie. In 1738 stond hier een bierbrouwerij. The Glenmorangie is gesticht in 1843 doorWilliam Matheson, mede eigenaar van Balblair, die deMorangie boerderij kocht en de brouwerij en, samen met zijn broer begon met distileren.

Zijn eerste ketels waren 2e hands en van een ongebruikelijk formaat, en omdat de whisky afkomstig uit deze ketels zo buitengewoon goed was, is het design nooit veranderd. De ketels zijn de hoogste in Schotland, 5,13 meter.

De turf kwam aanvankelijk van de Tarlochy Hills, later vanaf1880 werd turf per trein aangevoerd van Forsinard nabijDunreay, en toen deze banken waren uitgeput, werd de turf betrokken van Eday op Orkney.
Na de tweede wereldoorlog werd de turf betrokken vanAltnamain, 10 mijl van de distilleerderij gelegen en nu(2003) komt de turf van Pitsligo in Aberdeenshire.

In 1887 werd Glenmorangie Distillery Company Ltdopgericht en de distilleerderij totaal verbouwd. Glenmorangiewerd toen van de meest ouderwetse distilleerderij van Schotland, de modernste met ketels
werden toen reeds indirekt met stoom verhit, doormiddel van spiralen in de ketels.

Alfred Barnard, die Glenmorangie rond 1880 bezocht, schreef: ' certainly the most ancient and most primitive distillery we have seen and now almost in ruins'. Hij was verbaast dat er desondanks toen al 90.000 liter whisky per jaar werd geproduceerd. Glenmorangie werd toen al verkocht in Rome en San Francisco. In 1896 kreeg Glenmorangie een eigen aansluiting op het spoorwegnet.

In 1878 begon James Martin, een handelsreiziger in whisky, zijn eigen zaak in Edinburgh, in Broughton Street, toen het nieuwe stads gedeelte van Edinburgh. In 1884 ging hij samen met Edward Macdonald en verhuisde het bedrijf naarLeith. James Martin stierf in 1899, en Daniel Macdonald, Edward's broer werd deelgenoot. Intussen was een derde broer, Roderick Macdonald, samen met zijn zwager,Alexander Muir ook een eigen bedrijf begonnen, Macdonald & Muir, ook te Leith.

In 1912 namen Macdonald & Muir, James Martin & Coover, voor de toen enorme som geld van E 375.000Merknamen waren toen Martin's VVO, Royal Abbey, House of Lords en Perfection.
In 1918 namen Macdonald & Muir de wijnhandelaarCharles Muirhead over, en samen met een zekere heerDurham, een whiskymakelaar, die voor 60 % deelnam, werdMacdonald & Muir voor 40 % eigenaar van Glenmorangie.Macdonald & Muir waren de grootste afnemers vanGlenmorangie. Durham werd een paar jaar later uitgekocht.De Glenmoray - Glenlivet distilleerderij werd in 1920gekocht.
In 1921 werd Nicol Anderson & Co overgenomen met de merken Souter Johnnie, Old Oak Tree Dunvegan enBaillie Nicol Jarvie.

Glenmorangie was gesloten van 1931 tot 1936 en weer van1941 tot 1944. In 1948 was de produktie weer op hetzelfde niveau als voor de tweede wereldoorlog
.
In 1977, 1980 en 1990 werden er telkens twee ketels bijgebouwd tot een totaal van acht nu. In 1977 werden de moutvloeren verwijderd. In 1982 werden de landerijen gekocht waar de Morangie boerderij op staat, en ook deTarlogie bron.

De Mash tun is 9,5 ton en de Wash backs hebben elk een inhoud van 50.000 liter.
De vier Wash stills zijn elk groot 12.500 liter, de vier Spirit stills zijn elk 8000 liter groot.
De capaciteit is 2,5 liter spirit per jaar.

Het meeste van de whisky ( 70 %) wordt als single malt whisky verkocht, een deel gaat in de eigen blends Highland Queenen Bailie Nicol Harvey. Aan blenders wordt nog iets verkocht, na te zijn gemengd met Glen Moray, onder de naam West Port. Eenzelfde systeem hanteren ookGlenfiddich en Balvenie om te zorgen dat anderen deze malt whiskies niet onder de oorspronkelijke namen in de handel kunnen brengen.

Glenmorangie betrekt het hout voor de vaten van bomen in de Ozark Mountains in Moussouri, de planken worden daar in de open lucht gedroogd, en na te zijn gebruikt te Heaven Hill en Maker's Mark, naar Schotland verscheept om daar te worden gebruikt voor The Glenmorangie single malt whisky.

Op 14 Juli 1997 wordt een bezoekerscentrum geopend, en de nabij gelegen Cadboll boederij wordt verbouwd tot Farm Hospitality House, Glenmorangie House.
Glenmorangie legt veel nadruk op het kleine en ambachtelijke van de distilleerderij, men gebruikt in zijn reclame uitingen de slogan 'The Sixteen Men of Tain', wat duidt op de medewerkers van Glenmorangie.
De Parijse parfumeur Christian St. Roche kon 26verschillende geuren in Glenmorangie onderscheiden en onderzoek heeft bewezen dat er 55 verschillende aroma's voorkomen in Glenmorangie.

In April 1996 neemt MacDonald Martin Distilleries een nieuw E 12.000.000 kostend hoofdkantoor te Broxburn in gebruik.Tezelfdertijd wordt de naam MacDonald Martin Distilleries veranderd in Glenmorangie Plc
.
In April 1997 koopt Glenmorangie Plc de Ardbegdistilleerderij op Islay, inclusief merknaam en whiskyvoorraad voor E 7.000.000 van Allied Domecq.

De Amerikaanse vaten komen van Makers Mark en Heaven Hill distilleerderijen, maar sinds 1995 worden er ook vaten gebruikt van Europees eiken, de Quercus robur.

Een aantal boerderijen in de omgeving van de distilleerderij zijn aangekocht, niet alleen voor levering van gerst, maar vooral om de watervoorziening zeker te stellen. Glenmorangie mout niet zelf, de mout wordt betrokken van Glen Ord.

Begin 2004 wordt The Scotch Malt Whisky Society, The Vaults, Leith in Edinburgh overgenomen.

Het water komt van Tarlogie Springs
De Mash tun is 9,5 ton.
De zes Wash backs hebben elk een inhoud van 50.000 liter
spirit stills zijn elk 8000 liter groot en worden met stoom verhit.
De capaciteit is 2,5 miljoen liter spirit per jaar.

Aan blenders levert Glenmorangie malt whisky met iets Glen Moray erdoor gemengd, te weinig om van invloed op de smaak te zijn onder de naam Westport.

In 2003 worden er twee Wash backs bijgebouwd voor E 500.000. De produktie komt zo op vier miljoen liter spirit per jaar.

Mei 2000 wordt bekend dat Brown - Forman Corporationuit de Verenigde Staten, voor 10 % deelneemt in het aandelen kapitaal in Glenmorangie Plc.

Glenmorangie Single Malt Rises from Scotland's Tallest Stills. 'Only the lightest & purest of spirits can ascend to such heights'.

The Glenmorangie Distillery is one of the smallest in the Highlands, employing just sixteen craftsmen. The methods we employ today differ little from those of our forebears. And although Glenmorangie is now found in over one hundred international markets, and is one of the world's top selling malt whiskies, we will not alter our craft, our core, our patience, Truly, Glenmorangie is 'Handcrafted by 'the Sixteen Men of Tain'.

Tarlogie Spring Water
Our private source of water is uniquely hard and rich in minerals, Its waters bubble up, rising through lime and sandstone strata over the course of 100 years.

Cadboll Barley
Our home-grown barley is supremely rich in flavour and malted in a lightly peated kiln, which imparts a subtle smokiness to the whisky

The Tallest Stills
Our 'swan necked' stills are unique. At nearly 17 feet, our stills ensure that only the lightest and purest vapours can ascend and condense into spirit.

American White Oak
We pursue a rigorous 'wood regime' to maintain the highest quality. American bourbon casks will not mask the true character of Glenmorangie.

The Glenmorangie Distillery is a special, timeless place, situated in the far north of Scotland. The fresf, unchanging, maritime climate enables Glenmorangie to mature gently and at a steady pace while the spirit sleeps through the long years in cask. As the whisky breathes through the oaken walls of the cask, the spirit expels harsher alcohols to the atmosphere, generally known as 'The Angel's Share', and absorbs natural sweetness from the wood, developing and mellowing gradually. It is this unhurried, steady maturing process and the extra ageing which gives Glenmorangie 1979 Vintage its distinctive rich aroma.
Much time and dedication has gone into creation of this rare vintage and the result is a malt whisky of exceptional quality which we are confident will be admired by even the most dicriminating whisky connoisseur.

25 Augustus 2004 zet Glenmorangie Plc zichzelf in de etalage: meerderheids aandeelhouder, de nazaten van de familie MacDonald, willen van hun belang af. Glenmorangie Plc is aan de beurs genoteerd.
De waarde van Glenmorangie is ongeveer E 191 miljoen, is 6 284 miljoen.

Direkt na het bekend worden van het nieuws steeg de koers met 20 %, waardoor de beurswaarde op E 235 miljoen, is 6 348 miljoen kwam.
Als mogelijke kopers gelden: Bacardi en Diageo, de laatste zou moeilijkheden kunnen krijgen met de mededinginsautoriteiten vanwege zijn al grote belangen in de whiskyindustrie.

Brown Forman. onder andere eigenaar van Jack Daniels,Canadian Mist, Southern Comfort en een aantal wijnbedrijven .Brown Forman is al in het bezit van 10 % van het aandelenkapitaal van Glenmorangie Plc.

Glenmorangie heeft in Schotland een marktaandeel van 17,6 % Brown Forman importeert Glenmorangie in de Verenigde Staten. In 1969 was de omzet van Glenmorangie Plc E 69 miljoen, de winst E 9,6 miljoen

20 October 2004
Het Franse Moet Hennessy, onderdeel van het concern L V M H, koopt The Glenmorangie plc voor € 300 miljoen = G 430 miljoen. Diageo heeft ook een aandeel in Moet Hennessy.

GLENMORANGIE: ARTISAN CAKS
Only casks made of slow growth, air seasoned wood are used for Glenmorangie's
Artisan Cask. As the cooper uses his craft to turn the staves into casks, he toasts
the inside walls of the cask to ensure a deep penetration of the wood to deliver
sweetness of flavour. This is followed by a layer of charring to free up the vanilla
notes during maturation, a characteristic part of the essence ofGlenmorangie.

We lend our Artisan Cask to a selected Bourbon House who use it to mature their
whiskey in non-heated warehouses in Kentucky, again ensuring the gentlest treatment
of the oak. Finally the cask is transported to Tain, where it is filled with that delicate
spirit emanating from Scotland's tallest stills under the watchful eyes of The Sixteen
Men of Tain and laid down in our traditional 19th Century warehouses to mature the
result, we believe, is truly stunning and is ideally suited to the connoisseur.

The Sixteen Men of Tain:
Graham Eunson: Distillery Manager
Stuart Hoy:Head Warehouseman
Sandy MacLennan:Warehouseman
Brian Gilmour:Warehouseman
Colin Munro:Warehouseman
Gary George:Warehouseman
Jocky Stout:Warehouseman
Kenny MacDonald:Stillman
John MacDonald: Asst. Distillery Manager
Alan Duff:Mashman
Richard Begg:Mashman
Jimmy Mackay:Mashman
Gerard Murphy:Mashman
Hugh Mackay:Stillman
Dougie Murray:Stillman
Robert Nicholson: Stillman

ARTISAN - tasting notes:
Colour: mid to deep golden colour
Aroma: toffee, crème brulee
Taste: rounded, vanilla, plums, spice
Mouthfeel: rich, oily
Aftertaste: long, peppery.

Master Distiller: Dr. W. B.Lumsden

October 2007
Moet Hennessy, het eigendom van Diageo en L V M H, voert een restyling door:
De 10 jaar oude Glenmorangie gaat Glenmorangie Original heten en heeft voortaan een groter aandeel whisky die gerijpt is in Artisan vaten.

De 18 jaar oude whisky krijgt de toevoeging Extremely Rare en 30 % van de whisky is gelagerd in vaten die eerst zijn gebruikt voor Oloroso sherry vaten .De vier standaart "Wood Finishes"worden opgevolgd door drie "Wood Finishes",

Glenmorangie Lasanta, wat Keltisch is voor warmte, en is nagerijpt in Oloroso sherry vaten.
Glenmorangie Quinta Ruban, wat Keltisch is voor robijnrood, en is nagerijpt in Port vaten.
Glenmorangie Nectar d'Or, wat Keltisch is voor goud, en wordt nagerijpt in Sauternes vaten
De drie "Wood Finishes"worden niet koud gefilterd en hebben een alcoholpercentag van 46 %

Alle whiskies worden gebotteld in een nieuw ontworpen flessen en met nieuwe etiketten:
die werden ontleend van de Cadboll Stone, uit de tijd van dePicten, waarvan een kopie
staat in de nabijheid van Glenmorangie House, het origineel staat in het Schotse Nationaal
Museum in Edinburgh.

De spiralen op het etiket symboliseren het raffiment en de veelzijdigheid van Glenmorangie.
Een heel eigen flessenvorm heeft de 25 jaar oudeGlenmorangie Quarter Century.

Moet Hennessy wil ook het leveren aan supermarktketens van Glenmorangie als huismerk
Stoppen, om uitholling van hun merk te voorkomen

SIGNET EMERGES
The impulse to CREATE begins deep in the imagination
A vision of a MASTERPIECE more complex than anything we have created before
A whisky of SUBLIME flavours and SUCCULENT textures; SEDUCTIVELY exotic, rich and voluptuous
Emerging as the ULTIMATE new creation fromGLENMORANGIE, Signet is the
culmination of everything we have learnt during a lifetime of whisky creation…
Our most ambitious INNOVATION. Our greatest ever challenge. Dark and mysterious, its secrets are SACRED

A LIFTIME OF SKILL AND PASSION
Is it possible to imagine an aroma you have never experienced ? Or taste a flavour before it has been created ? For our whisky creators, it is. Theirs is an INNATE and
unique gift. To SEE AROMAS and FEEL TEXTURES they can taste in their minds
terpiece, drawing on a LIFETIME OF EXPERIENCE, ancient artistry and pioneering passion. This is what makes Signet so PRECIOUS. Born in the minds of our
whisky creators, only they could ever make or create this extraordinary whisky

DARK SECRETS WITHIN
Our whisky creators have poured into Signet all the RICHES of their SKILL and expertise, intuition and PASSION. The have brought together rare and precious ele-
ments and crafted them using innovations and DARK SECRETS known only to them.
Always restless, never satisfied, it takes YEARS TO PERFECT their whisky. But
precisely how Signet is created, they will keep to themselves. Like the whisky in the
glass, the ARTIST's SECRETS are sacred

A TANTALISING GLIMPSE
If there is one precious secret they are prepared to reveal, it is that of Signet's dark
VOLUPTUOUSNESS; its unique VELVET EXPLOSION. This whisky is created
using exquisite 'HIGH ROAST' malted barley to draw out the RICHEST flavour
from the raw ingredient. This chocolate coffee malt is carefully married with some
of Glenmorangie's RAREST whiskies, and malt distilled from exclusive single estate
barley from the ANCIENT fertile fields of Cadboll. It is the subtle balance of these
rare and precious whiskies that makes Signet unique, tatalising and ETERNALLY
MYSTERIOUS

BEGUILES INTENSELY
So now the stuning JEWEL of the whisky creators' art appears from the darkness.
Its flavour accords are at once characteristic ofGlenmorangie, with TANTALISING
fruits and HEADY bouquet, yet unlike anything they have ever created before -
with ravishing base notes of SUMPTUOUS chocolate and velvety aromatic coffee.
Pioneering, MASTERFUL and unique, Signet REINVENTS the rules of whisky
creation, as only Glenmorangie can

MOVES MYSTERIOUSLY, ENVELOPING EVERYTHING
Swirl Signet until it coats the inside of your glass and watch it take FOREVER to drop
to the bottom, the anticipation of the SUCCULENT textures that will tease and tantalise your senses. Rich, heady aromas will ENTICE you with their promise of indulgence, Voluptuous, sizzling flavours will SEDUCE you with their velvety smoothness. On ice, new POWERFUL aromas arise, while flavours fill the palate with exquisite waves of SENSATION. It is one of those rare moments when the EXPERIENCE truly lives up to the EXPECTATION

SEDUCES COMPLETELY
The shadows flicker and move, while in the depth of the glass a GOLDEN amber glow
HYPNOTISES, drawing you closer. Close your eyes and SUCCUMB to Signet, se-
ductively exotic, rich and VOLUPTUOUS, enveloping the senses completely. Enjoy with the closest of friends in DARK PLACES, in the shadows of the night…

2008 September L V M H (Luis Vuitton) verkoopt Glen Moray aan het Franse La
Martiniquaise die in Frankrijk Glen Turner Pure Maltverkoopt, wat de meest verkochte
malt whisky is in Frankrijk
La Martiniquaise heeft in Schotland al een Warehousing- en Bottlingcomplex te Bathgate,
halfweg tussen Glasgow en Edinburgh
Op het moment van aankoop kwamen de vergunningen af om dit compex uit te breiden met
een malt- en grain distilleerderij
Het is niet bekend of deze uitbreiding doorgaat na de aankoop van Glen Moray

Bij Glenmorangie worden vier nieuwe ketels bijgebouwd

Juni 2008
Glenmorangie Astar wordt uitgebracht, het is de opvolger van Artisan Cask
Astar is Keltisch en wil zeggen reis, dat is de lange weg die het hout (voor de vaten)
aflegt van de Ozark Mountains in het zuiden van deVerenigde Staten waar na het
kappen van de bomen het hout een droogtijd ondergaat in de openlucht i.p.v. droging
in droogovens
De vaten worden daarna gevuld met Tennessee whisky, om daarna naar Schotland te
worden getransporteerd voor gebruik bij Glenmorangie

THE ARTEIN
Artein ( Gaelic for “stone”) is a rare expression, inspired by the influence that stone has
on both our renowed Glenmorangie whisky and the remarkable Super Tuscan wine casks
in which it was extra – matured, adding depth and fruitiness to both.

A MONUMENTAL WHISKY

In the Scottish Highlands on Glenmorangie land, there is a stone of symbolic signi-
ficance: The Cadboll Stone. An ancient omonument that has become Glenmorangie’s emblem. Out of inhospitable stony ground around our Distillery, the Tarlogie Spring emerges
a triumph of nature. The layers of stone the Tarlogie water filters through add rich minerals
that eventually give Glenmorangie its complex layers of fruity aromas.

BORN OF STONE

Fascinated by the role of stone in Glenmorangie’sdevelopment, Dr Bill Lumsden, Head of
Distilling & Whisky Creation, resolved to make it into the protagonist of the latest whiskyin our Private Edition. From his travels in Italy and passion for wine, Dr. Bill knew the story of the origins of the Super Tuscan wines of incredible quality that, like Glenmorangie,havebeen shaped by stone. He decided to experiment with extra maturing Glenmorangie in their

casks, and Artein was born.

SAVOUR THE WHISKY

The result of this extra – maturation is an intriguingly fragrant whisky, capable of transporting you from the shores of theDornoch Firth to the ruggedly beautiful Tuscan hills. Glenmorangie Artein has the distinctive citrus and vanilla notes that we would expect from Glenmorangie – with added layers of cassis, red fruits, honeysuckle and fresh mint.

Glenmorangie Ealanta:

(Gaelic for: skilled and ingenious) is a rare limited edition, aged in the finest virgin oak casks, made from slow - growthAmerican white oak, sourced from the northern slopes of the Missouri Mark Twain Forest in the U.S.A.The captivating aroma of Glenmorangie Ealanta Reveals vanilla, candied orange peel and sugar coated almonds.

