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Whisky Collection Bar > G
TEN years old
(Old Bottling)    
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

Aged TWELVE years
46%    INFO          
Finished in
Premier Cru Burgundy Oak Casks
Traditional Strenght (Old Bottling)
Non Chill - Filtered
The Glenmorangie Distillery
Coy, Tain, Ross - shire

18 years old
43 %
(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           
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     
(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
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     
(Old Bottling)
The Glenmorangie Distillery
Coy, Tain, Ross-shire

10 years old
43 %    INFO       
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
(Old Bottling)
The Glenmorangie Distillery
Coy, Tain, Ross-shire

10 years old
57,2%  INFO   

Non - Chill Filtered
Straight From The Wood
The Glenmorangie Distillery
Coy, Tain, Ross-shire

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46,5 %  INFO   
(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     
Year of distillation 1978
The Glenmorangie Distillery
Coy, Tain, Ross-shire

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43 %    INFO    
(Old Bottling)
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

12 years old
40 %   INFO             
First Fill Casks
Limited Edition
Handcrafted by The Sixteen Men of Tain
The Glenmorangie Distillery
Coy, Tain, Ross-shire

25 years old
43 %   INFO           
Distilled: 1975
Bottled: 2000
Limited Edition
The Glenmorangie Distillery
Coy, Tain, Ross-shire

22 years old
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
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
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

14 years old
43 % INFO          
Distilled: 1985
Bottled: 1999
Limited Edition
Genummerde flessen
850 bottles
The Glenmorangie Distillery
Coy, Tain, Ross-shire

over 20 years old
46%   INFO      
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
(Old Bottling)

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

46 %  INFO                                         
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

40 %                                  
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

43 % INFO                                    
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                         
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 %                                                                   

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                                               
Highland Single Malt Scotch Whisky
Distilled and matured in Ross - Shire
Perfected by The Sixteen Men of Tain
Non Chill - Filtered
The Glenmorangie Distillery, Coy, Tain, Ross - Shire

46 %  INFO                                               
Highland Single Malt Scotch Whisky
Distilled and mature in Ross - Shire
Perfected by The Sixteen Men of Tain
Non Chill - Filtered
The Glenmorangie Distillery, Coy, Tain, Ross - Shire  

57,1 % INFO                                       
Highland Single Malt Scotch Whisky
In Pursuit of Perfection
100o  PROOF AND  NON  
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                                    
Finished in First - Growth Sauternes
Single Highland Malt
Non Chill - Filtered
The Glenmorangie Distillery Coy, Tain, Ross - shire

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

11 years old  
57.4 %  INFO
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'
46 % INFO                  
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
46 %  INFO                      

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

15  years old  
46 %
Non chill – filtered
The Glenmorangie Distillery Coy
46 %   
Highland Single Malt Scotch Whisky
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
About 8,5 years old
51,2 %
Bottled 2018
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
46 %
NO.  6
Authentication of Production
Malthouse no.19
Batch no: 501069
Non Chill Filtered
The Glenmorangie Distillery, Coy, Ross - shire
With rich, rusticflavours of nut, toffee, sweet barley,malt and ginger

  • The Northern Highlands

    Coy, Tain, Ross-shire. Eigenaars: Macdonald Martin Distillers Pic, Leith.
    Glenmorangie is Keltisch voor 'laag gelegen grond langs de stroom', en/of 'het dal van de grote rust' en is gelegen op de zuidelijke oever van de Dornoch Firth, bij de koninklijke stadTain, één van de oudste steden
    van Schotland en lang een pelgrimsoord, Tain was de geboortestad van St. Duthus, geboren 1000 voor Christus.
    Er werd hier al sinds 1660 illegaal gestookt op de boederijenMorangie en Ardjackie. In 1738 stond hier een bierbrouwerij. The Glenmorangie is gesticht in 1843 doorWilliam Matheson, mede eigenaar van Balblair, die deMorangie boerderij kocht en de brouwerij en, samen met zijn broer begon met distileren.
    Zijn eerste ketels waren 2e hands en van een ongebruikelijk formaat, en omdat de whisky afkomstig uit deze ketels zo buitengewoon goed was, is het design nooit veranderd. De ketels zijn de hoogste in Schotland, 5,13 meter.
    De turf kwam aanvankelijk van de Tarlochy Hills, later vanaf1880 werd turf per trein aangevoerd van Forsinard nabijDunreay, en toen deze banken waren uitgeput, werd de turf betrokken van Eday op Orkney.
    Na de tweede wereldoorlog werd de turf betrokken vanAltnamain, 10 mijl van de distilleerderij gelegen en nu(2003) komt de turf van Pitsligo in Aberdeenshire.
    In 1887 werd Glenmorangie Distillery Company Ltdopgericht en de distilleerderij totaal verbouwd. Glenmorangiewerd toen van de meest ouderwetse distilleerderij van Schotland, de modernste met ketels
    werden toen reeds indirekt met stoom verhit, doormiddel van spiralen in de ketels.
    Alfred Barnard, die Glenmorangie rond 1880 bezocht, schreef: ' certainly the most ancient and most primitive distillery we have seen and now almost in ruins'. Hij was verbaast dat er desondanks toen al 90.000 liter whisky per jaar werd geproduceerd. Glenmorangie werd toen al verkocht in Rome en San Francisco. In 1896 kreeg Glenmorangie een eigen aansluiting op het spoorwegnet.
    In 1878 begon James Martin, een handelsreiziger in whisky, zijn eigen zaak in Edinburgh, in Broughton Street, toen het nieuwe stads gedeelte van Edinburgh. In 1884 ging hij samen met Edward Macdonald en verhuisde het bedrijf naarLeith. James Martin stierf in 1899, en Daniel Macdonald, Edward's broer werd deelgenoot. Intussen was een derde broer, Roderick Macdonald, samen met zijn zwager,Alexander Muir ook een eigen bedrijf begonnen, Macdonald & Muir, ook te Leith.

    In 1912 namen Macdonald & Muir, James Martin & Coover, voor de toen enorme som geld van E 375.000Merknamen waren toen Martin's VVO, Royal Abbey, House of Lords en Perfection.
    In 1918 namen Macdonald & Muir de wijnhandelaarCharles Muirhead over, en samen met een zekere heerDurham, een whiskymakelaar, die voor 60 % deelnam, werdMacdonald & Muir voor 40 % eigenaar van Glenmorangie.Macdonald & Muir waren de grootste afnemers vanGlenmorangie. Durham werd een paar jaar later uitgekocht.De Glenmoray - Glenlivet distilleerderij werd in 1920gekocht.
    In 1921 werd Nicol Anderson & Co overgenomen met de merken Souter Johnnie, Old Oak Tree Dunvegan enBaillie Nicol Jarvie.
    Glenmorangie was gesloten van 1931 tot 1936 en weer van1941 tot 1944. In 1948 was de produktie weer op hetzelfde niveau als voor de tweede wereldoorlog
    In 1977, 1980 en 1990 werden er telkens twee ketels bijgebouwd tot een totaal van acht nu. In 1977 werden de moutvloeren verwijderd. In 1982 werden de landerijen gekocht waar de Morangie boerderij op staat, en ook deTarlogie bron.
    De Mash tun is 9,5 ton en de Wash backs hebben elk een inhoud van 50.000 liter.
    De vier Wash stills zijn elk groot 12.500 liter, de vier Spirit stills zijn elk 8000 liter groot.
    De capaciteit is 2,5 liter spirit per jaar.
    Het meeste van de whisky ( 70 %) wordt als single malt whisky verkocht, een deel gaat in de eigen blends Highland Queenen Bailie Nicol Harvey. Aan blenders wordt nog iets verkocht, na te zijn gemengd met Glen Moray, onder de naam West Port. Eenzelfde systeem hanteren ookGlenfiddich en Balvenie om te zorgen dat anderen deze malt whiskies niet onder de oorspronkelijke namen in de handel kunnen brengen.
    Glenmorangie betrekt het hout voor de vaten van bomen in de Ozark Mountains in Moussouri, de planken worden daar in de open lucht gedroogd, en na te zijn gebruikt te Heaven Hill en Maker's Mark, naar Schotland verscheept om daar te worden gebruikt voor The Glenmorangie single malt whisky.
    Op 14 Juli 1997 wordt een bezoekerscentrum geopend, en de nabij gelegen Cadboll boederij wordt verbouwd tot Farm Hospitality House, Glenmorangie House.
    Glenmorangie legt veel nadruk op het kleine en ambachtelijke van de distilleerderij, men gebruikt in zijn reclame uitingen de slogan 'The Sixteen Men of Tain', wat duidt op de medewerkers van Glenmorangie.
    De Parijse parfumeur Christian St. Roche kon 26verschillende geuren in Glenmorangie onderscheiden en onderzoek heeft bewezen dat er 55 verschillende aroma's voorkomen in Glenmorangie.

    In April 1996 neemt MacDonald Martin Distilleries een nieuw E 12.000.000 kostend hoofdkantoor te Broxburn in gebruik.Tezelfdertijd wordt de naam MacDonald Martin Distilleries veranderd in Glenmorangie Plc
    In April 1997 koopt Glenmorangie Plc de Ardbegdistilleerderij op Islay, inclusief merknaam en whiskyvoorraad voor E 7.000.000 van Allied Domecq.
    De Amerikaanse vaten komen van Makers Mark en Heaven Hill distilleerderijen, maar sinds 1995 worden er ook vaten gebruikt van Europees eiken, de Quercus robur.
    Een aantal boerderijen in de omgeving van de distilleerderij zijn aangekocht, niet alleen voor levering van gerst, maar vooral om de watervoorziening zeker te stellen. Glenmorangie mout niet zelf, de mout wordt betrokken van Glen Ord.
    Begin 2004 wordt The Scotch Malt Whisky Society, The Vaults, Leith in Edinburgh overgenomen.
    Het water komt van Tarlogie Springs
    De Mash tun is 9,5 ton.
    De zes Wash backs hebben elk een inhoud van 50.000 liter
    spirit stills zijn elk 8000 liter groot en worden met stoom verhit.
    De capaciteit is 2,5 miljoen liter spirit per jaar.
    Aan blenders levert Glenmorangie malt whisky met iets Glen Moray erdoor gemengd, te weinig om van invloed op de smaak te zijn onder de naam Westport.
    In 2003 worden er twee Wash backs bijgebouwd voor E 500.000. De produktie komt zo op vier miljoen liter spirit per jaar.
    Mei 2000 wordt bekend dat Brown - Forman Corporationuit de Verenigde Staten, voor 10 % deelneemt in het aandelen kapitaal in Glenmorangie Plc.

    Glenmorangie Single Malt Rises from Scotland's Tallest Stills. 'Only the lightest & purest of spirits can ascend to such heights'.
    The Glenmorangie Distillery is one of the smallest in the Highlands, employing just sixteen craftsmen. The methods we employ today differ little from those of our forebears. And although Glenmorangie is now found in over one hundred international markets, and is one of the world's top selling malt whiskies, we will not alter our craft, our core, our patience, Truly, Glenmorangie is 'Handcrafted by 'the Sixteen Men of Tain'.
    Tarlogie Spring Water
    Our private source of water is uniquely hard and rich in minerals, Its waters bubble up, rising through lime and sandstone strata over the course of 100 years.
    Cadboll Barley
    Our home-grown barley is supremely rich in flavour and malted in a lightly peated kiln, which imparts a subtle smokiness to the whisky
    The Tallest Stills
    Our 'swan necked' stills are unique. At nearly 17 feet, our stills ensure that only the lightest and purest vapours can ascend and condense into spirit.
    American White Oak
    We pursue a rigorous 'wood regime' to maintain the highest quality. American bourbon casks will not mask the true character of Glenmorangie.

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

    25 Augustus 2004 zet Glenmorangie Plc zichzelf in de etalage: meerderheids aandeelhouder, de nazaten van de familie MacDonald, willen van hun belang af. Glenmorangie Plc is aan de beurs genoteerd.
    De waarde van Glenmorangie is ongeveer E 191 miljoen, is 6 284 miljoen.
    Direkt na het bekend worden van het nieuws steeg de koers met 20 %, waardoor de beurswaarde op E 235 miljoen, is 6 348 miljoen kwam.
    Als mogelijke kopers gelden: Bacardi en Diageo, de laatste zou moeilijkheden kunnen krijgen met de mededinginsautoriteiten vanwege zijn al grote belangen in de whiskyindustrie.
    Brown Forman. onder andere eigenaar van Jack Daniels,Canadian Mist, Southern Comfort en een aantal wijnbedrijven .Brown Forman is al in het bezit van 10 % van het aandelenkapitaal van Glenmorangie Plc.
    Glenmorangie heeft in Schotland een marktaandeel van 17,6 % Brown Forman importeert Glenmorangie in de Verenigde Staten. In 1969 was de omzet van Glenmorangie Plc E 69 miljoen, de winst E 9,6 miljoen
    20 October 2004
    Het Franse Moet Hennessy, onderdeel van het concern L V M H, koopt The Glenmorangie plc voor € 300 miljoen = G 430 miljoen. Diageo heeft ook een aandeel in Moet Hennessy.
    Only casks made of slow growth, air seasoned wood are used for Glenmorangie's
    Artisan Cask. As the cooper uses his craft to turn the staves into casks, he toasts
    the inside walls of the cask to ensure a deep penetration of the wood to deliver
    sweetness of flavour. This is followed by a layer of charring to free up the vanilla
    notes during maturation, a characteristic part of the essence ofGlenmorangie.

