Glenmorangie Private Edition 10 – Allta
Glenmorangie Allta (Scots Gaelic for ‘wild’) is the Distillery’s first single malt to be created with yeast discovered growing wild on its own barley.
Dr Bill Lumsden was inspired to create Glenmorangie Allta as he gathered samples of Cadboll barley from fields near the Distillery. This barley nurtured a previously unidentified species of wild yeast and Dr Lumsden set out to bring the two together in the innovative Glenmorangie Allta expression.
This makes Glenmorangie Allta the first ever single malt to have been fermented using their own bespoke strain of yeast.
Glenmorangie Allta defies Scotch whisky convention to prove that yeast can influence taste –to astonishing effect, revealing the importance of yeast to the myriad flavours found in Scotch whisky, Glenmorangie Allta’s rich and fruity character opens up compelling possibilities for the future of single malt.
Pre-orders will be dispatched W/C 4th February
Nose: Rounded, biscuit/yeasty tones. Gentle floral notes (carnations and Palma violets), baking bread, very gentle vanilla, soft raisins and sweet mandarin orange.
Taste: A crisp citrus ‘bite’ to the mouthfeel. Butter candy, creamy vanilla, orange syrup with yeasty background. Gentle mint, the tiniest hint of sweet chilli and delicate, dancing floral notes.
Finish: Long and earthy with hints of bitter sweet orange and peppermint.
Story of Glenmorangie
The Glenmorangie Distillery was founded in 1843 by William Matheson. Located on the banks of the Dornoch Firth in the Scottish Highlands the Distillery produced a pioneering single malt whisky wonderfully complex and exceptionally smooth inspired by it’s surroundings.
Glenmorangie’s pure, smooth spirit is distilled in Scotland’s tallest stills, matured in the finest casks and perfected by The Men of Tain. The Men of Tain are the few select craftsmen trusted to keep the secrets of the distillery – the guardians of the spirt.
Glenmorangie are known for their expertise in wood. Thirty years ago they pioneered the art of extra-maturation, transferring spirit first matured in ex-bourbon casks into ex-wine casks so that it could gain further layers of flavour.