Glenmorangie captures the joy of cake in a whisky – Scotch Whisky News

Glenmorangie captures the joy of cake in a whisky

— CakeTails by pastry chef Dominique Ansel bring its indulgent taste alive in cake form —

Glenmorangie today celebrates the joy of a cake moment in a sweet and indulgent single malt Scotch whisky. Inspired by favourite memories of baking, birthdays and more, Glenmorangie A Tale of Cake celebrates all that is good about cake. And so delicious is this limited-edition whisky’s flavours of honey, white chocolate and fruit, that award-winning pastry chef Dominique Ansel has dreamt up a cake and cocktail pairing – a “CakeTail” – in its honour.

Glenmorangie A Tale of Cake began when Dr Bill Lumsden, Glenmorangie’s Director of Whisky Creation, found himself musing over how some of his most joyful memories involved cake – from baking with his granny, to the pineapple upside down cake his daughter made him for his birthday. Dreaming of encapsulating cake’s magic in a single malt whisky, he experimented by finishing Glenmorangie in Tokaji dessert wine casks. Skilfully layering their sweet, honeyed notes with Glenmorangie’s smooth, fruity character, Dr Bill created Glenmorangie A Tale of Cake.

Of course, this single malt tastes particularly delicious alongside real cake, which is why Glenmorangie has paired up with Dominique Ansel. Like Dr Bill, the pastry chef hailed as “the Willy Wonka of New York”, has a passion for exploring new tastes (take for example his world-famous Cronut® – a donut-croissant hybrid). Imagining how he could bring cake and whisky together, he created a unique twist on a pineapple boat cake inspired by Glenmorangie A Tale of Cake. Paired with a pineapple Old Fashioned cocktail by expert mixologist Jeremy Le Blanche, it makes a deliciously indulgent CakeTail. What is more, Dominique and Jeremy have also invented CakeTail pairings to celebrate three of Glenmorangie’s most-loved whiskies: The Original, The Lasanta and The Quinta Ruban.

Glenmorangie’s CakeTail pairings will be available to a lucky few from his bakery in New York. But to make sure everyone can indulge, Dominique and Jeremy will also share versions that are easy to recreate at home, in a series of short films released on Glenmorangie’s social channels.

Dr Bill said: “Like so many of us, some of my favourite memories come from cake, whether it be helping my granny in her kitchen, or the pineapple birthday cake my daughter surprised me with one year. By finishing whisky in Tokaji wine casks, I’ve captured the joy of those indulgent cake moments in Glenmorangie A Tale of Cake. The liquid is a rich copper, but the taste is pure technicolour, luscious, sweet and complex with multi-layered bursts of honey, white chocolate and fruits with a hint of mint. As you might expect, it tastes incredible when enjoyed with actual cake, so it’s fantastic to see Dominique bring it to life in his CakeTails.”

Dominique said: “When I first tried Glenmorangie, it opened my senses to this amazing world of colour, texture, taste, and aroma  ̶  it’s a new adventure each time. I never guessed I could enjoy whisky this much, but there is a friendliness to the way Glenmorangie tastes. Baking and whisky making are different worlds but they have a lot in common. If you stir Dr Bill’s passion for single malt with my love for cake, you get the best of both our worlds!”

Glenmorangie A Tale of Cake is available from 22nd September 2020 – 18th October exclusively at Selfridges, then other specialist retailers from 18th October onwards, RRP: £75. 

Visit Glenmorangie on Instagram to see Dominique Ansel’s creations come to life.

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Tasting Notes:

Glenmorangie A Tale of Cake is bottled at 46% ABV

Colour: Rich copper

Nose: Complex, rich and multi-layered, with a burst of passion fruit, peach, pear, mango. More savoury notes like baking bread, gentle sappy oak and a curious, flinty minerality emerge. This is then followed by classic Glenmorangie notes like honeycomb, vanilla and almond, with a hint of milk chocolate. With a splash of water, more zesty notes emerge, like apricot, elderflower, flowering currents, honey pollen and peach syrup.

Taste: The mouthfeel is surprisingly luscious and tart at the same time, leading into a burst of sweet, candy-like flavours – honey, white chocolate, apricot, almond, vanilla and pear. This is balanced by a hint of tangy orange and menthol, both classic Glenmorangie flavours.

Finish: The lingering aftertaste again reminds you of a delicious combination of honeycomb, chocolate almond and pecan nuts. 

RRP: £75 

About Glenmorangie:

Glenmorangie’s Highland whisky makers use endless imagination and five key ingredients – wood, water, barley, yeast and time – to dream up delicious single malt whiskies. Known as the Distillers of Tain, they’ve been honing their craft for more than 175 years. In Scotland’s tallest stills, whose necks are as high as a giraffe, they produce a delicate and fruity spirit, ripe for experimentation. Led by Director of Whisky Creation Dr Bill Lumsden, this crackerjack crew are on a mission to bring new flavours and possibilities to the world of single malt.

About Dr Bill Lumsden:

Dr Bill Lumsden’s favourite phrase is “What if?”. And throughout his 25 years with Glenmorangie, the Distillery’s Creative Director has challenged himself and his team to take whatever captures their imaginations and turn it into whisky – be that the magic of a cake moment (Glenmorangie A Tale of Cake), a cup of coffee (Glenmorangie Signet), a long balmy day in Madeira (Glenmorangie Bacalta), a beautiful barley field near the Distillery (Glenmorangie Allta) and more. With a PhD in biochemistry and decades of experience, Dr Bill has all the skills needed to bring these ideas to life. Already, he has earned the admiration of his peers many times over. For instance, he is a new entry in the Icons of Whisky Hall of Fame. He has won the International Whisky Competition’s award for Master Distiller of the Year more times than anyone else. And he has been named Master Blender/Distiller of the Year by the International Spirits Challenge twice. 

