Whisky Discovery #1560

Glenmorangie Private Edition 'Milsean' 46% abv
Highland Single Malt
Circa £76.00 70cl

Candy stripes on the bottle seal but wait till you see the box!

We always look forward to marking the start of the year with a Glenmorangie Private Edition release! On cold grey Tuesday afternoon in mid-January, we sneaked out from our respective 'day jobs' early in order to make the 1700 train into London and headed down to Browns Hotel Ablemarle Street to join Dr. Bill Lumsden and his team for the launch of the latest release in Glenmorangie’s Private Edition series.

Milsean (pronounced ‘Meel-shawn’) meaning 'sweet things' in Scots Gaelic, marks the seventh release in this range, and follows Tusail in 2015, Companta in 2014, Ealanta, Artein, Finealta and Sonnalta PX from previous years.

In a packed room, dressed with jars of Flying Saucers, Dolly Mixtures, Sherbet Lemons and icing sugar dusted Bon-bons (both strawberry, and lemon flavours) to remind you of an old-fashioned sweet shop. Dr Bill Lumsden commenced proceedings with a dram of The Original, the single malt that almost all of the Glenmorangie releases start from.

I wish all sweet shops looked like this!

OK, perhaps the sweet shop was a little stretch of the imagination with the back wall lined with alternate bottles of The Original and the new Milsean, but there were plenty of sweets to go round, and we all had at least one bag of sweets to take home with us. Dr Bill explained his love of old-fashioned sweets before going off piste for a short while, telling a story of the state of teeth in Scotland, and his relationship with his dentist!

Back on script Dr Bill went on to explain how the Private Edition series came to be. Prior to the first release, Glenmorangie had released some single cask editions that were very well received (and now highly collectable) but single casks make each release very limited, and exclusive, and a wider release was desired.

Extra-maturation is a process pioneered by Glenmorangie. Whisky is first matured in one type of cask (such as ex-bourbon), then is transferred into a different type of cask (such as ex-wine casks) where it spends additional years gaining further layers of flavour. With a greater outturn the risk is higher, so for the first Private Edition release Dr. Bill decided to stick with a known 'finishing' cask, Pedro Ximenez Sherry.

Milsean is the first Glenmorangie expression to be extra-matured in heavily toasted Portuguese red wine casks. Milsean, draws on the effect of charred wine casks, unlocking an unusual dimension in extra maturation.

Created from Glenmorangie first matured in ex-bourbon oak casks, Glenmorangie Milsean then spent a number of years in casks which had contained Portuguese red wine. Yet before they were used to create a Glenmorangie Private Edition, the casks were heavily charred to enhance the sweeter notes of Glenmorangie, which has created a whisky with such attractive hints of sweetness, that it has surpassed even his expectations.

Tthe Douro valley is said to be one of the most distinctive terroirs in the history of world viticulture

Before presenting the Milsean, Dr Bill had a glass of the Portuguese Red Wine for us to adjust our senses while introducing future successor Brendan McCarron who played a major part in creating this new release.

Dr Bill told us: “A glass of Glenmorangie Milsean transports me straight to an old-fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge. Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era. I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelised fruits, will surprise and delight whisky aficionados and malt connoisseurs.”

Bottled at 46% abv, and non-chill filtered for extra body and texture, Glenmorangie Milsean will be available from specialist whisky shops worldwide, including The Whisky Exchange, Soho’s Vintage House, Selfridges and Royal Mile Whiskies from 19th January 2016

mmmm Flying Saucers and even a hint of giraffe!

So What Did We think?

Kat says: The difference with this year's release that interested me was the way the cask was toasted. The wine cask was re-toasted over a brazier of oak chips before the whisky went in, instead of the whisky going straight into a wet cask. Their plan was to make a whisky that smells and tastes like old fashion sweets. This explains the red and white stripped packing resembling the striped paper bags you get in the older or traditional British sweet shops. It's very cute, very playful.

Nose: Begins with a full on sugar hit, full of fudge, Dolly mix sweets, sticky sweet tobacco and figs. With some time in the glass, the more familiar house style of orange zests starts coming through with more aromatic notes specifically picking up bay leaves. Lacing between all of this, more robust notes of toasted coconuts and sesame seeds, adding some good depth. The general feel is sweet without feeling sticky or clinging, the sweetness being uplifted by the zesty notes, and the toasted aromas offering dryness offering some balance to the sweetness.

