Ok, still in catch up mode! Here is the menu from our July meeting when we sampled whiskies from The Glenmorangie Distillery. Our “theme” for the evening was The Finish Line, and the objective was to explore the impacts of finishing maturation. For this purpose, Glenmorangie is the perfect choice, offering a wonderful set of whiskies to do that!
The Whiskies of Glenmorangie!
To start the evening, we began with The Original, a 10 year old malt that is a staple in most bars and whisky cabinets. Clean, floral, delicate and subtle, this whisky perfectly set the table for what was to follow – sampling four distinct whiskies that take Glenmorangie’s 10 year old as the base spirit and then finishes them in alternative methods to put unique spins on the flavor profile.
So getting into the meat of our theme, we moved on to our second whisky of the evening, the Nectar D’Or, a whisky that was finished Sauternes Casks. The Nectar D’Or is part of the Core Range offered by Glenmorangie and is normally available at most retail locations.
From there we tasted one of the “Private Edition” limited releases, Milsean, which was extra matured in re-toasted wine casks. Re-toasting of casks involves scraping the inside to remove old char and to expose a new wood surface. After being scraped, the cask is toasted (toasting is lighter than charring – both have various levels) to Glenmorangie’s specifications. The act of scraping and toasting provides a new “surface”, providing the maturing spirit more wood interaction.
Next, we sampled another whisky from the core range, Lasanta, a whisky that has a secondary sherry cask finish. Sherry cask maturation, either as an initial fill or as a finish, is very common to scotch whisky and brings out some great flavors!
After the Lasanta, we moved on to the Quinta Ruban, which has a port cask finish. The port cask finish brought out some wonderful fruit and chocolate notes!
To end the evening, we tasted the Extremely Rare 18 year old, part of the “Prestige Range” which includes Signet and the Glenmorangie 25 year old. Tasting the 18 year old gave us an opportunity to compare the impact of aging as opposed to the results of secondary finishes.
It was a very successful experiment and we learned a lot about just what a good Master Blender can accomplish through the use of casks that have previously held different liquids. And, as most of these whiskies are reasonably affordable, given the current state of whisky prices, this is a lineup you can recreate for further personal explorations!