(Old Bottling) Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
Aged TWELVE years
46%INFO 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
18 years old
(Old Bottling)INFO Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
22 years old
43%INFO 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
10 years old
58,8% INFO 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.
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43 %INFO PORT WOOD FINISH
(Old Bottling) Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
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43 % INFO Special Reserve Stock Handcrafted by The Sixteen Men Of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
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
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43 %INFO MADEIRA FINISH
(Old Bottling) The Glenmorangie Distillery Coy, Tain, Ross-shire
10 years old
43 % INFO CELLAR 13 Single Malt from a Single Cellar Handcrafted by the Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
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43 %INFO FINO SHERRY WOOD FINISH
(Old Bottling) The Glenmorangie Distillery Coy, Tain, Ross-shire
10 years old
57,2% INFO TRADITIONAL lOO0 PROOF Non - Chill Filtered Straight From The Wood The Glenmorangie Distillery Coy, Tain, Ross-shire
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46,5 %INFO PORT WOOD FINISH
(Very Old Experimental Bottling) Matured in Oak Casks for at least 12 years The Glenmorangie Distillery Coy, Tain, Ross-shire
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43 % INFO TAIN L'HERMITAGE FINISH Year of distillation 1978 The Glenmorangie Distillery Coy, Tain, Ross-shire
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43 % INFO SHERRY WOOD FINISH
(Old Bottling) Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
12 years old
40 % INFO MILLENNIUM MALT First Fill Casks
Limited Edition Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
25 years old
43 % INFO MALAGA FINISH Distilled: 1975 Bottled: 2000 Limited Edition The Glenmorangie Distillery Coy, Tain, Ross-shire
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
21 years old
43 % INFO 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
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
15 years old 43% INFO Handcrafted by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross-shire
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,
46%INFO SAUTERNES WOOD FINISH 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
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43 % INFO 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
46 % INFO 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
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
18 YEARS OLD
43 %INFO 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
25 YEARS OLD
43 %INFO 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
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
46 %INFO 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
46 %INFO 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
57,1 % INFO 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
Aged 15 years
46 %INFO SAUTERNES WOOD FINISH Finished in First - Growth Sauternes Barriques Single Highland Malt Non Chill - Filtered The Glenmorangie Distillery Coy, Tain, Ross - shire
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 andtaste Non chill - filtered Perfected by The Sixteen Men of Tain The Glenmorangie Distillery Coy, Tain, Ross - shire
11 years old
57.4 %INFO 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' GLENMORANGIE
46 %INFO 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 Glenmorangie
46 % INFO 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
THE ARTEIN 15 years old
46 % HIGHLAND SINGLE MALT SCOTCH WHISKY PRIVATE EDITION THIRD RELEASE LIMITED EDITION Non chill – filtered The Glenmorangie Distillery Coy THE GLENMORANGIE
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
Highland Single Malt Scotch Whisky
10th Anniversary Private Edition
Created with our own wild yeast
Non Chill Filtered
The Glenmorangie Distillery Coy Ross shire
With biscuit notes, light floral, baking bred, vanille,
raisins and mandarine orange Crisp.
Highland Single Malt Scotch Whisky
Authentication of Production
FLOOR MALTED BY HAND
Batch no: 501069
Non Chill Filtered
The Glenmorangie Distillery, Coy, Ross - shire
With rich, rusticflavours of nut, toffee, sweet barley,malt and ginger
Highland Malt The Northern Highlands THE GLENMORANGIE (1843
Coy, Tain, Ross-shire.Eigenaars:Macdonald Martin Distillers Pic, Leith.
Glenmorangieis Keltisch voor 'laag gelegen grond langs de stroom', en/of 'het dal van de grote rust' en isgelegen op de zuidelijke oever van deDornoch Firth, bij de koninklijke stadTain, één van de oudste steden
vanSchotlanden lang een pelgrimsoord,Tainwas de geboortestad vanSt. Duthus, geboren1000voor Christus.
Er werd hier al sinds1660illegaal gestookt op de boederijenMorangieenArdjackie. In1738stond hier een bierbrouwerij.The Glenmorangieis gesticht in1843doorWilliam Matheson,mede eigenaar vanBalblair,die deMorangieboerderij 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,5,13meter.
De turf kwam aanvankelijk van deTarlochy Hills, later vanaf1880werd turf per trein aangevoerd vanForsinardnabijDunreay, en toen deze banken waren uitgeput, werd de turf betrokken vanEdayopOrkney. Na de tweede wereldoorlog werd de turf betrokken vanAltnamain,10 mijl van de distilleerderij gelegen en nu(2003)komt de turf vanPitsligoinAberdeenshire.
In1887werdGlenmorangie 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,dieGlenmorangierond1880bezocht, 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.Glenmorangiewerd toen al verkocht in Rome en San Francisco.In1896kreegGlenmorangieeen eigen aansluiting op het spoorwegnet.
In1878begonJames Martin,een handelsreiziger in whisky, zijn eigen zaak inEdinburgh,inBroughton Street,toen het nieuwe stads gedeelte vanEdinburgh.In1884ging hij samen metEdward Macdonalden verhuisde het bedrijfnaarLeith. James Martinstierf in1899, enDaniel Macdonald, Edward'sbroer werd deelgenoot.Intussen was een derde broer,Roderick Macdonald,samen met zijn zwager,Alexander Muirook een eigen bedrijf begonnen,Macdonald & Muir, ook teLeith.
In1912namenMacdonald & Muir,James Martin & Coover, voor de toen enorme som geld van E 375.000Merknamen waren toenMartin's VVO,Royal Abbey, House of LordsenPerfection. In1918namenMacdonald & Muirde wijnhandelaarCharles Muirheadover, en samen met een zekere heerDurham, een whiskymakelaar, die voor 60 % deelnam, werdMacdonald & Muirvoor 40 % eigenaar vanGlenmorangie.Macdonald & Muirwaren de grootste afnemers vanGlenmorangie.Durhamwerd een paar jaar later uitgekocht.DeGlenmoray - Glenlivetdistilleerderij werd in1920gekocht. In1921werdNicol Anderson & Coovergenomen met de merkenSouter Johnnie,Old Oak Tree DunveganenBaillie Nicol Jarvie.
Glenmorangiewas gesloten van1931tot1936en weer van1941tot1944.In1948was de produktie weer op hetzelfde niveau als voor de tweede wereldoorlog . In1977, 1980 en 1990werden er telkens twee ketels bijgebouwd tot een totaal van acht nu.In1977werden de moutvloeren verwijderd.In1982werden de landerijen gekocht waar deMorangieboerderij op staat, en ook deTarlogiebron.
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 blendsHighland QueenenBailie Nicol Harvey.Aan blenders wordt nog iets verkocht, na te zijn gemengd metGlen Moray,onder de naamWest Port.Eenzelfde systeem hanteren ookGlenfiddichenBalvenieom te zorgen dat anderen deze malt whiskies niet onder de oorspronkelijke namen in de handel kunnen brengen.
Glenmorangiebetrekt het hout voor de vaten van bomen in deOzark MountainsinMoussouri,de planken worden daar in de open lucht gedroogd, en na te zijn gebruikt teHeaven HillenMaker's Mark,naarSchotlandverscheept om daar te worden gebruikt voor The Glenmorangiesingle malt whisky.
Op14 Juli 1997wordt een bezoekerscentrum geopend, en de nabij gelegenCadbollboederij wordt verbouwd totFarm Hospitality House, Glenmorangie House. Glenmorangielegt 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 vanGlenmorangie. De Parijse parfumeurChristian St. Rochekon26verschillende geuren inGlenmorangieonderscheiden en onderzoek heeft bewezen dat er55verschillende aroma's voorkomen inGlenmorangie.
