Glenmorangie Allta – Private Edition No.10

Modern Scotch whisky is at an interesting point. Whisky makers are torn between two poles of thought – tradition and innovation – with regulations governing both pushing them to choose their paths carefully. When it comes to carefully respecting the past while looking to the future, no one quite walks that fine line as well as Glenmorangie’s Dr Bill Lumsden with his yearly Private Edition bottling. This year sees the launch of the 10th release in the series, and it’s his geekiest experiment yet: Glenmorangie Allta.

The Glenmorangie Private Edition range

Each entry in the Private Edition range showcases the more experimental side of Glenmorangie. The distillery is best known for its straight-down-the-line core range, but it’s always had more left-field releases on the books. From early forays into the world of finishing, to buying forests in the Missouri Ozark mountains to make custom casks, Glenmorangie has, at least in recent memory, always had a love of playing with whisky.

The first nine Glenmorangie Private Edition releases

The Private Edition range started out with the release of Sonnalta PX – a Pedro-Ximénez-sherry-finished version of the classic Glenmorangie Original – and quickly started heading into less-trodden territory. From there we had the lightly-peated Finealta, Sassicaia-finished Artein, new-oak-matured Ealanta (Jim Murray’s top dram in The Whisky Bible 2014), red-wine-finished Companta, floor-malted-Maris-Otter-barley-based Tüsail, sweet-shop-inspired Milsean, madeira-finished Bacalta and rye-matured Spios. Each very different and revealing one of the many experiments that Bill Lumsden has hidden in the Glenmorangie warehouses.

It’s all about the yeast

For the tenth birthday of the range, Bill has created a whisky that has been in the making for years. It was inspired by whisky-writer Michael Jackson’s insistence that Glenmorangie used its own strain of yeast when making whisky. While Bill Lumsden couldn’t find any evidence of that in the distillery’s recent history, he decided to make it so.

Yeast is everywhere. It’s a micro-organism that is almost ever-present, floating in the air and lying on almost every surface. Not every strain of yeast can be used for fermentation – the process of turning sugary liquid into alcohol that’s at the heart of the whisky-making process – and the ones that can don’t necessarily produce nice flavours, so choosing the right one was important.

Saccharomyces Diaemath

To find a strain with a connection to Glenmorangie, they took samples from around the distillery and sent them to yeast experts Lallemand for analysis. After a lot of research, they isolated three or four viable strains of yeast, all found living on barley from Cadboll, a nearby estate that supplies the distillery with top-quality malting grain.

Dr Bill and padawan Brendan McCarron surrounded by barley, ready to launch Glenmorangie Allta

A single strain was selected and cultured, growing it from a single cell up to nine tonnes of yeast. The distillery named it Saccharomyces Diaemath. “Dia e math” is the Gaelic for “God is good”, a reference to the old name for yeast: goddesgood. Back before brewers and bakers knew how yeast worked, they assumed it was the work of God, and, as we know, the work is good¹.

Making Allta

Glenmorangie Allta starts with two very specific ingredients: Saccharomyces Diaemath and malted barley from the Cadboll estate, a yeast and barley from the farm where it was originally found. The rest of the whisky-making process is almost identical to that of regular Glenmorangie, although the spirit was filled into second-fill- and refill-bourbon casks, to allow the underlying character to take centre stage, rather than the flavours from oak that you’d get with first-fill casks.

An artist’s impression of the inside of Dr Bill Lumsden’s head – all it’s missing is a wine rack and a sharp suit

Originally the plan was to mature the whisky for about 15 years, but even with less-active casks, the woody flavours started to take hold quickly. Bill chose to release it this year, at under 10 years old, to make sure that there was a still a distinctive Diaemath character.

He also chose to bottle it at a higher strength than previous releases, giving it more intensity to better show off the flavours that Diaemath has produced – 51.2% ABV rather than the more usual 46%.

But all that aside, what does it taste like?