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

    The Sixteen Men of Tain:
    Graham Eunson: Distillery Manager
    Stuart Hoy:Head Warehouseman
    Sandy MacLennan:Warehouseman
    Brian Gilmour:Warehouseman
    Colin Munro:Warehouseman
    Gary George:Warehouseman
    Jocky Stout:Warehouseman
    Kenny MacDonald:Stillman
    John MacDonald: Asst. Distillery Manager
    Alan Duff:Mashman
    Richard Begg:Mashman
    Jimmy Mackay:Mashman
    Gerard Murphy:Mashman
    Hugh Mackay:Stillman
    Dougie Murray:Stillman
    Robert Nicholson: Stillman
    ARTISAN - tasting notes:
    Colour: mid to deep golden colour
    Aroma: toffee, crème brulee
    Taste: rounded, vanilla, plums, spice
    Mouthfeel: rich, oily
    Aftertaste: long, peppery.

    Master Distiller: Dr. W. B.Lumsden
    October 2007
    Moet Hennessy, het eigendom van Diageo en L V M H, voert een restyling door:

    De 10 jaar oude Glenmorangie gaat Glenmorangie Original heten en heeft voortaan een groter aandeel whisky die gerijpt is in Artisan vaten.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

     Fascinated by the role of stone in Glenmorangie’sdevelopment, Dr Bill Lumsden, Head of
    Distilling & Whisky Creation, resolved to make it into the protagonist of the latest whisky

  • in our Private Edition. From his travels in Italy and passion for wine, Dr. Bill knew the story of the origins of the Super Tuscan wines of incredible quality that, like Glenmorangie,have
    been shaped by stone. He decided to experiment with extra maturing Glenmorangie in their
    casks, and Artein was born.

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

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

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

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

    Glenmorangie announces name for new single malt
    September, 2013

    Taghta ("Tuh-ta", Gaelic for chosen), is name chosen byGlenmorangie's whisky fans worldwide for a new single malt.
    The whisky, which has spent a number of years extra-maturing in Manzanilla sherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year.
    The Moet Hennessy owned brand had asked enthusiasts to choose the name of the new single malt whisky. Suggestions were whittled down to a shortlist of three, translated into Gaelic by expert Dr Aonghas MacCoinnich, and put to an online vote.
    After Taghta, Coileanta ("Coh-lahn-tah", Gaelic for mastery) came second while Salainn ("Sahl-ing" Gaelic for Salt) came third. Glenmorangie itself means 'Glen of Tranquility'.
    Dr MacCoinnich is a researcher in the history of theHighlands at the University of Strathclyde. He was formerly a tutor in Celtic and Gaelic at the University of Glasgowand grew up speaking Gaelic as a first language on the Isle of Lewis. Dr MacCoinnich helped Glenmorangie choose the shortlist and translated the names into Gaelic.
    He said: "As predicted, it was really difficult to pick out the best three names from the thousands of entries we received from across the world. The public have now chosen their favourite and I'm very pleased with the result. It really is a good choice in all senses of the word. 'Taghta' is widely used in Gaelicmeaning something that is excellent, choice or chosen and is used to convey the idea of something that is well done."
    The initiative is part of Glenmorangie's 'crowd sourcing Cask Masters whisky creation programme' which aims to get members of the public involved in the whisky-making process. It was launched in March and will run for 18 months with the new limited edition Glenmorangie whisky ready for release in the autumn of 2014.
    The company says stage three of the five-step Cask Masters programme begins now; members of the public can upload pictures and ideas to an online gallery to inspire the packaging of the new limited edition Single Malt Whisky.
    Cask Masters is being overseen by Glenmorangie's Dr Bill Lumsden, together with an expert in every field of the five-step process. Lumsden, Glenmorangie's director of distilling and whisky creation, said: "This name truly resonates and I don't think we could have done any better if we'd chosen it ourselves. Glenmorangie has already hted that this unique whisky has such an intriguing name," saidLumsden.
    Glenmorangie has already taken inspiration from Gaelic. Its Private Edition range, has Artein meaning 'Stone' andFinealta meaning 'Elegant'.
    Participants will be able to win prizes including a VIP visit to the Glenmorangie Distillery and a trip to the country of origin of the oak cask in which the winning whisky has been matured.

    The whisky, which has spent a number of years extra-maturing in Manzanilla sherry casks - has already been selected by the public when three casks of whisky were put to a vote earlier this year.
    The Glenmorangie Company has released an official statement regarding the standing down of president, Paul Skipworth.
    The spokesman for the Moët Hennessy (LVMH) subsidiary said: "In full agreement with The Glenmorangie Companyand with its support, Paul Skipworth has decided to take a leave of absence for personal reasons.
    "Marc Hoellinger is, on an interim basis, fulfilling the role of President and Managing Director of The Glenmorangie Company until Paul's return.
    "Marc was previously Glenmorangie marketing director for three years in Paul Skipworth's team before taking on the role of marketing strategy director within Moët-Hennessy."

    Whisky was distilled here in 1738, and possible in 1703

    Water: Tarlogie Springs
    Mas tun: 1 x 9,5 tonnes
    Wasbacks: 6 x 50,000 Litres
    4 wash stills x 12.500 Litres
    Output: 2.500.000 Litres
    William Matheson built the farm distillery
    Production starts in November
    There is export to San Francisco and Rome
    Glenmorangie is rebuilt
    Glenmorangie Distillery Company is formed
    40 % of the distillery is sold to MacDonald & Muir Ltd 60 % is sold to Durham, a whisky  dealer
    Glenmorangie closes
    Glenmorangie restarts  
    MacDonald & Muir buys the 60 % stake in Glenmorangiefrom Durham
    Maltings ceases
    2 more stills added, now 4
    Again and now 4 stills are added
    Visitor centre opens   
    1e "Finished" Glenmorangie is launched: Port Wood
    Glenmorangie Plc is formed
    A museum is opened
    Glenmorangie Plc buys Ardbeg distillery for 7.000.000 pound where of 5,500.000 for the whisky in storage   
    Glenmorangie buys The Scotch Malt Whisky Society
    The MacDonald family sells Glenmorangie Plc with the distilleries
    Glenmorangie, Glen Moray and Ardbeg and The Scotch Malt Whisky Society
    to Moet Hennessy at  300.000.000 pound
    Glenmorangie Plc sells Glen Moray distillery to la Martiniquaise, France.

    1703 and 1738
    Whisky production took place here
    William Matheson is the owner of Morangie, a farm distillery
    Morangie starts production
    Morangie whisky is exported to Rome and San Francisco
    Morangie is rebuilt    
    Now the company's name is Glenmorangie Distillery Company Ltd
    Macdonald & Muir Ltd buys 40 % in Glenmorangie,Durham, a whiskybroker owns 60 %  
    Glenmorangie closes
    Glenmorangie in production again in November
    Macdonald & Muir Ltd buys the 60 % from Durham
    Own malting ceases  
    The two stills are doubled to four
    Glenmorangie is marketed as a single malt whisky
    The four stills are doubled to eight
    Visitor centre opens
    The first finished Glenmorangie: Port Wood
    Glenmorangie Tain L' Hermitage finish is released
    Glenmorangie Madeira finish is launched
    Glenmorangie Sherry finish is launched
    Glenmorangie Plc is formed
    Glenmorangie opens a museum
    Glenmorangie buys Ardbeg distillery for 7.000.000 pound
    Glenmorangie launches a cask strength Port Wood finish  
    Glenmorangie launches  the Cote de Beaune Wood finish
    Glenmorangie launched a Ex - Bourbon finish for Sainsbury   
    Glenmorangie launched a charred - oak finish for Sainsbury   
    Glenmorangie launched a ex - Rioja finish for Sainsbury
    Glenmorangie launches a Sauternes finish, 20 years old with a finishing of 2 ½ year in Sauternes casks
    Glenmorangie launched the Burgundy finishGlenmorangie launched a cask strength in Madeira cask matured
    Glenmorangie buys The Scotch Malt Whisky Society   
    Glenmorangie Plc is sold to Moet Hennesy for 300.000.000 pound    
    including Glen Moray and Ardbeg distilleries    
    Glenmorangie Artisan Cask is launched
    Glenmorangie 30 years old is launched
    Glenmorangie's range gets a complete makeover and new names the 15- and 30 year old are discontinued   
    Glenmorangie production  expanses  
    Glenmorangie Astar is launched  
    Glenmorangie Signet is launched
    Glenmorangie Sonnalta PX is launched
    Glenmorangie Finealta is launched
    Glenmorangie Pride is launched
    Glenmorangie Artein is launched
    Glenmorangie Ealanta is launched
    Glenmorangie unveils crowd-sourced whisky
    26 September, 2014
    Glenmorangie has unveiled 'the world's first' crowd-sourced whisky Taghta.
    12,000 bottles of Taghta - Scots Gaelic for The Chosen One- will be released globally exclusively to people registered as Cask Masters.
    The Cask Masters programme was launched in March 2013to invite fans to participate in all elements of developing a new whisky from the liquid to the design and packing.
    During the final stage of the Cask Masters, fans were invited to suggest a location where the whisky should be unveiled. The home of Glenmorangie in the Scottish Highlands was chosen from the shortlist.
    Glenmorangie's Dr Bill Lumsden, director of Distilling and Whisky Creation said: "No other whisky has ever had consumers involved in all stages of the whisky creation process and we have really enjoyed the experience."We are immensely proud of the final product. Taghta is a ground breaking, complex, rich whisky inspired and created with our fans for our fans and the result is an innovative blend
    of traditional craftsmanship and modern influences."
    22 January, 2015
    Glenmorangie has launched the sixth release in its Private Edition Collection, a single malt b[1]arley was first commercially harvested 50 years ago, but demand and quality began to fall as producers switched to varieties with greater efficiencies.
    The work of two British seed merchants reestablished the grain's purity and saved Maris Otter from extinction.
    Dr Bill Lumsden, Glenmorangie's director of distilling and whisky creation, said: "When we heard the story of those determined to preserve such a flavoursome grain, their ethos - and the barley itself - seemed the perfect match for aGlenmorangie single malt.  
    "I knew its deep flavour profile would provide an intriguing contrast to Glenmorangie's more delicate house style, creating a whisky to enchant connoisseurs. "
    Glenmorangie's Private Editions range, first launched in 2010, has released a rare single malt whisky each year for collectors and connoisseurs.
    Glenmorangie Tùsail - bottled at 46% abv - will be available for £75.99 at, Independent specialist retailers and department stores.

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

    The LVMH-owned whisky brand majors on its pioneering approach to cask and wood management, led by its director of distilling and whisky creation, Dr Bill Lumsden. Hence using first fill and second fill ex-bourbon barrels, which are the essence of the flagship Glenmorangie10 Year Old.
    Apparently 1,843 pairs were made from the barrel staves. That ties in with the founding date of the distillery. They retail for a sobering £300 a pair.
    Each pair will be designed to display its unique grain and natural finish, will be numbered and will have the option to be personally engraved for each customer.
    Lumsden said: "This is a wonderful collaboration between two brands with a deep connection to wood and who share a similar ethos of being unnecessarily well made. Time, care and respect for the wood used in our casks."
    Finlay managing director David Lochhead, said: "For this collaboration we were excited to give each cask a new step in its story. There is a real beauty to the American oak thatGlenmorangie use for their casks. It's a thrill to strip this wood down and reveal the unique grain on every individual pair."
    The process at Glenmorangie starts with mashing unpeated barley with water from the distillery’s Tarlogie Springs – making this one of a small number of hard water sites inScotland. Although there is no smoke, once a year some chocolate malt is added to the mash for use in the firm’sSignet brand – another of the distillery’s many innovations.
    Fermentation is long, while distillation takes place in the tallest stills in Scotland, all of which retain the same long-necked design of the original pair which were brought from John Taylor’s gin distillery in 1887. This extra height allows a long interaction to take place between alcohol vapour and copper, and while the new make is decidedly high-toned [the cut points here are quite high] there is still a little note of cereal adding a dry counterpoint.
    The vast majority of Glenmorangie’s make is aged in ex-American oak casks, many of which have been made to the distillery’s exacting specifications: slow-growth American white oak from north-facing slopes in Missouri, which is then air dried. The firm’s Astar bottling uses 100% of these ‘bespoke’ casks.
    The casks are only used twice, with the second-fill casks all ageing in damp ‘dunnage’ warehouses to increase oxidative-driven flavours. As the whisky matures, it picks up more lush fruits, some honey, and mint as well as notes of vanilla, crème brûlee and, in the oldest expressions, chocolate.
    Some of the mature spirit is then transferred to ex-fortified wine [Port, Sherry] and still wine casks [Sauternes, Burgundy, Super Tuscan etc] for a period of finishing.Glenmorangie was one of the pioneers of this technique.  
    Situated next to the Dornoch Firth in a series of handsome red sandstone buildings, the Glenmorangie distillery started life as the local brewery for the town of Tain. In 1843,William Matheson converted it to a distillery and it remained in the family until 1887 when it was sold to the Glenmorangie Distillery Co, co-owned by the Maitland brothers and Duncan Cameron. After WWI the business was sold to a partnership between two blending and broking firms, Macdonald & Muir and Durham & Co, soon passing entirely to the former who used the whisky for blends such as Highland Queen. Although it was bottled in small quantities from the 1920s, a change of strategy in 1959 saw Glenmorangie revived as a single malt that soon became Scotland’s top selling.
    This was not the first time this had happened however. Records show that at the end of the 19th century Glenmorangie was being sold in the Savoy and other top-end London hotels, as well as being exported.
    Early success in the infant single malt category resulted in two more stills being added to the original pair in 1976, a number which was then doubled in 1990. In 2009, four more were added along with a larger mash tun and extra washbacks. Five years previously, French luxury goods firm Louis Vuitton Moët Hennessy (LVMH) had bought the firm [plus Ardbeg]for £300m. More recently, extra warehousing has been built, the result of a decision to mature and vat all the production on site.
    Glenmorangie is now the third largest selling single malt in the world.
  • 6
    Shell and tube
   Steam kettles and coils
Maximum 2ppm
Full Lauter
Very tall necks with boil pots
12 (6 wash, 6 spirit)
Primarily at distillery, Dunnage,
Racked and Palletised
Very tall necks with boil pots
Stainless steel
Tarlogie Spring
Liquid culture distilling