InApril 1996neemtMacDonald MartinDistilleries een nieuw E 12.000.000 kostend hoofdkantoor teBroxburnin gebruik.Tezelfdertijd wordt de naamMacDonald Martin Distilleriesveranderd inGlenmorangie Plc . InApril 1997kooptGlenmorangie PlcdeArdbegdistilleerderij opIslay, inclusief merknaam en whiskyvoorraad voor E 7.000.000 vanAllied Domecq.
De Amerikaanse vaten komen vanMakers MarkenHeaven Hilldistilleerderijen, maar sinds1995worden er ook vaten gebruikt van Europees eiken, deQuercus 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.Glenmorangiemout niet zelf, de mout wordt betrokken vanGlen Ord.
Begin2004wordtThe Scotch Malt Whisky Society, The Vaults, LeithinEdinburghovergenomen.
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 levertGlenmorangiemalt whisky met ietsGlen Morayerdoor gemengd, te weinig om van invloed op de smaak te zijn onder de naamWestport.
In2003worden er twee Wash backs bijgebouwd voorE 500.000.De produktie komt zo op vier miljoen liter spirit per jaar.
Mei2000wordt bekend datBrown - Forman Corporationuit de Verenigde Staten, voor 10 % deelneemt in het aandelen kapitaal inGlenmorangie Plc.
GlenmorangieSingle Malt Rises from Scotland's Tallest Stills. 'Only the lightest & purest of spirits can ascend to such heights'.
The GlenmorangieDistillery 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 althoughGlenmorangieis 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,Glenmorangieis '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 ofGlenmorangie.
The GlenmorangieDistillery is a special, timeless place, situated in the far north ofScotland.The fresf, unchanging, maritime climate enablesGlenmorangieto 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 givesGlenmorangie 1979 Vintageits 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 2004zetGlenmorangie Plczichzelf in de etalage: meerderheids aandeelhouder, de nazaten van de familieMacDonald,willen van hun belang af.Glenmorangie Plcis aan de beurs genoteerd. De waarde vanGlenmorangie 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:BacardienDiageo, de laatste zou moeilijkheden kunnen krijgen met de mededinginsautoriteiten vanwege zijn al grote belangen in de whiskyindustrie.
Brown Forman.onder andere eigenaar vanJack Daniels,Canadian Mist,Southern Comforten een aantal wijnbedrijven .Brown Formanis al in het bezit van 10 % van het aandelenkapitaal vanGlenmorangiePlc.
Glenmorangieheeft in Schotland een marktaandeel van 17,6 %Brown FormanimporteertGlenmorangiein de Verenigde Staten.In1969was de omzet van Glenmorangie PlcE 69 miljoen, de winst E 9,6 miljoen
20 October 2004 Het FranseMoet Hennessy,onderdeel van het concernL V M H,kooptThe Glenmorangie plcvoor € 300 miljoen = G 430 miljoen.Diageoheeft ook een aandeel inMoet Hennessy.
GLENMORANGIE: ARTISAN CAKS
Only casks made of slow growth, air seasoned wood are used forGlenmorangie'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 ourArtisan Caskto a selected Bourbon House who use it to mature their whiskey in non-heated warehouses inKentucky, again ensuring the gentlest treatment of the oak. Finally the cask is transported toTain,where it is filled with that delicate spirit emanating from Scotland's tallest stills under the watchful eyes ofThe Sixteen Men of Tainand 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 vanDiageo en L V M H, voert een restyling door:
De 10 jaar oudeGlenmorangiegaatGlenmorangie Originalheten en heeft voortaan een groter aandeel whisky die gerijpt is inArtisanvaten.
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 deCadboll Stone,uit de tijd van dePicten, waarvan een kopie staat in de nabijheid vanGlenmorangie House,het origineel staat in het Schotse Nationaal Museum inEdinburgh.
De spiralen op het etiket symboliseren het raffiment en de veelzijdigheid vanGlenmorangie. Een heel eigen flessenvorm heeft de 25 jaar oudeGlenmorangie Quarter Century.
Moet Hennessywil ook het leveren aan supermarktketens vanGlenmorangieals 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,Signetis 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 makesSignetso 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 intoSignetall 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 ofGlenmorangie's RAREST whiskies, and malt distilled from exclusive single estate barley from the ANCIENT fertile fields ofCadboll. 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 onlyGlenmorangiecan
MOVES MYSTERIOUSLY, ENVELOPING EVERYTHING SwirlSignetuntil 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 toSignet, 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)verkooptGlen Morayaan het FranseLa Martiniquaisedie in FrankrijkGlen Turner Pure Maltverkoopt, wat de meest verkochte malt whisky is in Frankrijk La Martiniquaiseheeft in Schotland al een Warehousing- en Bottlingcomplex teBathgate, halfweg tussenGlasgowenEdinburgh 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 vanGlen Moray
BijGlenmorangiewordenvier nieuwe ketels bijgebouwd
Juni 2008 Glenmorangie Astarwordt uitgebracht, het is de opvolger vanArtisan Cask Astaris Keltisch en wil zeggen reis, dat is de lange weg die het hout (voor de vaten) aflegt van deOzark Mountains in het zuiden van deVerenigde Statenwaar 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 metTennesseewhisky, om daarna naarSchotlandte worden getransporteerd voor gebruik bijGlenmorangie
THE ARTEIN Artein( Gaelic for “stone”) is a rare expression, inspired by the influence that stone has on both our renowedGlenmorangiewhisky and the remarkableSuper Tuscanwine casks in which it was extra – matured, adding depth and fruitiness to both.
A MONUMENTAL WHISKY
In theScottish HighlandsonGlenmorangieland, there is a stone of symbolic signi- ficance:The Cadboll Stone.An ancient omonument that has becomeGlenmorangie’semblem. Out of inhospitable stony ground around our Distillery, theTarlogie Springemerges a triumph of nature. The layers of stone theTarlogiewater filters through add rich minerals that eventually giveGlenmorangieits complex layers of fruity aromas.
BORN OF STONE
Fascinated by the role of stone inGlenmorangie’sdevelopment,Dr Bill Lumsden, Head of Distilling & Whisky Creation, resolved to make it into the protagonist of the latest whisky in ourPrivate Edition.From his travels in Italy and passion for wine,Dr. Billknew the story of the origins of theSuper Tuscanwines of incredible quality that, likeGlenmorangie,have been shaped by stone. He decided to experiment with extra maturingGlenmorangiein their casks, andArteinwas born.
SAVOUR THE WHISKY
The result of this extra – maturation is an intriguingly fragrant whisky, capable of transporting you from the shores of theDornoch Firthto the ruggedly beautifulTuscan hills.Glenmorangie Arteinhas the distinctive citrus and vanilla notes that we would expect fromGlenmorangie– with added layers of cassis, red fruits, honeysuckle and fresh mint.
Glenmorangie Ealanta: (Gaelic for: skilled and ingenious) is a rarelimited edition, aged in the finestvirginoakcasks, made from slow - growthAmericanwhite oak,sourced from the northern slopesof theMissouri Mark Twain Forestin theU.S.A.The captivating aroma ofGlenmorangie EalantaReveals vanilla, candied orange peel and sugarcoated almonds.