Taste: It came as no surprise that the sweetness carries on through into the taste. Found it to be a straightforward sweetness of white caster sugar, with the same consistency as watered down sugar syrup. Following on is orange zests, providing a nice all-round light coating of orange essential oil, same as the nose, this provides a balance to and lifting the sweetness stopping it becoming sickly sweet. As time goes on, other notes that were picked up on the nose is pretty much mirrored in the taste and in a similar sequence. Leather notes and toasted coconut emerges with some welcome dryness, allowing spice notes of mace and nutmeg to come through. Subsequent sips still begin with plenty of sweetness but turns more complex, becoming more of Dolly mixture sweets and fudge.

Finish: Here surprisingly, it’s not overcome with sweetness but of toasted oak and coconuts. Some of the essential oils are also here, with some spices that vanish a bit too quickly for me. Would say a medium finish but only because I wished it would linger for a little longer.

Dave Says: Well not quite as much as Kat! When someone is waxing lyrical about something they are passionate about, it's easy to be led through the power of suggestion, especially when you're in a room dressed as a sweet shop, with open jars and bags of sweets that we were 'expected' to find during the tasting. It had been an awfully  long time since I'd had 'Flying Saucers' and these made a very happy food pairing with Milsean for me! Fortunately not only did we get to enjoy this at the launch event, we were also sent a review sample to follow up on.

Whilst this is a very sweet dram, something I picked up on both at the tasting and at WDHQ, was that the distillery character certainly comes through and much more evident than the previous four editions that we've tasted.

Nose: There really is a great deal going on in here. The sweet shop notes are all here as initially directed, Dolly Mixtures and Sherbet Lemons for me. The bags of sweets given to us at the beginning of the tasting made a great reference point for candied fruity notes. I picked up some summer fruit notes too though, raspberries in particular. The 'house-style' orange notes were clear but there was also an interesting toasted coconut flavour.

Palate: This is a definitely a dessert whisky. with soft fudge leading the flavours, before a cornucopia of sweet fruits evolve, with ripe cherry, golden plum, melon, mango and a hint of BBQ'd pineapple, alongside citrus, which was more grapefruit than orange for me. The sweetness is balanced by the spices that follow, ginger predominantly but hints of cinnamon were noted, and I found that toasted coconut coming across towards the short and sweet finish.

Finish: As mentioned above, short and sweet is most apt. There are so many interesting flavours, both on the nose and on the palate, but once swallowed, it seems to finish abruptly.

Verdict: Definitely moreish! Compared with the previous two releases, this stayed much closer to the house style and flavours of The Original. It is a seriously sweet dram and those without a sweet tooth, this is not the whisky for you. Dr Bill and his team set out to make a whisky that resembled the smells and tastes of an old-fashioned sweet shops and Milsean pretty much did that.

This was also the second time we had met Dr. Bill Lumsden, and was very happy that we managed to have a good chat with him. We discussed the flavour profile of the previous release Tusail and what the Maris Otter barley brought to that whisky. Kat told him how she would be interested in doing a side by side comparison with Tusail and The Original, and Dr. Bill agreed this would be an interesting comparison. Something they carried out at the time, with The Original acting as a control.

Having been fortunate to taste the last four Private Editions we'd really like to run a tasting with them all alongside each other with The Original acting as control. At the time of the release of Ealanta, I wasn't a huge fan. I'm not sure 'I got it' then, so would really love to revisit it. Now to get my hands on a bottle of Ealanta…

Slàinte! Dave and Kat

Whisky Discovery #1151

Glenmorangie Tùsail NAS 46%abv

Highland Single Malt

circa £75.00 70cl

Every year since 2010, Glenmorangie have released a new expression from their Private Edition collection, and Glenmorangie Tùsail is the 2015 release, following on in the footsteps of Sonnalta, Finealta, Artein, Ealanta and last years Companta.

Whilst previous releases have focussed on the casks used in the maturation (Sonnalta - Pedro Ximenez , Finealta - ex-sherry and American oak, Artein - Sassicaia, Ealanta - virgin oak, Companta - red wine) Tùsail is all about the grain drawing on the unique taste of Maris Otter barley, a rare quality grain that was almost lost to the world. But there was more to this story than just the grain selected. Glenmornagie's floor maltings were closed in 1980 but Dr. Bill Lumsden has traditionally floor malted the barley for this release.