LVMH Moët Hennessy Louis Vuitton
2004 - present
The Glenmorangie Company
Macdonald & Muir
1918 - 2004
James Taylor
1887 - 1918
John Matheson & Co
1863 - 1887
William Matheson
1843 - 1863
February 2016
His tenure at Glenmorangie has been marked by a ceaseless tide of innovation and experimentation; his long-term successor is already in place. But Dr Bill Lumsden hasn’t finished probing the potential and possibilities of single malt whisky just yet.
Bill Lumsden Glenmorangie Ardbeg
Dr Bill Lumsden is famed for his innovations in maturing Scotch whisky
Maybe it’s the ‘Dr’ prefix. Maybe it’s the sometimes unruly mop of hair, or the scattergun, staccato way of speaking. Whatever it is, Bill Lumsden is sometimes characterised as the mad scientist of Scotch whisky, the restless experimenter, the Prof Emmett Brown of single malt.
Not that he cares. ‘I don’t worry about that at all,’Glenmorangie's director of distilling and whisky creation tells me. ‘I think it’s quite a nice thing to be known for and I am a little bit like that. The way the company has managed me – they’ve built the job around me and my skill set and my personality – not every company would necessarily tolerate someone like me working for them.’
The idea of ‘managing’ Lumsden is an interesting one. His innate scientific rigour is undercut by a determination to follow his own path – one that doesn’t necessarily lend itself to toeing the company line, and one that led him to Glenmorangie in the first place, in 1998, after 10 years with Distillers Company Ltd, the precursor to Diageo.
DCL was brilliant, you very much had to work to a regimented pattern,’ he recalls. ‘And I thought that moving to this smaller company, where I reckoned I’d pretty much be left to my own devices, would probably be an interesting move.’
Interesting indeed. That ‘smaller’ company has, since 2004, been part of the LVMH colossus, the Unilever of luxury goods, the business built by Bernard Arnault into a group that encompasses Givenchy and Christian Dior; Hennessy and Krug. That’s a large pond, in which Glenmorangie ranks as a mere minnow, but Lumsden isn’t unhappy about that.
‘This is quite an emotive answer, but in my opinion LVMHsaved the Glenmorangie brand,’ he says. ‘There was no focus on the single malt brands. The former board will dispute this, but it was all about volume, and satisfying the City every year with a little bit more profit. In my view, that led to short-term thinking.
‘This is quite a damning statistic and I need to be careful what I say here, but over a 10-year period, under the previous board – a period of time I refer to as The Dark Ages – in sales terms the growth of the Glenmorangie brand was zero, absolute zero, and to me that paints a very vivid picture.
‘And in one of the early LVMH Annual Reports in our time with the company, M Arnault made a very interesting statement that, over a period where single malt Scotch whisky saw spectacular growth, “Glenmorangie chose not to take part in this”.’ Lumsden pauses to mimic thrusting a knife in below the ribs. ‘Whoosh! Get in there!’
By contrast, he ranks the past decade as ‘unquestionably’ the best and most interesting of his career: Glenmorangie has doubled its sales to 500,000 nine-litre cases; Ardbeg has hit 100,000 cases. ‘These are two quite important psychological milestones,’ he says. ‘We’re running the distilleries at pretty much flat-out capacity, so we’re investing for much more growth in the future.’
More growth means more new products, more innovation. But where will this come from? After all the wood-based experimentation that epitomises Lumsden’s tenure, has the book been written on cask finishes?
‘I actually think there’s still quite a lot to be done with wood,’ he counters. ‘There’s one or two wine regions, for example, one or two wine brands that I still want to try to get hold of and try things. There’s one in particular, a very cult wine which is probably the most famous wine from that part of the world, which is the Middle East, and I’m sure you can think of what it is.’
And beyond the cask? ‘If you look at the overall blended complex of a malt whisky, you could argue that as much as 60% – sometimes even a little bit more – is contributed by the wood and possibly by the liquid that has been in the barrels previously, but of the remaining flavour profile, the yeast has to be responsible for a very large chunk of that.
‘There’s a lot that can be done there, and we’re already exploring that, and many other companies are… I don’t want to go too much into specifics, but there’s barley varieties, there’s the way in which it’s grown, the way in which it’s malted, the way in which it’s kilned, for example.
‘And even, if you go back to Islay, a lot of the old distillers will certainly have a view that the peat from the Kintour Moss has a different characteristic to other parts of the island. That’s a bit of a moot point in my mind, but there’s so many things that we haven’t really explored yet.’
Dr Bill Lumsden
Arch-innovator: Dr Bill Lumsden at the launch ofGlenmorangie Milsean
For one not overly enamoured of the rule book, Lumsden isn’t entirely convinced that Scotch’s famously strict regulations are ripe for change, mentioning the ‘thin end of the wedge’ and arguing, for instance, against the use of non-oak wood for maturation – ‘I’ve tried a few of them and it was horrific.’
However: ‘I could see some areas, for example the way in which your barley is malted – there’s some scope to do some things in there; I’ve done many things there which I’m keeping up my sleeve to see what may or may not evolve.
‘I can’t help thinking that, back in the day, the distillers for their malt whisky wouldn’t just be using malted barley, dried over a peat fire, there’d be all sorts of other things used. They would be using a mixture of barley and oats, and things like that. I think that would be quite interesting.’
All of that said, even Lumsden acknowledges that innovation for its own sake can go too far, particularly in this febrile age of endlessly demanding marketing departments.
‘I try and keep up with the opposition,’ he says. ‘As you say, it’s not easy because there’s so many new variants, and sometimes I think: “Really? What’s the difference? I don’t really pick up anything”.’
He cites two Glenlivet travel retail bottlings from 2015. ‘One of them was the worst Glenlivet I’ve ever tried, and the other one was unquestionably the best Glenlivet I’ve ever tried… I think the one I didn’t like was the Nàdurra, and it was just a very bad bottling of it – nasty, cloying, bitter, slightly sulphury Sherry cask, which you can sometimes get, but it had been bottled.
‘And the other one was the Master Distiller’s Reserve and it had Alan Winchester’s signature. God, marvellous whisky! I just loved the complexity, the delicacy of it, it had all the key markers I look for in Glenlivet: the green apples, the slightly custardy sweetness, and it was a truly sublime whisky. It was the best new product, outwith our own stable, that I tasted last year. I keep meaning to write to Alan to tell him about it – just so good.’
Dr Bill Lumsden moved to Glenmorangie after 10 years with Distillers Company Ltd
Not that Lumsden doesn’t feel the pressure on occasion – he recounts the genesis of travel retail exclusive Glenmorangie Dornoch, the prototype recipe for which was drawn up the same day as the request came in for a ‘one-off, tactical product, a limited release’ from World Duty Free.
The result, he reckons, was ‘too good – I wish I’d kept it for one of the Private Edition releases’, and the fastest-selling single malt ever in World Duty Free. ‘That doesn’t normally happen,’ he adds ruefully. ‘On that occasion we got away with it.’
We’ve spent most of our conversation – over breakfast at London’s Brown’s Hotel, between the launch of Glenmorangie Milsean, the latest Private Edition, and activity for new travel retail release Glenmorangie Tayne – in the company of Brendan McCarron, officially Glenmorangie’s head of maturing stocks, but more accurately described as Lumsden’sright-hand man and heir apparent
McCarron’s presence prompts talk of Lumsden’s legacy (although he has no plans to head for the golf course for several years yet). Surprisingly, while he goes on to talk about innovation and the likes of Signet, his first thought is of the core range, Glenmorangie Original and 18-year-old.
‘I’d like to think that I respected people’s views of these whiskies, but made them even better, put some bells and whistles on them, reinvigorated the wood management policy, so made it a better whisky to drink,’ he says.
‘If you don’t have the backbone of the core range, then you’ve no platform on which to introduce innovations. I think that’s part of the – I would say, they may not agree with me – but it’s part of the problem with Bruichladdich. They haven’t established a core range or a core expression.
‘What’s Glenlivet’s core expression? It’s the 12-year-old. What’s Glenmorangie’s? It’s Original, the 10-year-old. What’s Laphroaig’s? It’s the 10-year-old. What’s Bruichladdich’s? Haven’t a clue. Depends what day of the week it is.’
Ouch. Nonetheless, Lumsden is full of praise for the Bruichladdich belief that ‘terroir matters’ – in other words, that the area in which the whisky is made, from barley to bottle, has some indefinable effect on the way it tastes. It prompts one last thought from the great innovator before we part.
‘It’s a completely impossible dream and I don’t know how we would do it, but I’d love to try and make Glenmorangiewhisky in a distillery somewhere else, just to see if we could do it,’ he says.
‘So if LVMH turned around and said: “Brendan and Bill,you’re such great guys, here’s £20m, go and build aGlenmorangie distillery at Ardbeg,” it would be interesting to see what would happen. I think what would happen is that we’d squander £20m and get fired. It would answer a lot of questions, possibly shatter a number of myths as well.
‘But we’re scientists – so we need to know the answer.’
As Glenmorangie launches Bacalta, the eighth in its annual series of Private Edition bottlings, Dr Bill Lumsden talks in detail about the development of his latest experimental single malt.
Madeira wine cask
Canteiro method: The best Madeira wines are aged using the natural heat of the sun
Glenmorangie’s series of annual Private Edition releases are an eclectic bunch. It all started with the PX Sherry-finishedSonnalta in 2010 and, since then, it’s taken in lightly peated spirit, floor-malted Maris Otter barley and extravagant finishes involving stellar fine wines such as Sassicaia and Clos de Tart.
To Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, the Private Editions are ‘basically me deciding to bottle the results of a range of experiments that I’ve been carrying out’. The bottlings serve as a kind of outlet for one of Scotch whisky’s great innovators.
But the eighth in line, Bacalta, is ‘quite a different story’,Lumsden says, inspired as it is by Glenmorangie’s old Madeira Wood Finish, claimed as the first whisky of that type but discontinued in 2004. There’s an air of unfinished business about Bacalta.
‘This one… grew out of frustration with the old Madeira Wood Finish,Lumsden explains. ‘I loved it, but it was extremely variable in terms of quality, and eventually I had to discontinue it. I couldn’t get the right quality barrels in the numbers I was looking for.’ Glenmorangie Madeira Wood Finish left the range, to be replaced by the Sauternes-finished Nectar d’Or.
‘I always had a place in my heart for the Madeira Wood Finish, for a whole variety of reasons, and consumers were always asking for it to be reinstated,’ Lumsden continues. ‘So this is the last hurrah for the Madeira Wood Finish, but it’s very much bespoke.’
‘Bespoke’ means sourcing tight-grained, medium to heavily toasted American oak 250-litre hogsheads, purpose-built by a Spanish cooperage. Then finding a winery on Madeira that was willing to fill the casks with sweet Malmsey wine that would never be bottled, but discarded afterwards – no easy task, apparently.
Glenmorangie Bacalta
Name game: Bacalta – Scots Gaelic for ‘baked’ – reflects the whisky’s link with Madeira
After two years’ maturing using the canteiro method – where the wines age in warehouses bathed in the natural heat of theMadeiran sun (Bacalta is Scots Gaelic for ‘baked’) – the casks were emptied and sent to Lumsden in Scotland. Here they were filled with Glenmorangie whisky that had already spent about 10 years in ex-Bourbon casks.
In effect, Bacalta is Glenmorangie Original that has spent some extra time – just over two years, in fact – in ex-Madeirawine casks. But Lumsden had no pre-ordained recipe in mind.
‘It’s really 10 years old, but I’m not rigidly looking at age,’ he explains. ‘The whisky has to have enough wood to be finished, and that generally means at least eight years old, to keep a common thread and to benchmark against the results of the experiment.
‘I was completely open-minded about the fact that [the finishing period] was two years. I was sampling every month after about eight months – once, way back in the past, I mucked up a product by leaving it in the wine casks for too long. There was far too much influence from the wood.
‘Here I wanted the wood to take off the sharpness of the wine,’ – a common characteristic with oxidised wine styles likeMadeira – ‘but it could have brought it out of balance, because it’s new, heavily toasted American oak. I wantedGlenmorangie, wine and oak in perfect harmony – a well-integrated and nicely rounded product.’
Dr Bill Lumsden was inspired by Glenmorangie’s discontinued Madeira Wood Finish
While the Bacalta ‘recipe’ evolved during the development process, Lumsden had a well-defined idea of what he wanted to achieve from the start. ‘What I had in mind was this nice combination of sun-baked goodness with candied, caramelised fruits.
‘I wanted a sweet, mead-like character from the wine – a honeycomb thing; a curious flintiness in terms of the palate; an impression of menthol or mint-flavoured chocolate. I think I got most of those flavours in there.’
Was it always destined to be a Private Edition bottling? ‘On day one, I wasn’t at all sure what channel this product would be placed in,’ Lumsden admits. ‘As it developed and I looked at the quantity, I thought this would be a nice and slightly different story. It was slotted in [as a Private Edition] two years ago. I had a pretty good idea that it was going to give me what I was looking for.’
All of that said, the perfectionist in Lumsden still can’t help picking the odd hole here and there… ‘Maybe in some respects it’s almost too integrated,’ he muses. ‘Maybe if I was doing it again, I might cut back on the toasting of the American oak to allow a bit of the wine influence to come through.
Could it be, then, that we haven’t heard the last of Glenmorangie and ex-Madeira casks just yet…?
Glenmorangie Private Edition: the full list
Sonnalta PX: Scots Gaelic for ‘Generous’, extra-matured in Pedro Ximénez Sherry casks
Finealta: ‘Elegance’, lightly peated spirit, American white oak and Spanish Oloroso Sherry casks
Artein: ‘Stone’, 15 years old, finished in Sassicaia ‘Super-Tuscan’ wine casks
Ealanta: ‘Skilled and ingenious’, 19 years old, virgin American white oak
Companta: ‘Friendship’, extra-matured in Clos de Tart wine casks and casks previously used for sweet fortified wine from the Rhône
Tùsail: ‘Originating’, spirit made from floor-malted Maris Otter barley
Milsean: ‘Sweet things’, finished in retoasted former wine casks
Bacalta: ‘Baked’, extra-matured in former Madeira wine casks
January 2018
Highland distillery Glenmorangie has extended its Legends Collection of travel retail exclusives with a wine cask-finished single malt inspired by a 16th century drinking vessel.
Glenmorangie Cadboll
Highland history: Glenmorangie Cadboll is designed to evoke the distillery's storied past
Glenmorangie Cadboll is a no-age-statement single malt whisky aged in ex-Bourbon casks and finished in barriques which previously held Muscat and Sémillon wines.
Described as ‘a slightly denser, more viscous expression of Glenmorangie’, Cadboll is the brainchild of Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.
The expression is bottled at 43% abv and priced at £75.
Cadboll is named after the Cadboll cup, a precious 16th century silver wine cup owned by the MacLeods of Cadboll, who created Glenmorangie House. The finishing barriques were chosen to echo the wines the Cadboll cup may once have held.
‘[Cadboll’s] aromas of baked bread and toasted brioche remind me of France,’ Lumsden said. ‘It is delightfully smooth and sweet on the palate, with tastes of mint humbugs, milky toffee and a long finish, full of old-fashioned confectionery.
This bottling is the third permanent expression in the Legends Collection, following Glenmorangie Duthac andGlenmorangie Tayne
The distillery also released Glenmorangie Tarlogan, a limited expression, into travel retail in 2016
Glenmorangie’s head of maturing whisky stocks cut his teeth at Diageo’s Islay distilleries and the Port Ellen maltings before graduating to become Dr Bill Lumsden’s understudy. He tells about his natural knack for identifying aromas, whisky myth frustrations, and the company’s secret ‘blending book’.
Whisky all-rounder: McCarron worked in malting, disgorging, distilling and dark grains before joining Glenmorangie'sblending team
‘I knew I had a decent sense of smell when I worked in Port Ellen maltings and at Diageo’s distilleries [Oban, Lagavulin, Caol Ila]. When you work as a maltster, a lot of quality control is done by measuring water content and temperature, but it’s also done on the nose as well. If the malt smelled like wet cardboard or corked wine, you knew that drum was ruined – it was over-wet and too warm. If you smell strawberry yoghurt, this synthetic strawberry note, that was a great sign. That meant you had the right kind of speed of germination happening in the drums.
‘I used to always talk about that at Burghead, my very first job with Diageo. I used to say: “I can smell strawberry yoghurt,” and people used to look at me funny. Eventually I found a book and some commissioned posters by Diageo, and the smells you wanted to look for included strawberry yoghurt, and also watermelon or grapefruit, and I used to pick those up as well.
‘I sometimes have a wry smile when I see so many people who knew at four years old that they wanted to be a whisky maker, and that’s great if they did, but when I was four years old I wanted to be Paul McStay, who played for Celtic. I didn’t want to be a footballer; I wanted to be Paul McStay.
‘Dr Bill’s [Lumsden, director of distilling, whisky creation and whisky stocks, and McCarron’s mentor] way of teaching me to take over from him is very much “you do it, and when you need my help, I’ll come and help”. Ardbeg An Oa was my project, but I made it under the direction of Bill. He was able to show me the intricacies, just little bits of finesse, and advice on how he would change it, and then of course everyone in the whisky tasting team tastes and noses and comments on everything.
New addition: Ardbeg An Oa is the first new addition to the range since Corryvreckan in 2009
‘With An Oa, we wanted to make an Ardbeg that’s still intense, still smoky and still an Islay, but maybe more rounded, more accessible. That was the brief that Bill came up with then he tasked me with doing it. I did over 1,000 bench blends throughout and I eventually whittled it down to about four rough ideas. I got focused in on two of the four, then I started to combine the two of them together and I knew I was getting close.
‘I was so nervous about it when it came out. I’ve been watching comments online more than I should. There were a lot of people going: “Oh for God’s sake, here we go. Ardbeg’sgoing to do something rubbish and just ruin the brand, or bring something out that’s not ready,” but there are a lot of people saying they’ve tasted it now and it does belong in the range.
‘I wouldn’t say seeing negative comments frustrates me – you want to see a real range of opinions. But there are some myths that are perpetuated by whisky makers and by marketing departments and by ambassadors that drive me insane.
‘I had a guy who was a huge Ardbeg fan and he told me he never drank Corryvreckan because it was chill-filtered [it’s not], and chill-filtration strips out the flavour
‘There are so many reasons why it’s not chill-filtered, but there is so much myth spread about whiskies that are chill-filtered and it’s not fair. It’s such a hard category – there are so many bloody hard things to learn about it. So stuff like that is frustrating when people have been told something and the basic chemistry of it or the logic is jumbled up.
‘It becomes really difficult. Every single thing has to be explained in such detail just to tell people what your argument is. So sometimes when people have to tell a message to a big group and they can only use a few sentences, people start to attach stuff and the logic gets lost and these kind of myths arise. It’s almost like people take things as an absolute definite, as opposed to sometimes it’s the case and sometimes it’s not.
‘There’s so much stuff in whisky that we will never ever know, because there are too many variables. And at the same time, I don’t really care that I don’t know. I don’t care that I don’t know why Ardbeg 10 is so light when it’s spent 10 years inAmerican oak casks. But I just love the fact that it is because it tastes amazing. I don’t need to understand every single thing, just the things that keep it relatively consistent and keep it tasting amazing.
‘We’ve good theories and beliefs in what causes certain things, but we’ll never know it all. I think that’s important. If we ever got to the stage where we knew every single thing that happened, some of the magic of taking a sample out of a cask of whisky and thinking: “Geez, this isn’t how we expected it to be, but it’s amazing” would be gone. So I’m glad it’s impossible to do it. You can understand some of the key stuff, but there’s also this little bit of art and beautiful randomness that goes into making whisky.
Whisky magic: McCarron believes the unknown, the ‘beautiful randomness’ makes whisky so allurin
‘We’ve got some new stuff coming next year, and a couple of wee interesting projects. It’s hilarious, we make a brand new whisky and it gets well-received, but then you can’t forget you have to make stuff for 2019. What’s the next big new thing that you are going to do, and what about 2020? It’s never-ending.
‘We have a couple of different ways [to track the projects]. We have a thing we call “the book”, which looks like a colouring-in book. It’s lots of random thoughts scribbled down, just free form things we’re working on, ideas that we have. I had a couple of ideas I came up with while I was cooking the other day, so they all get scribbled down. Some things end up bouncing us onto a different idea altogether. There’s a structure in there somewhere; I’m just not sure it’s written down or legible, but it seems to work.
‘You don’t want the world of whisky creation to be completely formal and proceduralised. That would be the end of it. At the risk of sounding over-the-top and dramatic, that would be it. We’d be dead in the water if we were to get too organised.
‘The reopening of Port Ellen is great; I hope it’s done well. There are a lot of people on that island and not that many jobs, so new distilleries coming to that island, new jobs, new reasons for tourists to go there, there’s so many positives about it. I would have been running it if I was still there, but I’m still happy where I am.
‘I do miss working at a distillery, there’s no point in denying it. I still get quite excited when I go to Ardbeg orGlenmorangie. I miss the smell. I miss the noise of the stills, that constant low hum of steam. I miss just going in and having a chat with the workers, just seeing what’s going on, how the mash is going, sticking your head into the fermenters or the drums in the maltings. Working on site in a distillery is a really special thing. If anyone doesn’t miss it, it wasn’t the right industry for them.’
January 2018
Glenmorangie distillery has launched a single malt matured completely in ex-rye casks as its latest Private Editionrelease.
Glenmorangie Spìos: The single malt is said to have a full-bodied character with notes of toffee, clove and cinnamon
Glenmorangie Spìos (Scots Gaelic for ‘spice’, pronounced spee-oss), a no-age-statement single malt, has been matured fully in first-fill American oak casks that previously contained rye whiskey.