An Exceptional Whisky During the1990s, Glenmorangie'sHead of DistillationAnd Whisky CreationDr. Bill. Lumsdentravelled over5,000 miles to theOzark Mountains in Missouri, U.S.A. His quest: to hand - select the finest oak wood forcasks that would produce a very special whisky. On the northern slopes ofMissouri's Mark Twain National Forest,named after "The Father of AmericanLiterature",he discovered a number of superb slow -growth American white oaktrees.
Father of Literature Mark Twaintravelled widely and was particularly fondof visiting the United Kingdom. In 1873,he travelled on a speaking and writing tour, andwhilst staying at the luxuriousLangham Hotel in London,he discoveredScotch. He tried it in his favourite cocktail - a - pre - cursor toThe Old Fashioned.
Glenmorangie announces name for new single malt September, 2013
Taghta("Tuh-ta", Gaelic for chosen), is name chosen byGlenmorangie'swhisky fans worldwide for a new single malt. The whisky, which has spent a number of years extra-maturing inManzanillasherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year. TheMoet Hennessyowned 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 expertDr Aonghas MacCoinnich,and put to an online vote.
AfterTaghta, Coileanta ("Coh-lahn-tah", Gaelic for mastery) came second whileSalainn("Sahl-ing" Gaelic for Salt) came third.Glenmorangieitself means'Glen of Tranquility'. Dr MacCoinnichis a researcher in the history of theHighlandsat the University ofStrathclyde.He was formerly a tutor inCelticandGaelicat theUniversity of Glasgowand grew up speakingGaelicas a first language on the Isle of Lewis.Dr MacCoinnichhelpedGlenmorangiechoose the shortlist and translated the names intoGaelic.
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 inGaelicmeaning something that is excellent, choice or chosen and is used to convey the idea of something that is well done." The initiative is part ofGlenmorangie'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 editionGlenmorangiewhisky ready for release in the autumn of2014.
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 byGlenmorangie's Dr Bill Lumsden, together with an expert in every field of the five-step process. Lumsden, Glenmorangie'sdirector 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.Glenmorangiehas already hted that this unique whisky has such an intriguing name," saidLumsden.
Glenmorangiehas already taken inspiration fromGaelic.Its Private Edition range, hasArteinmeaning 'Stone' andFinealtameaning 'Elegant'. Participants will be able to win prizes including a VIP visit to the GlenmorangieDistillery 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 inManzanillasherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year.
The Glenmorangie Companyhas released an official statement regarding the standing down of president,Paul Skipworth. The spokesman for theMoët Hennessy (LVMH)subsidiary said: "In full agreement withThe Glenmorangie Companyand with its support,Paul Skipworthhas decided to take a leave of absence for personal reasons.
"Marc Hoellingeris, on an interim basis, fulfilling the role of President and Managing Director ofThe Glenmorangie Companyuntil Paul's return. "Marcwas previouslyGlenmorangiemarketing 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 in1738,and possible in1703
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
2013 Output: 6.000.000 litres
William Mathesonbuilt the farm distilleryMorangie 1849
Production starts in November
There is export to San Francisco and Rome
Glenmorangie Distillery Companyis formed 1918
40 % of the distillery is sold toMacDonald & Muir Ltd 60 % is sold toDurham,a whisky dealer 1931
MacDonald & Muirbuys the 60 % stake inGlenmorangiefromDurham 1980
2 more stills added, now 4 1990
Again and now4 stills are added 1994
Visitor centre opens
1e "Finished"Glenmorangieis launched:Port Wood 1996
Glenmorangie Plcis 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
Glenmorangiebuys The Scotch Malt Whisky Society
The MacDonald familysellsGlenmorangie Plcwith the distilleries
Glenmorangie, Glen Moray and Ardbeg and The Scotch Malt Whisky Society
to MoetHennessy at 300.000.000 pound 2008
Glenmorangie PlcsellsGlen Moray distillerytola Martiniquaise, France.
Whisky production took place here 1843
William Mathesonis the owner ofMorangie, a farm distillery
Morangiestarts production 1880
Morangiewhisky is exported to Rome and San Francisco 1887
Now the company's name isGlenmorangie Distillery Company Ltd 1918
Glenmorangiehas unveiled 'the world's first' crowd-sourced whiskyTaghta. 12,000 bottles ofTaghta- Scots Gaelic for The Chosen One- will be released globally exclusively to people registered as Cask Masters. TheCask Mastersprogramme was launched in March2013to 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 theCask Masters, fans were invited to suggest a location where the whisky should be unveiled. The home ofGlenmorangiein theScottish Highlandswas 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. Taghtais a ground breaking, complex, rich whisky inspired and created with our fansfor our fans and the result is an innovative blend of traditional craftsmanship and modern influences."
22 January, 2015
Glenmorangiehas launched the sixth release in its Private Edition Collection, a single malt barley 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 savedMaris Otterfrom extinction. Dr Bill Lumsden, Glenmorangie'sdirector 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 aGlenmorangiesingle 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'sPrivate 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 atGlenmorangie.com,Independent specialist retailers and department stores.
Glenmorangiecomes from Gaelic Mor ne Sith which isGlen of Tranquility
07 March, 2016
Glenmorangieclaims to have introduced the world's firstscotch whisky sunglasses. The single malt whisky brand has partnered with British sunglass companyFinlay & Co. to create sunglasses made from the staves of whisky casks. Finlayis 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 flagshipGlenmorangie10 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. Lumsdensaid: "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." Finlaymanaging directorDavid 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 thatGlenmorangieuse for their casks. It's a thrill to strip this wood down and reveal the unique grain on every individual pair."
The process at Glenmorangiestarts with mashing unpeated barley with water from the distillery’sTarlogie 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’sSignetbrand – 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 fromJohn Taylor’s gin distilleryin1887.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 ofGlenmorangie’smake 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 inMissouri, which is then air dried. The firm’sAstarbottling 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.Glenmorangiewas one of the pioneers of this technique.
BRANDS PRODUCED HERE
Situated next to theDornoch Firthin a series of handsome red sandstone buildings, theGlenmorangiedistillery started life as the local brewery for the town ofTain.In1843,William Mathesonconverted it to a distillery and it remained in the family until1887when it was sold to theGlenmorangie Distillery Co,co-owned by theMaitland brothersandDuncan Cameron. After WWI the business was sold to a partnership between two blending and broking firms,Macdonald & Muirand Durham & Co, soon passing entirely to the former who used the whisky for blends such asHighland Queen.Although it was bottled in small quantities from the1920s, a change of strategy in1959sawGlenmorangierevived as a single malt that soon becameScotland’stop selling.
This was not the first time this had happened however. Records show that at the end of the 19th centuryGlenmorangiewas being sold in theSavoyand other top-endLondonhotels, as well as being exported.
Early success in the infant single malt category resultedin two more stills being added to the original pairin1976,a number which was then doubled in1990. In2009,four more were added along with a larger mash tun and extra washbacks. Five years previously, French luxury goods firmLouis 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.
Glenmorangieis now the third largest selling single malt in the world.
William Mathesonconverts theMorangiebrewery in Tain into a distillery
The distillery is purchased by theGlenmorangie Distillery Co.