Maris Otter Barley

Maris Otter was originally bred in 1960s England, near Cambridge, at a site on Maris Lane, the street after which the barley was named. Maris Otter’s flavour was initially sought after by the craft-brewing industry. But the variety’s popularity began to wane in the 1970s as tastes in beer changed and farmers switched to barley with higher yields. By the late 1980s, uncertified seed and cross-pollination had put Maris Otter at risk of extinction. This greatly alarmed some in the brewing industry, who still depended on its unique flavour to produce their cask-conditioned ales. Reacting to these concerns, two English seed merchants formed a partnership to rejuvenate the variety, and in 1992, began a programme to build the stocks back to an acceptable standard. 

With Kat's interest in craft beer, she decided she would do some research and found that the revival of the Maris Otter grain is predominately down to a barley merchant Robin Appel of Robin Appel Ltd. His entrepreneurial spirit could see a demand Many breweries valued this barley over other varieties because it gave superior flavours, and breweries were prepared to pay a higher price for the crop. In the '90s the majority of barley that was grown was spring harvested barley, so growing winter harvesting barley like Maris Otter showed to be bucking the trend at the time. Robin’s vision was obviously very convincing as everything has paid off. Today Maris Otter is going strong with many beers produced with the barley winning awards year after year. 

Kat contacted Robin Appel and to her surprise and delight, he replied to her email! Below is his reply giving us a brief history of barley:

‘Dear Kat,

Thank-you for getting in touch. Of course I can go on talking about Maris Otter forever, but the Media Pack which you have accessed on our website captures the main points.

I have been involved in saving and promoting the variety since 1990, and in 2001 purchased Warminster Maltings in Wiltshire, Britain’s oldest working maltings, to ensure Maris Otter could still be malted traditionally, by hand, on floors. With the maltings came the ‘preface’ to the Maris Otter story: E.S.Beaven, proprietor of the maltings at the beginning of the 20th century, was also a self taught plant breeder, who bred the first genetically true variety of barley in the world, in 1905. He crossed a Swedish variety called Plumage, with an Irish variety called Archer, and for the very first time produced a variety of barley, nay cereals, that was “uniform, distinct and stable”. Beaven named it Plumage Archer, and it was a massive breakthrough, and confined the ‘landrace’ cereal varieties, that had presided forever, to history.

The Plant Breeding Institute at Cambridge (Dr GDH Bell) picked up on Beaven’s work, and crossed Plumage Archer with Kenia to produce Proctor in 1953, and then crossed Proctor with Pioneer to produce Maris Otter in 1965.

So you see I have managed to round up the heritage of modern barley varieties – we have one grower still growing Plumage Archer – and in the wake of Maris Otter’s success, we are now expanding Plumage Archer production for the Whiskey market. Should we be trying to revive Proctor? I do not think so, because Maris Otter is really a Mk 2 Proctor. I can say this with confidence, because I joined the barley trade in 1963 when Proctor ruled. There were two strains – Spring Proctor and Winter Proctor, and the latter was regarded by the brewing industry as the ‘creme de la creme’. Maris Otter is, in my book, a more robust version of Winter Proctor!

So there is a few more snippets of information for you. Regards,

Robin Appel.’

So What Did We Think?

Kat Says: The nose begins with a delicate floral note which develops into a vibrant freshness, aromas becoming creamier, vanilla notes starts to come through together with a strong toasted cereal notes. With some time in the glass toasted cereal notes resembles that of seasoned oak on a hot day and the smell of oatcakes. Some dusty hot ash aroma can also be detected. 

Tasting I first noticed the dryness; this quickly goes being replaced with a hint of clear runny honey and plenty of lemon zest. The sweetness is diluted so not very sweet and it is nicely balanced by the lemon zest note. After this plenty of spices come through – for me its mace and fresh ginger. Then I got a bitter sweet note – molasses maybe, but quickly goes away making way for lashings of juicy fruit flavours to come through (more white fruits than red fruits), mainly white grapes and sultanas for me. A spicy dry finish that’s short lived with lingering bitter sweetness. 

Verdict: Compared with my memory of last year’s Private Edition release Companta, Tùsail is polar opposite. My memories of Companta were dark, rich, and full of dark fruit flavours, whereas Tùsail is very much light, fresh, and spicy.