The expression – the ninth in the distillery’s Private Editionseries – was inspired by Dr Bill Lumsden’s trips to the fewKentucky distilleries producing rye whiskey during the1990s.
Glenmorangie’s director of distilling, whisky creation and whisky stocks said: ‘I have always loved American ryewhiskey’s spicy character, and I believed our smooth house style would perfectly complement the nuances of ex-ryecasks.’
Lumsden sourced the casks to mature Glenmorangie’s spirit several years ahead of the current resurgence in rye whiskey that has seen it become a staple pour behind bars around the world.
The spirit forms the base in many popular whisky cocktails, including the Sazerac, Manhattan and Old Fashioned.
The 46% abv, non-chill-filtered expression is described as g[1]olden age’.
Lumsden added Spìos features notes of ‘cherry, clove and scents of green grass’ on the nose, while ‘the rye’s spice bursts onto the palate, as toffee, clove and cinnamon mingle with buttery vanilla, before a sweet and lingering finish’.
Glenmorangie Spìos will be available at specialist retailers worldwide for around £79.
The Glenmorangie Private Edition range is an annually released series of limited edition malts that explore the boundaries of whisky flavour through the use of cask finishes, barley varieties and malt roasting levels, among other innovations.
Glenmorangie Spìos follows last year’s Private Editionrelease of Glenmorangie Bacalta, a no age statement single malt finished in Madeira wine casks.
Other expressions released in the series includeGlenmorangie Sonnalta PX, Finealta, Artein, Ealanta, Companta, Tùsail, and Milsean
January 2018
Glenmorangie is embarking on a multi-million-pound distillery expansion this year to meet ‘rising global demand’ for single malt.
Tallest stills: Glenmorangie’s expansion will see an additional two long-necked pot stills added
The Glenmorangie Company will construct a second stillhouse at its distillery near Tain in the Scottish Highlandswhich will house an additional two stills – building on the six currently operational at the distillery.
The two new stills will mirror Glenmorangie’s distinguishable long-necked pot stills – the tallest in Scotland.
An additional building will also provide space for an extra mashtun and washbacks for fermentation.
Subject to planning approval, work will begin on the new buildings later this year, and become operational in 2019.
The investment comes as the distillery celebrates its 175thanniversary this year.
Built in 1843 by William Matheson, Glenmorangie was eventually sold to Macdonald & Muir which used its single malt in several blends, including Highland Queen.
However its whisky was bottled as a single malt as early as the 1920s, and the single malt is today one of the world’s best selling
Marc Hoellinger, president and CEO of The Glenmorangie Company, said: ‘It is a testament to the success ofGlenmorangie, and to the increasing appreciation of our whisky creators’ vision and expertise, that we are able to plan with confidence for the future.
‘We have decided to invest in a new still house to support the distillery’s growth and ensure that many more discerning single malt whisky drinkers can discover the delights ofGlenmorangie.’
The last expansion at Glenmorangie occurred in 2009 whenfour stills were added, bringing the distillery up to a capacity of six million litres of spirit per year.
News of the expansion follows hot on the heels of the distillery’s latest annual Private Edition release.
Glenmorangie Spìos – the ninth Private Edition released – is a no-age-statement single malt matured exclusively in ex-rye whiskey casks
Glenmorangie adds Spìos to Private Edition serie
January, 2018
Glenmorangie has launched its first single malt whisky fully matured in American ex-rye whiskey casks as the ninth release in the brand’s Private Edition series.
Glenmorangie Spìos (Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’) has been created by Glenmorangie’s director of distilling, whisky creation & whisky stocks, Dr Bill Lumsden.
To make Glenmorangie Spìos, Dr Lumsden sourced first-fillAmerican whiskey casks from Kentucky and shipped them back to Scotland.
“I have always loved American rye whiskey’s spicy character,” said Dr Lumsden. “And I believed our smooth house style would perfectly complement the nuances of ex-ryecasks.
“The result is Glenmorangie Spìos – a full-bodied, savoury single malt which brings to mind American rye whiskey’s golden age
“Its fresh, herbal nose hints at cherry, clove and scents of green grass. The rye’s spice bursts on to the palate, as toffee, clove and cinnamon mingle with buttery vanilla, before a sweet and lingering finish – a single malt whisky which is unmistakeably Glenmorangie, yet exquisitely different.”
Glenmorangie Spìos, the Private Edition for 2018, has been bottled at 46% ABV, is non-chill filtered and is available globally in specialist whisky shops priced at £79.
27 February 2018
Highland distillery Glenmorangie is launching Spice & Rye, a 1920s-themed pop-up speakeasy in central London, to celebrate the launch of Glenmorangie Spìos.
Spice and Rye bar celebrates Glenmorangie Spios
Secret pop-up: Spice & Rye will take the form of a 1920s speakeasy
Located on Percy Street in London’s Fitzrovia, Spice & Ryewill open its doors for just four days, from 20-24 March 2018.
Inspired by Glenmorangie Spìos, a limited release whisky launched last month and aged entirely in American ex-ryewhiskey casks, the bar’s theme hearkens back to rye whiskey’s Prohibition heyday.
As American rye is said to be ‘the original whiskey used to create some of the world’s most renowned cocktails in the1920s’, the pop-up speakeasy showcases the ‘coming together’ of Scotch and rye whiskies.
Guests will enter through an apothecary-style spice shop where they will be greeted by ‘a mysterious spice seller’, before entering the bar itself through a hidden entrance.
Spice & Rye is described as a ‘1920s-style space’ offering music from a live jazz band and Glenmorangie tasting flights featuring whiskies aged in a series of different casks, such as the Sherry-aged Glenmorangie Lasanta and Port-aged Glenmorangie Quinta Ruban in addition to the rye-aged Glenmorangie Spìos
The bar will also serve a series of cocktails created exclusively for the pop-up, including a Highball topped with rye beer.
Guests visiting Spice & Rye are advised to book in advance to avoid disappointment.
Glenmorangie launches Cadboll to Legends Collectio
January, 2018
Glenmorangie has launched a new permanent expression to its travel retail Legends Collection called Glenmorangie Cadboll.
Cadboll is the third permanent expression to be added to theLegends Collection, which is a travel retail exclusive range which the Scotch whisky producer believes tells the story ofGlenmorangie.
The whisky has been finished in former sweet, French wine casks and has been named after the Cadboll Cup, a 16thcentury silver wine cup owned by the MacLeods of Cadboll, who founded Glenmorangie House.
Dr Bill Lumsden, Glenmorangie director of distilling has created the whisky hoping to reflect the sweet wines of the16th and 17th centuries created by the MacLeods.
“The Cadboll Cup’s secret past is fascinating,” saidLumsden. “Even now, no one knows who crafted the cup – or how its marriage of Highland and continental design came to be.  Glenmorangie Cadboll is our sumptuous celebration of its contrasting character.
Cadboll will be a travel retail exclusive retailing at £75 as a chill-filtered single malt, bottled at 43% ABV.
April 2018
Highland distillery Glenmorangie has launched the second release from its Bond House No. 1 Collection, a 27-year-old single malt part-aged in Côte-Rôtie red wine casks.
Glenmorangie Grand Vintage Malt 1989
‘Rich and intense’: Glenmorangie Grand Vintage Malt 1989 draws a fruity character from Côte-Rôtie casks
The Grand Vintage Malt 1989 contains some of the last spirit to be distilled at Glenmorangie’s former still house, before its stills – the tallest in Scotland – were moved into their current location in an old bonded warehouse –Warehouse No.1.
Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, selected casks from 1989to undergo further maturation, some in rare Côte-Rôtie red wine casks.
Dr Lumsden said: ‘Each cask in the assemblage had been carefully chosen to complement the exquisite depths brought to the whisky by the parcel finished in ex-Côte-Rôtie casks.
‘It is peppery on the palate, with glorious, full tastes of baked apples and buttery fudge, leading to a long and powerful finish.’
The single malt joins the distillery’s inaugural Bond House No. 1 Collection release, Glenmorangie Grand Vintage Malt 1990, released in 2016, which contains some of the first new make spirit following the stills’ move into Warehouse No.1
Glenmorangie Grand Vintage Malt 1989 will be available from specialist retailers and online retailer Clos 19 from 6 April, for around £550.
June 2018
Glenmorangie is launching a 16-year-old single cask single malt, priced at £650, to commemorate the 175th anniversary of the Highland distillery.
Glenmorangie 175th anniversary whisky bottle and box
Happy birthday: The 16-year-old single malt is only available from the distillery
On sale only at the Glenmorangie distillery in Tain from today (6 June), there are 191 individually numbered bottles available, bottled at 53.1% abv without chill-filtration.
Distilled in September 2001, the spirit was matured exclusively in a first-fill ex-Bourbon cask, and was bottled inMarch 2018.
‘This single cask bottling is the perfect way for us to mark such a seminal year in the distillery’s history,’ said Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.
‘Its aromas of vanilla and coconut, and richly balanced tastes of tropical fruits, spice and oak, offer a unique insight intoGlenmorangie’s quintessential style.
‘I hope those lucky enough to own a bottle will enjoy celebrating this landmark anniversary.’
The Glenmorangie distillery was established next to theDornoch Firth in 1843, when founder William Mathesonconverted Tain’s local brewery into a distillery.
August 2018
In 1843, William Matheson converted an old brewery atTain, Easter Ross, into a distillery – and Glenmorangie was born. As the Highland single malt celebrates its 175th birthday.
‘From Balblair we drove to Glenmorangie, through a series of gentle uplands and well cultivated farm lands, calling on our way at the residence of Mr Matheson, who received us courteously and entertained us hospitably. We then drove with him to the Distillery, some half-mile distant, which is certainly the most ancient and primitive we have seen, and now almost in ruins.’
When Alfred Barnard visits Tain in the mid-1880s for his book The Whisky Distilleries of the United Kingdom, there is no airy still house, no eight-metre stills throwing their gleaming copper dizzily upwards; just a ramshackle farm distillery ripe for reconstruction
But Barnard’s call at Glenmorangie comes on the cusp of the most significant chance Barnard’s ‘gentle uplands and well cultivated farm lands’ offer an ideal hinterland for a malt whisky distillery. These are the fertile, sheltered barley fields of Easter Ross, not far from fabled Ferintosh and the cradle of commercial whisky distilling.
Now, as then. ‘That area has grown the best-quality malting barley for the last five years,’ says Brendan McCarron, head of maturing whisky stocks at Glenmorangie today.
‘It is splendidly situated on the margin of the Dornoch Firth, and the sad sea waves wash its foundations. The building dates back to 1738, and was formerly an old brewery, noted from Tain to Inverness for its fine ale.’
Perfect for brewing; perfect for distilling. Whisky came to Tainwhen William Matheson bought Morangie Farm in the early 1840s. Matheson funded the purchase from his work up the road at Barnard’s previous destination, Balblair; so, on finding a brewery on the estate, converting it into a distillery was a logical next step.
Farmer William Matheson learned the art of distilling at Balblair
‘It’s the usual way of converting your crop to make more money and use the by-products to feed your cattle and pigs,’ explains Iain Russell, brands heritage manager atGlenmorangie. ‘It’s a traditional farm distillery.’
That ‘splendid’ situation on the Dornoch Firth was a boon in other ways, not least when the railway came to Tain in 1862, offering Glenmorangie’s whisky a route out to the wider world.
In the same year, William Matheson died, leaving his widowAnn and eldest son John to run the distillery (by the time ofBarnard’s visit, the youngest son, another William, appears to be in charge).
Glenmorangie was swift to capitalise on the arrival of the railway: by 1872, a warehouse in the City of London was stocked with 20,000 gallons of its whisky, and adverts in provincial newspapers from Ipswich to Oxford helped to establish a network of local sales agents. ‘It gives the lie to the idea that no-one drank single malt outside Scotland until1963,’ points out Russell
‘In 1843 this old brewery was turned into a Distillery byWilliam Matheson, and ever since has had to be renewed and repaired to keep it together. At the time of our visit, the proprietor was arranging to build a new Distillery on the same site.
Barnard visits at the close of the first chapter inGlenmorangie’s history. Shortly afterwards, Ann Mathesonsells Glenmorangie to a consortium of businessmen, who have the necessary funds for reconstruction. ‘It’s a microcosm of what happens elsewhere,’ says Russell. ‘The old distillery was in poor repair; she’s a farmer and doesn’t have money to invest in upgrading it.’
Glenmorangie is transformed, and the spirit character we know today begins to emerge. Two steam-heated, eight-metre high stills – the tallest in Scotland to this day; shell-and-tube condensers, rather than worm tubs.
All of this is designed to promote extended copper contact through what was then the latest technology. ‘It’s making a much lighter spirit, not like Islay or Speyside at the time, which were much bigger whiskies,’ says Russell.
The changes of the Victorian era find echoes nearly 120 years later, when Moët Hennessy, the wine and spirits arm ofFrench luxury goods giant LVMH, buys Glenmorangie from the Macdonald family.
New owners, new investment – including the addition of four more stills in 2008, making 12 in total. ‘David Macdonald did what Ann Matheson did before him,’ says Russell. ‘If I’m going to improve this place or make it bigger, I’m up against all these multinationals. Someone else will have to take it on.’
‘The water, which is of excellent quality, comes from the hills ofTarlogie, and is used both for driving the water-wheel and for distilling operations.’
Unusually for Scotch, the water of the Tarlogie springs is hard, not soft, and mineral-rich – one more factor in creatingGlenmorangie’s distinctive style of whisky. ‘Glenmorangie’sfermentation time is 55 hours, and I remember I was quite shocked by that when I started, because to get such a fruity spirit I thought you’d need much longer,’ says McCarron. ‘AtOban, it’s 120 hours.
‘And it’s a clean, fruity fermentation that you get. That’s the mineral-rich water, and the stainless steel washbacks keeping the malolactic fermentation down.
‘Then there’s the enormous reflux from those tall stills – huge amounts of copper contact. There’s a massive amount of fruity esters and floral ones as well. It’s not only the fruity element, it’s having absolutely no regard for any heavier, oilier notes as well.’
‘As the old place is so soon to be pulled down, we need not describe the interior arrangements, except to say that only Pot Stills have been in use.’
Originally, they may have been gin stills – that’s the legend, although Russell has found no hard evidence – before they are replaced with two giraffe-high pots shortly after Barnard’svisit.
In 1976, following Glenmorangie’s revival as a single malt,two more pots are added in an increasingly cramped still house; then, in 1990, a three-storey wareight stills, before four more are added inehouse is converted into a new still house, complete with 2008.