Macdonald & Muirand Durham & Coacquire theGlenmorangie Distillery Co
Two additional two stills are installed
A further four stills are fitted and the old stillhouse is converted into a reception centre and museum
Glenmorangiereleases two wood-finished expressions:madeira and sherry
A museum also opens at the site
Glenmorangie Companybuys theScotch Malt Whisky Society; the Macdonaldssell the groupto LVMH
Four more stills are added
CAPACITY (MLPA) i
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
FILLING STRENGTH i
GRIST WEIGHT (T) i
HEAT SOURCE i
Steam kettles and coils
MALT SPECIFICATION i
MALT SUPPLIER i
MASH TUN TYPE i
NEW-MAKE PHENOL LEVEL i
NEW-MAKE STRENGTH i
SINGLE MALT PERCENTAGE i
SPIRIT STILL CHARGE (L) i
SPIRIT STILL SHAPE i
Very tall necks with boil pots
SPIRIT STILL SIZE (L) i
12 (6 wash, 6 spirit)
Primarily at distillery, Dunnage, Racked and Palletised
WASH STILL CHARGE (L) i
WASH STILL SHAPE i
Very tall necks with boil pots
WASH STILL SIZE (L) i
WASHBACK SIZE (L) i
WASHBACK TYPE i
WATER SOURCE i
WORT CLARITY i
YEAST TYPE i
Liquid culture distilling
LVMH Moët Hennessy Louis Vuitton
2004 - present
The Glenmorangie Company
Macdonald & Muir
1918 - 2004
1887 - 1918
John Matheson & Co
1863 - 1887
1843 - 1863
DR BILL LUMSDEN
His tenure at Glenmorangie has been marked by a ceaseless tide of innovation and experimentation; his long-term successor is already in place. ButDr Bill Lumsdenhasn’t finished probing the potential and possibilities of single malt whisky just yet.
Bill Lumsden Glenmorangie Ardbeg
Dr Bill Lumsdenis famed for his innovations in maturingScotchwhisky
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 Lumsdenis sometimes characterised as the mad scientist ofScotchwhisky, the restless experimenter, the Prof Emmett Brown of single malt.
Not that he cares. ‘I don’t worry about that at all,’Glenmorangie'sdirector 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’Lumsdenis 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 toGlenmorangiein the first place, in1998,after 10 years withDistillers Company Ltd,the precursor toDiageo.
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, since2004, been part of theLVMHcolossus, the Unilever of luxury goods, the business built byBernard Arnaultinto a group that encompasses Givenchy and Christian Dior; Hennessy and Krug. That’s a large pond, in whichGlenmorangieranks as a mere minnow, but Lumsden isn’t unhappy about that.
‘This is quite an emotive answer, but in my opinionLVMHsaved theGlenmorangiebrand,’ 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 Glenmorangiebrand was zero, absolute zero, and to me that paints a very vivid picture.
‘And in one of the earlyLVMHAnnual Reports in our time with the company, MArnaultmade a very interesting statement that, over a period where single maltScotchwhisky saw spectacular growth,“Glenmorangiechose not to take part in this”.’Lumsdenpauses 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:Glenmorangiehas doubled its sales to 500,000 nine-litre cases;Ardbeghas 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.’
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 Lumsdenat the launch ofGlenmorangie Milsean
For one not overly enamoured of the rule book,Lumsdenisn’t entirely convinced that Scotch’sfamously 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.’
All of that said, evenLumsdenacknowledges 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 twoGlenlivettravel retail bottlings from2015.‘One of them was the worstGlenlivetI’ve ever tried, and the other one was unquestionably the best GlenlivetI’ve ever tried… I think the one I didn’t like was theNàdurra, 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 theMaster Distiller’s Reserveand it had Alan Winchester’ssignature. God, marvellous whisky! I just loved the complexity, the delicacy of it, it had all the key markers I look for inGlenlivet: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 Lumsdenmoved toGlenmorangieafter 10 years withDistillers Company Ltd
Not thatLumsdendoesn’t feel the pressure on occasion – he recounts the genesis of travel retail exclusiveGlenmorangie 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 thePrivate Editionreleases’, 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.’
We’ve spent most of our conversation – over breakfast at London’s Brown’s Hotel, between the launch ofGlenmorangie Milsean, the latest Private Edition, and activity for new travel retail releaseGlenmorangie Tayne– in the company ofBrendan McCarron,officiallyGlenmorangie’shead of maturing stocks, but more accurately described as Lumsden’sright-hand man and heir apparent
McCarron’spresence prompts talk ofLumsden’slegacy (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 ofSignet,his first thought is of the core range,GlenmorangieOriginal 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 withBruichladdich.They haven’t established a core range or a core expression.
‘What’sGlenlivet’score expression? It’s the 12-year-old. What’sGlenmorangie’s?It’s Original, the 10-year-old. What’s Laphroaig’s? It’s the 10-year-old. What’sBruichladdich’s? Haven’t a clue. Depends what day of the week it is.’
Ouch. Nonetheless, Lumsdenis full of praise for the Bruichladdichbelief 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 makeGlenmorangiewhisky in a distillery somewhere else, just to see if we could do it,’ he says.
‘So ifLVMHturned around and said:“BrendanandBill,you’re such great guys, here’s £20m, go and build aGlenmorangiedistillery atArdbeg,” 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.’
AsGlenmorangielaunchesBacalta, the eighth in its annual series ofPrivate Editionbottlings,Dr Bill Lumsdentalks in detail about the development of his latest experimental single malt.
Madeira wine cask
Canteiro method: The bestMadeirawines are aged using the natural heat of the sun
Glenmorangie’sseries of annualPrivate Editionreleases are an eclectic bunch. It all started with the PX Sherry-finishedSonnaltain2010and, since then, it’s taken in lightly peated spirit, floor-maltedMaris Otterbarley and extravagant finishes involving stellar fine wines such asSassicaiaandClos de Tart.
ToDr Bill Lumsden, Glenmorangie’sdirector of distilling, whisky creation and whisky stocks, thePrivate Editionsare ‘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 ofScotchwhisky’s great innovators.
But the eighth in line,Bacalta,is ‘quite a different story’,Lumsdensays, inspired as it is byGlenmorangie’s old Madeira Wood Finish,claimed as the first whisky of that type but discontinued in2004.There’s anairof unfinished business aboutBacalta.
‘This one… grew out of frustration with the oldMadeira Wood Finish,’Lumsdenexplains. ‘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 Finishleft the range, to be replaced by theSauternes-finished Nectar d’Or.
‘I always had a place in my heart for theMadeira Wood Finish, for a whole variety of reasons, and consumers were always asking for it to be reinstated,’Lumsdencontinues. ‘So this is the last hurrah for theMadeiraWood 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 onMadeirathat was willing to fill the casks with sweetMalmseywine that would never be bottled, but discarded afterwards – no easy task, apparently.
Name game:Bacalta– Scots Gaelic for ‘baked’ – reflects the whisky’s link withMadeira
After two years’ maturing using thecanteiromethod – where the wines age in warehouses bathed in the natural heat of theMadeiransun (Bacaltais Scots Gaelic for ‘baked’) – the casks were emptied and sent toLumsdeninScotland. Here they were filled withGlenmorangiewhisky that had already spent about 10 years inex-Bourboncasks.
In effect,BacaltaisGlenmorangieOriginal that has spent some extra time – just over two years, in fact – in ex-Madeirawine casks. ButLumsdenhad 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 toastedAmericanoak. I wantedGlenmorangie,wine and oak in perfect harmony – a well-integrated and nicely rounded product.’
Dr Bill Lumsdenwas inspired byGlenmorangie’sdiscontinuedMadeira Wood Finish
While theBacalta‘recipe’ evolved during the development process,Lumsdenhad 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 aPrivate Editionbottling? ‘On day one, I wasn’t at all sure what channel this product would be placed in,’Lumsdenadmits. ‘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 aPrivate 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 inLumsdenstill 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 theAmericanoak to allow a bit of the wine influence to come through.