Dave Says: The colour emulates golden fields of ripened barley on a glorious sunny day, and on pouring barley water flavours were my initial thoughts. once settled these give way to notes of sweet summer fruits; peaches and apricots. It certainly comes across as very rich and creamy. There's notes of fresh lumber too, sawn softwood and later a hint of that Glenmorangie soft orange notes coming through, almost blossom like in fragrance.

That creamy orange juice note comes across to the fore on the palate as does the softwood lumber notes. Tasting floral and fragrant there's a gentle sweetness which is balanced by a spicy build up while vanilla flavours richen with toffee notes which in turn evolves into milk chocolate. The spices build finishing with a peppery 'zing' and fresh ginger. The empty glass the following morning yielding notes of chocolate digestive biscuits (other chocolate covered malty biscuits are available)

Verdict: Personally, I loved it! The barley story interested me immensely and the rich creamy, yet almost rustic flavours drew me in completely!

A wee dram of Glenmorangie Tùsail

We would like to thank Glenmorangie for providing us with tasting samples, and to Robin Appel for his passion and help with our research.

Sláinte! Kat and Dave

Some further reading on Maris Otter Barley

After I read through other whisky bloggers reviews of Tùsail, many commented that they are not sure if they could taste the impact Maris Otter had on the flavour and aroma profiles of the whisky. I was wondering the same thing, so wanted to find out if I can find a description of the flavour profiles of Maris Otter and use this as a benchmark to compare my tasting notes against. I knew I tasted beers made from Maris Otter before but couldn't remember what they tasted like or what brewery they were from, just that the name rang a bell and knew I came across it before on beer bottle labels. 

My research came up trumps, when I found that Robin Appel had commissioned the Brewing Research Institute to conduct two separate studies (2006 and 2007) to identify the flavour profiles of Maris Otter. It seems that within the craft brewing circles there was similar debates on whether the variety of barley used made any difference to flavour of the end product. The results of the two studies (which I've read included blind tastings of beers from the different malts) concluded that the flavour ranges were “very clean, crisp, with biscuit and grain notes”. Comparing this to my tasting note I came to the conclusion that the flavours of Maris Otter does seem to come through in the dram. 

The only other whisky that I can find that’s known to be made with Maris Otter is the ultra-premium Hicks & Healey Cornish whisky which was jointly produced by St Austell Brewery and Healey’s Cyder Farm in Cornwall. This whisky is certainly on my list to try if given the opportunity!

This year sees Maris Otter celebrate 50 years of being in production and there are many beer related events around the country to celebrate this anniversary. To find out more about the 50 year anniversary campaign check out the Maris Otter Facebook page and follow their Twitter account: @marisotter50.


Sláinte! Kat 

Whisky Discovery #249

Glenmorangie 12 Year Old 'Lasanta' (46% abv)

Highland Single Malt

Circa £40.00 70cl

We first tasted this expression at the Wine and Spirits Show last November, but fellow Whisky blogger and weaver of the #WhiskyFabric on Twitter Tom Thomson sent me a sample of this to enjoy at my leisure, which is why this blog post has followed much later than it should have done. If you are a Twitter user I suggest you follow Tom at @ifotou and you should certainly check out his website at www.tomswhiskyreviews.com

Lasanta was the replacement for the old Glenmorangie Sherry Finish, and means 'Warmth and Passion' in Gaelic. This whisky has spent ten years maturing in American white oak ex-bourbon casks before being extra-matured for a further two years in Oloroso Sherry casks.

So What Did We Think?

There is a definite 'struck match' note on this whisky, it's by no means unpleasant as I do quite like this sometimes. Under this it's fragrant and floral with sweet pears, honey and lemon with menthol. With time in the glass the nose develops, first with vanilla notes of caramel, then some fruit with plump raisins which evolves into rum and raisin ice cream, and the citrus notes turn towards chocolate orange creams

Initial sweetness of the sherried fruits, sultanas, oranges and a rich buttery toffee, the 'struck match' note was clearly evident on the plate for me too

The finish is long sweet and with a bitter nuttiness to it too.

I checked what Jim Murray had to say about this Whisky in his 2012 bible and he certainly wasn't a fan of this expression. I'm not sure I agree with his verdict, it's a pleasant enough dram. I'm not sure I would rush out to get myself a bottle, but I will look out for it to try it again. My favourite of the Glenmorangie range has been the standard 10 year old expression and have 'killed' two bottles of this on the journey to date, and I was also quite impressed with the Port Pipe finished Quinta Ruben which I first tasted in my local Cambridge Wine Merchants in Ampthill. Tom has recently sent me a sample of this and will be looking forward to re-visiting this soon.