An Exceptional Whisky
During the 1990s, Glenmorangie's Head of Distillation And Whisky Creation Dr. Bill. Lumsden travelled over 5,000 miles to the Ozark Mountains in Missouri, U.S.A.
His quest: to hand - select the finest oak wood for casks that would produce a very special whisky.
On the northern slopes of Missouri's Mark Twain National Forest, named after "The Father of American Literature", he discovered a number of superb slow - growth American white oak trees.

Father of Literature
Mark Twain travelled widely and was particularly fond of visiting the United Kingdom.
In 1873, he travelled on a speaking and writing tour, andwhilst staying at the luxurious Langham Hotel in London, he discovered Scotch.
He tried it in his favourite cocktail - a - pre - cursor to The Old Fashioned.

Glenmorangie announces name for new single malt
September, 2013

Taghta ("Tuh-ta", Gaelic for chosen), is name chosen byGlenmorangie's whisky fans worldwide for a new single malt.
The whisky, which has spent a number of years extra-maturing in Manzanilla sherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year.
The Moet Hennessy owned brand had asked enthusiasts to choose the name of the new single malt whisky. Suggestions were whittled down to a shortlist of three, translated into Gaelic by expert Dr Aonghas MacCoinnich, and put to an online vote.

After Taghta, Coileanta ("Coh-lahn-tah", Gaelic for mastery) came second while Salainn ("Sahl-ing" Gaelic for Salt) came third. Glenmorangie itself means 'Glen of Tranquility'.
Dr MacCoinnich is a researcher in the history of theHighlands at the University of Strathclyde. He was formerly a tutor in Celtic and Gaelic at the University of Glasgowand grew up speaking Gaelic as a first language on the Isle of Lewis. Dr MacCoinnich helped Glenmorangie choose the shortlist and translated the names into Gaelic.

He said: "As predicted, it was really difficult to pick out the best three names from the thousands of entries we received from across the world. The public have now chosen their favourite and I'm very pleased with the result. It really is a good choice in all senses of the word. 'Taghta' is widely used in Gaelicmeaning something that is excellent, choice or chosen and is used to convey the idea of something that is well done."
The initiative is part of Glenmorangie's 'crowd sourcing Cask Masters whisky creation programme' which aims to get members of the public involved in the whisky-making process. It was launched in March and will run for 18 months with the new limited edition Glenmorangie whisky ready for release in the autumn of 2014.

The company says stage three of the five-step Cask Masters programme begins now; members of the public can upload pictures and ideas to an online gallery to inspire the packaging of the new limited edition Single Malt Whisky.

Cask Masters is being overseen by Glenmorangie's Dr Bill Lumsden, together with an expert in every field of the five-step process. Lumsden, Glenmorangie's director of distilling and whisky creation, said: "This name truly resonates and I don't think we could have done any better if we'd chosen it ourselves. Glenmorangie has already hted that this unique whisky has such an intriguing name," saidLumsden.

Glenmorangie has already taken inspiration from Gaelic. Its Private Edition range, has Artein meaning 'Stone' andFinealta meaning 'Elegant'.
Participants will be able to win prizes including a VIP visit to the Glenmorangie Distillery and a trip to the country of origin of the oak cask in which the winning whisky has been matured.

The whisky, which has spent a number of years extra-maturing in Manzanilla sherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year.

The Glenmorangie Company has released an official statement regarding the standing down of president, Paul Skipworth.
The spokesman for the Moët Hennessy (LVMH) subsidiary said: "In full agreement with The Glenmorangie Companyand with its support, Paul Skipworth has decided to take a leave of absence for personal reasons.

"Marc Hoellinger is, on an interim basis, fulfilling the role of President and Managing Director of The Glenmorangie Company until Paul's return.
"Marc was previously Glenmorangie marketing director for three years in Paul Skipworth's team before taking on the role of marketing strategy director within Moët-Hennessy."

Whisky was distilled here in 1738, and possible in 1703

Water: Tarlogie Springs
Mas tun: 1 x 9,5 tonnes
Wasbacks: 6 x 50,000 Litres
4 wash stills x 12.500 Litres
Output: 2.500.000 Litres

1843

William Matheson built the farm distillery

Production starts in November

1880

There is export to San Francisco and Rome

1887

Glenmorangie is rebuilt

Glenmorangie Distillery Company is formed
1918

40 % of the distillery is sold to MacDonald & Muir Ltd 60 % is sold to Durham, a whisky dealer
1931

Glenmorangie closes
1936

Glenmorangie restarts

MacDonald & Muir buys the 60 % stake in Glenmorangiefrom Durham
1980

Maltings ceases

2 more stills added, now 4
1990

Again and now 4 stills are added
1994

Visitor centre opens

1e "Finished" Glenmorangie is launched: Port Wood
1996

Glenmorangie Plc is formed
1997

A museum is opened

Glenmorangie Plc buys Ardbeg distillery for 7.000.000 pound where of 5,500.000 for the whisky in storage

2004

Glenmorangie buys The Scotch Malt Whisky Society

The MacDonald family sells Glenmorangie Plc with the distilleries

Glenmorangie, Glen Moray and Ardbeg and The Scotch Malt Whisky Society

to Moet Hennessy at 300.000.000 pound
2008

Glenmorangie Plc sells Glen Moray distillery to la Martiniquaise, France.

1703 and 1738

Whisky production took place here
1843

William Matheson is the owner of Morangie, a farm distillery

1849

Morangie starts production
1880

Morangie whisky is exported to Rome and San Francisco
1887

Morangie is rebuilt

Now the company's name is Glenmorangie Distillery Company Ltd
1918

Macdonald & Muir Ltd buys 40 % in Glenmorangie,Durham, a whiskybroker owns 60 %

1931

Glenmorangie closes
1936

Glenmorangie in production again in November
1938

Macdonald & Muir Ltd buys the 60 % from Durham
1980

Own malting ceases

The two stills are doubled to four
1982

Glenmorangie is marketed as a single malt whisky
1990

The four stills are doubled to eight
1994

Visitor centre opens

The first finished Glenmorangie: Port Wood
1995

Glenmorangie Tain L' Hermitage finish is released
1996

Glenmorangie Madeira finish is launched

Glenmorangie Sherry finish is launched

Glenmorangie Plc is formed

Glenmorangie opens a museum
1997

Glenmorangie buys Ardbeg distillery for 7.000.000 pound
2001

Glenmorangie launches a cask strength Port Wood finish

Glenmorangie launches the Cote de Beaune Wood finish

Glenmorangie launched a Ex - Bourbon finish for Sainsbury

Glenmorangie launched a charred - oak finish for Sainsbury

Glenmorangie launched a ex - Rioja finish for Sainsbury
2002

Glenmorangie launches a Sauternes finish, 20 years old with a finishing of 2 ½ year in Sauternes casks

2003

Glenmorangie launched the Burgundy finishGlenmorangie launched a cask strength in Madeira cask matured

2004

Glenmorangie buys The Scotch Malt Whisky Society

Glenmorangie Plc is sold to Moet Hennesy for 300.000.000 pound

including Glen Moray and Ardbeg distilleries

Glenmorangie Artisan Cask is launched
2005

Glenmorangie 30 years old is launched
2007

Glenmorangie's range gets a complete makeover and new names the 15- and 30 year old are discontinued

The wood finish Range is discontinued

2008

Glenmorangie production expanses

Glenmorangie Astar is launched

Glenmorangie Signet is launched
2009

Glenmorangie Sonnalta PX is launched
2010

Glenmorangie Finealta is launched
2011

Glenmorangie Pride is launched

2012

Glenmorangie Artein is launched
2013

Glenmorangie Ealanta is launched

Glenmorangie unveils crowd-sourced whisky
26 September, 2014

Glenmorangie has unveiled 'the world's first' crowd-sourced whisky Taghta.
12,000 bottles of Taghta - Scots Gaelic for The Chosen One- will be released globally exclusively to people registered as Cask Masters.
The Cask Masters programme was launched in March 2013to invite fans to participate in all elements of developing a new whisky from the liquid to the design and packing.
During the final stage of the Cask Masters, fans were invited to suggest a location where the whisky should be unveiled. The home of Glenmorangie in the Scottish Highlands was chosen from the shortlist.
Glenmorangie's Dr Bill Lumsden, director of Distilling and Whisky Creation said: "No other whisky has ever had consumers involved in all stages of the whisky creation process and we have really enjoyed the experience."We are immensely proud of the final product. Taghta is a ground breaking, complex, rich whisky inspired and created with our fans for our fans and the result is an innovative blend
of traditional craftsmanship and modern influences."
22 January, 2015

Glenmorangie has launched the sixth release in its Private Edition Collection, a single malt b[1]arley was first commercially harvested 50 years ago, but demand and quality began to fall as producers switched to varieties with greater efficiencies.
The work of two British seed merchants reestablished the grain's purity and saved Maris Otter from extinction.
Dr Bill Lumsden, Glenmorangie's director of distilling and whisky creation, said: "When we heard the story of those determined to preserve such a flavoursome grain, their ethos - and the barley itself - seemed the perfect match for aGlenmorangie single malt.
"I knew its deep flavour profile would provide an intriguing contrast to Glenmorangie's more delicate house style, creating a whisky to enchant connoisseurs. "
Glenmorangie's Private Editions range, first launched in 2010, has released a rare single malt whisky each year for collectors and connoisseurs.
Glenmorangie Tùsail - bottled at 46% abv - will be available for £75.99 at Glenmorangie.com, Independent specialist retailers and department stores.

Glenmorangie comes from Gaelic Mor ne Sith which is Glen of Tranquility

07 March, 2016
Glenmorangie claims to have introduced the world's first scotch whisky sunglasses.
The single malt whisky brand has partnered with British sunglass company Finlay & Co. to create sunglasses made from the staves of whisky casks.
Finlay is not just any old sunglass maker. The south west London company majors on hand crafted frames.

The LVMH-owned whisky brand majors on its pioneering approach to cask and wood management, led by its director of distilling and whisky creation, Dr Bill Lumsden. Hence using first fill and second fill ex-bourbon barrels, which are the essence of the flagship Glenmorangie10 Year Old.
Apparently 1,843 pairs were made from the barrel staves. That ties in with the founding date of the distillery. They retail for a sobering £300 a pair.
Each pair will be designed to display its unique grain and natural finish, will be numbered and will have the option to be personally engraved for each customer.
Lumsden said: "This is a wonderful collaboration between two brands with a deep connection to wood and who share a similar ethos of being unnecessarily well made. Time, care and respect for the wood used in our casks."
Finlay managing director David Lochhead, said: "For this collaboration we were excited to give each cask a new step in its story. There is a real beauty to the American oak thatGlenmorangie use for their casks. It's a thrill to strip this wood down and reveal the unique grain on every individual pair."

The process at Glenmorangie starts with mashing unpeated barley with water from the distillery’s Tarlogie Springs – making this one of a small number of hard water sites inScotland. Although there is no smoke, once a year some chocolate malt is added to the mash for use in the firm’sSignet brand – another of the distillery’s many innovations.

Fermentation is long, while distillation takes place in the tallest stills in Scotland, all of which retain the same long-necked design of the original pair which were brought from John Taylor’s gin distillery in 1887. This extra height allows a long interaction to take place between alcohol vapour and copper, and while the new make is decidedly high-toned [the cut points here are quite high] there is still a little note of cereal adding a dry counterpoint.

The vast majority of Glenmorangie’s make is aged in ex-American oak casks, many of which have been made to the distillery’s exacting specifications: slow-growth American white oak from north-facing slopes in Missouri, which is then air dried. The firm’s Astar bottling uses 100% of these ‘bespoke’ casks.

The casks are only used twice, with the second-fill casks all ageing in damp ‘dunnage’ warehouses to increase oxidative-driven flavours. As the whisky matures, it picks up more lush fruits, some honey, and mint as well as notes of vanilla, crème brûlee and, in the oldest expressions, chocolate.

Some of the mature spirit is then transferred to ex-fortified wine [Port, Sherry] and still wine casks [Sauternes, Burgundy, Super Tuscan etc] for a period of finishing.Glenmorangie was one of the pioneers of this technique.

Also produced here:

Westport

Situated next to the Dornoch Firth in a series of handsome red sandstone buildings, the Glenmorangie distillery started life as the local brewery for the town of Tain. In 1843,William Matheson converted it to a distillery and it remained in the family until 1887 when it was sold to the Glenmorangie Distillery Co, co-owned by the Maitland brothers and Duncan Cameron. After WWI the business was sold to a partnership between two blending and broking firms, Macdonald & Muir and Durham & Co, soon passing entirely to the former who used the whisky for blends such as Highland Queen. Although it was bottled in small quantities from the 1920s, a change of strategy in 1959 saw Glenmorangie revived as a single malt that soon became Scotland’s top selling.

This was not the first time this had happened however. Records show that at the end of the 19th century Glenmorangie was being sold in the Savoy and other top-end London hotels, as well as being exported.

Early success in the infant single malt category resulted in two more stills being added to the original pair in 1976, a number which was then doubled in 1990. In 2009, four more were added along with a larger mash tun and extra washbacks. Five years previously, French luxury goods firm Louis Vuitton Moët Hennessy (LVMH) had bought the firm [plus Ardbeg]for £300m. More recently, extra warehousing has been built, the result of a decision to mature and vat all the production on site

Glenmorangie is now the third largest selling single malt in the world
CAPACITY (MLPA) i
6
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
52hrs
FILLING STRENGTH
63.5%

GRIST WEIGHT (T) i

9.8
HEAT SOURCE i

Steam kettles and coils

MALT SPECIFICATION i

Maximum 2ppm

MALT SUPPLIER i

Various

MASH TUN TYPE i

Full Lauter

NEW-MAKE PHENOL LEVEL i

Negligble

NEW-MAKE STRENGTH i

69%

SINGLE MALT PERCENTAGE i

100%

SPIRIT STILL CHARGE (L) i

7,400

SPIRIT STILL SHAPE i

Very tall necks with boil pots

SPIRIT STILL SIZE (L) i

8,200

STILLS i

12 (6 wash, 6 spirit)

WAREHOUSING i

Primarily at distillery, Dunnage,

Racked and Palletised

WASH STILL CHARGE (L) i

12,300

WASH STILL SHAPE i

Very tall necks with boil pots

WASH STILL SIZE (L) i

13,000

WASHBACK SIZE (L) i

48,500

WASHBACK TYPE

Stainless steel

WASHBACKS i

WATER SOURCE i

Tarlogie Spring

WORT CLARITY i

Medium

YEAST TYPE i

Liquid culture distilling

LVMH Moët Hennessy Louis Vuitton

2004 - present

The Glenmorangie Company

Macdonald & Muir

1918 - 2004

James Taylor

1887 - 1918

John Matheson & Co

1863 - 1887

William Matheson

1843 - 1863

DR BILL LUMSDEN

February 2016

His tenure at Glenmorangie has been marked by a ceaseless tide of innovation and experimentation; his long-term successor is already in place. But Dr Bill Lumsden hasn’t finished probing the potential and possibilities of single malt whisky just yet.

Bill Lumsden Glenmorangie Ardbeg

Dr Bill Lumsden is famed for his innovations in maturing Scotch whisky

Maybe it’s the ‘Dr’ prefix. Maybe it’s the sometimes unruly mop of hair, or the scattergun, staccato way of speaking. Whatever it is, Bill Lumsden is sometimes characterised as the mad scientist of Scotch whisky, the restless experimenter, the Prof Emmett Brown of single malt.

Not that he cares. ‘I don’t worry about that at all,’Glenmorangie's director of distilling and whisky creation tells me. ‘I think it’s quite a nice thing to be known for and I am a little bit like that. The way the company has managed me – they’ve built the job around me and my skill set and my personality – not every company would necessarily tolerate someone like me working for them.’

The idea of ‘managing’ Lumsden is an interesting one. His innate scientific rigour is undercut by a determination to follow his own path – one that doesn’t necessarily lend itself to toeing the company line, and one that led him to Glenmorangie in the first place, in 1998, after 10 years with Distillers Company Ltd, the precursor to Diageo.

DCL was brilliant, you very much had to work to a regimented pattern,’ he recalls. ‘And I thought that moving to this smaller company, where I reckoned I’d pretty much be left to my own devices, would probably be an interesting move.’

Interesting indeed. That ‘smaller’ company has, since 2004, been part of the LVMH colossus, the Unilever of luxury goods, the business built by Bernard Arnault into a group that encompasses Givenchy and Christian Dior; Hennessy and Krug. That’s a large pond, in which Glenmorangie ranks as a mere minnow, but Lumsden isn’t unhappy about that.

‘This is quite an emotive answer, but in my opinion LVMHsaved the Glenmorangie brand,’ he says. ‘There was no focus on the single malt brands. The former board will dispute this, but it was all about volume, and satisfying the City every year with a little bit more profit. In my view, that led to short-term thinking.

‘This is quite a damning statistic and I need to be careful what I say here, but over a 10-year period, under the previous board – a period of time I refer to as The Dark Ages – in sales terms the growth of the Glenmorangie brand was zero, absolute zero, and to me that paints a very vivid picture.

‘And in one of the early LVMH Annual Reports in our time with the company, M Arnault made a very interesting statement that, over a period where single malt Scotch whisky saw spectacular growth, “Glenmorangie chose not to take part in this”.’ Lumsden pauses to mimic thrusting a knife in below the ribs. ‘Whoosh! Get in there!’

By contrast, he ranks the past decade as ‘unquestionably’ the best and most interesting of his career: Glenmorangie has doubled its sales to 500,000 nine-litre cases; Ardbeg has hit 100,000 cases. ‘These are two quite important psychological milestones,’ he says. ‘We’re running the distilleries at pretty much flat-out capacity, so we’re investing for much more growth in the future.’

WOOD-BASED EXPERIMENTATION

More growth means more new products, more innovation. But where will this come from? After all the wood-based experimentation that epitomises Lumsden’s tenure, has the book been written on cask finishes?

‘I actually think there’s still quite a lot to be done with wood,’ he counters. ‘There’s one or two wine regions, for example, one or two wine brands that I still want to try to get hold of and try things. There’s one in particular, a very cult wine which is probably the most famous wine from that part of the world, which is the Middle East, and I’m sure you can think of what it is.’

And beyond the cask? ‘If you look at the overall blended complex of a malt whisky, you could argue that as much as 60% – sometimes even a little bit more – is contributed by the wood and possibly by the liquid that has been in the barrels previously, but of the remaining flavour profile, the yeast has to be responsible for a very large chunk of that.

‘There’s a lot that can be done there, and we’re already exploring that, and many other companies are… I don’t want to go too much into specifics, but there’s barley varieties, there’s the way in which it’s grown, the way in which it’s malted, the way in which it’s kilned, for example.

‘And even, if you go back to Islay, a lot of the old distillers will certainly have a view that the peat from the Kintour Moss has a different characteristic to other parts of the island. That’s a bit of a moot point in my mind, but there’s so many things that we haven’t really explored yet.’

Dr Bill Lumsden

Arch-innovator: Dr Bill Lumsden at the launch ofGlenmorangie Milsean

For one not overly enamoured of the rule book, Lumsden isn’t entirely convinced that Scotch’s famously strict regulations are ripe for change, mentioning the ‘thin end of the wedge’ and arguing, for instance, against the use of non-oak wood for maturation – ‘I’ve tried a few of them and it was horrific.’

However: ‘I could see some areas, for example the way in which your barley is malted – there’s some scope to do some things in there; I’ve done many things there which I’m keeping up my sleeve to see what may or may not evolve.

‘I can’t help thinking that, back in the day, the distillers for their malt whisky wouldn’t just be using malted barley, dried over a peat fire, there’d be all sorts of other things used. They would be using a mixture of barley and oats, and things like that. I think that would be quite interesting.’