Could it be, then, that we haven’t heard the last of Glenmorangieand ex-Madeiracasks 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
GLENMORANGIE CADBOLL DEBUTS IN TRAVEL RETAIL
Highland distilleryGlenmorangiehas extended itsLegends Collectionof travel retail exclusives with a wine cask-finished single malt inspired by a 16th century drinking vessel.
Highland history:Glenmorangie Cadboll is designed to evoke the distillery's storied past
Glenmorangie Cadbollis a no-age-statement single malt whisky aged in ex-Bourboncasks and finished in barriques which previously heldMuscatandSémillonwines.
Described as ‘a slightly denser, more viscous expression of Glenmorangie’, Cadbollis the brainchild ofDr Bill Lumsden,Glenmorangie’sdirector of distilling, whisky creation and whisky stocks.
The expression is bottled at 43% abv and priced at £75.
Cadbollis named after theCadbollcup, a precious 16th century silver wine cup owned by theMacLeods of Cadboll, who createdGlenmorangie House. The finishing barriques were chosen to echo the wines theCadboll cup may once have held.
‘[Cadboll’s]aromas of baked bread and toasted brioche remind me ofFrance,’Lumsdensaid. ‘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 theLegends Collection, followingGlenmorangie DuthacandGlenmorangie Tayne
The distillery also releasedGlenmorangie Tarlogan, a limited expression, into travel retail in2016
Glenmorangie’shead of maturing whisky stocks cut his teeth atDiageo’s Islaydistilleries and thePort Ellenmaltings before graduating to becomeDr Bill Lumsden’sunderstudy. He tells about his natural knack for identifying aromas, whisky myth frustrations, and the company’s secret ‘blending book’.
Whisky all-rounder:McCarronworked in malting, disgorging, distilling and dark grains before joiningGlenmorangie'sblending team
‘I knew I had a decent sense of smell when I worked inPort Ellenmaltings and atDiageo’sdistilleries[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 atBurghead,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 byDiageo,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 bePaul McStay,who played for Celtic. I didn’t want to be a footballer; I wanted to bePaul McStay.
‘Dr Bill’s [Lumsden,director of distilling, whisky creation and whisky stocks, andMcCarron’smentor] 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 Oawas my project, but I made it under the direction ofBill. 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 Oais the first new addition to the range sinceCorryvreckan in 2009
‘WithAn Oa,we wanted to make anArdbegthat’s still intense, still smoky and still anIslay, 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 drankCorryvreckanbecause 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 whyArdbeg10 is so light when it’s spent 10 years inAmerican oakcasks. 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:McCarronbelieves 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 for2019.What’s the next big new thing that you are going to do, and what about2020?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 ofPort Ellenis 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 toArdbegorGlenmorangie. 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
Glenmorangiedistillery has launched a single malt matured completely inex-ryecasks as its latestPrivate 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’sPrivate Editionseries – was inspired byDr Bill Lumsden’strips to the fewKentuckydistilleries producingryewhiskey during the1990s.
Glenmorangie’sdirector of distilling, whisky creation and whisky stocks said: ‘I have always lovedAmerican ryewhiskey’s spicy character, and I believed our smooth house style would perfectly complement the nuances ofex-ryecasks.’
Lumsdensourced the casks to matureGlenmorangie’sspirit 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 golden age’.
LumsdenaddedSpìosfeatures 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 andlingering finish’.
Glenmorangie Spìoswill be available at specialist retailers worldwide for around £79.
The Glenmorangie Private Editionrange 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 Spìosfollows last year’sPrivate Editionrelease ofGlenmorangie Bacalta, a no age statement single malt finished inMadeira winecasks.
Other expressions released in the series includeGlenmorangie Sonnalta PX, Finealta, Artein, Ealanta, Companta, Tùsail, and Milsean
GLENMORANGIE EXPANDS AS WHISKY DEMAND RISES
Glenmorangieis embarking on a multi-million-pound distillery expansion this year to meet ‘rising global demand’ for single malt.
Tallest stills:Glenmorangie’sexpansionwill see an additional two long-necked pot stills added
The Glenmorangie Companywill construct a second stillhouse at its distillery nearTainin theScottish Highlandswhich will house an additional two stills – building on the six currently operational at the distillery.
The two new stills will mirrorGlenmorangie’sdistinguishable 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 in2019.
The investment comes as the distillery celebrates its175thanniversary this year.
Built in1843byWilliam Matheson, Glenmorangiewas eventually sold toMacdonald & Muirwhich used its single malt in several blends, includingHighland 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 ofThe 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 atGlenmorangieoccurred in2009whenfour 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 annualPrivate Editionrelease.
Glenmorangie Spìos– the ninthPrivate Editionreleased – is a no-age-statement single malt matured exclusively inex-ryewhiskey casks
Glenmorangie adds SpìostoPrivate Editionserie
Glenmorangiehas launched its first single malt whisky fully matured inAmerican ex-ryewhiskey casks as the ninth release in the brand’sPrivate Editionseries.
Glenmorangie Spìos(Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’) has been created byGlenmorangie’sdirector of distilling, whisky creation & whisky stocks,Dr Bill Lumsden.
To makeGlenmorangie Spìos, Dr Lumsdensourced first-fillAmerican whiskeycasks fromKentuckyand shipped them back toScotland.
“I have always lovedAmerican ryewhiskey’s spicy character,” saidDr Lumsden.“And I believed our smooth house style would perfectly complement the nuances ofex-ryecasks.
“The result isGlenmorangie Spìos– a full-bodied, savoury single malt which brings to mindAmerican ryewhiskey’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 unmistakeablyGlenmorangie, yet exquisitely different.”
Glenmorangie Spìos,thePrivate Editionfor2018,has been bottled at 46% ABV, is non-chill filtered and is available globally in specialist whisky shops priced at £79.
27 February 2018
HighlanddistilleryGlenmorangieis launchingSpice & Rye, a1920s-themed pop-up speakeasy in central London, to celebrate the launch ofGlenmorangie Spìos.
Spice and Rye bar celebrates Glenmorangie Spios
Secret pop-up:Spice & Ryewill take the form of a 1920s speakeasy
Located onPercy Streetin London’s Fitzrovia,Spice & Ryewill open its doors for just four days, from20-24 March 2018.
Inspired byGlenmorangie Spìos,a limited release whisky launched last month and aged entirely inAmerican ex-ryewhiskey casks, the bar’s theme hearkens back toryewhiskey’s Prohibition heyday.
AsAmerican ryeis 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’ ofScotchandryewhiskies.
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 & Ryeis described as a ‘1920s-style space’ offering music from a live jazz band andGlenmorangietasting flights featuring whiskies aged in a series of different casks, such as the Sherry-agedGlenmorangie LasantaandPort-aged Glenmorangie Quinta Rubanin addition to therye-aged Glenmorangie Spìos
The bar will also serve a series of cocktails created exclusively for the pop-up, including a Highball topped withryebeer.
Guests visitingSpice & Ryeare advised to book in advance to avoid disappointment.
GlenmorangielaunchesCadboll toLegends Collection
Glenmorangiehas launched a new permanent expression to its travel retailLegends CollectioncalledGlenmorangie Cadboll.
Cadbollis 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 casksand has been named after theCadboll Cup, a16thcentury silver wine cup owned by theMacLeods of Cadboll, who foundedGlenmorangie House.
Dr Bill Lumsden, Glenmorangiedirector of distilling has created the whisky hoping to reflect the sweet wines of the16thand17thcenturies created by the MacLeods.
