Author: Jim

Glenmorangie Allta

Tasting Glenmorangie Allta, the 10th expression in the Private Edition line.

Glenmorangie has never been shy about exploring ways to bring different flavors to their whiskies. Many consider them leaders in the area of cask finishes. A side by side tasting of their 4 core expressions is certainly a great introduction to the subject.

In their Prestige Expression “Signet”, they use a dark roasted “chocolate” malt, better known as the basis of porters and stouts, to introduce new dimensions of flavor.

For the Allta, they used another technique more commonly found in the brewing industry, yeast. In this case, a unique strain of wild yeast found growing nearby on their Cadboll barley. As those familiar with beer brewing know, different strains of yeast can have a profound effect on flavour.

They combined this never before identified Saccharomyces diaemath with that same local Cadboll barley to produce a unique new make spirit, which was then aged in third fill ex-bourbon casks to reduce the impact of the wood and highlight the nature of the spirit itself.

On the nose, the wild yeast asserts itself with notes of fresh baked bread and biscuits. The first hint of aroma is not unike walking into a bakery on Sunday morning. A bit of heat comes through from the 51.2% ABV bottling, and just a hint of that distinctive Glenmoranige citrus.

On the palate, it can be a bit hot, but those wonderful notes of baked goods continue to shine through. Citrus is a little more prominent than it was on the nose.

Just a few drops of water cut through the heat very quickly and allow the distinctive flavors to shine through, making this a most enjoyable dram.

This release demonstrates that the choice of yeast, usually an afterthought in distilling, actually does make a diffence in spirits, even aged spirits.

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To “E” or not to “E”

To “E” or not to “E” – A look at when to spell it whisky and when to spell it whiskey.

You have probably seen the word spelled “whisky” and also “whiskey”.  Which is correct, and what is the difference?

The answer is that both are correct, really.  It depends on which country you are in, and where the liquid comes from.

In Ireland and The United States, the more common spelling is whiskey.  In Scotland, Canada, and Japan, whisky is the more accepted form.  The easy way to remember it is, if there’s an E in the country, there’s an E in the whiskey.

In writing about whisky, the accepted form is to use the appropriate spelling for that country when discussing a specific product, and whichever version you like when speaking in general terms.  I’ve seen whisk(e)y, whiskEy, and whisky/whiskey, but I think those can be a bit cumbersome.

For this site, I will use the whisky spelling, unless I am specifically talking about a product from the U.S. or Ireland.

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