FEBRILE AGE

All of that said, even Lumsden acknowledges that innovation for its own sake can go too far, particularly in this febrile age of endlessly demanding marketing departments.

‘I try and keep up with the opposition,’ he says. ‘As you say, it’s not easy because there’s so many new variants, and sometimes I think: “Really? What’s the difference? I don’t really pick up anything”.’

He cites two Glenlivet travel retail bottlings from 2015. ‘One of them was the worst Glenlivet I’ve ever tried, and the other one was unquestionably the best Glenlivet I’ve ever tried… I think the one I didn’t like was the Nàdurra, and it was just a very bad bottling of it – nasty, cloying, bitter, slightly sulphury Sherry cask, which you can sometimes get, but it had been bottled.

‘And the other one was the Master Distiller’s Reserve and it had Alan Winchester’s signature. God, marvellous whisky! I just loved the complexity, the delicacy of it, it had all the key markers I look for in Glenlivet: the green apples, the slightly custardy sweetness, and it was a truly sublime whisky. It was the best new product, outwith our own stable, that I tasted last year. I keep meaning to write to Alan to tell him about it – just so good.’

Dr Bill Lumsden moved to Glenmorangie after 10 years with Distillers Company Ltd

Not that Lumsden doesn’t feel the pressure on occasion – he recounts the genesis of travel retail exclusive Glenmorangie Dornoch, the prototype recipe for which was drawn up the same day as the request came in for a ‘one-off, tactical product, a limited release’ from World Duty Free.

The result, he reckons, was ‘too good – I wish I’d kept it for one of the Private Edition releases’, and the fastest-selling single malt ever in World Duty Free. ‘That doesn’t normally happen,’ he adds ruefully. ‘On that occasion we got away with it.’

HEIR APPARENT

We’ve spent most of our conversation – over breakfast at London’s Brown’s Hotel, between the launch of Glenmorangie Milsean, the latest Private Edition, and activity for new travel retail release Glenmorangie Tayne – in the company of Brendan McCarron, officially Glenmorangie’s head of maturing stocks, but more accurately described as Lumsden’sright-hand man and heir apparent

McCarron’s presence prompts talk of Lumsden’s legacy (although he has no plans to head for the golf course for several years yet). Surprisingly, while he goes on to talk about innovation and the likes of Signet, his first thought is of the core range, Glenmorangie Original and 18-year-old.

‘I’d like to think that I respected people’s views of these whiskies, but made them even better, put some bells and whistles on them, reinvigorated the wood management policy, so made it a better whisky to drink,’ he says.

‘If you don’t have the backbone of the core range, then you’ve no platform on which to introduce innovations. I think that’s part of the – I would say, they may not agree with me – but it’s part of the problem with Bruichladdich. They haven’t established a core range or a core expression.

‘What’s Glenlivet’s core expression? It’s the 12-year-old. What’s Glenmorangie’s? It’s Original, the 10-year-old. What’s Laphroaig’s? It’s the 10-year-old. What’s Bruichladdich’s? Haven’t a clue. Depends what day of the week it is.’

Ouch. Nonetheless, Lumsden is full of praise for the Bruichladdich belief that ‘terroir matters’ – in other words, that the area in which the whisky is made, from barley to bottle, has some indefinable effect on the way it tastes. It prompts one last thought from the great innovator before we part.

‘It’s a completely impossible dream and I don’t know how we would do it, but I’d love to try and make Glenmorangiewhisky in a distillery somewhere else, just to see if we could do it,’ he says.

‘So if LVMH turned around and said: “Brendan and Bill,you’re such great guys, here’s £20m, go and build aGlenmorangie distillery at Ardbeg,” it would be interesting to see what would happen. I think what would happen is that we’d squander £20m and get fired. It would answer a lot of questions, possibly shatter a number of myths as well.

‘But we’re scientists – so we need to know the answer.’

GLENMORANGIE BACALTA:

As Glenmorangie launches Bacalta, the eighth in its annual series of Private Edition bottlings, Dr Bill Lumsden talks in detail about the development of his latest experimental single malt.

Madeira wine cask

Canteiro method: The best Madeira wines are aged using the natural heat of the sun

Glenmorangie’s series of annual Private Edition releases are an eclectic bunch. It all started with the PX Sherry-finishedSonnalta in 2010 and, since then, it’s taken in lightly peated spirit, floor-malted Maris Otter barley and extravagant finishes involving stellar fine wines such as Sassicaia and Clos de Tart.

To Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, the Private Editions are ‘basically me deciding to bottle the results of a range of experiments that I’ve been carrying out’. The bottlings serve as a kind of outlet for one of Scotch whisky’s great innovators.

But the eighth in line, Bacalta, is ‘quite a different story’,Lumsden says, inspired as it is by Glenmorangie’s old Madeira Wood Finish, claimed as the first whisky of that type but discontinued in 2004. There’s an air of unfinished business about Bacalta.

‘This one… grew out of frustration with the old Madeira Wood Finish,’ Lumsden explains. ‘I loved it, but it was extremely variable in terms of quality, and eventually I had to discontinue it. I couldn’t get the right quality barrels in the numbers I was looking for.’ Glenmorangie Madeira Wood Finish left the range, to be replaced by the Sauternes-finished Nectar d’Or.

‘I always had a place in my heart for the Madeira Wood Finish, for a whole variety of reasons, and consumers were always asking for it to be reinstated,’ Lumsden continues. ‘So this is the last hurrah for the Madeira Wood Finish, but it’s very much bespoke.’

‘Bespoke’ means sourcing tight-grained, medium to heavily toasted American oak 250-litre hogsheads, purpose-built by a Spanish cooperage. Then finding a winery on Madeira that was willing to fill the casks with sweet Malmsey wine that would never be bottled, but discarded afterwards – no easy task, apparently.

Glenmorangie Bacalta

Name game: Bacalta – Scots Gaelic for ‘baked’ – reflects the whisky’s link with Madeira

After two years’ maturing using the canteiro method – where the wines age in warehouses bathed in the natural heat of theMadeiran sun (Bacalta is Scots Gaelic for ‘baked’) – the casks were emptied and sent to Lumsden in Scotland. Here they were filled with Glenmorangie whisky that had already spent about 10 years in ex-Bourbon casks.

In effect, Bacalta is Glenmorangie Original that has spent some extra time – just over two years, in fact – in ex-Madeirawine casks. But Lumsden had no pre-ordained recipe in mind.

‘It’s really 10 years old, but I’m not rigidly looking at age,’ he explains. ‘The whisky has to have enough wood to be finished, and that generally means at least eight years old, to keep a common thread and to benchmark against the results of the experiment.

‘I was completely open-minded about the fact that [the finishing period] was two years. I was sampling every month after about eight months – once, way back in the past, I mucked up a product by leaving it in the wine casks for too long. There was far too much influence from the wood.

‘Here I wanted the wood to take off the sharpness of the wine,’ – a common characteristic with oxidised wine styles likeMadeira – ‘but it could have brought it out of balance, because it’s new, heavily toasted American oak. I wantedGlenmorangie, wine and oak in perfect harmony – a well-integrated and nicely rounded product.’

Dr Bill Lumsden was inspired by Glenmorangie’s discontinued Madeira Wood Finish

While the Bacalta ‘recipe’ evolved during the development process, Lumsden had a well-defined idea of what he wanted to achieve from the start. ‘What I had in mind was this nice combination of sun-baked goodness with candied, caramelised fruits.

‘I wanted a sweet, mead-like character from the wine – a honeycomb thing; a curious flintiness in terms of the palate; an impression of menthol or mint-flavoured chocolate. I think I got most of those flavours in there.’

Was it always destined to be a Private Edition bottling? ‘On day one, I wasn’t at all sure what channel this product would be placed in,’ Lumsden admits. ‘As it developed and I looked at the quantity, I thought this would be a nice and slightly different story. It was slotted in [as a Private Edition] two years ago. I had a pretty good idea that it was going to give me what I was looking for.’

All of that said, the perfectionist in Lumsden still can’t help picking the odd hole here and there… ‘Maybe in some respects it’s almost too integrated,’ he muses. ‘Maybe if I was doing it again, I might cut back on the toasting of the American oak to allow a bit of the wine influence to come through.

Could it be, then, that we haven’t heard the last of Glenmorangie and ex-Madeira casks just yet…?

Glenmorangie Private Edition: the full list

2010:

Sonnalta PX: Scots Gaelic for ‘Generous’, extra-matured in Pedro Ximénez Sherry casks

2011:

Finealta: ‘Elegance’, lightly peated spirit, American white oak and Spanish Oloroso Sherry casks

2012:

Artein: ‘Stone’, 15 years old, finished in Sassicaia ‘Super-Tuscan’ wine casks

2013:

Ealanta: ‘Skilled and ingenious’, 19 years old, virgin American white oak

2014:

Companta: ‘Friendship’, extra-matured in Clos de Tart wine casks and casks

previously used for sweet fortified wine from the Rhône

2015:

Tùsail: ‘Originating’, spirit made from floor-malted Maris Otter barley

2016:

Milsean: ‘Sweet things’, finished in retoasted former wine casks

2017:

Bacalta: ‘Baked’, extra-matured in former Madeira wine casks

2018

Sios, Cadboll, Grand Vintage Malt 1991 are launched

2019

Allta, Cask 1784, Grand Vintage Malt 1991 are launched

2020

A new Travel retail exclusives is launched

A 26 years old Truffel Oak, a Grnd Vintage 1996, aA Tale of Cake

are launched

2021

X by Glenmorangie, Grand Vintage Malt 1997, Signet Ristrello,

Tale of Winter a 13 years old Cognac Finish are launched

2022

A Tale of Forest, Barrel Select Palo Cortado are released

An Experimental distillery is commissionded: Lighthouse

First run Febrary 2022

The stills are replicas of the tall stillsin the original distillery

bath smaller, the wash still is 11.400 Ltrs the spirit still is

82.00 Ltrs

GLENMORANGIE CADBOLL DEBUTS IN TRAVEL RETAIL

January 2018

Highland distillery Glenmorangie has extended its Legends Collection of travel retail exclusives with a wine cask-finished single malt inspired by a 16th century drinking vessel.

Glenmorangie Cadboll

Highland history: Glenmorangie Cadboll is designed to evoke the distillery's storied past

Glenmorangie Cadboll is a no-age-statement single malt whisky aged in ex-Bourbon casks and finished in barriques which previously held Muscat and Sémillon wines.

Described as ‘a slightly denser, more viscous expression of Glenmorangie’, Cadboll is the brainchild of Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.

The expression is bottled at 43% abv and priced at £75.

Cadboll is named after the Cadboll cup, a precious 16th century silver wine cup owned by the MacLeods of Cadboll, who created Glenmorangie House. The finishing barriques were chosen to echo the wines the Cadboll cup may once have held.

‘[Cadboll’s] aromas of baked bread and toasted brioche remind me of France,’ Lumsden said. ‘It is delightfully smooth and sweet on the palate, with tastes of mint humbugs, milky toffee and a long finish, full of old-fashioned confectionery.

This bottling is the third permanent expression in the Legends Collection, following Glenmorangie Duthac andGlenmorangie Tayne

The distillery also released Glenmorangie Tarlogan, a limited expression, into travel retail in 2016

BRENDAN MCCARRON

Glenmorangie’s head of maturing whisky stocks cut his teeth at Diageo’s Islay distilleries and the Port Ellen maltings before graduating to become Dr Bill Lumsden’s understudy. He tells about his natural knack for identifying aromas, whisky myth frustrations, and the company’s secret ‘blending book’.

Whisky all-rounder: McCarron worked in malting, disgorging, distilling and dark grains before joining Glenmorangie'sblending team

‘I knew I had a decent sense of smell when I worked in Port Ellen maltings and at Diageo’s distilleries [Oban, Lagavulin, Caol Ila]. When you work as a maltster, a lot of quality control is done by measuring water content and temperature, but it’s also done on the nose as well. If the malt smelled like wet cardboard or corked wine, you knew that drum was ruined – it was over-wet and too warm. If you smell strawberry yoghurt, this synthetic strawberry note, that was a great sign. That meant you had the right kind of speed of germination happening in the drums.

‘I used to always talk about that at Burghead, my very first job with Diageo. I used to say: “I can smell strawberry yoghurt,” and people used to look at me funny. Eventually I found a book and some commissioned posters by Diageo, and the smells you wanted to look for included strawberry yoghurt, and also watermelon or grapefruit, and I used to pick those up as well.

‘I sometimes have a wry smile when I see so many people who knew at four years old that they wanted to be a whisky maker, and that’s great if they did, but when I was four years old I wanted to be Paul McStay, who played for Celtic. I didn’t want to be a footballer; I wanted to be Paul McStay.

‘Dr Bill’s [Lumsden, director of distilling, whisky creation and whisky stocks, and McCarron’s mentor] way of teaching me to take over from him is very much “you do it, and when you need my help, I’ll come and help”. Ardbeg An Oa was my project, but I made it under the direction of Bill. He was able to show me the intricacies, just little bits of finesse, and advice on how he would change it, and then of course everyone in the whisky tasting team tastes and noses and comments on everything.

New addition: Ardbeg An Oa is the first new addition to the range since Corryvreckan in 2009

‘With An Oa, we wanted to make an Ardbeg that’s still intense, still smoky and still an Islay, but maybe more rounded, more accessible. That was the brief that Bill came up with then he tasked me with doing it. I did over 1,000 bench blends throughout and I eventually whittled it down to about four rough ideas. I got focused in on two of the four, then I started to combine the two of them together and I knew I was getting close.

‘I was so nervous about it when it came out. I’ve been watching comments online more than I should. There were a lot of people going: “Oh for God’s sake, here we go. Ardbeg’sgoing to do something rubbish and just ruin the brand, or bring something out that’s not ready,” but there are a lot of people saying they’ve tasted it now and it does belong in the range.

‘I wouldn’t say seeing negative comments frustrates me – you want to see a real range of opinions. But there are some myths that are perpetuated by whisky makers and by marketing departments and by ambassadors that drive me insane.

‘I had a guy who was a huge Ardbeg fan and he told me he never drank Corryvreckan because it was chill-filtered [it’s not], and chill-filtration strips out the flavour

‘There are so many reasons why it’s not chill-filtered, but there is so much myth spread about whiskies that are chill-filtered and it’s not fair. It’s such a hard category – there are so many bloody hard things to learn about it. So stuff like that is frustrating when people have been told something and the basic chemistry of it or the logic is jumbled up.

‘It becomes really difficult. Every single thing has to be explained in such detail just to tell people what your argument is. So sometimes when people have to tell a message to a big group and they can only use a few sentences, people start to attach stuff and the logic gets lost and these kind of myths arise. It’s almost like people take things as an absolute definite, as opposed to sometimes it’s the case and sometimes it’s not.

‘There’s so much stuff in whisky that we will never ever know, because there are too many variables. And at the same time, I don’t really care that I don’t know. I don’t care that I don’t know why Ardbeg 10 is so light when it’s spent 10 years inAmerican oak casks. But I just love the fact that it is because it tastes amazing. I don’t need to understand every single thing, just the things that keep it relatively consistent and keep it tasting amazing.

‘We’ve good theories and beliefs in what causes certain things, but we’ll never know it all. I think that’s important. If we ever got to the stage where we knew every single thing that happened, some of the magic of taking a sample out of a cask of whisky and thinking: “Geez, this isn’t how we expected it to be, but it’s amazing” would be gone. So I’m glad it’s impossible to do it. You can understand some of the key stuff, but there’s also this little bit of art and beautiful randomness that goes into making whisky.

Whisky magic: McCarron believes the unknown, the ‘beautiful randomness’ makes whisky so allurin

‘We’ve got some new stuff coming next year, and a couple of wee interesting projects. It’s hilarious, we make a brand new whisky and it gets well-received, but then you can’t forget you have to make stuff for 2019. What’s the next big new thing that you are going to do, and what about 2020? It’s never-ending.

‘We have a couple of different ways [to track the projects]. We have a thing we call “the book”, which looks like a colouring-in book. It’s lots of random thoughts scribbled down, just free form things we’re working on, ideas that we have. I had a couple of ideas I came up with while I was cooking the other day, so they all get scribbled down. Some things end up bouncing us onto a different idea altogether. There’s a structure in there somewhere; I’m just not sure it’s written down or legible, but it seems to work.

‘You don’t want the world of whisky creation to be completely formal and proceduralised. That would be the end of it. At the risk of sounding over-the-top and dramatic, that would be it. We’d be dead in the water if we were to get too organised.

‘The reopening of Port Ellen is great; I hope it’s done well. There are a lot of people on that island and not that many jobs, so new distilleries coming to that island, new jobs, new reasons for tourists to go there, there’s so many positives about it. I would have been running it if I was still there, but I’m still happy where I am.

‘I do miss working at a distillery, there’s no point in denying it. I still get quite excited when I go to Ardbeg orGlenmorangie. I miss the smell. I miss the noise of the stills, that constant low hum of steam. I miss just going in and having a chat with the workers, just seeing what’s going on, how the mash is going, sticking your head into the fermenters or the drums in the maltings. Working on site in a distillery is a really special thing. If anyone doesn’t miss it, it wasn’t the right industry for them.’

GLENMORANGIE SPÌOS IS 9TH PRIVATE EDITION

January 2018

Glenmorangie distillery has launched a single malt matured completely in ex-rye casks as its latest Private Editionrelease.

Glenmorangie Spìos: The single malt is said to have a full-bodied character with notes of toffee, clove and cinnamon

Glenmorangie Spìos (Scots Gaelic for ‘spice’, pronounced spee-oss), a no-age-statement single malt, has been matured fully in first-fill American oak casks that previously contained rye whiskey.

The expression – the ninth in the distillery’s Private Editionseries – was inspired by Dr Bill Lumsden’s trips to the fewKentucky distilleries producing rye whiskey during the1990s.

Glenmorangie’s director of distilling, whisky creation and whisky stocks said: ‘I have always loved American ryewhiskey’s spicy character, and I believed our smooth house style would perfectly complement the nuances of ex-ryecasks.’

Lumsden sourced the casks to mature Glenmorangie’s spirit several years ahead of the current resurgence in rye whiskey that has seen it become a staple pour behind bars around the world.

The spirit forms the base in many popular whisky cocktails, including the Sazerac, Manhattan and Old Fashioned.

The 46% abv, non-chill-filtered expression is described as g[1]olden age’.

Lumsden added Spìos features notes of ‘cherry, clove and scents of green grass’ on the nose, while ‘the rye’s spice bursts onto the palate, as toffee, clove and cinnamon mingle with buttery vanilla, before a sweet and lingering finish’.

Glenmorangie Spìos will be available at specialist retailers worldwide for around £79.

The Glenmorangie Private Edition range is an annually released series of limited edition malts that explore the boundaries of whisky flavour through the use of cask finishes, barley varieties and malt roasting levels, among other innovations.

Glenmorangie Spìos follows last year’s Private Editionrelease of Glenmorangie Bacalta, a no age statement single malt finished in Madeira wine casks.

Other expressions released in the series includeGlenmorangie Sonnalta PX, Finealta, Artein, Ealanta, Companta, Tùsail, and Milsean

GLENMORANGIE EXPANDS AS WHISKY DEMAND RISES

January 2018

Glenmorangie is embarking on a multi-million-pound distillery expansion this year to meet ‘rising global demand’ for single malt.

Tallest stills: Glenmorangie’s expansion will see an additional two long-necked pot stills added

The Glenmorangie Company will construct a second stillhouse at its distillery near Tain in the Scottish Highlandswhich will house an additional two stills – building on the six currently operational at the distillery.

The two new stills will mirror Glenmorangie’s distinguishable long-necked pot stills – the tallest in Scotland.

An additional building will also provide space for an extra mashtun and washbacks for fermentation.