“TheCadboll Cup’ssecret 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 Cadbollis our sumptuous celebration of its contrasting character.
Cadbollwill be a travel retail exclusive retailing at £75 as a chill-filtered single malt, bottled at 43% ABV.
GLENMORANGIE LAUNCHES GRAND VINTAGE 1989
HighlanddistilleryGlenmorangiehas launched the second release from itsBond House No. 1 Collection, a 27-year-old single malt part-aged inCôte-Rôtiered wine casks.
Glenmorangie Grand Vintage Malt 1989
‘Rich and intense’:Glenmorangie Grand Vintage Malt 1989draws a fruity character from Côte-Rôtiecasks
The Grand Vintage Malt 1989contains some of the last spirit to be distilled atGlenmorangie’sformer still house, before its stills – the tallest inScotland– were moved into their current location in an old bonded warehouse –Warehouse No.1.
Dr Bill Lumsden, Glenmorangie’sdirector of distilling, whisky creation and whisky stocks, selected casks from1989to undergo further maturation, some in rareCôte-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 inauguralBond House No. 1Collectionrelease,Glenmorangie Grand Vintage Malt 1990, released in2016, which contains some of the first new make spirit following the stills’ move intoWarehouse No.1
Glenmorangie Grand Vintage Malt 1989will be available from specialist retailers and online retailer Clos 19 from6 April,for around £550.
GLENMORANGIE MALT MARKS 175TH ANNIVERSARY
Glenmorangieis launching a 16-year-old single cask single malt, priced at £650, to commemorate the 175th anniversary of the Highlanddistillery.
Glenmorangie 175thanniversary whisky bottle and box
Happy birthday: The 16-year-old single malt is only available from the distillery
On sale only at theGlenmorangiedistillery inTainfrom 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-fillex-Bourboncask, 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,’ saidDr Bill Lumsden, Glenmorangie’sdirector 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’squintessential style.
‘I hope those lucky enough to own a bottle will enjoy celebrating this landmark anniversary.’
TheGlenmorangiedistillery was established next to theDornoch Firthin1843,when founder William Mathesonconverted Tain’slocal brewery into a distillery.
GLENMORANGIE: 175 YEARS OF WHISKY MAKING
In1843, William Mathesonconverted an old brewery atTain, Easter Ross,into a distillery – andGlenmorangiewas born. As theHighlandsingle malt celebrates its175th birthday.
‘FromBalblairwe drove toGlenmorangie, through a series of gentle uplands and well cultivated farm lands, calling on our way at the residence ofMr 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.’
WhenAlfred BarnardvisitsTainin the mid-1880sfor 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
ButBarnard’scall atGlenmorangiecomes 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 ofEaster Ross,not far from fabledFerintoshand the cradle of commercial whisky distilling.
Now, as then. ‘That area has grown the best-quality malting barley for the last five years,’ saysBrendan McCarron,head of maturing whisky stocks atGlenmorangietoday.
‘It is splendidly situated on the margin of the Dornoch Firth, and the sad sea waves wash its foundations. The building dates back to1738,and was formerly an old brewery, noted fromTaintoInvernessfor its fine ale.’
Perfect for brewing; perfect for distilling. Whisky came toTainwhenWilliam MathesonboughtMorangie Farmin the early1840s.Mathesonfunded the purchase from his work up the road atBarnard’sprevious destination,Balblair;so, on finding a brewery on the estate, converting it into a distillery was a logical next step.
William Matheson, Glenmorangie founder
Founding father: FarmerWilliam Mathesonlearned the art of distilling atBalblair
‘It’s the usual way of converting your crop to make more money and use the by-products to feed your cattle and pigs,’ explainsIain Russell,brands heritage manager atGlenmorangie.‘It’s a traditional farm distillery.’
That ‘splendid’ situation on theDornoch Firthwas a boon in other ways, not least when the railway came toTainin1862, offeringGlenmorangie’swhisky a route out to the wider world.
In the same year,William Mathesondied, leaving his widowAnnand eldest sonJohnto run the distillery (by the time ofBarnard’svisit, the youngest son, anotherWilliam, appears to be in charge).
Glenmorangiewas swift to capitalise on the arrival of the railway: by1872,a warehouse in the City ofLondonwas stocked with 20,000 gallons of its whisky, and adverts in provincial newspapers fromIpswichtoOxfordhelped to establish a network of local sales agents. ‘It gives the lie to the idea that no-one drank single malt outsideScotlanduntil1963,’ points outRussell.
Glenmorangie stills plans 1887
Tall stills: The original distillery plans from1887have a familiar look to them
‘In1843this 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.
Barnardvisits at the close of the first chapter inGlenmorangie’shistory. Shortly afterwards,Ann MathesonsellsGlenmorangieto a consortium of businessmen, who have the necessary funds for reconstruction. ‘It’s a microcosm of what happens elsewhere,’ saysRussell. ‘The old distillery was in poor repair; she’s a farmer and doesn’t have money to invest in upgrading it.’
Glenmorangieis 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 likeIslayorSpeysideat the time, which were much bigger whiskies,’ saysRussell.
The changes of theVictorianera find echoes nearly 120 years later, whenMoët Hennessy, the wine and spirits arm ofFrenchluxury goods giantLVMH, buysGlenmorangiefrom theMacdonaldfamily.
New owners, new investment –including the addition of four more stills in 2008, making 12in total. ‘David Macdonalddid whatAnn Mathesondid before him,’ saysRussell. ‘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 forScotch, the water of theTarlogiesprings is hard, not soft, and mineral-rich – one more factor in creatingGlenmorangie’sdistinctive 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,’ saysMcCarron.‘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, althoughRussellhas found no hard evidence – before they are replaced with two giraffe-high pots shortly afterBarnard’svisit.
In1976,followingGlenmorangie’srevival as a single malt,two more pots are addedin an increasingly cramped still house; then, in1990,a three-storey wareight stills, before four more are added inehouse is convertedinto a new still house, complete with2008.
‘Peat of fine quality is dug in the district, and is the only fuel used in the establishment.’
Today’sGlenmorangieis far removed fromBarnard’sworld of peat and smoke, but not entirely disconnected. In recent years, Glenmorangie DornochandFinealtahave both used peated malt, part of an experimental ethos driven byDr 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 withLumsdenbut, in the late1980s, 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 Glenmorangieis the first to talk openly about it, and plumbs the possibilities of it beyond the Sherry cask.
It starts with the release of the1963vintage in1987, then moves on to the originalGlenmorangie18 Year Old launch in1990.APort Wood Finishfollows in1994,MadeiraandTain l’Hermitagein1995, and a fully-formedGlenmorangie Wood FinishRange in 1996.
Lumsden,who joinsGlenmorangiein1995, 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.‘Billgrabbed it by the scruff of its neck in terms of what would and wouldn’t work.’
Glenmorangie Finishes range 1996
Finishing school:Glenmorangiereleased a range of ‘finished’ whiskies as early as1996
Not just finishing, but cask policy in general.McCarronreckons that, withGlenmorangieOriginal– 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.
ForOriginal,that meansAmericanoak 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,’ saysMcCarron.‘It’s just to create that complexity, to allow the fruitiness to show through with the second-fill.’
Glenmorangiealso uses so-called‘designer casks’– wood sourced from theOzark mountains of Missouri, with a five- to seven-year supply chain – to createGlenmorangie Astar, but with a proportion also going intoOriginal.‘We can never get enough of them,’ saysMcCarron
‘The whisky is pureHighlandMalt, and well known in theScotchandEnglishmarkets.’