I didn't have a great photo for this blog post (mine was very dark having been taken at a whisky show) so put a call out to a few fellow whisky bloggers. Three immediately rushed to my aid, Mark Dermal (aka The Toshan Man) Miguel Angel Blanch Lardin (aka A Wardrobe of Whisky) and Keith Wood (aka Whisky Emporium) Thank you gentlemen. 

Each of these sites is well worth following, and you can see what Miguel thought of this Glenmorangie here: The Lasanta

Whisky Discovery #304

Glenmorangie Ealanta 19 Year Old (46% abv)
Highland Single Malt Whisky
circa £75.00 70cl

Glenmorangie Ealanta - exclusively matured in virgin American white oak for 19 years

On the 15th January 2013 Glenmorangie announced the introduction of Ealanta, the fourth annual and latest release from it's Private Edition Range. The Private Edition range consists of rare and interesting limited edition whiskies carefully selected from the ‘cabinet of curiosities’ of Dr Bill Lumsden, Director of Distilling and Whisky Creation at The Glenmorangie Company, comprising of the highly sought after Sonnalta PX , Finealta and Artein that are fast becoming collectors’ items. 

Ealanta meaning 'skilled and ingenious' in Scots Gaelic is a 1993 vintage, fully matured in virgin American white oak casks for 19 years

Glenmorangie’s Distilling and Whisky Creation Director, Dr. Bill Lumsden, is an acknowledged pioneer and is known for travelling the world to search out the best oak casks in which to mature his whisky.

Dr Lumsden commented:”It’s no secret in our industry that it’s the ‘wood that makes the whisky’ and for many years my team and I have been carrying out detailed research in this area. Ealanta is in fact one experiment dating way back to just before I joined the company in the early 1990s.

“Having discovered these casks and sampled them, I realised then what a jewel we had and immediately had the casks secreted in a safe place. Over the years I have kept a close eye on their progress, and although the final recipe for Glenmorangie Ealanta is from me and my team, it’s a real pleasure to see the original experiment see the light of day at last…and be still here to celebrate it!”

He continued: “The casks selected way back then from oaks of the Mark Twain National Forest were absolutely top quality and unusually had not previously held any liquor such as bourbon, so it’s the interaction of our delicate floral spirit from our very tall stills directly with this ‘virgin’ wood that makes for many intriguing flavours.

“New wood also imparts a purity of flavour that I think many Glenmorangie aficionados will find an interesting divergence from our previous Private Edition releases. Using virgin oak casks that have been heavily toasted adds huge mouth-filling, buttery, creamy, vanilla flavours – somewhat like a crème brulée topped with almond and marzipan. This makes for a lovely rounded and complex expression of Glenmorangie.

“A light-hearted conclusion to all this serious research in to wood types and Ealanta was that Mark Twain himself reputedly discovered and wrote about his liking for good Scotch whisky on his trip to London in 1873 so it’s nice to think he might even have enjoyed a dram of Glenmorangie in the luxurious surroundings of the Langham Hotel where he is known to have stayed.”

Ealanta has been bottled at 46% abv, and is non-chill filtered. It will be available globally from January 2013 and Whisky Discovery were kindly sent a sample to review.

So What Did We Think?

Reading through our notes you would ask yourself are we both tasting the same whisky? We both had different sample bottles, and tasted them separately, so there were no discussions about our thoughts, but I was surprised just how different we found them. I know that Glenmorangie hasn't always impressed Kat when we have tasted expressions at Whisky Shows, I on the other-hand have enjoyed them, though have only had the 10 Year Old on my shelf so far.

Dave's sample from PR Company

Kat: On the nose I got dark chocolate, specifically Bourneville, sweetness from a ripe fresh nectarine, a hint of the smell of the pink erasers you get at the end of pencils, and a faint hint of fudge. I found with a splash of water it brings out the caramel/toffee notes, orange blossom and damp bark. 

Initially I got zesty orange peel on the palate, then some spices like cinnamon & nutmeg, some vanilla, and caramelised cooked nectarines. With the addition of water, more cereal notes comes through – corn flakes. The sweetness transforms into something closer to clear honey, overall reminding me of a moist Mediterranean polenta cake. 