Subject to planning approval, work will begin on the new buildings later this year, and become operational in 2019.

The investment comes as the distillery celebrates its 175thanniversary this year.

Built in 1843 by William Matheson, Glenmorangie was eventually sold to Macdonald & Muir which used its single malt in several blends, including Highland Queen.

However its whisky was bottled as a single malt as early as the 1920s, and the single malt is today one of the world’s best selling

Marc Hoellinger, president and CEO of The Glenmorangie Company, said: ‘It is a testament to the success ofGlenmorangie, and to the increasing appreciation of our whisky creators’ vision and expertise, that we are able to plan with confidence for the future.

‘We have decided to invest in a new still house to support the distillery’s growth and ensure that many more discerning single malt whisky drinkers can discover the delights ofGlenmorangie.’

The last expansion at Glenmorangie occurred in 2009 whenfour stills were added, bringing the distillery up to a capacity of six million litres of spirit per year.

News of the expansion follows hot on the heels of the distillery’s latest annual Private Edition release.

Glenmorangie Spìos – the ninth Private Edition released – is a no-age-statement single malt matured exclusively in ex-rye whiskey casks

Glenmorangie adds Spìos to Private Edition serie

January, 2018

Glenmorangie has launched its first single malt whisky fully matured in American ex-rye whiskey casks as the ninth release in the brand’s Private Edition series.

Glenmorangie Spìos (Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’) has been created by Glenmorangie’s director of distilling, whisky creation & whisky stocks, Dr Bill Lumsden.

To make Glenmorangie Spìos, Dr Lumsden sourced first-fillAmerican whiskey casks from Kentucky and shipped them back to Scotland.

“I have always loved American rye whiskey’s spicy character,” said Dr Lumsden. “And I believed our smooth house style would perfectly complement the nuances of ex-ryecasks.

“The result is Glenmorangie Spìos – a full-bodied, savoury single malt which brings to mind American rye whiskey’s golden age

“Its fresh, herbal nose hints at cherry, clove and scents of green grass. The rye’s spice bursts on to the palate, as toffee, clove and cinnamon mingle with buttery vanilla, before a sweet and lingering finish – a single malt whisky which is unmistakeably Glenmorangie, yet exquisitely different.”

Glenmorangie Spìos, the Private Edition for 2018, has been bottled at 46% ABV, is non-chill filtered and is available globally in specialist whisky shops priced at £79.

27 February 2018

Highland distillery Glenmorangie is launching Spice & Rye, a 1920s-themed pop-up speakeasy in central London, to celebrate the launch of Glenmorangie Spìos.

Spice and Rye bar celebrates Glenmorangie Spios

Secret pop-up: Spice & Rye will take the form of a 1920s speakeasy

Located on Percy Street in London’s Fitzrovia, Spice & Ryewill open its doors for just four days, from 20-24 March 2018.

Inspired by Glenmorangie Spìos, a limited release whisky launched last month and aged entirely in American ex-ryewhiskey casks, the bar’s theme hearkens back to rye whiskey’s Prohibition heyday.

As American rye is said to be ‘the original whiskey used to create some of the world’s most renowned cocktails in the1920s’, the pop-up speakeasy showcases the ‘coming together’ of Scotch and rye whiskies.

Guests will enter through an apothecary-style spice shop where they will be greeted by ‘a mysterious spice seller’, before entering the bar itself through a hidden entrance.

Spice & Rye is described as a ‘1920s-style space’ offering music from a live jazz band and Glenmorangie tasting flights featuring whiskies aged in a series of different casks, such as the Sherry-aged Glenmorangie Lasanta and Port-aged Glenmorangie Quinta Ruban in addition to the rye-aged Glenmorangie Spìos

The bar will also serve a series of cocktails created exclusively for the pop-up, including a Highball topped with rye beer.

Guests visiting Spice & Rye are advised to book in advance to avoid disappointment.

Glenmorangie launches Cadboll to Legends Collectio

January, 2018

Glenmorangie has launched a new permanent expression to its travel retail Legends Collection called Glenmorangie Cadboll.

Cadboll is the third permanent expression to be added to theLegends Collection, which is a travel retail exclusive range which the Scotch whisky producer believes tells the story ofGlenmorangie.

The whisky has been finished in former sweet, French wine casks and has been named after the Cadboll Cup, a 16thcentury silver wine cup owned by the MacLeods of Cadboll, who founded Glenmorangie House.

Dr Bill Lumsden, Glenmorangie director of distilling has created the whisky hoping to reflect the sweet wines of the16th and 17th centuries created by the MacLeods.

“The Cadboll Cup’s secret past is fascinating,” saidLumsden. “Even now, no one knows who crafted the cup – or how its marriage of Highland and continental design came to be. Glenmorangie Cadboll is our sumptuous celebration of its contrasting character.

Cadboll will be a travel retail exclusive retailing at £75 as a chill-filtered single malt, bottled at 43% ABV.

GLENMORANGIE LAUNCHES GRAND VINTAGE 1989

April 2018

Highland distillery Glenmorangie has launched the second release from its Bond House No. 1 Collection, a 27-year-old single malt part-aged in Côte-Rôtie red wine casks.

Glenmorangie Grand Vintage Malt 1989

‘Rich and intense’: Glenmorangie Grand Vintage Malt 1989 draws a fruity character from Côte-Rôtie casks

The Grand Vintage Malt 1989 contains some of the last spirit to be distilled at Glenmorangie’s former still house, before its stills – the tallest in Scotland – were moved into their current location in an old bonded warehouse –Warehouse No.1.

Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, selected casks from 1989to undergo further maturation, some in rare Côte-Rôtie red wine casks.

Dr Lumsden said: ‘Each cask in the assemblage had been carefully chosen to complement the exquisite depths brought to the whisky by the parcel finished in ex-Côte-Rôtie casks.

‘It is peppery on the palate, with glorious, full tastes of baked apples and buttery fudge, leading to a long and powerful finish.’

The single malt joins the distillery’s inaugural Bond House No. 1 Collection release, Glenmorangie Grand Vintage Malt 1990, released in 2016, which contains some of the first new make spirit following the stills’ move into Warehouse No.1

Glenmorangie Grand Vintage Malt 1989 will be available from specialist retailers and online retailer Clos 19 from 6 April, for around £550.

GLENMORANGIE MALT MARKS 175TH ANNIVERSARY

June 2018

Glenmorangie is launching a 16-year-old single cask single malt, priced at £650, to commemorate the 175th anniversary of the Highland distillery.

Glenmorangie 175th anniversary whisky bottle and box

Happy birthday: The 16-year-old single malt is only available from the distillery

On sale only at the Glenmorangie distillery in Tain from today (6 June), there are 191 individually numbered bottles available, bottled at 53.1% abv without chill-filtration.

Distilled in September 2001, the spirit was matured exclusively in a first-fill ex-Bourbon cask, and was bottled inMarch 2018.

‘This single cask bottling is the perfect way for us to mark such a seminal year in the distillery’s history,’ said Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.

‘Its aromas of vanilla and coconut, and richly balanced tastes of tropical fruits, spice and oak, offer a unique insight intoGlenmorangie’s quintessential style.

‘I hope those lucky enough to own a bottle will enjoy celebrating this landmark anniversary.’

The Glenmorangie distillery was established next to theDornoch Firth in 1843, when founder William Mathesonconverted Tain’s local brewery into a distillery.

GLENMORANGIE: 175 YEARS OF WHISKY MAKING

August 2018

In 1843, William Matheson converted an old brewery atTain, Easter Ross, into a distillery – and Glenmorangie was born. As the Highland single malt celebrates its 175th birthday.

‘From Balblair we drove to Glenmorangie, through a series of gentle uplands and well cultivated farm lands, calling on our way at the residence of Mr Matheson, who received us courteously and entertained us hospitably. We then drove with him to the Distillery, some half-mile distant, which is certainly the most ancient and primitive we have seen, and now almost in ruins.’

When Alfred Barnard visits Tain in the mid-1880s for his book The Whisky Distilleries of the United Kingdom, there is no airy still house, no eight-metre stills throwing their gleaming copper dizzily upwards; just a ramshackle farm distillery ripe for reconstruction

But Barnard’s call at Glenmorangie comes on the cusp of the most significant chance Barnard’s ‘gentle uplands and well cultivated farm lands’ offer an ideal hinterland for a malt whisky distillery. These are the fertile, sheltered barley fields of Easter Ross, not far from fabled Ferintosh and the cradle of commercial whisky distilling.

Now, as then. ‘That area has grown the best-quality malting barley for the last five years,’ says Brendan McCarron, head of maturing whisky stocks at Glenmorangie today.

‘It is splendidly situated on the margin of the Dornoch Firth, and the sad sea waves wash its foundations. The building dates back to 1738, and was formerly an old brewery, noted from Tain to Inverness for its fine ale.’

Perfect for brewing; perfect for distilling. Whisky came to Tainwhen William Matheson bought Morangie Farm in the early 1840s. Matheson funded the purchase from his work up the road at Barnard’s previous destination, Balblair; so, on finding a brewery on the estate, converting it into a distillery was a logical next step.

Farmer William Matheson learned the art of distilling at Balblair

‘It’s the usual way of converting your crop to make more money and use the by-products to feed your cattle and pigs,’ explains Iain Russell, brands heritage manager atGlenmorangie. ‘It’s a traditional farm distillery.’

That ‘splendid’ situation on the Dornoch Firth was a boon in other ways, not least when the railway came to Tain in 1862, offering Glenmorangie’s whisky a route out to the wider world.

In the same year, William Matheson died, leaving his widowAnn and eldest son John to run the distillery (by the time ofBarnard’s visit, the youngest son, another William, appears to be in charge).

Glenmorangie was swift to capitalise on the arrival of the railway: by 1872, a warehouse in the City of London was stocked with 20,000 gallons of its whisky, and adverts in provincial newspapers from Ipswich to Oxford helped to establish a network of local sales agents. ‘It gives the lie to the idea that no-one drank single malt outside Scotland until1963,’ points out Russell

‘In 1843 this old brewery was turned into a Distillery byWilliam Matheson, and ever since has had to be renewed and repaired to keep it together. At the time of our visit, the proprietor was arranging to build a new Distillery on the same site.

Barnard visits at the close of the first chapter inGlenmorangie’s history. Shortly afterwards, Ann Mathesonsells Glenmorangie to a consortium of businessmen, who have the necessary funds for reconstruction. ‘It’s a microcosm of what happens elsewhere,’ says Russell. ‘The old distillery was in poor repair; she’s a farmer and doesn’t have money to invest in upgrading it.’

Glenmorangie is transformed, and the spirit character we know today begins to emerge. Two steam-heated, eight-metre high stills – the tallest in Scotland to this day; shell-and-tube condensers, rather than worm tubs.

All of this is designed to promote extended copper contact through what was then the latest technology. ‘It’s making a much lighter spirit, not like Islay or Speyside at the time, which were much bigger whiskies,’ says Russell.

The changes of the Victorian era find echoes nearly 120 years later, when Moët Hennessy, the wine and spirits arm ofFrench luxury goods giant LVMH, buys Glenmorangie from the Macdonald family.

New owners, new investment – including the addition of four more stills in 2008, making 12 in total. ‘David Macdonald did what Ann Matheson did before him,’ says Russell. ‘If I’m going to improve this place or make it bigger, I’m up against all these multinationals. Someone else will have to take it on.’

‘The water, which is of excellent quality, comes from the hills ofTarlogie, and is used both for driving the water-wheel and for distilling operations.’

Unusually for Scotch, the water of the Tarlogie springs is hard, not soft, and mineral-rich – one more factor in creatingGlenmorangie’s distinctive style of whisky. ‘Glenmorangie’sfermentation time is 55 hours, and I remember I was quite shocked by that when I started, because to get such a fruity spirit I thought you’d need much longer,’ says McCarron. ‘AtOban, it’s 120 hours.

‘And it’s a clean, fruity fermentation that you get. That’s the mineral-rich water, and the stainless steel washbacks keeping the malolactic fermentation down.

‘Then there’s the enormous reflux from those tall stills – huge amounts of copper contact. There’s a massive amount of fruity esters and floral ones as well. It’s not only the fruity element, it’s having absolutely no regard for any heavier, oilier notes as well.’

‘As the old place is so soon to be pulled down, we need not describe the interior arrangements, except to say that only Pot Stills have been in use.’

Originally, they may have been gin stills – that’s the legend, although Russell has found no hard evidence – before they are replaced with two giraffe-high pots shortly after Barnard’svisit.

In 1976, following Glenmorangie’s revival as a single malt,two more pots are added in an increasingly cramped still house; then, in 1990, a three-storey wareight stills, before four more are added inehouse is converted into a new still house, complete with 2008.

‘Peat of fine quality is dug in the district, and is the only fuel used in the establishment.’

Today’s Glenmorangie is far removed from Barnard’s world of peat and smoke, but not entirely disconnected. In recent years, Glenmorangie Dornoch and Finealta have both used peated malt, part of an experimental ethos driven by Dr Bill Lumsden, once distillery manager and now director of distilling, whisky creation and whisky stocks.

This spirit of innovation has also explored barley variety(Tùsail), heavily roasted chocolate malt (Signet) and, most famously, the manifold possibilities of cask maturation.

The latter begins not with Lumsden but, in the late 1980s, with ‘finishing’ – the transfer of a mature whisky into a different cask type for an extended period of ageing. Even now, there are arguments about who ‘invents’ it, but Glenmorangie is the first to talk openly about it, and plumbs the possibilities of it beyond the Sherry cask.

It starts with the release of the 1963 vintage in 1987, then moves on to the original Glenmorangie 18 Year Old launch in1990. A Port Wood Finish follows in 1994, Madeira andTain l’Hermitage in 1995, and a fully-formedGlenmorangie Wood Finish Range in 1996.

Lumsden, who joins Glenmorangie in 1995, takes it from there. ‘He saw it was something that was interesting, but that people hadn’t realised the potential and value of it,’ saysMcCarron. ‘Bill grabbed it by the scruff of its neck in terms of what would and wouldn’t work.’

Glenmorangie Finishes range 1996

Finishing school: Glenmorangie released a range of ‘finished’ whiskies as early as 1996

Not just finishing, but cask policy in general. McCarronreckons that, with Glenmorangie Original – the distillery’s core 10-year-old malt – 40% of the flavour comes from the spirit running off the still, and 60% is given by the cask.

For Original, that means American oak casks, used only twice, which is both expensive and complicated. ‘In terms of the recipe, if you didn’t fill enough first-fill casks 10 years ago, you won’t have enough second-fill now,’ says McCarron. ‘It’s just to create that complexity, to allow the fruitiness to show through with the second-fill.’

Glenmorangie also uses so-called ‘designer casks’ – wood sourced from the Ozark mountains of Missouri, with a five- to seven-year supply chain – to create Glenmorangie Astar, but with a proportion also going into Original. ‘We can never get enough of them,’ says McCarron

‘The whisky is pure Highland Malt, and well known in theScotch and English markets.’

Following transformation and sale in the 1880s,Glenmorangie’s ambitions as a single malt grow further. As early as 1889, the distillery has an agency in the US, shipping whisky over in cask and bottling it in San Francisco. The owner of famed London restaurant Simpson’s in the Strand is a shareholder, aiding distribution south of the border.

The First World War ends this. Glenmorangie is sold in 1918, to a consortium (blender Macdonald and Muir, merchant James Durham) that only wants the stock, but reluctantly takes the distillery as part of a job lot. Amid two world wars, Depression and Prohibition, Glenmorangie is intermittently silent.

Skip forward to the late 1950s and David Macdonald, part of the new generation at Macdonald and Muir, urges the company to use its now rebuilt stocks to revive Glenmorangieas a single malt; he knows the whisky well, having joined the workers in end-of-day dramming sessions when sent to work at the distillery by his father at the age of 16.

In 1959, Glenmorangie is bottled as a single malt once more, and its modern era begins

‘The annual output is 20,000 gallons.

‘When the new Distillery is built, double the quantity will be turned out; meantime, Mr Matheson informed us that he holds a large stock of not less than five years old Spirits, with which to supply his customers during the rebuilding of the Distillery.’

By 2020 Glenmorangie will have expanded again: two more stills, housed in an eye-catching new still house, plus a small new brewhouse and a little extra fermentation capacity.

It’s a plan for the future, designed to meet both demand and ambition. ‘We can make 6m litres of spirit a year at the moment,’ explains McCarron, ‘and pretty soon we’ll need 6m litres a year.

‘If that’s the case, there’s no room for experimentation, trials and – let’s be honest – a bit of fun. This will give us some weeks in the summer and winter to just have a play and lay down some exciting new spirit.’

But does experimentation risk compromising theGlenmorangie style? ‘You need to have something that is recognisable as the house character,’ says McCarron. ‘That apricot, peaches kind of gig that’s going on in there.

‘Something like Signet is a long way away from that. It’s a big, bold move away from the house character, but you can still find that burnt orange, stone fruit flavour with a little bit of water or ice.

‘There’s a reason why people associate Glenmorangie with certain keynotes, textures, flavours and aromas. There’s still something in there that’s still Glenmorangie.

GLENMORANGIE ASTAR RETURNS

August 2017

Glenmorangie Astar – a Highland single malt matured in‘designer’ American oak casks – is back on sale this September after a five-year absence

Back in business: Glenmorangie Astar is returning after a five-year absence.

Astar – Scots Gaelic for ‘journey’ – is matured entirely in ‘bespoke’ oak casks sourced from slow-growing trees on north-facing slopes in the Ozark mountains of Missouri.

Originally launched in 2008 and discontinued about four years later, the NAS (no age statement) expression is described byGlenmorangie director of distilling, whisky creation and whisky stocks Dr Bill Lumsden as ‘like Glenmorangie Original on steroids’.

Glenmorangie Astar owes its character to the use of first-fillAmerican oak casks, chosen for the wood’s porous structure (eight to 12 growth rings per inch).

Seasoned for two years and lightly toasted, heavily charred and seasoned with Bourbon for a further four years, the casks were then shipped to Scotland and filled with Glenmorangiespirit.

The initial Astar expression was discontinued in 2012 because of the expense of sourcing the casks but, since the acquisition of number of casks.

He said: ‘I’m starting to get much more volume of this coming through; I think it’s important to maintain quality,’ adding that the reborn Astar was ‘a limited expression, and we’ll see how it goes with people’.

The new Astar is non-chill-filtered and bottled at 52.5% abv – compared to the previous bottling’s 57.1%. Available in the UK from September and other global markets shortly afterwards, it is priced at £74 for a 70cl bottle.

The launch comes as the distillery prepares the second release in its Bond House No 1 series of vintage expressions (replacing the discontinued 25-year-old) – a 1989 vintage single malt following the release ofGlenmorangie Grand Vintage Malt 1990 earlier this year.

Glenmorangie is also shortly to announce the latest part of its ‘Beyond the Cask’ initiative, designed to find new uses for old Glenmorangie casks, following the creation of designer wooden sunglasses in 2016.

GLENMORANGIE 1990 HEADS NEW VINTAGE RANGE

December 2016

Glenmorangie has launched Bond House No 1, a new collection of vintage single malt whiskies, beginning with Glenmorangie Grand Vintage Malt 1990.

Glenmorangie Grand Vintage Malt 1990

Year of change: The new vintage malt marks the doubling of production at Glenmorangie

The range takes its name from Warehouse No 1, the largest of the Highland distillery’s 19th-century bonded warehouses, transformed into a still house whenGlenmorangie expanded production in 1990.

Glenmorangie Grand Vintage Malt 1990 commemorates this landmark, but also the troublesome barley harvest of 1989, which proved hard to process during milling and mashing for whisky makers the following year. Many distilleries fell short of their production targets as a result.

‘Even today, few can explain how a spirit so delicious could emerge from a barley crop of such challenges,’ said Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.

