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).
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.
Light amber yellow colour. On the nose notes of dried fruit, raisins, aromatic herbs, vinous and spicy notes deriving from the Sauternes barrique; on the palate the softness is perceived, with pleasant notes of dried fruit, and a higher alcohol content and spicy sensations on the finish.
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!