The finish was floral, orange blossom returning, spices also returning, leaving a fresh almost minty mouth feel. 

Dave: Bright golden in colour and upon pouring this into the glass there was spicy wood, green wood and a faint Bourbon like note, with pine cones and menthol too. After a little while in the glass more fragrant floral notes develop, which even my wife commented on. Creamy vanilla comes through eventually followed by a soft toffee, butterscotch and sugar coated almonds of all things?

On the palate it is sweet and creamy on entry with a spicy build up. Woody, vanilla with a citrus edge, and the sugared almonds from the nose make an appearance on the palate too.

Very spicy finish with hot chili and a drying nuttiness.

This is the first of the Private Edition range that I have come across in my Whisky Journey to date, I'm not sure of how many bottles have been released so can't tell you how long this will be available for. It seems to be reasonably priced for a 'limited edition' 19 year old, however the jury is out at Whisky Discovery, not sure either of us will be rushing out to put this on our shelf, OK I'm sure Kat won't be, but I would like to give it a second looking at one of the whisky shows coming up.

Whisky Discovery #37

Glenmorangie Quinta Ruban 12 Year Old / Port Finish (46%, OB, bottled 2012, 70cl)
Highland Single Malt Whisky
Circa £38

Just a taster dram at local wine merchants

A sneaky dram in my local Cambridge Wine Merchants in Ampthill while reviewing their whisky wall and picking a bottle of their Sound of Islay for myself. (more on both Cambridge Wine and Sound of Islay later). I had heard they keep a few bottles open from time to time, so asked what was, and this Glenmorangie was pulled out and poured into a nosing glass 

Glenmorangie's Quinta Ruban has won a number of awards, most notably ISWC Gold Best In Class (Single Malt, Highland) in both 2008 and 2009. However, it was upgraded in late 2010, and is now sporting a 12 Year Old age statement where previously there was none.

The darkest and most intense whisky in their extra-matured range, Glenmorangie Quinta Ruban has spent 10 years maturing in American white oak bourbon casks, before being transferred into specially selected ruby port pipes from the Quintas, or wine estates, of Portugal. 'Ruban' is Gaelic for ruby, hence the name.

Extra maturation in these port pipes develops Glenmorangie Quinta Ruban into a voluptuous spirit with a complex balance of sweet and dry flavours and an intriguing contrast of smooth and crisp, cooling textures.

Because it is non chill filtered and bottled at 46%, this imparts added body, taste and texture to the spirit.

So what did I think?
From the quick snifter I had I was impressed. It was the first whisky my wife had actually said that she liked the smell of, so am I slowly winning her over?

Colour: Sunlit ruby gold

Nose: Dark chocolate, with a hint of mint? Marmalade oranges, a good touch of Port, slightly nutty, spices and pepper.

Palate: Like sipping velvet! The palate is sweet and thick, the Port being chewy and rich. Chocolate and nuts again, more sweet marmalade oranges. Christmas fruitcake with lots of dark plums, raisins, absolutely mouth filling.

Finish: Long lasting, fruity silky and sweet, the aftertaste leaving dark chocolate and traces of orange and apricots.

I only had one dram of this in the confines of a busy wine shop, and so did not have the time to sit down and fully appreciate this whisky to the level I try to when enjoying a new whisky at home. I was however, impressed by this whisky and certainly adding this bottle to my wish list.


Have just checked my Bible and Guide. It is listed in Ian Buxton's 101 and Jim Murray gives it a 'brilliant' 92 points. Can't be bad then !

Whisky Discovery #9

Glenmorangie 10 Year Old Original (40% abv, OB, Bottled +/- 2011 70cl)

Highland Single Malt Whisky

Circa £20 –£30

February bonus bottle

I don’t think you can go wrong with a bottle of Glenmorangie. This really is an ideal whisky to start your discovery into the single malt world.

It has been called the perfect ten and most Glenmorangie drinkers will readily drink to that! 

After 10 years in ex-Bourbon casks, the spirit has had enough time to mature and mellow into a beautifully balanced yet marvellously complex malt whisky. Enjoyed by newcomers and connoisseurs alike, it’'s Scotland’s favourite malt whisky, hand-crafted with pride by the Sixteen Men of Tain.

Velvet textured with delicate, honeyed overtones and a burst of citrus softening into vanilla and almonds.