Matured in a mix of ex-Bourbon and ex-Sherry casks, Glenmorangie Grand Vintage Malt 1990 is bottled at 43% abv and is priced at £495.

Warehouse No 1 was the largest of the bonded warehouses built at Glenmorangie during the 19thcentury and was unusually tall, with three storeys. Its conversion into the distillery’s still house in 1990coincided with a doubling in production to eight stills(there are now 12).

The former still house, in operation since the rebuilding of Glenmorangie in 1877, now houses the distillery visitor centre’s museum.

GLENMORANGIE UNVEILS MADEIRA-FINISHED 1993

September 2018

Glenmorangie has announced the third whisky in its Bond House No 1 Collection: Glenmorangie Grand Vintage Malt 1993, a 25-year-old whisky ‘finished’ inex-Madeira casks for 15 years.

Glenmorangie Grand Vintage Malt 1993

Long finish: The whisky spent a remarkable 15 years being ‘finished’ in ex-Madeira casks

A travel retail exclusive, Glenmorangie Grand Vintage Malt 1993 spent a decade in ex-Bourbon casks, before being transferred to casks previously used to matureBual Madeira, where it spent another 15 years.

It is described as having a ‘rich, bittersweet taste’ and displaying the ‘utmost depth and minerality that aMadeira finish can bring to Glenmorangie’s elegant house style’.

‘The flinty intensity of Glenmorangie Grand Vintage Malt 1993 is a rare tribute to the distillery’s new, more exacting approach to whisky creation,’ said Dr Bill Lumsden, Glenmorangie’s director of whisky creation, distilling and whisky stocks.

‘Before, we might never have dared such a long finish – and left this expression’s depths undiscovered.’

This is the third release in Glenmorangie’s Bond House No 1 Collection, which takes its name from the largest of the Highland distillery’s 19th-century bonded warehouses, converted into a still house in 1990.

The first expression, Glenmorangie Grand Vintage Malt 1990, was released in 2016, followed earlier this year by the launch of Glenmorangie Grand Vintage Malt 1989.

Glenmorangie Grand Vintage Malt 1993, bottled at 43% abv, will be available in travel retail, priced from £512/€575 a bottle

Glenmorangie’s American white oak casks are only ever used twice, taking ten years to enrich every drop of Glenmorangie Original with smooth flavours and a golden hue. Now, they have been reinvented: Glenmorangie has teamed up withGrain Surfboards to craft a series of limited-edition, high-performance boards from their reclaimed wooden staves.

Having honed our expertise in the art of whisky-making over the course of 175 years, Glenmorangie finds a kindred spirit in Grain Surfboards, based in Maine, USA. Its team of woodworkers use traditional boat-building techniques to create surfboards from sustainable resources, each one designed to last a lifetime. Together, we harness our shared appreciation of wood, heritage and craftsmanship for the latestBeyond The Cask partnership.

Glenmorangie releases surfboards made from old barrels

September, 2018

In the latest edition of its Beyond the Cask series, Glenmorangie has created surfboards using white oak casks which have been used in the production of Glenmorangie Original.

The surfboards have been made by Grain Surfboards of Maine, US using reclaimed staves from Glenmorangie barrels, which can only be used twice in the production of the Scotch whisky.

Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation & whisky stocks said: “People often ask us what happens to those casks after their whisky-making life is over. Beyond the Cask is our way of working with people who share our creative vision, passion and patience, to take this wood on another step in its journey.

“Grain Surfboards are true experts in their field and, like us, they believe in taking time to truly understand the character of wood. Working with them is a great way to reinvent the casks that give Glenmorangie Original its depth of flavour, and give them a new lease of life beyond the Distillery.”

Each board combines Maine-grown northern white cedar, with reclaimed western red cedar and wood from 12 oak staves, approximately half a cask of whisky.

This is the third collaboration in Glenmorangie’s Beyond the Cask series and follows the sunglasses made from ex-whisky casks and the bicycles made from ex-Glenmorangie casks, launched in 2017.

Grain Surfboards founder Mike LaVecchia added: “We’re really proud of these boards. It’s incredible that you can take a piece of wood that’s already worked hard and then give it a new life as something absolutely beautiful.”

The Grain Glenmorangie Original surfboards are available to order from www.grainsurfboards.com from September 2018, at US$5,500

The Original

The original expression of our elegant, floral spirit and the real backbone of the Glenmorangie range. A ten-year-old single malt, Glenmorangie Original is produced by marrying the delicate spirit that emerges from Scotland's tallest stills, with first and second fill American white oak casks.

It is here, maturing for ten long years in a range of ex-bourbon casks such as our famous slow-grown and air-dried 'designer casks' from Missouri, that our raw spirit develops a perfect balance between sweetness and complexity. Resulting in a mature spirit that is soft, mellow and creamy. Perfect for enjoying at any tim

GLENMORANGIE RESTORES DORNOCH OYSTER REEFS

October 2018

Glenmorangie is funding an effort to repopulate the Dornoch Firth with 20,000 oysters as part of a project to increase biodiversity in the local area.

The Highland distillery, based in the Dornoch area, partnered with the Marine Conservation Society and Heriot-Watt University in 2014 as part of the Dornoch Environmental Enhancement Project, or DEEP.

An initial 300 wild oysters were re-introduced to waters at two locations in the Dornoch Firth in 2017. Having thrived in their new environment, DEEP has now created natural underwater reef habitats for the oysters by recycling over 20 tonnes of waste shells from scallops and mussels – the first time a natural European oyster habitat has been recreated.

The oysters, which became extinct in the Dornoch Firth area due to overfishing in the 1800s, are now expected to multiply from 20,000 to over 200,000 during the next three years, and to over four million in the next five years, creating a self-sustaining oyster population.

Hamish Torrie, Glenmorangie’s CSR director, said: ‘We are very excited to move DEEP to its next stage, and have been hugely encouraged by the enthusiastic support that our meticulous, research-led approach has received from a wide range of Scottish Government agencies and native oyster growers.’

Dr Bill Sanderson, associate professor of marine biodiversity at Heriot-Watt, said: ‘Working closely with Glenmorangie, we hope to create an outstanding environment for marine life in the Firth – and act as a driving force behind other oyster regeneration work across Europe.’

The initiative is also sponsored by Moët Hennessyand Louis Vuitton, both owned by Glenmorangie’sparent company LVMH.

Funding is also provided through the sale of Glenmorangie’s travel retail-exclusive expression Glenmorangie Dornoch, with Glenmorangie making a donation to DEEP with the sale of each bottle of the £69 whisky.

Glenmorangie’s project is another example of how the Scotch whisky industry is improving sustainability and reducing its environmental impact.

The industry is already on track to achieve its 2020 sustainability targets, set out in 2009, while earlier this year, the Scotch Whisky Association urged producers to join bars in phasing out their use of non-recyclable plastic products.

HOME EXPERIENCES FIND YOUR ZEN IN GLENMORANGIE'S HIGHLAND HOME

GLENMORANGIE

FIND YOUR ZEN IN GLENMORANGIE'S HIGHLAND HOME

Year round

Breathe in, breathe out. If it’s peace and serenity that you seek, join the Glenmorangie’s homeland to savour the calming beauty and time-honoured traditions of the Scottish Highlands, curated exclusively for Clos19. Not for nothing does this single malt whisky’s name mean ‘the glen of tranquillity’.

DETAILS

Glenmorangie Tour: Find your zen in the glen of tranquillity.

£4,700 per package for 2

£2,350 per person

May we suggest:

A two-night stay in the traditional elegance of Glenmorangie’s Highland home.

A dazzling falconry display on your doorstep.

An afternoon to enhance your senses, with a blindfolded exploration of aromas, a tailored cookery demonstration, and a whisky and cheese pairing.

Glenmorangie cocktails and a private dinner showcasing the exceptional local seafood.

A rare masterclass from sculptor Barry Groveexploring the stone-carving of the land’s earliest artists – and the chance to try their craft for yourself.

A personal tour of the Glenmorangie Distillery with an expert guide, culminating in an exclusive warehouse tasting.

A final evening of feasting and music, with a four-course gastronomic dinner, a private serenade from the House’s piper, and a dram from Glenmorangie’s exclusive Vintage Collection, Bond House No. 1.

Dedicated transfers to and from Inverness railway station or airport.

ADD TO MY FAVOURITES

This product can only be purchased by persons over 18 years of age.

To book this experience or to find out about additional tailored options, please call us on 0207 887 2755 or email contact@clos19.com.

ITINERARY PRICING & OPTIONS TERMS & CONDITIONS

Dip into your Glenmorangie experience:

DAY ONE

Arrive in the tranquil surroundings of Glenmorangie House – your home for the next few days – in time for a light lunch. Set in beautiful Highland countryside near the Distillery, with dramatic views across the Moray Firth, Glenmorangie’s Highland home oozes the classic calm of a Scottish country house. Here, find your first experience of traditional Highland culture – as birds of prey demonstrate their mastery of the skies in a private falconry display, just outside the House.

An afternoon to heighten your senses follows. First, take a blindfold for a light-hearted session to engage your sense of smell. Next, if the mood takes you, we can arrange a forage on the beach for seafood, before you visit the kitchen to meet Glenmorangie’s chefs and learn how whisky can enhance their dishes (optional). Finally, explore the myriad flavours of Glenmorangie’s malts by pairing them with select Highland cheeses.

Later, enjoy intriguing Glenmorangie serves at cock1]ead chef, showcasing a wealth of fresh local seafood, such as lobster, langoustines and mussels.

DAY TWO

After breakfast, prepare for an exclusive insight into the culture of the ancient people of Scotland,through the eyes of sculptor Barry Grove. He will walk with you to his hand-carved recreation of the mysterious Cadboll Stone, and reveal how the Pictish culture inspires his work. Then learn stone-carving from the master himself, to discover these time-honoured skills, hands-on.

Later, an expert member of Glenmorangie’s team will guide you round the award-winning Distillery, nestled on the tranquil shores of the Dornoch Firthsince 1843. Pay a rare visit to the whisky’s secluded water source, the Tarlogie Springs, then meet Glenmorangie’s select craftsmen, the Men of Tain. Marvel at Scotland’s tallest stills, and enjoy a personal tasting in the peace of a warehouse, where you will discover the secrets of Glenmorangie’s signature single malt and try a prized selection of cask-strength whiskies.

For your Highland finale, an evening of feasting and music awaits. After cocktails and a four-course dinner featuring fine local produce, including barley from the Distillery’s own fields, end the night by a roaring brazier in the House’s candlelit walled garden, if the weather allows. Of course, no Highland experience is complete without the skirling sound of the bagpipes. And so, the House’s award-winning piper will serenade you with a set of music compiled to your taste. The perfect accompaniment to a precious dram from Glenmorangie’s Vintage Collection, Bond House No.1.

DAY THREE Departure

Take a last stroll through the peaceful grounds of Glenmorangie House after breakfast, if your schedule allows. Or, if you’re inspired to extend your stay in the Highlands, let us call on our connections and curate it for you. Options could include a visit to the renowned Anta pottery minutes from the House or a cruise on Loch Ness, home of the legendary monster. If history’s your thing, try a visit to Urquhart Castle, go to a Highland Games or take a bespoke tour of the Highlands. Golfers might like a round at Royal Dornoch – one of the world’s most renowned links courses. Clay pigeon shooting, archery and country pursuits such as heli-fishing or stalking, can also be arranged - just say the word.

Twenty-five years in the making, Glenmorangie Grand Vintage Malt 1993

is ready to share

We are proud to announce the launch of the third release from our exclusive Bond House No.1 vintage collection. This 25 year old expression is the first in the collection which is exclusive to Travel Retail and the Distillery Visitor Centre.

Glenmorangie Grand Vintage Malt 1993 has a rare depth and minerality, reflecting its uniquely long finish in Bual Madeira casks. In the year it was created, the Distillery took a crucial step forward in marrying art and science, by establishing an in-house sensory laboratory. This new laboratory would enable Dr Bill Lumsden, Glenmorangie’sDirector of Whisky Creation, Distilling & Whisky Stocks, to explore the boundaries of his craft as never before.

After ten years in ex-bourbon casks, the spirit was transferred into casks that once held Bual Madeira. There, it was slowly matured for longer than once thought possible. The result is whisky of flinty intensity, mellowed by age. It has a rich, bittersweet taste that lends a new, mineral layer to Glenmorangie’s classic fruit notes, setting it apart as a single malt in a class of its own.

Glenmorangie Grand Vintage Malt 1989

Created from an irreplaceable spirit celebrated in an inimitable assemblage of casks, Glenmorangie Grand Vintage Malt 1989 is the second release in our exclusive Vintage Collection, Bond House No. 1. This rich and complex whisky emerged from some of the final spirit ever distilled in our former still house – home to Scotland’s tallest stills for more than a century. As it lay maturing, the vintage’s distinctive character inspired an exceptional marriage of whiskies, conceived to complement the most prestigious parcel of all – finished in ex-Côte- Rôtie wine casks. After 27 years of judicious maturation, the subtle finesse of Glenmorangie unites with a rare intensity, in a momentous single malt.

Signet

A fusion of unique and rare elements, and clouded in secrecy, Signet is the culmination of a lifetime's experience. A blend of our oldest whisky and spirit matured in a selection of the world's finest casks, this undoubtedly is the richest whisky in our range.

Of course, whilst the exact secrets of its production are known only to our whisky creators, we can tell you that Signet's melting sweetness and explosive spiciness is, at least in part, caused by our unique roasted 'chocolate' barley malt and the 'designer casks' made bespoke for Glenmorangie from American white oak. Non chill-filtered

Glenmorangie Pride 1974

The rarest, oldest and deepest single malt ever to emerge from our Distillery, Glenmorangie Pride 1974 is the very pinnacle of our Pride series, comprised of our most treasured creations. For 41years, the whisky’s spirit was cherished as it lay quietly maturing in the finest ex-bourbon and ex-Oloroso sherry casks. Just as the two parcels reached their crescendo, they were married together in perfect harmony.

Their inspired union brings forth a whisky with intensely rich depths, which speak of its long maturation. Balanced by a smoothness and finesse, this is a single malt beyond comparison.

Allta 2019

Marking the tenth anniversary of our acclaimed Private Edition series, Glenmorangie Allta is the first Glenmorangie created from the yeast which grows wild on our own Cadboll barley. This rich, fruity single malt was inspired as Dr Bill Lumsden walked the fields near the Distillery, gathering precious samples of grain. Discovering that the barley nurtured a species of wild yeast unidentified before then, he set out to bring the two together in the making of a creamy and aromatic whisky. Aged in bourbon barrels, including many second-fill casks to showcase the spirit’s fruity character, Glenmorangie Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’) reveals the importance of yeast to the myriad flavours found in Scotch whisky and opens up compelling possibilities for the future

GLENMORANGIE ALLTA CREATED WITH WILD YEAST

January 2019

Glenmorangie is releasing a whisky created using wild yeast as part of its Private Edition series of experimental malts.

Pushing boundaries: Glenmorangie Allta is the distillery’s first whisky made using a new yeast strain

Glenmorangie Allta – Scots Gaelic for ‘wild’ – is thought to be the first Scotch whisky produced using wild yeast.

The strain, called Saccharomyces diaemath, is said to have been discovered by Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, growing on ears of barley close to the distillery in Tain.

Lumsden said the yeast imparts more floral, bready notes to Glenmorangie’s new make spirit that ‘are not as accentuated in the house spirit, which has more herbal, fruity and pear drop aromas’.

After maturation for around eight years in mostly second-fill and refill ex-Bourbon casks, Glenmorangie Allta (51.2% abv) is said to have aromas of ‘carnations and Parma violets, baking bread and very gentle vanilla’ with notes of ‘butter candy, creamy vanilla, orange syrup’ with a ‘slightly yeasty background’ on the palate.

Lumsden said: ‘Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s10th anniversary.

‘Yeast’s influence on taste has been overlooked for years, but it’s an area ripe for exploration.

‘Ideally I’d have liked to age it for longer but I was concerned that with the ever-increasing influence of wood we’d lose the impact of the yeast itself, which was at its maximum in the new make. That’s why we used only second-fill and refill Bourbon casks.

‘Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.’

Lumsden discovered the yeast strain on ears of Cadboll barley growing near the distillery in Tain

As one of the three ingredients used in the production of Scotch single malt whisky, alongside barley and water, yeast plays a significant role in the creation of flavour.

The majority of whisky distillers use distilling yeast to maximise yield, although some have been experimenting with less efficient strains that can produce different flavours.

Glenmorangie’s exploration of yeast began at the turn of the century after whisky writer Michael Jackson laid claim that the distillery had cultivated its own house yeast in his book, The World Guide to Whisky (1987).

After finding no evidence that the strain existed, Lumsden, who has a background in yeast physiology and was at that point distillery manager, decided to cultivate Glenmorangie’s own house strain of yeast.

The distillery began introducing the house straininto its production process around 2010, although it continues to use industry-grade yeast for the majority of its whisky.

Lumsden added: ‘We wouldn’t want to use it for everything; it would change the character of Glenmorangie.’

Now in its 10th year, the Glenmorangie Private Edition series has explored flavour innovation in Scotch whisky, with each expression released as an experimental twist on the GlenmorangieOriginal 10 Year Old.

Previous editions have included Glenmorangie Ealanta (2013), matured in virgin American oak casks; Glenmorangie Tusail (2015), made using floor-malted Maris Otter barley; and Glenmorangie Spìos (2018), matured in ex-American rye whiskey casks.

Glenmorangie Allta is available for £79 a bottle from specialist whisky retailers worldwide from today (29 January).

IS YEAST WHISKY’S NEW FRONTIER OF FLAVOUR?

January 2019

For years rising whisky demand has encouraged distilleries to prioritise yield. Now, as new distilleries come online and more experiment with the boundaries of flavour creation, yeast’s role has come front of mind.

Lakes distillery checks yeast fermenting wash in a washback

Depths of flavour: Whisky producers are looking to fermentation’s role in flavour creatio

Where does a whisky’s flavour come from? Barley? Distillation? Wood? Think again. In the words of Dhavall Gandhi, master blender at Lakes distillery, ‘fermentation is the frontier that offers tremendous possibilities in terms of flavour creation’. That, in turn, means looking afresh at the influence of yeast.

It might not be surprising in the week that Glenmorangie’s Allta (claimed to be the first whisky in the modern era to be made using a distillery’s own yeast strain), was launched that Gandhi finds an ally in Dr. Bill Lumsden, whose career started in yeast physiology. ‘It’s an area which is close to my heart,’ Lumsden says. ‘Yeast is one of the great unexplored areas of whisky flavour.’

Ever since the phasing out of brewer’s yeast in the 1970s, the Scotch industry has used the ‘M’ strain of distiller’s yeast. Now it appears that yeast is suddenly being talked about, though as Lumsden points out, his experiments started more than 20 years ago.

It is not as if Scotch distillers have lived in a bubble. It is widely accepted that yeast strains can have an effect on flavour, so why have they been so apparently resistant?

Glenmorangie discovered its house yeast strain amid its Cadboll barley

For Ian Palmer, managing director at InchDairnie, ‘circumstances dictate direction. It was quality, consistency and economics that drove the yeast type.’ In other words, yield.

‘Scotch distilleries have had no reason to look at this vital ingredient in the past because yield has become the industry obsession,’ was how Lone Wolf’s distiller Steven Kersley saw it.

‘The ‘M’ strain is one tough cookie. It’s efficient, converting almost all fermentable sugars into alcohol, and does this at great speed, which nicely increases a distillery’s working capacity. This yield obsession has meant a great opportunity to introduce different flavours has been missed.’