Glenmorangie Allta Private Edition No.10

Nose: Thick toffee and caramel notes to start. Fruit, herbs and a touch of earthy spice develop in the glass – apples, sultanas and green leaves. Malty notes slowly appear, sweet and grainy – like standing in the middle of a malting floor just after the barley has been turned. Crunchier, more youthful notes fill in the gaps: green apples and slightly underripe pears. A drop of water reveals candied violet floral notes as well as more pears: fresh, poached and pear drops.

Palate: Barley sugar, fruity boiled sweets, honeysuckle and a touch of the candied violet from the nose lead. Vanilla cream (single cream) runs through the centre of the palate, accompanied by baked apple and a touch of sugar-crusted, slightly singed, flaky pastry – tarte tatin and cream. Water brings out more orchard fruit, as well as a touch of earthiness and even more cream.

Finish: The apples and cream fade away to leave cheek-tingling spice and orange zest.

Comment: A combination of crunchy fruit and softly spicy spirit with Glenmorangie’s trademark creaminess and American-oak vanilla notes, with apples and pears providing a bridge. A successful experiment.

The Future

While Allta is a one-off limited edition, Glenmorangie has continued to use the combination of Diaemath and Cadboll barley almost every year, with a week of production dedicated to it. While we probably won’t see an ongoing ‘wild yeast’ bottling, it will no doubt work its way into other whiskies in the future – another paint in Dr Bill’s flavour palette.

Glenmorangie Allta is now available to pre-order on The Whisky Exchange. Orders will be dispatched as soon as the whisky arrives.

¹ Goddesgood means something more similar to ‘a gift from God’, but I’m not going to begrudge Glenmorangie for tweaking it slightly to make such a good name for its own special yeast.

Save the date: 10th February, 6-8pm

We’re delighted to say that we are back in London next week to collect whisky. 10th February, 6-8pm, St Paul’s Hotel Hammersmith. If you would like to attend this whisky rendez-vous please fill out the attendance form by clicking on the picture to the right. Additionally please click on the button below and fill out our ‘Submission Sheet‘.

FIND OUT MORE

The depth and variety of whisky means that your education is never over, there’s always a new way to experience it, or another discovery to make. Uncover your latest whisky epiphany among this diverse selection of new single cask Society gems.

VIEW OUTTURN      SHOP NOW

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Friday, February 15th, 5-7PM 

Local Whiskey: 

Sonoma Co Distillery 

Founded in 2010 in the heart of Sonoma County, Sonoma Co Distillery is California’s premier whiskey distillery. Their ‘grain-to-glass’ approach to whiskey brings a hands on quality to every bottling, producing a delicious selection of bourbons and ryes. A variety of popular and upcoming releases will be sampled, with distillery representatives and whisky experts on hand to answer all your whiskey questions.

More Details & RSVP 

Note: This tasting was previously scheduled for February 1st, 

but will be held on the 15th.

“The 2019 Victoria Whisky Festival happened, and Pat Dunlop of thewhiskymafia.com was there! Flanked by a host of friends, colleagues, well wishers and whisky personalities, Pat waded into the always amazing Festival with unbridled enthusiasm. Was this the greatest Victoria Whisky Festival of all time? All signs point to yes. To get the full scoop on Western Canada’s premier whisky event, you’ll most certainly want to click here“

BLADE AND BOW KICKS OFF KENTUCKY’S FAMED RACES WITH
A STITZEL-WELLER AFFAIR

Bourbon brand presents fourth annual bourbon tasting and supper

LOUISVILLE, Jan. 29, 2019 – At 7:00 p.m. on Oaks Day (Friday May 3rd, 2019), Blade and Bow will host its fourth annual A Stitzel-Weller Affair at the revered Stitzel-Weller Distillery in Louisville, Kentucky. Long considered the Cathedral of Bourbon, Stitzel-Weller opened its doors on Derby Day in 1935, serving as home to the country’s most legendary distillers. Still today, Stitzel-Weller upholds its belief in treating distilling as an art, not a science, making it renowned for being the birthplace of some of the country’s most respected whiskeys.

