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.
If you enjoyed this post, and would like to read more, you can subscribe over there –>>