However it seems that things are shifting. For Glenmorangie it started by looking at yeasts on its own barley fields. ‘I knew that barley was a good place to start,’ Lumsden explains, ‘So Gillian [Macdonald] and Karen [Fullerton] ran with it.’ They took swabs from the Cadboll estate barley, which the distillery uses for 1.5 weeks a year, and then worked with yeast research and development firm Lallemand to isolate a strain, then culture it to commercial levels. The result is a new strain called Saccharomyces diamath [Gaelic for ‘God is Good’].

While the utilisation of new strains appears to represent a sudden shift in thinking, the decades-long timescale suggests otherwise. A similar lengthy process is also underway at Diageo.

‘We’re fortunate to have the scope and resources to be running experiments on a constant basis,’ says Richard Cowley, distillery manager at the firm’s Leven pilot plant. It starts with bench trials, which can then be scaled up to 500kg cereal batches at Leven. ‘This allows us to lay down casks, which is invaluable to our blenders as it provides a huge insight into how the spirit will perform.

‘Right now, we have full-scale batches maturing under the watchful eye of the whisky specialist team. I can imagine in five to 10 years some of these trials appearing on a whisky bar somewhere near you.’

Diageo conducts the majority of its whisky experiments at its Leven test facility

Yeast trials have been part of the original concept at many new distilleries. At Lakes, Gandhi is using yeasts from Pinnacle, Fermentis & Lallemand and is in the process of trialling a fourth strain.

‘The new make is divided into three distinct groups based on aroma and flavour profile,’ he explains. ‘Each group is distilled separately using a unique yeast strain and fermentation profile, then the groups are blended to create a final spirit with the desired quantity of base, middle and top notes.’

At Lone Wolf, trials started with ale, wine and distillers’ yeasts. ‘We knew it would play its role in determining new make flavour profiles, but its impact was incredible,’ says Kersley. ‘The red wine yeast delivers big on dark and stone fruits. The distiller’s yeast helps with showcasing malt flavours and supports in areas where the other yeast struggles.’

InchDairnie’s Palmer has worked with supplier Mauri with a number of different ale and wine yeasts in combination with its standard distillers’ yeast. Kingsbarns meanwhile uses two strains (‘M’ and a fruit-generating strain from Lesaffre) for its ferments.

Creating a wider range of flavour was not the sole learning from the trials. ‘When we used Saccharomyces diamath, the new make was immediately different, and yields were substantially lower, which made it all the more compelling for me,’ says Lumsden with evident glee. ‘I’ve always had a gut feeling that the lower the yield is the tastier the spirit.’

Yeast produces both alcohol and congeners during fermentation

Yield is of secondary importance to Gandhi. ‘I select a yeast based on the congeners it produces. Whisky is all about creative expression. As the writer Haruki Murakami once said: “If you only read the books that everyone else is reading, you can only think what everyone else is thinking”.’

While the work done by Glenmorangie and Diageo shows that yeast trials are industry-wide, is it of greater importance to new distillers needing to establish a point of difference?

‘Some of us are foregoing efficiency gains and replacing this with added value from a different direction, a differentiated flavour profile,’ says Palmer. ‘Yes, this is particularly true of the newer distillers where differentiated flavour is key to building a brand and there is little baggage holding things back.’ Yeast can be an additional element within a large player’s portfolio, and it can help define a newcomer’s character.

Yeast’s role in whisky’s flavour matrix may be rising, but it is only one element within many. As Palmer says, ‘Yeast is part of the mix. We are working with different cereals, malts and processing parameters. The yeast selection is complementary to the development of the flavour. It is the distillery and the maturation as a whole that matters.’

This is borne out at Lone Wolf, where the yeast trials have been run in tandem with work on barley varieties Maris Otter and Golden Promise. This, in turn, has led Kersley to develop a different distillation regime, running a high reflux, single distillation which in his words gives ‘an oily distillate full of esters but which, importantly, is bold on the Marris Otter and Golden Promise malt’.

All about flavour: Spirit yield is of little concern to LoneWolf distiller Steven Kersley

For Cowley it was all part of a natural evolution of whisky. ‘I think that as consumers we're looking for new experiences, new knowledge and stories, so naturally as an industry there is an openness to embrace the opportunity.

‘We can see this with changes to the standard mash bills using more specialised malts, yeast strains and differing maturation regimes. It’s really an exciting time for innovation in Scotch.

‘There's a whole world of flavours that we can unlock with yeasts, which helps us to have new conversations with consumers. For me that can be only a good thing.’

Are we now at the start of a step-change in whisky’s development? Neither Palmer nor Lumsden feel so.

‘We will continue to use Saccharomyces diamath once a year and it’s not outside the realms of possibility that it may be joined by other strains,’ said the latter. ‘The research time, the cost and the drop-off in yield mean I don’t see this as a step-change. The industry is still driven by efficiency. But if you want flavour, yeast is one area to explore.’

Kersley was more bullish. ‘The curious among us wish to understand how to move the needle on flavour and develop new flavour concepts for the betterment of whisky. Yield doesn't come into the conversation.

‘With the flavour impact being so tangible, yeast will undoubtedly make up a big part of this conversation in the future. As distillers, we have a responsibility to learn and explore this as much as possible.’

Something new is clearly bubbling away under the surface

Maris Otter is a two-row, autumn sown[1] variety of barley commonly used in the production of malt for the brewing industry. The variety was bred by Dr G D H Bell and his team of plant breeders at the UK's Plant Breeding Institute; the "Maris" part of the name comes from Maris Lane near the institute's home in Trumpington. It was introduced in 1966 and quickly became a dominant variety in the 1970s due to its low nitrogen and superior malting characteristics. By the late-1980s the variety had become unpopular with large breweries and it was removed from the National List in 1989.[2]

It has been supplanted by newer varieties with better agronomics, but it is still in high demand for premium products. It is one of the few barley malts marketed today by variety. It is very popular both in homebrewing circles and among traditional real ale breweries, many of whom note their exclusive use of Maris Otter in their promotional literature. It carries a price premium to most other varieties.

Maris Otter is a cross of Proctor and Pioneer.

Private Edition 6: Tusail

A Rare grain

Across our Private Edition range we have experimented widely with distinctive cask finishes, inspiring and surprising connoisseurs with innovative expressions built on our extra-maturation expertise. But Glenmorangie Tùsail - our sixth Private Edition release - is quite different. Rather than exploring a key aspect of the production process, it explores one of whisky’s principal ingredients, barley. In this way Glenmorangie Tùsail allows aficionados to experience barley’s remarkable influence on Glenmorangie. And the barley in question, inevitably, is not just any barley…

Maris Otter Winter Barley was originally bred in 1960s England, on Maris Lane near Grantchester. Just outside Cambridge, this is quintessential England. Here the River Cam meanders peacefully. The dreaming spires of the university town are visible. And nearby is the home of perhaps the most English of all poets, Rupert Brooke.

Yet we have used Marris Otter to create something evidently Scottish, something distinctly Glenmorangie. This our latest Private Edition Single Malt, Glenmorangie Tùsail. Drawing on the marked taste of Maris Otter it celebrates the dedication of those who, not so long ago, saved this grain from extinction

Maris Otter had once been a key component in England’s premium craft-brewing industry, but demand fell in the 1970s as producers switched to higher yielding varieties. Then through the 1980s increasing use of uncertified seed as well as cross-pollination put the grain at further risk, a serious concern for the brewing industry which still depended on its unique flavour to produce cask-conditioned ales. So, two English seed merchants, in 1992, formed a partnership to rejuvenate the variety, beginning a programme to re-establish its purity and rebuild stocks. And it was their efforts that attracted the attention of Glenmorangie’s Director of Distilling and Whisky Creation, Dr Bill Lumsden.

“I felt this enticing barley might make a perfect ingredient for a limited edition Glenmorangie,” he says. “Its rich malty profile could bring a different dimension to our whisky. Plus, there was something in the story of its survival, the determination to prioritise quality over cost, something of our own ethos and a little bit of romance too! So I arranged for a batch to be sent to my laboratory.

“It proved to be the perfect match for a one-off Glenmorangie. Its deep flavour turned out to be an intriguing contrast with our more delicate house style. So, we pushed ahead and the rare barley was floor-malted by hand, using traditional techniques. It was then distilled and laid down in just a handful of casks and it has now matured into a truly outstanding whisky, an entirely artisanal and quite fascinating single malt.”

Across our permanent range we only use the very best Scottish barley, much of it sourced close to our distillery. But Maris Otter’s ability to impart a deep, rich taste gives us a perfect opportunity to create an intriguing experience for single-malt enthusiasts. At the same time its compelling history, its survival despite its low yields, seems to sit within our own philosophy, that anything we produce should be Unnecessarily Well Made.

Tùsail, in Scots Gaelic, means ‘originary’, not exactly an everyday English word. It can best be explained as ‘causing the origin of.’

And Tùsail’s origins, the Marris Otter barley, can be seen in its bright ochre colour and tasted through its rich, rustic flavours of nut toffee, sweet barley malt, ginger, cinnamon, molasses and dates. Alongside these notes are the more familiar Glenmorangie ones of peaches, oranges and smoked pears. The contrast is striking but the effect is harmonious

2015, the year in which Glenmorangie Tùsail is made available, is also, by happy coincidence, the 50th anniversary of Marris Otter’s first commercial harvest.

Our Private Edition collection has seen a limited-edition single malt released every year since 2010 when Glenmorangie Sonnalta PX, extra-matured in retired Pedro Ximenez casks, was launched. In 2011 Glenmorangie Finealta carried flavours from Spanish Oloroso casks. In 2012 Artein explored the effect of Super Tuscan casks. 2013 saw Ealanta released, matured simply and gloriously in virgin American white oak casks. Then last year Companta was revealed, its spirit taking on flavor from the Grand Cru casks of Clos de Tart as well as those of a lusciously sweet fortified wine from Côtes du Rhône. And now Private Edition Six, Glenmorangie Tùsail, represents a change of direction, being a malt which explores the use of a specific barley variety, an English barley no less, Maris Winter Otter.

A WHISKY HISTORY OF EASTER ROSS

April 2019

The roots of whisky go deep in Easter Ross, home of fabled Ferintosh and now the location of a diverse collection of distilleries, including Glenmorangie, Dalmore and Balblair. Iain Russell outlines the region’s chequered whisky history.

Scotch Survivor: Balblair was one of only two legal distilleries in Easter Ross to outlast the 1820s

Once upon a time, long before people talked of Speyside and the other famous whisky regions, there was Ferintosh.

During the 1700s, Ferintosh became the popular generic name for good Highland whisky, much as Glenlivet was to become a century later. The name disappeared from the whisky market long ago; nevertheless, the legacy of Ferintosh was to have a profound influence on the social and economic history of Easter Ross, the broad and fertile coastal plain which includes the famous Black Isle peninsula and lies to the north of Inverness. And Easter Ross remains one of the most diverse, if under-appreciated, whisky-producing regions of Scotland today.

In the 18th century, it was said that more whisky was made in the 16 distilleries on the Ferintosh Estate, near Dingwall, than in the whole of the rest of Scotland. Such was its mythical status that the 17th-century traveller Martin Martin reported:

‘The children of Ferintosh… are taught in their infancy to drink aquavitae and are never observed to be troubled with worms.’

Its praises were sung by some of the most influential figures in 18th-century Scottish culture, including Robert Burns and Sir Walter Scott.

The lands of Ferintosh had been virtually exempted from excise duty in 1690, as compensation to the local laird for damages done to the estate by Jacobite soldiers during the so-called ‘Glorious Revolution’.

The advent of rail helped distilleries such as Glenmorangie to prosper

The exemption encouraged the development of a thriving distilling industry, and the historian Ian Mowat estimated that about 1,000 people were employed in distilling there at its peak.

The ending of the privilege in 1784 did not put a stop to whisky making – it simply encouraged distillers to continue making ‘Ferintosh’ elsewhere in the region, either with or (more usually) without an excise licence.

The growth of the illicit whisky industry in the early 19th century had serious social consequences for Easter Ross. It created a climate of lawlessness in which a large part of the population became involved in the manufacture or sale of illicit spirits.

Excise raids uncovered unlicensed stills and casks of illicit whisky hidden under beds, in middens and in privies in houses all across the region. Local newspapers regularly carried stories of violent confrontations between excisemen and whisky ‘free traders’, in towns as well as in the countryside.

Meanwhile, local landowners, including the Sheriff of Ross-shire himself, were accused of failing to punish unlicensed distillers and dealers (who were often their tenants or their customers) when they appeared in the local courts.

It was that said that more offenders were prosecuted in Dingwall than anywhere else in Scotland – and the town became home to ‘swarms of lawyers’, attracted by the plentiful demand for their services.

Those not involved in the illegal manufacture of whisky were very often engaged in its sale and consumption, and local newspapers carried startling tales of drunkenness and depravity.

Change of scene: Production at Balblair was moved to benefit from the railway

Captain Hugh Munro, owner of Teaninich distillery, complained that even the public houses in Dingwall and Tain, the largest towns in the area, sold only smuggled whisky to their customers.

Illicit whisky makers easily undercut the prices of the dozens of new licensed distillers, driving the latter out of business to the extent that only two – Balblair (founded in 1790) and Teaninich (1821) – remained active by the end of the 1820s.

It took until the 1830s for the excise authorities to stamp out illicit distilling in all but the more remote parts of Easter Ross, and for entrepreneurs to invest once more in licensed distilleries. Glen Ord was founded in 1838 and Dalmore the following year – both by landowners seeking to develop the demand for their tenants’ barley.

Glenmorangie was established at Morangie Farm in 1843 by William Matheson, an experienced distiller who had learned his trade at Balblair and knew how profitable it could be to combine farming and distilling.

Initially, the licensed distillers sold their spirits primarily to local customers. In 1864, however, the forerunner of the Highland Railway connected all the distilleries in the area to

Inverness and the south. Highland whisky from Easter Ross soon found its way to all parts of the UK, and was shipped to customers overseas in the US, Australia and New Zealand.

Teaninich is one of the distilleries in the region to be expanded in recent years

The opening of new markets led to a boom in the industry in Easter Ross in the late 19th century. Balblair was rebuilt in 1872; Dalmore doubled in size in 1874 and was extended again in 1894; Glenmorangie was rebuilt in 1887; and Glen Ord was rebuilt by new owners after 1896 to four times the size of the original.

A new distillery, Ben Wyvis (subsequently renamed Ferintosh) was founded near Dingwall in 1879, and Glenskiach, at Evanton, in 1896.

But the good times did not last…

The Easter Ross distilleries suffered years of hardship in the first half of the 20th century, during two World Wars and one of the deepest worldwide recessions in history.

All were mothballed for various periods, but only Ferintosh and Glenskiach failed to reopen. The others recovered with the blended Scotch whisky boom that followed the Second World War, and with the growing interest in single malts from the 1970s.

A different kind of whisky distilling came to Easter Ross in the early 1960s, with the opening of a new grain distillery – the first in the Highlands, and the largest in Europe.

Invergordon distillery was conceived as a bold initiative to help alleviate unemployment in the town and to support the ailing farming industry of the eastern Highlands. Invergordon (which briefly included a single malt distillery, Ben Wyvis) grew rapidly to employ, at its peak, 400 men and women.

GlenWyvis is reviving the regional tradition of small-scale whisky making

The success of Invergordon encouraged the location of other industries in the area, permitting much-needed diversification in the local economy. It also provided further demand for high-quality malting barley, encouraging farmers to specialise in the crop.

Two farmer-owned co-operatives were set up – The Black Isle Grain Group, in 1977, and Easter Ross Grain, in 1988 – to develop local resources and expertise. They amalgamated in the 1990s to create Highland Grain Ltd, which has established Easter Ross’ reputation as a centre of excellence in the production and supply of this vital whisky ingredient.

Today, the industry in Easter Ross continues to grow and develop. There have been major expansion projects in recent years at Glen Ord, Teaninich and Glenmorangie. At Invergordon, owner Whyte & Mackay has announced an ambitious modernisation programme, albeit including a number of redundancies.

Meanwhile, there are signs of a revival of the ‘Ferintosh’ tradition of small-scale whisky production: Heather Nelson is building the Toulvaddie Distillery at Fearn, near Nigg, and the crowdfunded and energy self-sufficient GlenWyvis, near Dingwall, opened in 2017 and promises to become one of the leading and most innovative lights in the new wave of Scottish ‘craft’ distilleries

GLENMORANGIE QUINTA RUBAN UPS AGE STATEMENT

May 2019

Glenmorangie has increased the age statement of its Quinta Ruban Port-finished whisky to a 14-year-old, in order to ‘emphasise its flavour’.

Longer ageing in Port pipes emphasises Quinta Ruban’s chocolate and orange notes

The single malt whisky, distilled at Glenmorangie distillery near Tain in the Highlands, has been available as a 12-year-old expression since 2010.

Matured for 10 years in American white oak casks, the whisky is then transferred to ruby Port pipes from the Quintas, or wine estates of Portugal for several more years.

It is described as ‘the darkest and most intense’ whisky in Glenmorangie’s core range.

Brendan McCarron, head of whisky stocks at Glenmorangie, said the decision to up the expression’s age statement was made, in part, after the company ‘listened to its customers’.

He said: ‘People appreciate all our whiskies but we’re always tinkering with the flavour profile to enrich the flavour.

‘For Quinta, the biggest flavour of them all is dark chocolate and burnt Seville orange.

‘We noticed that with a little bit more age those flavours really pop. Our customers always said that if it was older it would be more appealing, and we agree.

He added that much of the whisky in Quinta Ruban 12-year-old had already aged for at least 14 years.

A whisky’s age statement refers to the youngest component in the bottle, so a 12-year-old whisky may also contain liquid aged for much longer.

Quinta Ruban 14 Year Old will continue to be bottled at 46% abv, and sold for around £45 a bottle, the same as its predecessor.

It is currently being rolled out in existing Glenmorangie markets where it will replace the 12-year-old expression.

Glenmorangie introduced Quinta Ruban to its core range in 2007, when it was bottled as a no-age-statement single malt. It was replaced in 2010 by the 12-year-old.

GLENMORANGIE AIDS OYSTERS’ RETURN TO EUROPE

May 2019

Glenmorangie is helping marine scientists and conservationists restore oyster populations in at least 15 European countries, after funding a successful project to repopulate oysters in the Dornoch Firth.

Introducing oysters across Europe will improve water quality and biodiversity

The Glenmorangie Company, together with Scottish Natural Heritage, is hosting an international conference on 21 May in Edinburgh during which scientists, administrators and oyster producers from across Europe will create a ‘blueprint’ to restore native oyster populations.

The conference comes after the Glenmorangie-funded Dornoch Environmental Enhancement Project (DEEP) created artificial environments to help oysters thrive in the Dornoch Firth last year.

Dr Bill Sanderson, DEEP’s research director and associate professor of marine biodiversity at Heriot-Watt University, said: ‘This is a game-changing moment for marine conservation.

‘DEEP’s ground-breaking work in the Dornoch Firth proves that it is possible to return oysters to areas in which they have become extinct.’

DEEP aims to establish a self-sustaining reef of four million oysters in the Dornoch Firth by 2025, which would improve water quality and biodiversity in the area.

The organisation’s work has already seen 20,000 oysters returned to the Dornoch Firth.

Tom Moradpour, Glenmorangie president and CEO, said: ‘We are incredibly proud to be pioneering DEEP’s vital environmental work with our partners, while not only protecting but enhancing Glenmorangie distillery’s environment for future generations.’

Glenmorangie also uses a ‘unique’ anaerobic digestion plant to process the by-products of distillation – its pot ale, spent lees and washing water – to ensure they’re as clean as possible before being released back into the Dornoch Firth.

The distillery helps fund DEEP by donating a portion of the profits from sales of its travel retail-exclusive Dornoch single malt.

The DEEP initiative is also sponsored by Moët Hennessy and clothing label Louis Vuitton, both owned by Glenmorangie’s parent company LVMH.