In celebration of this historic opening, 300-350 guests will immerse in the distillery’s rich history and gather over an exquisite epicurean collaboration between famed Charleston, SC, culinary entrepreneur Brooks Reitz and beloved local chef Susan Hershberg. The 2013 Eater “Young Gun” and Jack Rudy Cocktail Co. co-founder Reitz will collaborate with Hershberg to curate a menu that both reflects traditions and looks to the future and most importantly, pairs well with Blade and Bow bourbon.

Complementing the supper, Philly-bred musical talent Mt. Joy will lend soulful indie tunes with essences of traditional folk-rock. Perhaps the most important perk of snagging a ticket to A Stitzel-Weller Affair is each guest receives a pour of the highly-coveted and unforgettable Blade and Bow 22-Year-Old; an artful, rare blend of smooth and smoky and released in extremely limited quantities one month ahead of the races.

For more information on A Stitzel-Weller Affair and for ticket purchase, please visit: www.bladeandbowwhiskey.com/events

About Blade and Bow Kentucky Straight Bourbon Whiskey

Blade and Bow pays homage to the artful passion and renowned craftsmanship of the legendary Stitzel-Weller Distillery in Louisville, Kentucky. Blade and Bow whiskey is currently available in two variants, Blade and Bow Kentucky Straight Bourbon Whiskey and Blade and Bow 22-Year-Old Limited Release Kentucky Straight Bourbon Whiskey. Blade and Bow seeks to continue the story of Stitzel-Weller by providing whiskey aficionados with an inspired piece of Kentucky history.

PLEASE SIP RESPONSIBLY.

Blade and Bow Kentucky Straight Bourbon Whiskey 45.5-46% Alc/Vol

©2018 STITZEL-WELLER DISTILLING CO., LOUISVILLE, KY.

About Diageo

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories.  These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.

Diageo is a global company, and our products are sold in more than 180 countries around the world.  The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO).  For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com.  Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.

Celebrating life, every day, everywhere.

IT’S WHISKY FEBRUARY 2019 

2019 – The year of change and challenge

Its a busy old year so far what with Brexit and the stories of panic almost daily anyone would think we are all going crazy!

But fear not, whisky will still be made and bottled, we will still be offering the same level of service and more over planning ahead for what is shaping up to be one of the most incredible years in the whisky world.

We have been advising as many as possible to look beyond the label, is age more important than taste?

Some of our top drams have not been the rare old 40 year old Vintage I can’t cope.com! Indeed like the list of new drams below some of our top tasting top selling drams have been below 15 years in the cask.

A few examples are Miltonduff 12 54.8%VOL, Ord 13 56.5% and Kilkerran 8 cask strength for a power packed taste or the 12 for the most delightfully flavoursome whiskies on the planet.

No collection is ever complete with-out the Springbank 10 46% always has been always will be the most complete drams of all time.

So have a look at the range below but might I draw your attention to the 9-10 year olds along with the older vintages, wood management has drastically improved over the years we are lucky to be in at the start of a new period with some stunning flavour packed whiskies made in some of the worlds most iconic distilleries and of course the new distilleries that will soon start to take a well earned place in the pantheon of whiskies in our store.

The fist release of 2019 is Cadenhead’s Small Batch now then a small release from Campbeltown.

THE RANGE

CAMERONBRIDGE 1984 34 YEARS OLD 52.8%VOL -70CL – Small Barrel Single Cask

NOSE: Caramel waffles, flaked almonds, white chocolate cheesecake. Satsumas, dried banana chips and coconut milk.

PALATE: Caramel tuille, faint golden rum notes, muscovado sugar, milk chocolate, soft spice and rye notes.

FINISH: Gingerbread, golden syrup, dry vermouth and almost a little hoppy.

TULLIBARDINE 1993 25 YEARS OLD 43.2%VOL – 70CL – SINGLE CASK

NOSE: Lychee, spearmint and eucalyptus. orange blossom water, peach skins and candied ginger.

PALATE: Traditional cloudy lemonade, banana loaf, orange sherbet and coffee beans.

FINISH: Very juicy, with creme brûlée, blanched almonds, green apple skins and pears in syrup.