‘Peat of fine quality is dug in the district, and is the only fuel used in the establishment.’
Today’s Glenmorangie is far removed from Barnard’s world of peat and smoke, but not entirely disconnected. In recent years, Glenmorangie Dornoch and Finealta have both used peated malt, part of an experimental ethos driven by Dr Bill Lumsden, once distillery manager and now director of distilling, whisky creation and whisky stocks.
This spirit of innovation has also explored barley variety(Tùsail), heavily roasted chocolate malt (Signet) and, most famously, the manifold possibilities of cask maturation.
The latter begins not with Lumsden but, in the late 1980s, with ‘finishing’ – the transfer of a mature whisky into a different cask type for an extended period of ageing. Even now, there are arguments about who ‘invents’ it, but Glenmorangie is the first to talk openly about it, and plumbs the possibilities of it beyond the Sherry cask.
It starts with the release of the 1963 vintage in 1987, then moves on to the original Glenmorangie 18 Year Old launch in1990. A Port Wood Finish follows in 1994, Madeira andTain l’Hermitage in 1995, and a fully-formedGlenmorangie Wood Finish Range in 1996.
Lumsden, who joins Glenmorangie in 1995, takes it from there. ‘He saw it was something that was interesting, but that people hadn’t realised the potential and value of it,’ saysMcCarron. ‘Bill grabbed it by the scruff of its neck in terms of what would and wouldn’t work.’
Glenmorangie Finishes range 1996
Finishing school: Glenmorangie released a range of ‘finished’ whiskies as early as 1996
Not just finishing, but cask policy in general. McCarronreckons that, with Glenmorangie Original – the distillery’s core 10-year-old malt – 40% of the flavour comes from the spirit running off the still, and 60% is given by the cask.
For Original, that means American oak casks, used only twice, which is both expensive and complicated. ‘In terms of the recipe, if you didn’t fill enough first-fill casks 10 years ago, you won’t have enough second-fill now,’ says McCarron. ‘It’s just to create that complexity, to allow the fruitiness to show through with the second-fill.’
Glenmorangie also uses so-called ‘designer casks’ – wood sourced from the Ozark mountains of Missouri, with a five- to seven-year supply chain – to create Glenmorangie Astar, but with a proportion also going into Original. ‘We can never get enough of them,’ says McCarron
‘The whisky is pure Highland Malt, and well known in theScotch and English markets.’
Following transformation and sale in the 1880s,Glenmorangie’s ambitions as a single malt grow further. As early as 1889, the distillery has an agency in the US, shipping whisky over in cask and bottling it in San Francisco. The owner of famed London restaurant Simpson’s in the Strand is a shareholder, aiding distribution south of the border.
The First World War ends this. Glenmorangie is sold in 1918, to a consortium (blender Macdonald and Muir, merchant James Durham) that only wants the stock, but reluctantly takes the distillery as part of a job lot. Amid two world wars, Depression and Prohibition, Glenmorangie is intermittently silent.
Skip forward to the late 1950s and David Macdonald, part of the new generation at Macdonald and Muir, urges the company to use its now rebuilt stocks to revive Glenmorangieas a single malt; he knows the whisky well, having joined the workers in end-of-day dramming sessions when sent to work at the distillery by his father at the age of 16.
In 1959, Glenmorangie is bottled as a single malt once more, and its modern era begins
‘The annual output is 20,000 gallons.
‘When the new Distillery is built, double the quantity will be turned out; meantime, Mr Matheson informed us that he holds a large stock of not less than five years old Spirits, with which to supply his customers during the rebuilding of the Distillery.’
By 2020  Glenmorangie will have expanded again: two more stills, housed in an eye-catching new still house, plus a small new brewhouse and a little extra fermentation capacity.
It’s a plan for the future, designed to meet both demand and ambition. ‘We can make 6m litres of spirit a year at the moment,’ explains McCarron, ‘and pretty soon we’ll need 6m litres a year.
‘If that’s the case, there’s no room for experimentation, trials and – let’s be honest – a bit of fun. This will give us some weeks in the summer and winter to just have a play and lay down some exciting new spirit.’
But does experimentation risk compromising theGlenmorangie style? ‘You need to have something that is recognisable as the house character,’ says McCarron. ‘That apricot, peaches kind of gig that’s going on in there.
‘Something like Signet is a long way away from that. It’s a big, bold move away from the house character, but you can still find that burnt orange, stone fruit flavour with a little bit of water or ice.
‘There’s a reason why people associate Glenmorangie with certain keynotes, textures, flavours and aromas. There’s still something in there that’s still Glenmorangie.
August 2017
Glenmorangie Astar – a Highland single malt matured in‘designer’ American oak casks – is back on sale this September after a five-year absence
Back in business: Glenmorangie Astar is returning after a five-year absence.
Astar – Scots Gaelic for ‘journey’ – is matured entirely in ‘bespoke’ oak casks sourced from slow-growing trees on north-facing slopes in the Ozark mountains of Missouri.
Originally launched in 2008 and discontinued about four years later, the NAS (no age statement) expression is described byGlenmorangie director of distilling, whisky creation and whisky stocks Dr Bill Lumsden as ‘like Glenmorangie Original on steroids’.

