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Glenmorangie 14 y Quinta Ruban Single Malt 70 cl

93,00 VAT incl.

Glenmorangie Quinta Ruban Single Malt 70 cl is a whiskey produced by the Glenmorangie distillery in Scotland.

Why buy it?

In this line Glenmorangie chooses to carry out the finish with ex-port casks from the Douro Valley; the typical Mediterranean notes of the whiskey from this distillery are combined with the complexity and intense notes of ripe red fruit, cinnamon and vanilla from the port, in a sublime result. The product is non-chill filtered, i.e. it is not filtered to preserve the integrity of the aromas.

3 in stock

Description

History

The Glenmorangie distillery was founded in 1843, when a brewery was converted into a whiskey distillery by William Matheson, a Scottish farmer, and his wife Anne. The distillery is located in the north of Scotland, in the Highlands, in Tain, in Dornoch Bay; the area is particularly suited to the production of pure malt quality whisky. The distillery is famous for the shape of its “giraffe neck” stills which are also the highest in all of Scotland (about 5.14 meters) and which allow to obtain soft and silky whiskeys with Mediterranean notes. Even the aging rooms next to the distillery, the ancient stone warehouse, as well as being suggestive, allows refinements that elevate the characteristics of the distillates; currently 6 casks are used: Nectar d’Or (Sauternes casks), La Santa (Sherry casks), Finealta (American white oak and Sherry casks), Sonnalta PX (Pedro Ximenez casks), Artein (Super Tuscan casks ) and Quinta Ruban (port casks).

Production method

To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.

Alcohol content

46%

Tasting notes

Dark amber color with mahogany reflections. On the nose notes of ripe cherry, port, vanilla, and boisé, with the typical notes of Mediterranean scrub. On the palate the whiskey is soft, enveloping, intense and mature, it releases again the characteristic notes of ripe red fruit with a more alcoholic and spicy finish.

Usage

Perfect at the end of a meal or as a meditation; particularly recommended for lovers of elegant and complex whiskeys. Also highly recommended for a gift!

Additional information

Weight 1,5 kg

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