PORT DUNDAS 1988 29 YEARS OLD 51.3%VOL – 70CL – SINGLE CASK

NOSE: Thick, rich and oily. Rapeseed oil, grapes, avocados and hints of pork scratchings and ginger-beer.

PALATE: Golden syrup, melted butter on wholemeal toast. Rye bread, sweetcorn and apple sauce.

FINISH: Brandy snaps, poppy seeds, watermelon and grated ginger.

BENRINNES 2000 18 YEARS OLD 57.5%VOL – 70CL – SMALL BATCH 4 X BARRELS – Very Limited stocks

Rich and fruity, figs, white chocolate, raspberries, mango and a touch of pineapple cake.

Old School fruitiness, tropical fruits with a slight earth edge. Peaches, passion fruit, lychee and apricots with creamy yoghurt and vanilla custard

Long, slightly drying and then growing syrupy fruity notes.

BENRIACH – GLENLIVET 2008 10 YEARS OLD 57.6%VOL – 70CL – SMALL BATCH 2 X HOGSHEADS

Aniseed, dried apricots, whole olives, rosemary and touches of linseed oil.

Burnt sugar, quite earthy with an almost phenolic note. Very oily with praline, granite, salted butter and peanut butter.

Long and drying, earthy and flinty before orange and lime notes build.

ORD 2008 10 YEARS OLD 57.7%VOL – 70CL – SMALL BATCH 2 X HOGSHEADS

Almost medicinal, creamy, with a slight flinty note, raw honeycomb, goats cheese and banana peel.

Lime, pickles, geraniums, edible flowers with pistachio nuts and praline.

Light and floral before finishing with hints of rock salt, mezcal and lemongrass.

TOMATIN 2008 10 YEARS OLD 55.5%VOL – 70CL – SMALL BATCH 3 X HOGSHEADS

Malty, barley lofts and icing sugar. Pear skins, almond milk and honey.

More honey, with lemongrass, elderflower and caramel shortbread. Grape skins, olive oil and green bananas with touches of coconut and all spice.

Initial spice then growing floral notes along with marshmallows and salted popcorn.

BUNNAHABHAIN 2009 9 YEARS OLD 58.9%VOL – 70CL – SMALL BATCH 2 X HOGSHEADS (ISLAY)

Soft and oily to start with distant peat. Olive oil, pecan pie and faint antiseptic cream.

Nutty and creamy with lemon, peach syrup and raspberry coulis, hints of engine oil, beeswax and chives,

Long and oily, a distant harbour with diesel and green bananas.

CRAIGELLACHIE – GLENLIVET 2009 9 YEARS OLD 55.1% VOL – SMALL BATCH 2 X HOGSHEADS

Juicy fruits, pineapple sweets, mangoes and butterscotch. Sticky toffee pudding and vanilla ice cream.

Soft ashy notes, quite earthy with vanilla, whipped cream and maple syrup.

Dry spices, cinnamon, cassia bark mixed in with lemon icing and coconut flakes.

GLENROTHES-GLENLIVET 2009 9 YEARS OLD 65.3%VOL – 70CL – SMALL BATCH 3 X HOGSHEADS

Vanilla, golden syrup and hints of nougat and chocolate sprinkles. Faint green tea notes with butterscotch.

Lemon drizzle cake, touches of white pepper, freshly mown grass, autumnal forests with blackberries and raisin butter.

Tingling spices give way to warm toffee sauce and cranberries.

Limited Release: A Rare and Bold Expression of Highland Park

2005 Highland Park 12 Year Old “K&L Exclusive” Refill Sherry Hogshead Cask Strength Single Malt ($159.99)
“We’re extremely lucky to have secured this special cask and anyone who manages
to take the plunge will immediately understand why.” —David Othenin-Girard, K&L SoCal Spirits Buyer

As a single cask expression coming from one of Scotland’s most celebrated distillers, this is one of those “get-it-while-you-can” type offers. We simply couldn’t believe our good fortune when we were exclusively offered this amazing single malt from Highland Park. Only but a handful of retailers were offered such an opportunity and none, except us, received a cask of such unremitting power and complexity. A true rarity if there ever was one, this 12-year-old single malt will undoubtedly be prized possession for the lucky few who add it to their collection. On display is a classic Highland Park profile buttressed by ample heat, richness, spice, and layered complexity. While this may be a refill hogshead, don’t be fooled, as there’s no shortage of potency in this beauty. Simply put, there’s no Highland Park on the market that shows more intensity or depth of flavor. If your budget allows, a purchase of multiples is highly recommended as this is a dram you’ll want to return to time and again.

