Admittedly Scotch whisky is an acquired taste. When you acquire it and move past the blended varieties (many of which are perfectly wonderful, mind you), yet before you dive into the heavier peaty, smoky single malts that might completely distract you from the subtly this spirit can possess, savor Glenmorangie.
Neat, on the rocks, with a splash, it’s your choice.This is the sort of delicate, complex spirit women can call with a splash of good club soda or ginger ale and not feel like they have to be part of the boys club to enjoy it.
Fascinated with how it’s made (in swan necked stills – the tallest in all of Scotland, natch), I sat down with Glenmorangie’s master distiller Dr. Bill Lumsden recently, learning the Dr. before his name designates a PhD in biochemistry. Understandably intrigued by every component that contributes to the layered profile of the storied brand, this scientist has concentrated his studies on wood finishing. That is to say, aside from the American Ozark oak barrels first used to age bourbon then used to rest his whisky in for a decade or so, this wine connoisseur has culled together exotic casks initially once used to make Fino Sherry, Claret, Cote de Nuits and Sauternes and used them to “finish” his wildly successful whisky experiments.
His Nectar D’Or whisky bottling is extra matured for a couple years longer in the best Sauternes barrels, including those of the fabled Chateau D’Yquem giving this deep golden-colored elixir, notes of lemon and nectar. While years prior, Lumsden created Glenmorangie Margaux Cask Finish, a scotch which was developed in the famous Chateaux Margaux Burgundy barrels. Now this pioneer of this barrel finishing technique has turned his attention to creating Glenmorangie Sonnalta PX Private Collection. After growing up in first-fill bourbon casks (never used prior for Scotch) the stuff is transferred to former ex-Pedro Ximenez casks which once held the sweetest of all Spanish sherries (think the taste of concentrated golden raisins) it’s syrupy remnants clinging to the barrel which inevitably creates a scotch with sweet, citrusy notes and a slight floral edge. Sip and savor this soon to be collectors item yourself. $80 a bottle at fine liqueur stores.