Dr. Bill Lumsden

Glenmorangie lanceert nieuwe uitdrukking 'A Tale of Cake'

Septemeber 2020

Glenmorangie heeft een nieuwe single malt whisky genaamd A Tale of Cake gelanceerd die is afgewerkt in Tokaji dessert wijnvaten.

Glenmorangie A Tale of Cake is gemaakt door Dr Bill Lumsden, Glenmorangie's directeur van whisky creatie, en het merk heeft samen met banketbakker Dominique Ansel.

Dr Bill zei: "Door het afwerken van whisky in Tokaji wijnvaten, heb ik gevangen de vreugde van die toegeeflijke taart momenten in Glenmorangie A Tale of Cake. De vloeistof is een rijk koper, maar de smaak is puur technicolour, weelderig, zoet en complex met meerlaagse uitbarstingen van honing, witte chocolade en fruit met een vleugje munt.

"Zoals je zou verwachten, smaakt het ongelooflijk wanneer genoten met de werkelijke taart, dus het is fantastisch om te zien Dominique tot leven te brengen in zijn Caketails."

De 'Caketails' zijn Glenmorangie's speelse twist op cocktails die zijn ontworpen om te passen bij Ansel's taarten en gebak combinaties in zijn bakkerij in New York.

Glenmorangie A Tale of Cake is verkrijgbaar vanaf 22 september 2020 met een adviesprijs van £ 75.

Glenmorangie onthult technicolour merkcampagne

December 2020

Glenmorangie heeft zes alledaagse ervaringen opnieuw uitgevonden als prachtige momenten voor een nieuwe campagne geschoten door de beroemde fotograaf Miles Aldridge.

De campagne is voorzien van de slogan "Het is een soort van heerlijk en prachtig" en nodigt een wereldwijd publiek uit om "de wereld te bekijken door de ogen van Glenmorangie".

Louise Dennett, global head of brand bij Glenmorangie, zei: "We maken whisky omdat we willen dat mensen ervan genieten. Er zijn veel technische details over hoe we het zo goed laten smaken. Maar uiteindelijk, wat telt is dat onze single malt is heerlijk, en we denken dat er een eenvoudige vreugde in.

"Door onze samenwerking met Miles Aldridge en DDB Paris hebben we een visueel feest van een campagne gecreëerd. We hopen dat het meer mensen zal verwelkomen in onze heerlijke en wondere wereld."

De zes scènes van de campagne tonen elk mensen die genieten van het highland single malt merk. Alexander Kalchev, chief creative officer bij DDB Paris, zei: "We wilden alledaagse ervaringen – een kampeerreis of een treinreis – opnieuw uitvinden, allemaal mooier gemaakt, om het perspectief van Glenmorangie weer te geven.

"Geïnspireerd door de kenmerkende oranje kleur van het merk, besloten we kleur als metafoor te gebruiken om de wereld van de whisky te openen. En natuurlijk, als een meester van kleur, Miles Aldridge was het voor de hand liggende talent om onze visie tot leven te brengen."

Aldridge voegde eraan toe: "Tijdens de campagne hebben we kleine 'paaseieren' gepeperd, kleine dingen te vinden. Er zijn anagrammen van Glenmorangie: 'A Ginger Lemon' in de trein en 'Mango Reeling' als neon. Naast de anagrammen heeft elk van de visuals het terugkerende motief van de giraffe.

"Het idee was dat deze zou verschijnen in elk van de visuals als kleine spelletjes, bijna cameo prestaties. Het verbazingwekkende van deze campagne is dat het zo in strijd is met wat we gewend zijn met whiskycampagnes. Voor Glenmorangie om de moed te hebben om deze campagne aan te nemen is echt verfrissend."

Glenmorangie onthult technicolour merkcampagne

december 2020

Glenmorangie heeft zes alledaagse ervaringen opnieuw uitgevonden als prachtige momenten voor een nieuwe campagne geschoten door de beroemde fotograaf Miles Aldridge.

De campagne is voorzien van de slogan "Het is een soort van heerlijk en prachtig" en nodigt een wereldwijd publiek uit om "de wereld te bekijken door de ogen van Glenmorangie".

"Door onze samenwerking met Miles Aldridge en DDB Paris hebben we een visueel feest van een campagne gecreëerd. We hopen dat het meer mensen zal verwelkomen in onze heerlijke en wondere wereld."

2018-2021

The Lighthouse project starts in 2018, with the idea to build a stand alone distillery with two stills, of exactly the same size and shape as the existing stills, mashing and fermentation

facilities and build with stones from the warehouses of Glenmorangie and this will give Bill Lumsden, Diretor of Distilling, Whisky Creation & Whisky Stocks the possibility of

experimental distillation and that did not interfere the on going production of the Glenmorangie distillery. Output will be 1000.000 ltrs of spirit a year.

April, 2021

Glenmorangie has released a new single malt scotch whisky called X by Glenmorangie which has been specifically designed for mixing.

The brand consulted with a range of international bartenders to create the new whisky, which is a combination of whisky aged in bourbon casks and some finished in new char oak casks.

Dr Bill Lumsden, Glenmorangie’s director of whisky creation, said: “X by Glenmorangie came from our dream of creating even more flavour possibilities, with a single malt that’s made to mix.

“Consulting with top bartenders, we crafted this sweeter, richer single malt for all those enjoying mixing at home.

“So, whether you’re planning a brunch or a date night or want to experiment with your own flavour combinations, this whisky will bring your drink the x-factor.”

X by Glenmorangie will be available from Clos19.com, Amazon and whisky specialists from 1 May 2021, RRP: £30

10. September 2021

Glenmorangie

Leuchtturm für wegweisende Whiskys

Die Glenmorangie Destillerie eröffnet eine eigene Brennerei, die ausschließlich für Experimente genutzt werden soll. Das in der Whiskyindustrie bislang einzigartige Projekt soll es dem Unternehmen ermöglichen, „jeden Aspekt der Whiskykreation neu zu definieren“. Von den Rohstoffen bis zum Destillationsprozess können Veränderungen vorgenommen werden, die zuvor unmöglich waren.

„Es gibt kein Tabu, solange es köstlich ist“, fasst Dr. Bill Lumsden, Director of Whisky Creation, die Idee zusammen. Für Thomas Moradpour, Präsident und CEO, ist das Projekt „ein Grundstein für unsere Pläne, weiterhin den Spitzenplatz für köstliche Whiskys einzunehmen“.

Die „Lighthouse“ genannte Brennerei steht im Herzen des Destilleriegeländes von Glenmorangie. Benannt ist sie nach ihrem Anspruch, wegweisende Ansätze in der Whiskybereitung zu liefern. Wie ein echter Leuchtturm ist der 20 Meter hohe Glaskubus schon von weitem sichtbar

Glenmorangie seeks innovation with new distillery

13 SEPTEMBER 2021

Glenmorangie’s Lighthouse Distillery has opened its doors, and will see the production of innovative spirit-led whiskies made possible by the use of new technologies.

Bill Lumsden standing in front of Lighthouse distillery: Glenmorangie seeks innovation with new distillery

The new distillery has been created solely for experimentation, rather than yield. The 20m high stills installed into the distillery feature modifications allowing for alterations to the character of the spirit by acting as if they were shorter or taller.

The Lighthouse’s Brewhouse next door has been designed to allow the distillery to operate entirely of its own accord, meaning experiment can take place without affecting the production of Glenmorangie’s single malt. A mash tun, custom designed to influence spirit character by creating different clarities of wort, has also been installed.

Glenmorangie Lighthouse still house

Thomas Moradpour, President and CEO of The Glenmorangie Company, said: “Global demand for Glenmorangie is growing significantly. The first of its kind, our Lighthouse experimental distillery is the keystone of our plans to stay at the forefront of taste innovation. By giving our talented creation team free rein, we will welcome even more consumers worldwide to enjoy delicious whiskies.”

To mark the opening, the whisky producer has released a soft and fruity whisky, limited to 3,000 bottles available only at the distillery. Aged 12 years in Bourbon and sherry casks now encased in the Lighthouse’s walls, Glenmorangie Lighthouse whisky retails at £85 a bottle.

Glenmorangie lighthouse bottle

Biogas will be used to power part of the new distillery; a new landmark for the site where Glenmorangie has been creating its single malt since 1843. The new structure has been designed by Paris-based Barthélémy Griño Architects.

Director of Whisky Creation Dr Bill Lumsden said: “Our Lighthouse is the new home of imagination. Here, we’ll indulge our most fantastical ideas as we strive to create a whole array of different flavours. We will play with raw ingredients and make small adjustments and big changes in ways never tried before. Nothing is off limits, as long as it’s delicious.”

Glenmorangie open experimental distillery

14 September, 2021

Glenmorangie single malt has opened the Lighthouse, the brand’s first innovation distillery created for experimentation.

The Lighthouse, designed by Paris-based Barthélémy Griño Architects, has been built on the site of Glenmorangie’s Highland Distillery, overlooking Dornoch Firth.

“Our Lighthouse is the new home of imagination,” said Dr Bill Lumsden, Glenmorangie’s director of whisky creation who will head up the experimentation team at the Lighthouse.

“Here, we’ll indulge our most fantastical ideas as we strive to create a whole array of different flavours. We will play with raw ingredients and make small adjustments and big changes in ways never tried before. Nothing is off-limits, as long as it’s delicious.”

The new facility contains a stillhouse, equipped with two giraffe-high stills modified to alter spirit character by acting as if they were shorter or taller, a brewhouse for experimentation involving barley, water and yeast during mashing and brewing, and a sensory laboratory for experimentation on raw spirit.

The building will be powered in part by biogas, created from the by-products of distillation.

Under the direction of Dr Lumsden, Glenmorangie has been an experimental force in the world of Scotch single malt for several decades having put wood-finishing whisky on the map in the mid-1990s.

Since then, experimental releases, such as the mocha-inspired Glenmorangie Signet have affirmed that reputation.

“Global demand for Glenmorangie is growing significantly,” said Thomas Moradpour, president and chief executive of The Glenmorangie Company.

“The first of its kind, our Lighthouse experimental distillery is the keystone of our plans to stay at the forefront of taste innovation. By giving our talented creation team free rein, we will welcome even more consumers worldwide to enjoy delicious whiskies.”

To celebrate the opening of the Lighthouse, Glenmorangie has announced the release of a limited 3000 bottle run of Glenmorangie Lighthouse. The 12-year-aged whisky, created with bourbon and sherry casks, is available exclusively from the Distillery for rrp £85

Glenmorangie

Whisky mit winterlichen Aromen

Moët Hennessy bringt eine Winteredition seines schottischen Whiskys Glenmorangie auf den Markt. In sizilianischen Marsala-Weinfässern nachgereift, hat dieser limitierte 13-jährige Single Malt Scotch Whisky feinwürzigen Noten von kandierten Früchten, Honig, Kakaostaub und Gewürzen, und erinnert an Weihnachtsbäckerei. Die hellen, lebendigen Aromen sollen auch zu winterlichen Drinks inspirieren.

Die limitierte Edition Glenmorangie „A Tale of Winter“ in Strickpullioptik ist ab dem 20. Oktober online und im Fachhandel erhältlich. Die unverbindliche Preisempfehlung liegt bei 89 Euro.

Glenmorangie releases A Tale of Winter limited edition whisky

Glenmorangie has released a seasonal whisky that's ideal for getting cosy with.

October 15, 2021

As with all Glenmorangie whiskies, A Tale of Winter began with Dr Bill Lumsden, Glenmorangie’s director of whisky creation, thinking outside of the box.

Snowed in at home, Dr Bill began dreaming of a whisky that captured the cosiness of wrapping up in a winter jumper, while the world outside is white.

The team say that this dram is swirling with wintry aromas and tastes that bring Dr Bill Lumsden’s snug feeling to life.

Finished in Marsala wine casks from Sicily, this 13-year-old single malt Scotch whisky has notes of fruit and honey, cocoa dust and spice.

The limited edition’s flavours have inspired a series of delicious wintry drinks, easy to make at home.

Led by Dr Bill, known for his “What if…?” approach, Glenmorangie’s whisky creators are endlessly imaginative on their quest to dream up delicious whiskies.

With this wintry whisky in mind, Dr Bill took a parcel of Glenmorangie mellowed in bourbon casks and finished it in casks which once held Sicily’s fortified Marsala wine – loved for its sweet and fruity flavours.

The limited edition has elements of fruit, honey and Brazil-nut toffee, knitted together with cinnamon, ginger and clove.

Day in the Life: Peter Allison, co-founder of Woven Whisky

Inspired by the whisky’s warm, rich flavours, Glenmorangie has created a series of hot and cold wintry drinks, which are easy to make at home.

They include a Winter Old Fashioned made with the limited edition, a bold and velvety Quinta Ruban hot chocolate, as well as a Pumpkin Scotch Latte showcasing the Highland Distillery’s smooth, rounded signature single malt Glenmorangie Original.

Dr Bill said: “We all know the delight of snuggling up in a winter jumper by the fire, when it’s snowy outside.

"With flavours as bright and vivid as my favourite woollen sweater, Glenmorangie A Tale of Winter deliciously captures those magical, cosy moments.

Irn-Bru launches 'sunshine service' delivery of cold cans and deckchair

"The experience begins with light flurries of fruit and honey, building to torrents of cocoa dust, flakes of red pepper and chunks of Brazil-nut toffee.

"It culminates in a feels-like-forever finish that swirls with cinnamon, ginger and clove.”

Glenmorangie A Tale of Winter is available to buy now with an RRP of £75

28 YO Glenmorangie set for July launch

09 May, 2011

The Glenmorangie Company has announced the release of Pride 1981, a 28-year old single malt whisky that has been finished in Sauternes casks for ten years.

The distillery, which is part of the Moët Hennessy Louis Vuitton group, has described the new bottling as its “ultimate” expression.

Glenmorangie Pride 1981 has been limited to 1,000 bottles and will be available in “exclusive outlets worldwide” from July.

The expression is bottled at 56.7% abv, packaged in a crystal decanter and wooden case, and costs £2,500.

Bill Lumsden, head of the Glenmorangie whisky creation team said: “The opportunity to age this superb 18 Year Old for ten years in Château d’Yquem casks was too exciting to pass up."

According to The Glenmorangie Company, the ten year period spent in sweet wine casks, is the longest time any of its whiskies has undergone “extra maturation”.

Lumsden said: “The resulting liquid, one of our most mature to date, is characterised by rich flavours of sumptuous desserts and undertones of oak tannins, resulting from the extra maturation process.”

Listed among the tasting notes is apple tart with demerara sugar, nutmeg, aniseed, rich oak, sherbet, lemons, melon, kiwi, liquorice, roasted chestnut, sultanas, toasted almonds and coconut desserts

Glenmorangie

Aus dem Märchenwald

Glenmorangie bringt mit „A Tale of the Forest“ eine besondere Limited Edition auf den Markt: Für die Neuheit ließ sich Dr. Bill Lumsden, Director of Whisky Creation, von den Wäldern seiner schottischen Heimat inspirieren: Der Whisky wurde aus Malz gewonnen, das über Botanicals trocknete. Lumsden nutzte dazu eine alte Methode des Darrens über Waldextrakten wie Kiefernnadeln und Wacholder. Der Single Malt reifte im Anschluss in ehemaligen Bourbonfässern.

Geschmacklich zeichnet er sich durch Aromen von Wacholder, Birkenrinde und Heidekraut aus. Hinzu kommen Noten von Kiefernnadeln, Moos, Eukalyptus, Minze, Bitterorange sowie ganz leichtem Holzrauch. Auch äußerlich erzählt „A Tale of the Forest“ vom Wald: Etikett und Geschenkpackung wurden von der Illustratorin Pomme Chan mit der Darstellung eines bunten Fantasiewalds gestaltet – inspiriert von ihrem Lieblingswald in Nordthailand.

Die Sonderedition ist ab 10. Oktober im Fachhandel erhältlich, solange der Vorrat reicht. Moët Hennessy Deutschland gibt als Preis eine UVP von 89 Euro an

IDENTITY

Glenmorangie single malt whisky has been produced at the Glenmorangie Distillery in the Scottish Highlands since 1843. Considered a pioneer in its field, the Scottish House has become famous for combining tradition and innovation to create the finest whiskies, described as “unnecessarily well made”. To achieve this quality, Glenmorangie Scotch whisky is produced with a unique distillation process that uses the tallest stills in Scotland. Expertly matured in only the finest oak casks, the resulting single malt is testament to the savoir-faire that has been passed down from generation to generation. As well as being Scotland’s favourite malt whisky, since 2007 Glenmorangie has won more gold outstanding medals at the IWSC, the international competition that rewards the best wines and spirits, than any other single malt Scotch whisky, therefore making Glenmorangie the “best awarded” single malt

UR UNIQUE FLAVOUR PROFILE

INSPIRED BY THE EVERCHANGING NATURAL WONDER ENCOUNTRED WHILE WANDERING IN THE FOREST.

Evoking the scents, sounds and sights of the forest, the single malt surrounds your senses with aromas of pine, juniper and coriander, laced with wisps of smoke. Then tastes of deep-green eucalyptus, lit by rays of bitter orange, drift to a slow, gently oaky finish.

18. November 2022

Moët Hennessy

Glenmorangie mit neuem Auftritt

Die Single Malts von Glenmorangie präsentieren sich ab sofort in komplett modernisiertem Look. Der Inhalt bleibt der gleiche, doch das Kernsortiment aus The Original, The Lasanta und The Quinta Ruban kommen in einer neuen Flasche auf den Markt, die mit ihrer veränderten Silhouette den Premiumanspruch der Marke unterstreichen soll. Die Geschenkpackungen und Etiketten spiegeln in kräftigen Farbtönen die Aromen der drei Abfüllungen wider. Geschwungene Linien deuten die Viskosität des Whiskys, die Holzmaserung der Fässer und die hügelige Umgebung der Highlands an.

Links die alte, rechts die neue Ausstattung der Marke

Gleichzeitig beginnt eine neue, farbenfrohe Medienkampagne mit dem Slogan „It’s kind of delicious and wonderful“. Nicht alltägliche Szenen – in einem Gewächshaus, im Barbershop oder an einem Heißluftballon – laden mit einer prächtigen Farbpalette ein, in die Welt der Marke einzutauchen. Die Kampagne ist im Herbst und Winter 2022 in der Außenwerbung, im Kino, im Addressable TV und online auf vielen Plattformen zu sehen. Distributeur Moët Hennessy Deutschland gibt als Preis für die drei Qualitäten UVPs von 38,50 Euro, 49,50 Euro und 59 Euro an

Glenmorangie launches £2500 whisky

20 July, 2011

The Glenmorangie Company has released a £2,500 whisky matured in Chateau d’Yquem sauternes casks.

Glenmorangie Pride 1981 is a 28-year old whisky matured in oak casks for 18 years and ex-sauternes casks for ten years.

There are only 1000 bottles and the whisky has been bottled at cask strength – 56.7%abv.

Glenmorangie’s head of distilling and whisky creation Dr Bill Lumsden said: “This is the first super premium Glenmorangie for many years.

“Pride is the result of a series of experiments and I think sauternes casks work very well with the flavour profile of Glenmorangie.”

The package is a collaboration between French designer Laurence Brabant, who designed the barrique-style Baccarat crystal decanter, and a Dutch furniture designer Wouter Scheublin who designed the box.

Lumsden said the product would go to Glenmorangie’s key markets which include UK, US, Germany, France, Taiwan, Japan and China.

The Glenmorangie Company is part of Louis Vuitton Moet Hennessy (LVMH).

15. Dezember 2022 | rad

Glenmorangie

Nussig-süßer Single Malt

Glenmorangie erweitert seine Barrel-Select-Reihe um die nunmehr dritte Abfüllung „Palo Cortado“, eine geschmacklich nussig-süße Edition der Marke. Nach seiner achtjährigen Lagerzeit in ehemaligen Bourbonfässern reifte der Single Malt Highland Scotch Whisky noch vier Jahre in Fässern, die zuvor mit dem seltenen Palo-Cortado-Sherry gefüllt waren. Der Alkoholgehalt liegt bei 46 Volumenprozent.