Glenmorangie Astar owes its character to the use of first-fillAmerican oak casks, chosen for the wood’s porous structure (eight to 12 growth rings per inch).
Seasoned for two years and lightly toasted, heavily charred and seasoned with Bourbon for a further four years, the casks were then shipped to Scotland and filled with Glenmorangiespirit.
The initial Astar expression was discontinued in 2012 because of the expense of sourcing the casks but, since the acquisition of number of casks.
He said: ‘I’m starting to get much more volume of this coming through; I think it’s important to maintain quality,’ adding that the reborn Astar was ‘a limited expression, and we’ll see how it goes with people’.
The new Astar is non-chill-filtered and bottled at 52.5% abv – compared to the previous bottling’s 57.1%. Available in the UK from September and other global markets shortly afterwards, it is priced at £74 for a 70cl bottle.
The launch comes as the distillery prepares the second release in its Bond House No 1 series of vintage expressions (replacing the discontinued 25-year-old) – a 1989 vintage single malt following the release ofGlenmorangie Grand Vintage Malt 1990 earlier this year.
Glenmorangie is also shortly to announce the latest part of its ‘Beyond the Cask’ initiative, designed to find new uses for old Glenmorangie casks, following the creation of designer wooden sunglasses in 2016.
December 2016
Glenmorangie has launched Bond House No 1, a new collection of vintage single malt whiskies, beginning with Glenmorangie Grand Vintage Malt 1990.
Glenmorangie Grand Vintage Malt 1990
Year of change: The new vintage malt marks the doubling of production at Glenmorangie
The range takes its name from Warehouse No 1, the largest of the Highland distillery’s 19th-century bonded warehouses, transformed into a still house whenGlenmorangie expanded production in 1990.
Glenmorangie Grand Vintage Malt 1990 commemorates this landmark, but also the troublesome barley harvest of 1989, which proved hard to process during milling and mashing for whisky makers the following year. Many distilleries fell short of their production targets as a result.
‘Even today, few can explain how a spirit so delicious could emerge from a barley crop of such challenges,’ said Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks.
Matured in a mix of ex-Bourbon and ex-Sherry casks, Glenmorangie Grand Vintage Malt 1990 is bottled at 43% abv and is priced at £495.
Warehouse No 1 was the largest of the bonded warehouses built at Glenmorangie during the 19thcentury and was unusually tall, with three storeys. Its conversion into the distillery’s still house in 1990coincided with a doubling in production to eight stills(there are now 12).
The former still house, in operation since the rebuilding of Glenmorangie in 1877, now houses the distillery visitor centre’s museum.
September 2018
Glenmorangie has announced the third whisky in its Bond House No 1 Collection: Glenmorangie Grand Vintage Malt 1993, a 25-year-old whisky ‘finished’ inex-Madeira casks for 15 years.
Glenmorangie Grand Vintage Malt 1993
Long finish: The whisky spent a remarkable 15 years being ‘finished’ in ex-Madeira casks
A travel retail exclusive, Glenmorangie Grand Vintage Malt 1993 spent a decade in ex-Bourbon casks, before being transferred to casks previously used to matureBual Madeira, where it spent another 15 years.
It is described as having a ‘rich, bittersweet taste’ and displaying the ‘utmost depth and minerality that aMadeira finish can bring to Glenmorangie’s elegant house style’.
‘The flinty intensity of Glenmorangie Grand Vintage Malt 1993 is a rare tribute to the distillery’s new, more exacting approach to whisky creation,’ said Dr Bill Lumsden, Glenmorangie’s director of whisky creation, distilling and whisky stocks.
‘Before, we might never have dared such a long finish – and left this expression’s depths undiscovered.’
This is the third release in Glenmorangie’s Bond House No 1 Collection, which takes its name from the largest of the Highland distillery’s 19th-century bonded warehouses, converted into a still house in 1990.
The first expression, Glenmorangie Grand Vintage Malt 1990, was released in 2016, followed earlier this year by the launch of Glenmorangie Grand Vintage Malt 1989.
Glenmorangie Grand Vintage Malt 1993, bottled at 43% abv, will be available in travel retail, priced from £512/€575 a bottle
Glenmorangie’s American white oak casks are only ever used twice, taking ten years to enrich every drop of Glenmorangie Original with smooth flavours and a golden hue. Now, they have been reinvented: Glenmorangie has teamed up withGrain Surfboards to craft a series of limited-edition, high-performance boards from their reclaimed wooden staves.
Having honed our expertise in the art of whisky-making over the course of 175 years, Glenmorangie finds a kindred spirit in Grain Surfboards, based in Maine, USA. Its team of woodworkers use traditional boat-building techniques to create surfboards from sustainable resources, each one designed to last a lifetime. Together, we harness our shared appreciation of wood, heritage and craftsmanship for the latestBeyond The Cask partnership.
Glenmorangie releases surfboards made from old barrels
September, 2018
In the latest edition of its Beyond the Cask series, Glenmorangie has created surfboards using white oak casks which have been used in the production of Glenmorangie Original.
The surfboards have been made by Grain Surfboards of Maine, US using reclaimed staves from Glenmorangie barrels, which can only be used twice in the production of the Scotch whisky.
Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation & whisky stocks said: “People often ask us what happens to those casks after their whisky-making life is over. Beyond the Cask is our way of working with people who share our creative vision, passion and patience, to take this wood on another step in its journey.
“Grain Surfboards are true experts in their field and, like us, they believe in taking time to truly understand the character of wood. Working with them is a great way to reinvent the casks that give Glenmorangie Original its depth of flavour, and give them a new lease of life beyond the Distillery.”
Each board combines Maine-grown northern white cedar, with reclaimed western red cedar and wood from 12 oak staves, approximately half a cask of whisky.
This is the third collaboration in Glenmorangie’s Beyond the Cask series and follows the sunglasses made from ex-whisky casks and the bicycles made from ex-Glenmorangie casks, launched in 2017.
Grain Surfboards founder Mike LaVecchia added: “We’re really proud of these boards. It’s incredible that you can take a piece of wood that’s already worked hard and then give it a new life as something absolutely beautiful.”
The Grain Glenmorangie Original surfboards are available to order from from September 2018, at US$5,500
The Original
The original expression of our elegant, floral spirit and the real backbone of the Glenmorangie range. A ten-year-old single malt, Glenmorangie Original is produced by marrying the delicate spirit that emerges from Scotland's tallest stills, with first and second fill American white oak casks.
It is here, maturing for ten long years in a range of ex-bourbon casks such as our famous slow-grown and air-dried 'designer casks' from Missouri, that our raw spirit develops a perfect balance between sweetness and complexity. Resulting in a mature spirit that is soft, mellow and creamy. Perfect for enjoying at any tim
October 2018
Glenmorangie is funding an effort to repopulate the Dornoch Firth with 20,000 oysters as part of a project to increase biodiversity in the local area.
The Highland distillery, based in the Dornoch area, partnered with the Marine Conservation Society and Heriot-Watt University in 2014 as part of the Dornoch Environmental Enhancement Project, or DEEP.
An initial 300 wild oysters were re-introduced to waters at two locations in the Dornoch Firth in 2017. Having thrived in their new environment, DEEP has now created natural underwater reef habitats for the oysters by recycling over 20 tonnes of waste shells from scallops and mussels – the first time a natural European oyster habitat has been recreated.
The oysters, which became extinct in the Dornoch Firth area due to overfishing in the 1800s, are now expected to multiply from 20,000 to over 200,000 during the next three years, and to over four million in the next five years, creating a self-sustaining oyster population.
Hamish Torrie, Glenmorangie’s CSR director, said: ‘We are very excited to move DEEP to its next stage, and have been hugely encouraged by the enthusiastic support that our meticulous, research-led approach has received from a wide range of Scottish Government agencies and native oyster growers.’
Dr Bill Sanderson, associate professor of marine biodiversity at Heriot-Watt, said: ‘Working closely with Glenmorangie, we hope to create an outstanding environment for marine life in the Firth – and act as a driving force behind other oyster regeneration work across Europe.’
The initiative is also sponsored by Moët Hennessyand Louis Vuitton, both owned by Glenmorangie’sparent company LVMH.
Funding is also provided through the sale of Glenmorangie’s travel retail-exclusive expression Glenmorangie Dornoch, with Glenmorangie making a donation to DEEP with the sale of each bottle of the £69 whisky.
Glenmorangie’s project is another example of how the Scotch whisky industry is improving sustainability and reducing its environmental impact.
The industry is already on track to achieve its 2020 sustainability targets, set out in 2009, while earlier this year, the Scotch Whisky Association urged producers to join bars in phasing out their use of non-recyclable plastic products.
Year round
Breathe in, breathe out. If it’s peace and serenity that you seek, join the Glenmorangie’s homeland to savour the calming beauty and time-honoured traditions of the Scottish Highlands, curated exclusively for Clos19. Not for nothing does this single malt whisky’s name mean ‘the glen of tranquillity’.
Glenmorangie Tour: Find your zen in the glen of tranquillity.
£4,700 per package for 2
£2,350 per person
May we suggest:
A two-night stay in the traditional elegance of Glenmorangie’s Highland home.
A dazzling falconry display on your doorstep.
An afternoon to enhance your senses, with a blindfolded exploration of aromas, a tailored cookery demonstration, and a whisky and cheese pairing.
Glenmorangie cocktails and a private dinner showcasing the exceptional local seafood.
A rare masterclass from sculptor Barry Groveexploring the stone-carving of the land’s earliest artists – and the chance to try their craft for yourself.
A personal tour of the Glenmorangie Distillery with an expert guide, culminating in an exclusive warehouse tasting.  
A final evening of feasting and music, with a four-course gastronomic dinner, a private serenade from the House’s piper, and a dram from Glenmorangie’s exclusive Vintage Collection, Bond House No. 1.
Dedicated transfers to and from Inverness railway station or airport.
This product can only be purchased by persons over 18 years of age.
To book this experience or to find out about additional tailored options, please call us on 0207 887 2755 or email
Dip into your Glenmorangie experience:
Arrive in the tranquil surroundings of Glenmorangie House – your home for the next few days – in time for a light lunch. Set in beautiful Highland countryside near the Distillery, with dramatic views across the Moray Firth, Glenmorangie’s Highland home oozes the classic calm of a Scottish country house. Here, find your first experience of traditional Highland culture – as birds of prey demonstrate their mastery of the skies in a private falconry display, just outside the House.
An afternoon to heighten your senses follows. First, take a blindfold for a light-hearted session to engage your sense of smell. Next, if the mood takes you, we can arrange a forage on the beach for seafood, before you visit the kitchen to meet Glenmorangie’s chefs and learn how whisky can enhance their dishes (optional). Finally, explore the myriad flavours of Glenmorangie’s malts by pairing them with select Highland cheeses.
Later, enjoy intriguing Glenmorangie serves at cock1]ead chef, showcasing a wealth of fresh local seafood, such as lobster, langoustines and mussels.
After breakfast, prepare for an exclusive insight into the culture of the ancient people of Scotland,through the eyes of sculptor Barry Grove. He will walk with you to his hand-carved recreation of the mysterious Cadboll Stone, and reveal how the Pictish culture inspires his work. Then learn stone-carving from the master himself, to discover these time-honoured skills, hands-on.
Later, an expert member of Glenmorangie’s team will guide you round the award-winning Distillery, nestled on the tranquil shores of the Dornoch Firthsince 1843. Pay a rare visit to the whisky’s secluded water source, the Tarlogie Springs, then meet Glenmorangie’s select craftsmen, the Men of Tain. Marvel at Scotland’s tallest stills, and enjoy a personal tasting in the peace of a warehouse, where you will discover the secrets of Glenmorangie’s signature single malt and try a prized selection of cask-strength whiskies.
For your Highland finale, an evening of feasting and music awaits. After cocktails and a four-course dinner featuring fine local produce, including barley from the Distillery’s own fields, end the night by a roaring brazier in the House’s candlelit walled garden, if the weather allows. Of course, no Highland experience is complete without the skirling sound of the bagpipes. And so, the House’s award-winning piper will serenade you with a set of music compiled to your taste. The perfect accompaniment to a precious dram from Glenmorangie’s Vintage Collection, Bond House No.1.
DAY THREE Departure
Take a last stroll through the peaceful grounds of Glenmorangie House after breakfast, if your schedule allows. Or, if you’re inspired to extend your stay in the Highlands, let us call on our connections and curate it for you. Options could include a visit to the renowned Anta pottery minutes from the House or a cruise on Loch Ness, home of the legendary monster. If history’s your thing, try a visit to Urquhart Castle, go to a Highland Games or take a bespoke tour of the Highlands. Golfers might like a round at Royal Dornoch – one of the world’s most renowned links courses. Clay pigeon shooting, archery and country pursuits such as heli-fishing or stalking, can also be arranged - just say the word.
Twenty-five years in the making, Glenmorangie Grand Vintage Malt 1993
is ready to share
We are proud to announce the launch of the third release from our exclusive Bond House No.1 vintage collection. This 25 year old expression is the first in the collection which is exclusive to Travel Retail and the Distillery Visitor Centre.
Glenmorangie Grand Vintage Malt 1993 has a rare depth and minerality, reflecting its uniquely long finish in Bual Madeira casks. In the year it was created, the Distillery took a crucial step forward in marrying art and science, by establishing an in-house sensory laboratory. This new laboratory would enable Dr Bill Lumsden, Glenmorangie’sDirector of Whisky Creation, Distilling & Whisky Stocks, to explore the boundaries of his craft as never before.
After ten years in ex-bourbon casks, the spirit was transferred into casks that once held Bual Madeira. There, it was slowly matured for longer than once thought possible. The result is whisky of flinty intensity, mellowed by age. It has a rich, bittersweet taste that lends a new, mineral layer to Glenmorangie’s classic fruit notes, setting it apart as a single malt in a class of its own.
Glenmorangie Grand Vintage Malt 1989
Created from an irreplaceable spirit celebrated in an inimitable assemblage of casks, Glenmorangie Grand Vintage Malt 1989 is the second release in our exclusive Vintage Collection, Bond House No. 1. This rich and complex whisky emerged from some of the final spirit ever distilled in our former still house – home to Scotland’s tallest stills for more than a century. As it lay maturing, the vintage’s distinctive character inspired an exceptional marriage of whiskies, conceived to complement the most prestigious parcel of all – finished in ex-Côte- Rôtie wine casks. After 27 years of judicious maturation, the subtle finesse of Glenmorangie unites with a rare intensity, in a momentous single malt.