Following transformation and sale in the1880s,Glenmorangie’sambitions as a single malt grow further. As early as1889, the distillery has an agency in the US, shipping whisky over in cask and bottling it inSan 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.Glenmorangieis sold in1918, 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,Glenmorangieis intermittently silent.
Skip forward to the late1950sandDavid Macdonald,part of the new generation at Macdonald and Muir, urges the company to use its now rebuilt stocks to reviveGlenmorangieas 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.
In1959, 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 Mathesoninformed 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.’
By2020 Glenmorangiewill 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,’ explainsMcCarron, ‘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 theGlenmorangiestyle? ‘You need to have something that is recognisable as the house character,’ saysMcCarron. ‘That apricot, peaches kind of gig that’s going on in there.
‘Something likeSignetis 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 associateGlenmorangiewith certain keynotes, textures, flavours and aromas. There’s still something in there that’s stillGlenmorangie.
GLENMORANGIE ASTAR RETURNS
Glenmorangie Astar– aHighlandsingle malt matured in‘designer’ American oak casks– is back on sale this September after a five-year absence
Back in business:Glenmorangie Astaris returning after a five-year absence.
Astar–ScotsGaelic for ‘journey’ – is matured entirely in ‘bespoke’ oak casks sourced from slow-growing trees on north-facing slopes in theOzark mountains of Missouri.
Originally launched in2008and discontinued about four years later, the NAS (no age statement) expression is described byGlenmorangiedirector of distilling, whisky creation and whisky stocksDr Bill Lumsdenas ‘likeGlenmorangie Originalon steroids’.
Glenmorangie Astarowes its character to the use of first-fillAmericanoak 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 withBourbonfor a further four years, the casks were then shipped toScotlandand filled withGlenmorangiespirit.
The initial Astarexpression was discontinued in2012because of the expense of sourcing the casks but, since the acquisition ofGle������i��i8���@�� 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 rebornAstarwas ‘a limited expression, and we’ll see how it goes with people’.
The newAstaris 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 itsBond House No 1series of vintage expressions (replacing the discontinued 25-year-old) – a1989vintage single malt following the release ofGlenmorangie Grand Vintage Malt 1990earlier this year.
Glenmorangieis also shortly to announce the latest part of its‘Beyond the Cask’initiative, designed to find new uses for oldGlenmorangiecasks, following the creation of designer wooden sunglasses in2016.
GLENMORANGIE 1990 HEADS NEW VINTAGE RANGE
Glenmorangiehas launchedBond House No 1,a new collection of vintage single malt whiskies, beginning withGlenmorangie Grand Vintage Malt 1990.
Glenmorangie Grand Vintage Malt 1990
Year of change: The new vintage malt marks the doubling of production atGlenmorangie
The range takes its name fromWarehouse No 1,the largest of theHighlanddistillery’s19th-century bonded warehouses, transformed into a still house whenGlenmorangieexpanded production in1990.
Glenmorangie Grand Vintage Malt 1990commemorates this landmark, but also the troublesome barley harvest of1989, 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,’ saidDr Bill Lumsden,Glenmorangie’sdirector of distilling, whisky creation and whisky stocks.
Matured in a mix ofex-Bourbonandex-Sherry casks, Glenmorangie Grand Vintage Malt 1990is bottled at 43% abv and is priced at £495.
Warehouse No 1was the largest of the bonded warehouses built atGlenmorangieduring the 19thcentury and wasunusually tall, with three storeys. Its conversion into the distillery’s still house in1990coincided with a doubling in production to eight stills(there are now 12).
The former still house, in operation since the rebuilding ofGlenmorangiein1877, now houses the distillery visitor centre’s museum.
GLENMORANGIE UNVEILS MADEIRA-FINISHED 1993
Glenmorangie hasannounced the third whisky in itsBond House No 1 Collection:Glenmorangie Grand Vintage Malt 1993, a 25-year-old whisky ‘finished’ inex-Madeiracasks for 15 years.
Glenmorangie Grand Vintage Malt 1993
Long finish: The whisky spent a remarkable 15 years being ‘finished’ inex-Madeiracasks
A travel retail exclusive,Glenmorangie Grand Vintage Malt 1993spent a decade inex-Bourboncasks, 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 aMadeirafinish can bring toGlenmorangie’selegant house style’.
‘The flinty intensity ofGlenmorangie Grand Vintage Malt 1993is a rare tribute to the distillery’s new, more exacting approach to whisky creation,’ saidDr Bill Lumsden,Glenmorangie’sdirector 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 inGlenmorangie’s Bond House No 1 Collection,which takes its name from the largest of theHighlanddistillery’s19th-century bonded warehouses, converted into a still house in1990.
The first expression, Glenmorangie Grand Vintage Malt 1990, was released in2016, followed earlier this year by the launch ofGlenmorangie 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 casksare only ever used twice, taking ten years to enrich every drop ofGlenmorangie Originalwith smooth flavours and a golden hue. Now, they have been reinvented:Glenmorangiehas teamed up withGrain Surfboardsto 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 of175years,Glenmorangiefinds a kindred spirit inGrain Surfboards,based inMaine, 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 Caskpartnership.
Glenmorangie releases surfboards made from old barrels
In the latest edition of its Beyond the Cask series, Glenmorangiehas createdsurfboardsusing white oak casks which have been used in the production ofGlenmorangie Original.
Thesurfboardshave been made byGrain Surfboards of Maine, USusing reclaimed staves fromGlenmorangiebarrels, which can only be used twice in the production of theScotchwhisky.
Dr Bill Lumsden, Glenmorangie’sdirector 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 Caskis 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 Surfboardsare 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 giveGlenmorangie Originalits depth of flavour, and give them a new lease of life beyond the Distillery.”
Each board combinesMaine-grown northern white cedar, withreclaimed western red cedarandwoodfrom 12 oak staves, approximately half a cask of whisky.
This is the third collaboration inGlenmorangie’s Beyond the Caskseries and follows thesunglassesmade fromex-whiskycasks and thebicyclesmade from ex-Glenmorangiecasks, launched in2017.
Grain Surfboards founder Mike LaVecchiaadded: “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.”
TheGrain Glenmorangie Original surfboardsare available to order from www.grainsurfboards.com from September2018, at US$5,500
Theoriginalexpression of our elegant, floral spirit and the real backbone of theGlenmorangierange. A ten-year-old single malt,Glenmorangie Originalis produced by marrying the delicate spirit that emerges fromScotland'stallest stills, with first and second fillAmerican white oakcasks.
It is here, maturing for ten long years in a range ofex-bourboncasks such as our famous slow-grown and air-dried'designer casks'fromMissouri,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
Glenmorangieis funding an effort to repopulate theDornoch Firthwith 20,000 oysters as part of a project to increase biodiversity in the local area.
TheHighlanddistillery, based in theDornocharea, partnered with theMarine Conservation Societyand Heriot-Watt Universityin2014as part of theDornoch Environmental Enhancement Project, orDEEP.
An initial 300 wild oysters were re-introduced to waters at two locations in theDornoch Firthin2017. Having thrived in their new environment,DEEPhas 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 theDornoch Firtharea due to overfishing in the1800s, 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 moveDEEPto its next stage, and have been hugely encouraged by the enthusiastic support that our meticulous, research-led approach has received from a wide range ofScottish Governmentagencies and native oyster growers.’
