Glenmorangie Single Malt Scotch Whisky

Glenmorangie Single Malt Scotch Whisky

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Glenmorangie 25 year old Whiskey 

 Glenmorangie-Lasanta 12 year

 

 

 

Dr Bill Lumsden and Rachel Barrie, experts in their field, have spent thirty years experimenting in

order to perfect the different finishes that make up our extra-matured range.

Extra Maturation

Glenmorangie Quinta Ruban, Glenmorangie Lasanta and Glenmorangie Nectar D'Or will be first

matured in American white oak casks for ten years before being extra matured in a hand-selected cask.

Extra Maturation In Port Pipes

Ruban is Gaelic for Ruby, representing the finest Ruby Port casks from the 'Quintas' or wine estates

of Portugal in which Glenmorangie Quinta Ruban is extra matured.

 

VISIT QUINTA RUBAN

Extra Maturation In Sherry Butts

'Lasanta' is Gaelic for warmth and passion, a nod to the Spanish provenance of our Oloroso

Sherry butts in which we extra-mature Glenmorangie Lasanta.

 

VISIT LASANTA

Extra Maturation In Sauternes Cask

Both Gaelic and French for gold, 'Or' is so named because of the rich colour that develops once

Glenmorangie Nectar D'Or has been extra matured in the finest Sauternes wine casks from France.

 

VISIT NECTAR DO'R

WATCH 'THE BARRELS JOURNEY'

Angels Share

During maturation roughly 2% of the whisky in each barrel will evaporate every year. This so

called 'angel's share' - our way of keeping the Whisky Gods happy! - equates to around 120

million bottles 'lost' to the ether by Scotland's producers.

Chill Filtering

Some of our whiskies go through chill filtering in order to remove certain elements that will cloud

on contact with water. However with other whiskies, notably our extra-matured range, we choose

not to carry out this process so that they can maintain their added body, taste and texture.

Designer Casks

With 60% of the flavour coming from the cask we knew that if we improved the quality of our

wood, we would improve the quality of our whisky. Which is why we are passionately, and

scientifically, committed to creating the perfect casks in which to mature our precious spirit.

This journey has seen us travel to the Ozark Mountains in Missouri, USA, to hand select slow

growth oak tees with a highly porous nature before air seasoning the oak for at least two years,

heavily toasting and lightly charring it to maximize the flavour potential, and finally leasing the

resulting casks to Bourbon or Tennessee producers for four years. Then, and only then, are they

ready to be called a Glenmorangie 'designer cask'.