A fusion of unique and rare elements, and clouded in secrecy, Signet is the culmination of a lifetime's experience. A blend of our oldest whisky and spirit matured in a selection of the world's finest casks, this undoubtedly is the richest whisky in our range.
Of course, whilst the exact secrets of its production are known only to our whisky creators, we can tell you that Signet's melting sweetness and explosive spiciness is, at least in part, caused by our unique roasted 'chocolate' barley malt and the 'designer casks' made bespoke for Glenmorangie from American white oak. Non chill-filtered
Glenmorangie Pride 1974
The rarest, oldest and deepest single malt ever to emerge from our Distillery, Glenmorangie Pride 1974 is the very pinnacle of our Pride series, comprised of our most treasured creations. For 41years, the whisky’s spirit was cherished as it lay quietly maturing in the finest ex-bourbon and ex-Oloroso sherry casks. Just as the two parcels reached their crescendo, they were married together in perfect harmony.
Their inspired union brings forth a whisky with intensely rich depths, which speak of its long maturation. Balanced by a smoothness and finesse, this is a single malt beyond comparison.
Allta 2019
Marking the tenth anniversary of our acclaimed Private Edition series, Glenmorangie Allta is the first Glenmorangie created from the yeast which grows wild on our own Cadboll barley. This rich, fruity single malt was inspired as Dr Bill Lumsden walked the fields near the Distillery, gathering precious samples of grain. Discovering that the barley nurtured a species of wild yeast unidentified before then, he set out to bring the two together in the making of a creamy and aromatic whisky. Aged in bourbon barrels, including many second-fill casks to showcase the spirit’s fruity character, Glenmorangie Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’) reveals the importance of yeast to the myriad flavours found in Scotch whisky and opens up compelling possibilities for the future
January 2019
Glenmorangie is releasing a whisky created using wild yeast as part of its Private Edition series of experimental malts.
Pushing boundaries: Glenmorangie Allta is the distillery’s first whisky made using a new yeast strain
Glenmorangie Allta – Scots Gaelic for ‘wild’ – is thought to be the first Scotch whisky produced using wild yeast.
The strain, called Saccharomyces diaemath, is said to have been discovered by Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, growing on ears of barley close to the distillery in Tain.
Lumsden said the yeast imparts more floral, bready notes to Glenmorangie’s new make spirit that ‘are not as accentuated in the house spirit, which has more herbal, fruity and pear drop aromas’.
After maturation for around eight years in mostly second-fill and refill ex-Bourbon casks, Glenmorangie Allta (51.2% abv) is said to have aromas of ‘carnations and Parma violets, baking bread and very gentle vanilla’ with notes of ‘butter candy, creamy vanilla, orange syrup’ with a ‘slightly yeasty background’ on the palate.
Lumsden said: ‘Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s10th anniversary.

‘Yeast’s influence on taste has been overlooked for years, but it’s an area ripe for exploration.
‘Ideally I’d have liked to age it for longer but I was concerned that with the ever-increasing influence of wood we’d lose the impact of the yeast itself, which was at its maximum in the new make. That’s why we used only second-fill and refill Bourbon casks.
‘Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.’
Lumsden discovered the yeast strain on ears of Cadboll barley growing near the distillery in Tain
As one of the three ingredients used in the production of Scotch single malt whisky, alongside barley and water, yeast plays a significant role in the creation of flavour.
The majority of whisky distillers use distilling yeast to maximise yield, although some have been experimenting with less efficient strains that can produce different flavours.
Glenmorangie’s exploration of yeast began at the turn of the century after whisky writer Michael Jackson laid claim that the distillery had cultivated its own house yeast in his book, The World Guide to Whisky (1987).

After finding no evidence that the strain existed, Lumsden, who has a background in yeast physiology and was at that point distillery manager, decided to cultivate Glenmorangie’s own house strain of yeast.
The distillery began introducing the house straininto its production process around 2010, although it continues to use industry-grade yeast for the majority of its whisky.

Lumsden added: ‘We wouldn’t want to use it for everything; it would change the character of Glenmorangie.’
Now in its 10th year, the Glenmorangie Private Edition series has explored flavour innovation in Scotch whisky, with each expression released as an experimental twist on the GlenmorangieOriginal 10 Year Old.
Previous editions have included Glenmorangie Ealanta (2013), matured in virgin American oak casks; Glenmorangie Tusail (2015), made using floor-malted Maris Otter barley; and Glenmorangie Spìos (2018), matured in ex-American rye whiskey casks.
Glenmorangie Allta is available for £79 a bottle from specialist whisky retailers worldwide from today (29 January).
January 2019
For years rising whisky demand has encouraged distilleries to prioritise yield. Now, as new distilleries come online and more experiment with the boundaries of flavour creation, yeast’s role has come front of mind.
Lakes distillery checks yeast fermenting wash in a washback
Depths of flavour: Whisky producers are looking to fermentation’s role in flavour creatio
Where does a whisky’s flavour come from? Barley? Distillation? Wood? Think again. In the words of Dhavall Gandhi, master blender at Lakes distillery, ‘fermentation is the frontier that offers tremendous possibilities in terms of flavour creation’. That, in turn, means looking afresh at the influence of yeast.
It might not be surprising in the week that Glenmorangie’s Allta (claimed to be the first whisky in the modern era to be made using a distillery’s own yeast strain), was launched that Gandhi finds an ally in Dr. Bill Lumsden, whose career started in yeast physiology. ‘It’s an area which is close to my heart,’ Lumsden says. ‘Yeast is one of the great unexplored areas of whisky flavour.’
Ever since the phasing out of brewer’s yeast in the 1970s, the Scotch industry has used the ‘M’ strain of distiller’s yeast. Now it appears that yeast is suddenly being talked about, though as Lumsden points out, his experiments started more than 20 years ago.
It is not as if Scotch distillers have lived in a bubble. It is widely accepted that yeast strains can have an effect on flavour, so why have they been so apparently resistant?

Glenmorangie discovered its house yeast strain amid its Cadboll barley

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

‘Scotch distilleries have had no reason to look at this vital ingredient in the past because yield has become the industry obsession,’ was how Lone Wolf’s distiller Steven Kersley saw it.
‘The ‘M’ strain is one tough cookie. It’s efficient, converting almost all fermentable sugars into alcohol, and does this at great speed, which nicely increases a distillery’s working capacity. This yield obsession has meant a great opportunity to introduce different flavours has been missed.’
However it seems that things are shifting. For Glenmorangie it started by looking at yeasts on its own barley fields. ‘I knew that barley was a good place to start,’ Lumsden explains, ‘So Gillian [Macdonald] and Karen [Fullerton] ran with it.’ They took swabs from the Cadboll estate barley, which the distillery uses for 1.5 weeks a year, and then worked with yeast research and development firm Lallemand to isolate a strain, then culture it to commercial levels. The result is a new strain called Saccharomyces diamath [Gaelic for ‘God is Good’].
While the utilisation of new strains appears to represent a sudden shift in thinking, the decades-long timescale suggests otherwise. A similar lengthy process is also underway at Diageo.
‘We’re fortunate to have the scope and resources to be running experiments on a constant basis,’ says Richard Cowley, distillery manager at the firm’s Leven pilot plant. It starts with bench trials, which can then be scaled up to 500kg cereal batches at Leven. ‘This allows us to lay down casks, which is invaluable to our blenders as it provides a huge insight into how the spirit will perform.
‘Right now, we have full-scale batches maturing under the watchful eye of the whisky specialist team. I can imagine in five to 10 years some of these trials appearing on a whisky bar somewhere near you.’
Diageo conducts the majority of its whisky experiments at its Leven test facility
Yeast trials have been part of the original concept at many new distilleries. At Lakes, Gandhi is using yeasts from Pinnacle, Fermentis & Lallemand and is in the process of trialling a fourth strain.
‘The new make is divided into three distinct groups based on aroma and flavour profile,’ he explains. ‘Each group is distilled separately using a unique yeast strain and fermentation profile, then the groups are blended to create a final spirit with the desired quantity of base, middle and top notes.’
At Lone Wolf, trials started with ale, wine and distillers’ yeasts. ‘We knew it would play its role in determining new make flavour profiles, but its impact was incredible,’ says Kersley. ‘The red wine yeast delivers big on dark and stone fruits. The distiller’s yeast helps with showcasing malt flavours and supports in areas where the other yeast struggles.’
InchDairnie’s Palmer has worked with supplier Mauri with a number of different ale and wine yeasts in combination with its standard distillers’ yeast. Kingsbarns meanwhile uses two strains (‘M’ and a fruit-generating strain from Lesaffre) for its ferments.
Creating a wider range of flavour was not the sole learning from the trials. ‘When we used Saccharomyces diamath, the new make was immediately different, and yields were substantially lower, which made it all the more compelling for me,’ says Lumsden with evident glee. ‘I’ve always had a gut feeling that the lower the yield is the tastier the spirit.’
Yeast produces both alcohol and congeners during fermentation
​​​​​Yield is of secondary importance to Gandhi. ‘I select a yeast based on the congeners it produces. Whisky is all about creative expression. As the writer Haruki Murakami once said: “If you only read the books that everyone else is reading, you can only think what everyone else is thinking”.’
While the work done by Glenmorangie and Diageo shows that yeast trials are industry-wide, is it of greater importance to new distillers needing to establish a point of difference?
‘Some of us are foregoing efficiency gains and replacing this with added value from a different direction, a differentiated flavour profile,’ says Palmer. ‘Yes, this is particularly true of the newer distillers where differentiated flavour is key to building a brand and there is little baggage holding things back.’ Yeast can be an additional element within a large player’s portfolio, and it can help define a newcomer’s character.
Yeast’s role in whisky’s flavour matrix may be rising, but it is only one element within many. As Palmer says, ‘Yeast is part of the mix. We are working with different cereals, malts and processing parameters. The yeast selection is complementary to the development of the flavour. It is the distillery and the maturation as a whole that matters.’
This is borne out at Lone Wolf, where the yeast trials have been run in tandem with work on barley varieties Maris Otter and Golden Promise. This, in turn, has led Kersley to develop a different distillation regime, running a high reflux, single distillation which in his words gives ‘an oily distillate full of esters but which, importantly, is bold on the Marris Otter and Golden Promise malt’.
All about flavour: Spirit yield is of little concern to LoneWolf distiller Steven Kersley
​​For Cowley it was all part of a natural evolution of whisky. ‘I think that as consumers we're looking for new experiences, new knowledge and stories, so naturally as an industry there is an openness to embrace the opportunity.
‘We can see this with changes to the standard mash bills using more specialised malts, yeast strains and differing maturation regimes. It’s really an exciting time for innovation in Scotch.
‘There's a whole world of flavours that we can unlock with yeasts, which helps us to have new conversations with consumers. For me that can be only a good thing.’
Are we now at the start of a step-change in whisky’s development? Neither Palmer nor Lumsden feel so.
‘We will continue to use Saccharomyces diamath once a year and it’s not outside the realms of possibility that it may be joined by other strains,’ said the latter. ‘The research time, the cost and the drop-off in yield mean I don’t see this as a step-change. The industry is still driven by efficiency. But if you want flavour, yeast is one area to explore.’
Kersley was more bullish. ‘The curious among us wish to understand how to move the needle on flavour and develop new flavour concepts for the betterment of whisky. Yield doesn't come into the conversation.
‘With the flavour impact being so tangible, yeast will undoubtedly make up a big part of this conversation in the future. As distillers, we have a responsibility to learn and explore this as much as possible.’
Something new is clearly bubbling away under the surface
Maris Otter is a two-row, autumn sown[1] variety of barley commonly used in the production of malt for the brewing industry. The variety was bred by Dr G D H Bell and his team of plant breeders at the UK's Plant Breeding Institute; the "Maris" part of the name comes from Maris Lane near the institute's home in Trumpington. It was introduced in 1966 and quickly became a dominant variety in the 1970s due to its low nitrogen and superior malting characteristics. By the late-1980s the variety had become unpopular with large breweries and it was removed from the National List in 1989.[2]
It has been supplanted by newer varieties with better agronomics, but it is still in high demand for premium products. It is one of the few barley malts marketed today by variety. It is very popular both in homebrewing circles and among traditional real ale breweries, many of whom note their exclusive use of Maris Otter in their promotional literature. It carries a price premium to most other varieties.
Maris Otter is a cross of Proctor and Pioneer.
Private Edition 6: Tusail
A Rare grain
Across our Private Edition range we have experimented widely with distinctive cask finishes, inspiring and surprising connoisseurs with innovative expressions built on our extra-maturation expertise. But Glenmorangie Tùsail - our sixth Private Edition release - is quite different. Rather than exploring a key aspect of the production process, it explores one of whisky’s principal ingredients, barley. In this way Glenmorangie Tùsail allows aficionados to experience barley’s remarkable influence on Glenmorangie. And the barley in question, inevitably, is not just any barley…
Maris Otter Winter Barley was originally bred in 1960s England, on Maris Lane near Grantchester. Just outside Cambridge, this is quintessential England. Here the River Cam meanders peacefully. The dreaming spires of the university town are visible. And nearby is the home of perhaps the most English of all poets, Rupert Brooke.
Yet we have used Marris Otter to create something evidently Scottish, something distinctly Glenmorangie. This our latest Private Edition Single Malt, Glenmorangie Tùsail. Drawing on the marked taste of Maris Otter it celebrates the dedication of those who, not so long ago, saved this grain from extinction
Maris Otter had once been a key component in England’s premium craft-brewing industry, but demand fell in the 1970s as producers switched to higher yielding varieties. Then through the 1980s increasing use of uncertified seed as well as cross-pollination put the grain at further risk, a serious concern for the brewing industry which still depended on its unique flavour to produce cask-conditioned ales. So, two English seed merchants, in 1992, formed a partnership to rejuvenate the variety, beginning a programme to re-establish its purity and rebuild stocks. And it was their efforts that attracted the attention of Glenmorangie’s Director of Distilling and Whisky Creation, Dr Bill Lumsden.
“I felt this enticing barley might make a perfect ingredient for a limited edition Glenmorangie,” he says. “Its rich malty profile could bring a different dimension to our whisky. Plus, there was something in the story of its survival, the determination to prioritise quality over cost, something of our own ethos and a little bit of romance too! So I arranged for a batch to be sent to my laboratory.
“It proved to be the perfect match for a one-off Glenmorangie. Its deep flavour turned out to be an intriguing contrast with our more delicate house style. So, we pushed ahead and the rare barley was floor-malted by hand, using traditional techniques. It was then distilled and laid down in just a handful of casks and it has now matured into a truly outstanding whisky, an entirely artisanal and quite fascinating single malt.”
Across our permanent range we only use the very best Scottish barley, much of it sourced close to our distillery. But Maris Otter’s ability to impart a deep, rich taste gives us a perfect opportunity to create an intriguing experience for single-malt enthusiasts. At the same time its compelling history, its survival despite its low yields, seems to sit within our own philosophy, that anything we produce should be Unnecessarily Well Made.
Tùsail, in Scots Gaelic, means ‘originary’, not exactly an everyday English word. It can best be explained as ‘causing the origin of.’
And Tùsail’s origins, the Marris Otter barley, can be seen in its bright ochre colour and tasted through its rich, rustic flavours of nut toffee, sweet barley malt, ginger, cinnamon, molasses and dates. Alongside these notes are the more familiar Glenmorangie ones of peaches, oranges and smoked pears. The contrast is striking but the effect is harmonious
2015, the year in which Glenmorangie Tùsail is made available, is also, by happy coincidence, the 50th anniversary of Marris Otter’s first commercial harvest.
Our Private Edition collection has seen a limited-edition single malt released every year since 2010 when Glenmorangie Sonnalta PX, extra-matured in retired Pedro Ximenez casks, was launched. In 2011 Glenmorangie Finealta carried flavours from Spanish Oloroso casks. In 2012 Artein explored the effect of Super Tuscan casks. 2013 saw Ealanta released, matured simply and gloriously in virgin American white oak casks. Then last year Companta was revealed, its spirit taking on flavor from the Grand Cru casks of Clos de Tart as well as those of a lusciously sweet fortified wine from Côtes du Rhône. And now Private Edition Six, Glenmorangie Tùsail, represents a change of direction, being a malt which explores the use of a specific barley variety, an English barley no less, Maris Winter Otter.