2005 Highland Park 12 Year Old “K&L Exclusive” Refill Sherry Hogshead Cask Strength Single Malt Whisky (750ml) ($159.99)

After years of begging and pleading, Highland Park has finally agreed to sell us a single cask. These barrels have been popping up around the country over the last year and are already becoming collectible. We were very excited to get full-proof HP in ex-sherry hoggies and although it’s a refill, it’s still dark and full of dense Oloroso character. The powerful Orkney distillate does wonders up against sherry and our barrel is no exception. It’s unfortunate that this one will probably end up in collections across the world when it’s so delicious, so if you can afford it, buy one to drink and one to cellar. Considering the wild demand for other single barrels that have arrived elsewhere in the country, we don’t believe this barrel will be around for very long. Cask #3294. Only 253 bottles produced.

David Othenin-Girard | K&L Staff Member | Review Date: December 13, 2018

It’s pretty strange these days for distilleries to implement new single-barrel programs, but when Highland Park popped up with this awesome cask we knew we were getting in on the start of something special. The other casks, sold at select locations across the country, have become extremely sought after by collectors. This product is one of the most impressive casks we’ve EVER stocked of any kind. And our barrel is being sold for significantly less than our competitors (not sure why?). You may see the word “refill” and think it will be a light one, but it’s exactly the opposite. Sometimes the second fill actually draws more intensity and sherry character out of the cask than the first. This one is dark and bold like no other HP available today. The flavor reminds me of HP of yore. Dense, bold Oloroso notes, snappy-but-subtle Orkney peat, powerful spice, exotic fruit. This one needs a hit of water and it softens up like a dream. We’re extremely lucky to have secured this special cask and anyone who manages to take the plunge will immediately understand why.

Andrew Whiteley | K&L Staff Member | Review Date: November 30, 2018

Oh happy surprise! In truth, I didn’t know this cask was coming. This barrel was arranged for well over a year ago by my predecessor, David Driscoll. Obviously when our distributor informed me it was here, after a moment to collect myself, I was elated and immediately popped open a bottle when it arrived. The vast majority of our single casks of Scotch come to us by way of independent bottlers, but this Highland Park is direct from the distillery. Twelve years old, aged in a refilled hogshead (from the intense dark color it was almost certainly only the second usage), and bottled at a blazing 64.5% ABV, this is one of the most powerful and heady Highland Park’s I’ve encountered. It’s difficult to say just how peaty this cask is. On the nose, it’s mostly dry and dusty sherry notes come through. On the palate, particularly the finish, the bright and clean heather peat that makes HP so famous is on fine display. It melds perfectly with the more savory aspects of the sherry and finishes just a touch sweet. In short, this is a rocking sherry bomb, full throttle, smoky, and luscious Highland Park. What more could I have hoped for in a holiday surprise?

Jeffrey Jones | K&L Staff Member | Review Date: January 04, 2019

Why buy this single-cask Highland Park 12 instead of the distillery bottling? That the K&L exclusive bottling is cask strength for fans of full proof whiskeys is one reason. For me, the most important reason is that this single cask is more intense and flavorful. The nose has nice subtle and delicate smoke aromas. In the mouth the light and pretty smoke continues and is enhanced with a big, lusty, and rich malt flavors that are balanced and in harmony. There is a deep, dark color and a nice, creamy mouthfeel. A touch of water opens this single malt up.