About the creation of Glenmorangie A Tale of Cake:

Tokaji wines are highly prized dessert wines from the Hungarian region of Tokaj, created using noble-rot grapes. Noble rot fungus ((Botrytis cinerea)) grows in moist conditions, making grapes shrivel up and concentrating their sugars, to create unique flavours. Many years ago, Dr Bill Lumsden, who is fascinated by wine, became intrigued by the cult status of Tokaji wines, with their sweet and distinctively honeyed notes. Sourcing a few casks, he began experimenting, and discovered the extraordinarily mellow tastes they could bring to Glenmorangie. Inspired by those early experiments, he revisited Royal Tokaji casks for Glenmorangie A Tale of Cake. He began with the fruity, fragrant spirit distilled in Glenmorangie’s towering copper stills, the tallest in Scotland. With necks the same height as a giraffe, they take Glenmorangie’s whisky on a longer excursion, for a more delicate spirit with more space for taste and aroma. He first aged this spirit in bourbon casks, for Glenmorangie’s signature citrus complexity. Then he transferred the whisky into Tokaji casks to create this limited edition’s wonderful balance of sweet, fruity flavours.

About Dominique Ansel:

Hailed as the “Willy Wonka of New York”, Dominque Ansel is a ground-breaking pastry chef, who consistently delights cake fans with his innovations. As chef and owner of eponymous bakeries in New York, Los Angeles, and Hong Kong, Dominique has been responsible for creating some of the most fêted pastries in the world, including the croissant-doughnut hybrid known as the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”) and many more. A winner of a James Beard award (the James Beard Foundation honours America’s food culture), he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine magazine has called him a “Culinary Van Gogh” while the New York Post dubbed him “Willy Wonka”. He was also named among Business Insider’s Most Innovative People Under 40, one of Crain’s New York Business magazine’s 40 Under 40, and was awarded the prestigious l’Ordre du Mérite Agricole, France’s second highest honour.

About Jeremy Le Blanche:

With an inventive career in mixology behind him, Jeremy Le Blanche hails from one of the world’s best bars in the UK—German Gymnasium—and is now bringing his world-class libations to New York’s Thyme Bar. Jeremy is passionate about creating cocktails which appeal to all the senses – and making a masterpiece out of each drink.

About CakeTails:

CakeTails are cocktail and cake pairings inspired by and featuring Glenmorangie’s single malt, to be enjoyed by whisky lovers old and new. Collaborating with Jeremy, Dominique has masterminded four CakeTails, celebrating Glenmorangie A Tale of Cake and three more of Glenmorangie’s exceptional single malts: Glenmorangie Original, Glenmorangie Lasanta and Glenmorangie Quinta Ruban. The four pairings are detailed below.

CakeTail Serves & Recipes:

Inspired by Glenmorangie A Tale of Cake:

Eat: Dominique’s take on a pineapple boat cake celebrates the whisky’s delightfully sweet, fruity tastes in mini sandwich-style cakes made from slices of almond sponge soaked in a whisky syrup and layered with fresh pineapple and a brown sugar ganache.

Drink: The Cake Old Fashioned (at home version)


  • 50 ml Glenmorangie A Tale of Cake
  • 7.5 ml coconut water
  • 7.5 ml pineapple syrup
  • 1 dash Peychaud’s bitters
  • 1 pinch black pepper

Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.

Garnish with a twist of orange zest and a walnut. 

Inspired by Glenmorangie Original:

Eat: Poached pears float in a syrup made with Glenmorangie Original and vanilla, complemented by lemon thyme and orange notes, in a creation hinting at the light, fruity tastes of Glenmorangie’s signature single malt whisky.

Drink: The Pear Fizz (at home version)


  • 45 ml Glenmorangie Original
  • 25 ml pear juice
  • 10 ml lemon juice
  • 15 ml vanilla syrup
  • 1 dash orange bitters
  • Top with a splash of Champagne

Method: Shake first five ingredients with ice and fine-strain into chilled coupe.
Add a splash (25ml max.) of Champagne. Garnish with a sprig of thyme.Inspired by Glenmorangie Lasanta:

Eat: The richness of the whisky is accentuated in Dominique’s take on the affogato, with homemade chestnut ice-cream and smoked cinnamon cream showcasing The Lasanta’s spiced and nutty notes.

Drink: The Frosted Flip (at home version)


  • 45 ml Glenmorangie Lasanta
  • 15 ml caramel syrup
  • 25 ml double cream
  • 2 dashes Fee Bros. Aztec chocolate bitters
  • 1 dash Angostura bitters
  • 1 whole egg

Method: Shake all ingredients with ice and fine-strain into a chilled glass over cubed ice.

Garnish with cinnamon dust and chocolate shavings.

Inspired by Glenmorangie Quinta Ruban:

Eat: The whisky’s deep chocolate notes shine through in a decadent dark chocolate-dipped brownie, which matches its velvety taste with a liquid praline centre infused with orange blossom and The Quinta Ruban.

Drink: Choco-Vino (at home version)


  • 40 ml Glenmorangie Quinta Ruban
  • 15 ml port wine
  • 10 ml Campari
  • 5 ml dark creme de cacao

Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.

Garnish with a twist of orange zest. 

Responsible Drinking:

The Glenmorangie Company advocates responsible drinking and suggests that drinkers  savour Glenmorangie whiskies in moderation and in line with recommended daily guidelines for alcohol consumption.

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