April 2019
The roots of whisky go deep in Easter Ross, home of fabled Ferintosh and now the location of a diverse collection of distilleries, including Glenmorangie, Dalmore and Balblair. Iain Russell outlines the region’s chequered whisky history.
Scotch Survivor: Balblair was one of only two legal distilleries in Easter Ross to outlast the 1820s
Once upon a time, long before people talked of Speyside and the other famous whisky regions, there was Ferintosh.  
During the 1700s, Ferintosh became the popular generic name for good Highland whisky, much as Glenlivet was to become a century later. The name disappeared from the whisky market long ago; nevertheless, the legacy of Ferintosh was to have a profound influence on the social and economic history of Easter Ross, the broad and fertile coastal plain which includes the famous Black Isle peninsula and lies to the north of Inverness. And Easter Ross remains one of the most diverse, if under-appreciated, whisky-producing regions of Scotland today.
In the 18th century, it was said that more whisky was made in the 16 distilleries on the Ferintosh Estate, near Dingwall, than in the whole of the rest of Scotland. Such was its mythical status that the 17th-century traveller Martin Martin reported:
‘The children of Ferintosh… are taught in their infancy to drink aquavitae and are never observed to be troubled with worms.’
Its praises were sung by some of the most influential figures in 18th-century Scottish culture, including Robert Burns and Sir Walter Scott.
The lands of Ferintosh had been virtually exempted from excise duty in 1690, as compensation to the local laird for damages done to the estate by Jacobite soldiers during the so-called ‘Glorious Revolution’.
The advent of rail helped distilleries such as Glenmorangie to prosper
The exemption encouraged the development of a thriving distilling industry, and the historian Ian Mowat estimated that about 1,000 people were employed in distilling there at its peak.
The ending of the privilege in 1784 did not put a stop to whisky making – it simply encouraged distillers to continue making ‘Ferintosh’ elsewhere in the region, either with or (more usually) without an excise licence.
The growth of the illicit whisky industry in the early 19th century had serious social consequences for Easter Ross. It created a climate of lawlessness in which a large part of the population became involved in the manufacture or sale of illicit spirits.
Excise raids uncovered unlicensed stills and casks of illicit whisky hidden under beds, in middens and in privies in houses all across the region. Local newspapers regularly carried stories of violent confrontations between excisemen and whisky ‘free traders’, in towns as well as in the countryside.  
Meanwhile, local landowners, including the Sheriff of Ross-shire himself, were accused of failing to punish unlicensed distillers and dealers (who were often their tenants or their customers) when they appeared in the local courts.
It was that said that more offenders were prosecuted in Dingwall than anywhere else in Scotland – and the town became home to ‘swarms of lawyers’, attracted by the plentiful demand for their services.    
Those not involved in the illegal manufacture of whisky were very often engaged in its sale and consumption, and local newspapers carried startling tales of drunkenness and depravity.
Change of scene: Production at Balblair was moved to benefit from the railway
Captain Hugh Munro, owner of Teaninich distillery, complained that even the public houses in Dingwall and Tain, the largest towns in the area, sold only smuggled whisky to their customers.
Illicit whisky makers easily undercut the prices of the dozens of new licensed distillers, driving the latter out of business to the extent that only two – Balblair (founded in 1790) and Teaninich (1821) – remained active by the end of the 1820s.  
It took until the 1830s for the excise authorities to stamp out illicit distilling in all but the more remote parts of Easter Ross, and for entrepreneurs to invest once more in licensed distilleries. Glen Ord was founded in 1838 and Dalmore the following year – both by landowners seeking to develop the demand for their tenants’ barley.
Glenmorangie was established at Morangie Farm in 1843 by William Matheson, an experienced distiller who had learned his trade at Balblair and knew how profitable it could be to combine farming and distilling.   
Initially, the licensed distillers sold their spirits primarily to local customers. In 1864, however, the forerunner of the Highland Railway connected all the distilleries in the area to

Inverness and the south. Highland whisky from Easter Ross soon found its way to all parts of the UK, and was shipped to customers overseas in the US, Australia and New Zealand.
Teaninich is one of the distilleries in the region to be expanded in recent years
The opening of new markets led to a boom in the industry in Easter Ross in the late 19th century. Balblair was rebuilt in 1872; Dalmore doubled in size in 1874 and was extended again in 1894; Glenmorangie was rebuilt in 1887; and Glen Ord was rebuilt by new owners after 1896 to four times the size of the original.
A new distillery, Ben Wyvis (subsequently renamed Ferintosh) was founded near Dingwall in 1879, and Glenskiach, at Evanton, in 1896.
But the good times did not last…
The Easter Ross distilleries suffered years of hardship in the first half of the 20th century, during two World Wars and one of the deepest worldwide recessions in history.
All were mothballed for various periods, but only Ferintosh and Glenskiach failed to reopen. The others recovered with the blended Scotch whisky boom that followed the Second World War, and with the growing interest in single malts from the 1970s.
A different kind of whisky distilling came to Easter Ross in the early 1960s, with the opening of a new grain distillery – the first in the Highlands, and the largest in Europe.
Invergordon distillery was conceived as a bold initiative to help alleviate unemployment in the town and to support the ailing farming industry of the eastern Highlands. Invergordon (which briefly included a single malt distillery, Ben Wyvis) grew rapidly to employ, at its peak, 400 men and women.
GlenWyvis is reviving the regional tradition of small-scale whisky making
The success of Invergordon encouraged the location of other industries in the area, permitting much-needed diversification in the local economy. It also provided further demand for high-quality malting barley, encouraging farmers to specialise in the crop.
Two farmer-owned co-operatives were set up – The Black Isle Grain Group, in 1977, and Easter Ross Grain, in 1988 – to develop local resources and expertise. They amalgamated in the 1990s to create Highland Grain Ltd, which has established Easter Ross’ reputation as a centre of excellence in the production and supply of this vital whisky ingredient.
Today, the industry in Easter Ross continues to grow and develop. There have been major expansion projects in recent years at Glen Ord, Teaninich and Glenmorangie. At Invergordon, owner Whyte & Mackay has announced an ambitious modernisation programme, albeit including a number of redundancies.  
Meanwhile, there are signs of a revival of the ‘Ferintosh’ tradition of small-scale whisky production: Heather Nelson is building the Toulvaddie Distillery at Fearn, near Nigg, and the crowdfunded and energy self-sufficient GlenWyvis, near Dingwall, opened in 2017 and promises to become one of the leading and most innovative lights in the new wave of Scottish ‘craft’ distilleries
May 2019
Glenmorangie has increased the age statement of its Quinta Ruban Port-finished whisky to a 14-year-old, in order to ‘emphasise its flavour’.
Longer ageing in Port pipes emphasises Quinta Ruban’s chocolate and orange notes
The single malt whisky, distilled at Glenmorangie distillery near Tain in the Highlands, has been available as a 12-year-old expression since 2010.
Matured for 10 years in American white oak casks, the whisky is then transferred to ruby Port pipes from the Quintas, or wine estates of Portugal for several more years.
It is described as ‘the darkest and most intense’ whisky in Glenmorangie’s core range.
Brendan McCarron, head of whisky stocks at Glenmorangie, said the decision to up the expression’s age statement was made, in part, after the company ‘listened to its customers’.
He said: ‘People appreciate all our whiskies but we’re always tinkering with the flavour profile to enrich the flavour.
‘For Quinta, the biggest flavour of them all is dark chocolate and burnt Seville orange.
‘We noticed that with a little bit more age those flavours really pop. Our customers always said that if it was older it would be more appealing, and we agree.
He added that much of the whisky in Quinta Ruban 12-year-old had already aged for at least 14 years.
A whisky’s age statement refers to the youngest component in the bottle, so a 12-year-old whisky may also contain liquid aged for much longer.
Quinta Ruban 14 Year Old will continue to be bottled at 46% abv, and sold for around £45 a bottle, the same as its predecessor.
It is currently being rolled out in existing Glenmorangie markets where it will replace the 12-year-old expression.
Glenmorangie introduced Quinta Ruban to its core range in 2007, when it was bottled as a no-age-statement single malt. It was replaced in 2010 by the 12-year-old.
May 2019
Glenmorangie is helping marine scientists and conservationists restore oyster populations in at least 15 European countries, after funding a successful project to repopulate oysters in the Dornoch Firth.
Introducing oysters across Europe will improve water quality and biodiversity
The Glenmorangie Company, together with Scottish Natural Heritage, is hosting an international conference on 21 May in Edinburgh during which scientists, administrators and oyster producers from across Europe will create a ‘blueprint’ to restore native oyster populations.
The conference comes after the Glenmorangie-funded Dornoch Environmental Enhancement Project (DEEP) created artificial environments to help oysters thrive in the Dornoch Firth last year.
Dr Bill Sanderson, DEEP’s research director and associate professor of marine biodiversity at Heriot-Watt University, said: ‘This is a game-changing moment for marine conservation.
‘DEEP’s ground-breaking work in the Dornoch Firth proves that it is possible to return oysters to areas in which they have become extinct.’
DEEP aims to establish a self-sustaining reef of four million oysters in the Dornoch Firth by 2025, which would improve water quality and biodiversity in the area.
The organisation’s work has already seen 20,000 oysters returned to the Dornoch Firth.
Tom Moradpour, Glenmorangie president and CEO, said: ‘We are incredibly proud to be pioneering DEEP’s vital environmental work with our partners, while not only protecting but enhancing Glenmorangie distillery’s environment for future generations.’
Glenmorangie also uses a ‘unique’ anaerobic digestion plant to process the by-products of distillation – its pot ale, spent lees and washing water – to ensure they’re as clean as possible before being released back into the Dornoch Firth.
The distillery helps fund DEEP by donating a portion of the profits from sales of its travel retail-exclusive Dornoch single malt.
The DEEP initiative is also sponsored by Moët Hennessy and clothing label Louis Vuitton, both owned by Glenmorangie’s parent company LVMH.
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