Dr Bill Sanderson,associate professor of marine biodiversity atHeriot-Watt,said: ‘Working closely withGlenmorangie,we hope to create an outstanding environment for marine life in theFirth– and act as a driving force behind other oyster regeneration work across Europe.’
The initiative is also sponsored byMoët HennessyandLouis Vuitton,both owned byGlenmorangie’sparent companyLVMH.
Funding is also provided through the sale ofGlenmorangie’stravel retail-exclusive expressionGlenmorangie Dornoch,withGlenmorangiemaking a donation toDEEPwith the sale of each bottle of the £69 whisky.
Glenmorangie’sproject is another example of how theScotchwhisky industry is improving sustainability and reducing its environmental impact.
The industry is already on track to achieve its 2020 sustainability targets, set out in2009, while earlier this year, theScotchWhisky 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
FIND YOUR ZEN IN GLENMORANGIE'S HIGHLAND HOME
Breathe in, breathe out. If it’s peace and serenity that you seek, join theGlenmorangie’shomeland to savour the calming beauty and time-honoured traditions of theScottish Highlands,curated exclusively for Clos19. Not for nothing does this single malt whisky’s name mean‘the glen of tranquillity’.
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 ofGlenmorangie’sHighland 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.
Glenmorangiecocktails and a private dinner showcasing the exceptional local seafood.
A rare masterclass from sculptorBarry Groveexploring the stone-carving of the land’s earliest artists – and the chance to try their craft for yourself.
A personal tour of theGlenmorangieDistillery 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 fromGlenmorangie’s exclusive Vintage Collection, Bond House No. 1.
Dedicated transfers to and from Invernessrailway station or airport.
ADD TO MY FAVOURITES
This product can only be purchased by persons over 18 years of age.
CONTACT US TO BOOK THIS EXPERIENCE
To book this experience or to find out about additional tailored options, please call us on 0207 887 2755 or email email@example.com.
ITINERARY PRICING & OPTIONS TERMS & CONDITIONS
Dip into your Glenmorangie experience:
Arrive in the tranquil surroundings ofGlenmorangie House– your home for the next few days – in time for a light lunch. Set in beautifulHighlandcountryside near the Distillery, with dramatic views across theMoray Firth, Glenmorangie’s Highland homeoozes the classic calm of aScottishcountry house. Here, find your first experience of traditional Highlandculture – 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 meetGlenmorangie’schefs and learn how whisky can enhance their dishes (optional). Finally, explore the myriad flavours ofGlenmorangie’smalts by pairing them with selectHighlandcheeses.
Later, enjoy intriguingGlenmorangieserves at cockt������i��i8���@��ead chef, showcasing a wealth of fresh local seafood, such as lobster, langoustines and mussels.
After breakfast, prepare for an exclusive insight into the culture of the ancient people of Scotland,through the eyes of sculptorBarry Grove. He will walk with you to his hand-carved recreation of the mysteriousCadboll 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 ofGlenmorangie’steam will guide you round the award-winning Distillery, nestled on the tranquil shores of theDornoch Firthsince1843.Pay a rare visit to the whisky’s secluded water source, theTarlogie Springs,then meetGlenmorangie’sselect craftsmen, theMen 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 ofGlenmorangie’ssignature single malt and try a prized selection of cask-strength whiskies.
For yourHighlandfinale, 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 Highlandexperience 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 fromGlenmorangie’s Vintage Collection, Bond House No.1.
DAY THREE Departure
Take a last stroll through the peaceful grounds ofGlenmorangie Houseafter breakfast, if your schedule allows. Or, if you’re inspired to extend your stay in theHighlands, 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 onLoch Ness, home of the legendary monster. If history’s your thing, try a visit to Urquhart Castle,go to aHighland Gamesor take a bespoke tour of theHighlands. Golfers might like a round atRoyal Dornoch– one of the world’s most renowned links courses.Clay pigeon shooting, archery and country pursuits such asheli-fishingorstalking, 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 exclusiveBond House No.1 vintage collection.This 25 year old expression is the first in the collection which is exclusive to Travel Retail and theDistillery Visitor Centre.
Glenmorangie Grand Vintage Malt 1993has a rare depth and minerality, reflecting its uniquely long finish inBual Madeiracasks. 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 enableDr Bill Lumsden, Glenmorangie’sDirector of Whisky Creation, Distilling & Whisky Stocks, to explore the boundaries of his craft as never before.
After ten years inex-bourboncasks, the spirit was transferred into casks that once heldBual 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 toGlenmorangie’sclassic 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 1989is the second release in our exclusiveVintage Collection, Bond House No. 1.This rich and complex whisky emerged from some of thefinal spirit ever distilled in our former still house– home toScotland’stallest 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 inex-Côte- Rôtiewine casks. After 27 years of judicious maturation, the subtle finesse ofGlenmorangieunites with a rare intensity, in a momentous single malt.
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 thatSignet'smelting sweetness and explosive spiciness is, at least in part, caused by our unique roasted 'chocolate' barley malt and the 'designer casks' made bespoke forGlenmorangiefromAmerican white oak.Non chill-filtered
Glenmorangie Pride 1974
The rarest, oldest and deepest single malt ever to emerge from our Distillery,Glenmorangie Pride 1974is the very pinnacle of our Pride series, comprised of our most treasured creations. For41years,the whisky’s spirit was cherished as it lay quietly maturing in the finestex-bourbonandex-Oloroso sherrycasks. 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.
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
Glenmorangieis releasing a whisky created usingwild yeastas part of itsPrivate Editionseries of experimental malts.
Pushing boundaries:Glenmorangie Alltais the distillery’s first whisky made using a new yeast strain
Glenmorangie Allta–Scots Gaelic for ‘wild’– is thought to be the firstScotchwhisky produced using wild yeast.
The strain, calledSaccharomyces diaemath, is said to have been discovered byDr Bill Lumsden,Glenmorangie’sdirector of distilling, whisky creation and whisky stocks, growing on ears of barley close to the distillery inTain.
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.
Lumsdensaid:‘Glenmorangie Alltais a worthy whisky with which to mark thePrivate Edition’s10th anniversary.
‘Yeast’sinfluence 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 Alltaopens up compelling possibilities for the future ofScotchwhisky.’
Lumsdendiscovered the yeast strain on ears ofCadboll barleygrowing near the distillery inTain
As one of the three ingredients used in the production of Scotchsingle 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’sexploration of yeast began at the turn of the century after whisky writerMichael Jacksonlaid claim that the distillery had cultivated its own house yeast in his book,The WorldGuide 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 cultivateGlenmorangie’sown house strain ofyeast.
The distillery began introducing thehouse straininto its production process around2010, although it continues to use industry-grade yeast for the majority of its whisky.
Lumsdenadded: ‘We wouldn’t want to use it for everything; it would change the character ofGlenmorangie.’
Now in its10th year, theGlenmorangie Private Editionseries has explored flavour innovation inScotchwhisky, with each expression released as an experimental twist on theGlenmorangieOriginal 10 Year Old.
Previous editions have includedGlenmorangie Ealanta (2013), matured in virgin American oak casks;Glenmorangie Tusail (2015), made using floor-maltedMaris Otter barley; andGlenmorangie Spìos (2018), matured in ex-American rye whiskey casks.
Glenmorangie Alltais available for £79 a bottle from specialist whisky retailers worldwide from today (29 January).
IS YEAST WHISKY’S NEW FRONTIER OF FLAVOUR?
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 creation
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.’
Diageoconducts the majority of its whisky experiments at itsLeventest 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 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.
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
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 (Photo: Balblair)
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
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
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.