Die Spezialität wird zum Preis von 75 Euro (UVP) über den Fachhandel und den Webshop von Moët Hennessy Deutschland (Clos19.com) verkauft.

Glenmorangie release Amontillado Finish - the fourth whisky in Distillery’s Barrel Select Release series

February 28, 2023

Glenmorangie Highland single malt Scotch whisky has announced the release of its Amontillado Finish, the fourth in its Distillery's Barrel Select Release series.

Available exclusively to whisky lovers in Australia and the UK, Glenmorangie Amontillado Finish 12 year old whisky has notes of cashews, clove and ginger with citrus tones.

A long-time fan of Amontillado sherry, Glenmorangie's whisky creator, Dr Bill Lumsden, has always adored its nuttier, spicier style.

Years ago, he began to imagine a unique, delicious whisky, which would entwine its casks’ distinctive flavours through the Distillery’s gentle, honeyed style. But since such casks are hard to come by, opportunities are few and far between.

Eventually, Dr Bill sourced a precious handful of Amontillado casks. Then he filled them with a soft, mellow whisky which had spent eight years in American white oak bourbon barrels.

Glenmorangie Amontillado Finish

Transferring it into the Amontillado casks, he left it to age for another four years, until it achieved the flavours he had dreamed of.

Finished in this way, the whisky has sherried hints of cashews, clove, ginger and dried fruit as well as Glenmorangie’s classic notes of peaches, orange and lemon balsam.

Dr Bill hand-selected the finest of those casks to be bottled for the Distillery’s Barrel Select Release.

7 of the best new and classic Scotch whisky books

Of this, he said: “I have always loved the nuttier, spicier tastes of Amontillado – my favourite style of sherry. It’s such a delight to bring its casks’ sherried influences to our whisky’s signature delicate style for this special release.

“Aromas of dried fruit and cashews are balanced with peaches, while tastes of clove and ginger contrast wonderfully with orange and lemon.

"Our fourth Barrel Select Release, Glenmorangie Amontillado Finish, is a delicious treat for any whisky lover.”

Glenmorangie Amontillado Finish, priced at £75, is available exclusively through The Whisky Club Australia, at the Glenmorangie Distillery Visitor Centre in Tain, and online in the UK at the Glenmorangie

The Story of Glenmorangie Signet

Everyone knows James Bond isn’t usually a whisky drinker. But menswear’s favourite superspy is still the inspiration for Glenmorangie Signet, one of the Scottish distillery’s most unusual products: a dark amber-coloured single malt that’s rich with notes of coffee and chocolate, and is unlike anything else currently coming out of the Highlands. Granted, you won’t find that provenance on the bottle or in any promotional materials.

Just how that came to be is kind of a rambling story, but as we came to learn over a week in Tain, so is pretty much every story. So pour yourself a glass and take note.

This one belongs to Dr. Bill Lumsden, Glenmorangie’s gregarious director of distilling. Dr. Bill, as he’s known, has been working in the malt whisky trade for more than 30 years, and has been with Glenmorangie since 1995 — a dream job for a man who very earnestly counts Glenmorangie Original as one of his all-time favourite drams.

And why shouldn’t he? The brand’s signature product has been produced more or less the same way, in more or less the same place, since 1843. (Before that, the site on the Tarlogie Springs near Tain, Scotland, was a brewery, and had been since roughly 1703.) Glenmorangie Original is nothing if not a crowd-pleaser. Matured in American white oak for 10 years, the final product is light and fragrant, with distinctive notes of citrus and a soft, comforting vanilla creaminess.

The whisky is quiet — totally unlike its distiller. Signet, on the other hand, is an expression much more suited to Dr. Bill. “I’m a passionate person,” he says, which is evident in his dedication to his craft. “And I’m a complete geek. When I get enthused about something, I have to know everything about it.”

So back to that story. It begins in the 1980s, in Edinburgh, where the good doctor was studying for his PhD in microbial physiology and fermentation science at Heriot-Watt University. In addition to the beer and whisky that informed his studies, Lumsden developed other tastes.

“I was 24 years old; I was a student,” he says. “And young guys are assholes. (Sometimes that doesn’t change with age.) So my friends and I had ideas way above our station. I started imagining myself drinking the finest of wines and the finest of whiskies, even though I couldn’t afford them. So instead, I started to become interested in tea and coffee.”

Lumsden and his drinking buddies took a scientific approach to their caffeination. They tried different beans, different producers, different roasting processes. They sniffed and sipped and studied and researched their way through a whole variety of coffees to try to find the absolute best, much like they were doing at school. And then they did like all young men do at some point: they listened to their inner Bond.

“We eventually settled on Jamaica Blue Mountain as the coffee we were going to drink,” says Lumsden. “I’ll be quite honest: at that stage it wasn’t about the taste. We liked drinking it because that’s what James Bond drinks in the Ian Fleming books.” (At this point, we’ll specifize that Lumsden’s favourite Bond is fellow Scot Sean Connery. But maybe that goes without saying.)

All of this experimentation left Lumsden with a difficult question. “What I ended up with after all my coffee studies was with a degree of dissatisfaction,” he says. “I eventually found that the smell of freshly brewing coffee was unbelievably beguiling, enchanting, inviting. But with all but one or two sublime experiences, I was disappointed with the taste of coffee. I wanted to know why it often didn’t live up to that promise.”

It would take him more than a decade, but Lumsden would eventually find the answer in Scotch whisky. And the result is Glenmorangie Signet.

You can tell it’s Signet week at the Glenmorangie distillery before you ever step foot inside. The cold October air is punctured by the thick smell of something special: notes of chocolate and spice, and the crisp coffee-soaked bitterness of a good Scottish porter, wafting back out over the Dornoch Firth.

This is a once-a-year experience, the results of which will yield barrels entirely unlike the rest of the distillery’s usual output. And while it’s been happening for decades, even the distillers move with trepidation, conducting a delicate experiment with one special ingredient: high-roast “chocolate malt” barley.

“In dark beer like stout and porter, it’s the roasting of the barley that brings out the colour and these different flavours,” says Lumsden. “So I thought, wow, wouldn’t it be fun if instead of drying the malted barley over a traditional fire, it was put into a coffee roaster to see if we could bring out more flavour? That’s where the original idea came from.” In 1995, after a decade of plying his craft, Lumsden eventually landed at Glenmorangie, which was then a relatively small family-run business. As distillery manager, he found himself with freedom to experiment.

That’s when he first started distilling with high roast chocolate malt — a very different raw material, and the source of these unusual aromas. The barley is first roasted, slowly, at 220 degrees Celsius for about eight to 10 minutes. That product is then distilled — which involves Glenmorangie’s master distillers effectively relearning their jobs on the spot. The chocolate malt reacts very differently to the distilling process, and must be watched closely night and day for the entirety of the week it’s being used. In fact, production on other styles is shut down for these seven days, and only eight of the available 12 stills are in use at any given time — any more than that and the distillers wouldn’t be able to accurately control the results.

Once the chocolate malt is distilled, it turns clear, just like all spirits. The telltale amber colour comes from the aging process — when it’s put into specially made casks of charred virgin American white oak — and from the many other pieces that make up the Signet puzzle. Unlike most luxury single malt whiskies, Signet purposely does not carry an age statement. Instead, it’s a beguiling blend of seven or eight different styles, some 25 or 30 years old, and some no more than 12. These include some aged in charred wood barrels, classic Glenmorangie for creaminess and velvety softness of the palate, sherry casks for a dash of sweetness, and very old whiskies for a degree of maturity and finish. It’s a recipe based on taste rather than exact specifications.

All told, a bottle of Signet represents more than 25 years of experimentation, calculated risk, and good fortune. It also represents one of the most unique expressions in the entire Scotch whisky canon. The colour is dark amber, the texture almost like syrup. And then there are those aromas: sweet hits of chocolate and strong coffee finished with lemon, orange, and butterscotch.

“I love the juxtaposition of things,” says Lumsden. “That’s the way I live my life.” In that way, Signet might be his most personal whisky — the ultimate expression of a lifetime of passion, dedication, and an almost relentless, unbridled sense of curiosity.

And just like James Bond has his own ritualistic way of preparing a martini, so too do Signet’s makers have their own preferred ways of drinking it. “After dinner, when I enjoy a glass of Signet, you’ll see me not releasing my serpent, happily,” says Lumsden, referring to the tradition of opening up a dram of whisky with a splash of water so the aromas waft up and out of the glass like a snake. “Instead, I’ll enjoy it with a giant ice cube. This has the opposite effect. It doesn’t release those aromatic top notes, but it accentuates those mocha, coffee, chocolate base notes.”

"Created at Glenmorangie from field to glass, our Cadboll Estate series captures the true essence of our Highland world for whisky lovers to experience, wherever they happen to be."

DR BILL LUMSDEN

Introducing The Cadboll Estate Limited Edition

Dear Willem,

More than 15 years in the making, we're proud to let you know one of our most beloved creations to date is now ready to be enjoyed. The unique flavours of our Highland homegrown barley are brought to life with the series' signature creaminess and delicious notes of hazelnut and toffee.

Local water, local barley, locally made. Inspired by the spirit of our Highland home, this is a truly local whisky, from field to glass.

Masterfully crafted at our distillery in Tain, this limited batch has been aged in bourbon casks, with a portion finished in casks of Amontillado, Dr Bill's favourite sherry.15 years in the making and worth every minute.

The Cadboll Estate Limited Edition is now available in the UK in limited supply, exclusively at www.glenmorangie.com.

Glenmorangie launches £2500 whisky

20 July, 2011

The Glenmorangie Company has released a £2,500 whisky matured in Chateau d’Yquem sauternes casks.

Glenmorangie Pride 1981 is a 28-year old whisky matured in oak casks for 18 years and ex-sauternes casks for ten years.

There are only 1000 bottles and the whisky has been bottled at cask strength – 56.7%abv.

Glenmorangie’s head of distilling and whisky creation Dr Bill Lumsden said: “This is the first super premium Glenmorangie for many years.

“Pride is the result of a series of experiments and I think sauternes casks work very well with the flavour profile of Glenmorangie.”

Lumsden said the product would go to Glenmorangie’s key markets which include UK, US, Germany, France, Taiwan, Japan and China.

The Glenmorangie Company is part of Louis Vuitton Moet Hennessy (LVMH).

You have received this email because you subscribed to the electronic Glenmorangie newsletter. If you wish to unsubscribe, please click here. For more information, please consult our Privacy & Cookies notice.

Macdonald & Muir Limited, a private limited company registered in Scotland, having its registered office at The Cube, 45 Leith Street, Edinburgh, EH1 3AT, Scotland, registered under number SC19038, VAT No. GB269 1195 36.Glenmorangie encourages drinking responsibly.

28 YO Glenmorangie set for July launch

09 May, 2011

The Glenmorangie Company has announced the release of Pride 1981, a 28-year old single malt whisky that has been finished in Sauternes casks for ten years.

The distillery, which is part of the Moët Hennessy Louis Vuitton group, has described the new bottling as its “ultimate” expression.

Glenmorangie Pride 1981 has been limited to 1,000 bottles and will be available in “exclusive outlets worldwide” from July.

The expression is bottled at 56.7% abv, packaged in a crystal decanter and wooden case, and costs £2,500.

Bill Lumsden, head of the Glenmorangie whisky creation team said: “The opportunity to age this superb 18 Year Old for ten years in Château d’Yquem casks was too exciting to pass up."

According to The Glenmorangie Company, the ten year period spent in sweet wine casks, is the longest time any of its whiskies has undergone “extra maturation”.

Listed among the tasting notes is apple tart with demerara sugar, nutmeg, aniseed, rich oak, sherbet, lemons, melon, kiwi, liquorice, roasted chestnut, sultanas, toasted almonds and coconut desserts.

Hello, Dr Bill here!

I wanted to drop in to say how delighted I am that you've joined our World of Wonder.

As Director of Whisky Creation at Glenmorangie, I’m here to dream up all kinds of delicious and wonderful single malt whiskies. And I’ve been doing just that at our Highland distillery for 28 years now.

From the beginning, WAY back in 1984, I have been passionate about the art of whisky-making, always looking to push the boundaries of what is possible.

Glenmorangie has given me the freedom to experiment with new techniques and ingredients, and the result has been some truly exceptional whiskies - most recently exemplified by our wonderful ‘A Tale of…’ limited editions.

Whether you are a long-time fan of Glenmorangie or a newcomer to the world of whisky, I’m delighted to be bringing you on our journey of innovation and discovery where you’ll meet the people, hear the stories (and some of my secrets) behind our most delicious creations.

In the meantime, here is a favourite Old Fashioned recipe of mine, made using Glenmorangie A Tale of the Forest. It’s too much of a delicious joy to keep secret…

Make Dr Bill's Old Fashioned

DISCOVER THE SPIRIT AND FLAVOUR OF OUR HOMELAND

Crafted from barley grown in just eight fields near our Distillery, the whiskies of our single-estate series, The Cadboll Estate, bottle the unique spirit and flavour of our homeland. Distillery Manager, Ed Thom, explains why these whiskies are so special – and why it is up to him and his team to ensure this precious land is nurtured for generations to come.

WHAT IS GLENMORANGIE'S CADBOLL ESTATE SERIES?

The Cadboll Estate is our series of field-to glass, 15 year old single-estate whiskies. To make these whiskies, we grow our own barley on Glenmorangie’s land (located on the Cadboll Estate); this land is located just a stone’s throw from the distillery. This barley is planted and harvested to our exact specifications, before being used to create a deliciously creamy spirit. Our Cadboll Estate whiskies capture the true essence of Glenmorangie, and our Highland surroundings.

WHERE IS THE CADBOLL ESTATE?

The Cadboll Estate is an area of land a few miles from the distillery on the fertile Easter Ross Peninsula, which divides the Moray and Dornoch Firths. It’s a very beautiful spot, especially when the barley is golden and ready for harvesting. I visit the fields regularly – they grow around 300 tons of barley – about enough for a week’s production.

WHAT MAKES THIS SINGLE-ESTATE WHISKY SO UNIQUE?

There are different nutrients and minerals in every single area of Scotland. You might have low nitrogen, high nitrogen, phosphates and such like… The unique location of our barley fields brings an extra creaminess to our spirit. So the creamy, mellow, and mild whisky we make from our Cadboll barley perfectly represents the character of our tiny corner of the Highlands. As you can imagine, these fields are very precious to us.

DOES EACH YEAR’S HARVEST CHANGE THE WHISKY?

The year’s weather can change the flavours you find in the barley. For instance, sunshine levels can affect how much sugar is in the husk. You might say that you can almost taste the amount of sunshine that has shone on the barley!

WHAT CASKS DO YOU USE FOR THIS WHISKY?

We have shared three batches of our Cadboll Estate whisky so far – all aged right here in Tain at our Distillery. The first two bottlings were aged in first-fill bourbon casks – chosen to enhance the deep, creamy character of the spirit. The third release was aged in Amontillado sherry casks, which added a different level of complexity and subtle notes of warm spice. Watch this space for the new season...

WHO DO YOU THINK WILL ENJOY THIS WHISKY?

We like to think our Cadboll Estate series bottles the flavour of our Highland homeland for Glenmorangie fans wherever they are in the world, even if they aren’t lucky enough to have visited our Distillery yet. And it is also a favourite in our community here in Tain. There’s a real sense of pride in this product which is so intensely local.

HOW ARE YOU PROTECTING THIS PRECIOUS LAND FOR THE FUTURE?

We feel a huge sense of responsibility to leave our Distillery and our surroundings in a better situation than when we arrived. It is our duty to grow the Distillery in a sustainable way – and so we try and give back to the whole community. Among other sustainability projects, we support the local farmers who grow our barley on the Cadboll Estate and surrounding fields, and we are helping them introduce sustainable practices. We even help fertilise the land with the natural, mineral-rich by-products from our onsite anaerobic digestion plant. We strongly believe that we should exist hand in hand with the beautiful landscape around us. After all, at the end of the day, we are all just guests here.

Here’s why Glenmorangie have stopped making a 10 year old whisky

The Original 10 from Glenmorangie will no longer be a 10 year old whisky.

Updated 9 th Jul 2024

Glenmorangie Highland single malt Scotch whisky has reimagined its flagship Glenmorangie Original 10.

The whisky, which is a light, smooth dram ideal for those looking to get into our national drink, has been aged 10 years since it launched more than 175 years ago.

But now, the distillery’s whisky creators, and a panel of whisky experts, have decided that the liquid tastes better at 12 years old, rather than 10.

It is thought that the extra two years in cask give the whisky a silkier, creamier flavour, which complement the notes of orange, honey, vanilla and peach. It might be a revamp, but the new Original 12 has already won a gold medal at the World Whiskies Awards 2024.

For 180 years, Glenmorangie’s whisky makers have been endlessly imaginative on their quest for deliciousness. They craft their more delicate, fruity spirit in stills as tall as a giraffe to allow more space for taste and aroma.

Glenmorangie 10 originalThe Original 12

Glenmorangie 10 originalThe Original 10

The epitome of Glenmorangie’s house style, The Original has long been the distillery’s flagship expression. But some time ago, the Whisky Creation Team began to wonder whether they could make that award-winning classic even better.

As part of this mission, Glenmorangie’s expert tasting panel began a series of experiments with The Original. They revealed that this smooth single malt gains extra silkiness, sweetness and complexity when aged for 12 years instead of 10.

Glenmorangie 10 original

Dr Bill with the Original 12

Dr Bill Lumsden, Glenmorangie’s Director of Whisky Creation, said: “In 1984 when I was studying in Edinburgh for my PhD, I tasted single malt scotch whisky for the very first time. That whisky was Glenmorangie.

“I'll never forget my first magical sip and how I became beguiled by its complex range of flavours. During my many years at Glenmorangie, I have always aimed to keep the whisky true to my memory of that first taste.

“However, recently my team and I started to wonder whether we could reimagine our flagship expression, The Original, for even more deliciousness.

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"The result is The Original 12 Years Old! Smoother, creamier and even more complex, I like to think it “turns up the volume” on our signature whisky’s classic notes of orange, vanilla, peach and honey.”

The packaging and look of the whisky is exactly the same, but it's the taste that fans will notice most about this whisky.

Glenmorangie Original 12 Years Old is available online now and at the Distillery Visitor Centre in Tain for an RRP of £40, which is £1 more expensive than the 10 year old Original. It will be rolled out in select retailers around the world from July 2024.

Wie aus der Eisdiele

von Barbara Rademacher 23. September 2024in Neue ProdukteLesezeit:1 min

Glenmorangie A Tale of Ice Cream - Flasche und Geschenkbox

Auch das Etikett und die Geschenkbox sollen an feine Eiscreme erinnern. (Foto: Moët Hennessy)

„A Tale of Ice Cream“ heißt die neueste Edition der „A Tale of …”-Serie von Glenmorangie. Mit dem Namen will die Highland Destillerie die Süße und Cremigkeit der nunmehr fünften Ausgabe der Serie beschreiben. Um diese Aromen besonders zur Geltung zu bringen, kombinierten die Whiskymacher Whisky aus Bourbonfässern erstmals mit Single Malt aus Fässern mit besonders hohem Vanillingehalt.

Neben Vanille charakterisieren laut Herstellerangaben Aromen von Pfirsich Melba, Zitronensorbet und Toffee die Spezialität. Auch die pastellfarbene Geschenkbox und das Etikett sollen an feine Eisbecher aus vornehmen Eisdielen erinnern. Glenmorangie A Tale of Ice Cream ist ab sofort zum Preis von 85 Euro (UVP) im Fachhandel erhältlich