Jackson Lee | K&L Staff Member | Review Date: December 08, 2018

I’m not usually the one to tell you how to enjoy your whiskey—neat, water, ice, mixed—as long as you’re enjoying and most importantly, appreciating your spirit, do what you like. With that said: ADD WATER. This bottling is coming in at a big 129 proof and there’s no denying it when you pour it into the glass. It’s hot and tight, not necessarily bad things day to day, but not something I want from my whiskey. After a generous addition of dihydrogen monoxide, the aromas and flavors made themselves more accessible past the alcohol vapor obstruction. Deep black plum, dark chocolate, whole cinnamon sticks, toasted sugar, and Worcestershire sauce saw fit to make themselves known. On the palate, the oak and baking spices were accentuated but sweet butter brown sugar notes also came forward to balance the woody spice. The spices lasted through the finish and departed with a light fruitiness.

William Beare | K&L Staff Member | Review Date: December 01, 2018

Oh my goodness! I first put my nose near this fabulous nectar whilst in the middle of a conversation with a colleague. Mid-sentence, I simply stopped speaking, emitted a strange noise that came from somewhere deep within, and went in for another deep whiff. This is some damn fine scotch, deep and dark in both color and flavor. The sherry hogshead gave up all it had to give for this wickedly tasty single malt- imparting rich, savory, tangy flavors to a backbone of sweet maple. It clocks in at a devilish 129 proof, so consider adding a dash of spring water.

Neal Fischer | K&L Staff Member | Review Date: November 30, 2018

This nose is unbelievably rich and savory. What we have here is a straight-up umami bomb! I’m awash with pungent scents of tangy barbecue sauce, oyster sauce, soy, cracked black pepper, and chilies. It’s so spicy and toasty, with a nice smoke profile that’s more meaty than swamp peaty. The palate becomes stronger with dark fruits like blackberry and Bing cherry, combining very well with the savory barbecue flavors. Dark caramel comes in, but then spice takes over and builds and builds. This is a spicy, saucy mama!

We are delighted to announce the launch of a new series of annual releases from Glengoyne Distillery.

– THE GLENGOYNE LEGACY SERIES –

The Legacy Series will showcase the fascinating stories of the people, place and history of Glengoyne Distillery, with each release representing a significant chapter of our legacy.

The first bottling of this new series – Chapter One – will be released later this month on Monday 18th February.  This first release honours Cochrane Cartwright, the legendary distillery manager who transformed the distillery in 1869 by slowing the stills, making them the slowest in Scotland, and introducing sherry cask maturation to Glengoyne. These changes brought a remarkable amplification of the sweet, fruity characteristics for which Glengoyne is now renowned.

Chapter One has been matured in first fill European oak Oloroso sherry casks, representing those precious sherry casks that Cochrane Cartwright first brought to Glengoyne. The combination of those with our prized refill casks allow the iconic sweet, fruity house style of Glengoyne Distillery, as established by Cartwright, to shine through. Bottled un-chillfiltered at 48%, the Highland Single Malt’s deep amber hue is imparted from time and wood alone.

An exclusive first tasting of this rich and fruity whisky will be held at our ‘Behind the Scenes at Glengoyne Distillery’ event on 16th February, hosted by Gordon Dundas and Stuart Hendry.

The Glengoyne Legacy Series: Chapter One will then be available worldwide and from our online shop from Monday 18th February.

We look forward to hearing what you think!

Sláinte!

Robbie Hughes
Distillery Manager

Glengoyne Distillery, Dumgoyne, Near Killearn, Glasgow G63 9LB
Tel. +44 (0)1360 550 254

Email: reception@glengoyne.com

Ledaig! Hard to pronounce and sometimes even more difficult to find in the wild of whisky hunting. This one, however, seems to be much more attainable and is it worth it? Yes! OH MY GOD, YES! What an absolute monster of a whisky! Personally, i think this leaves Octomore in it’s wake. Huge sherry nose, waves of smoke, salty, briny, bacon-y, smoky sweet goodness, all wrapped up into a neat little package. Easily, one of the best whiskies I’ve ever had the fortune to try. Cheers!

https://youtu.be/GmehZqMomsY

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