Blog Post Three: Now I'm getting the hang of this…
Signet: I was wondering how long it would take until some clever distiller decided to play with his/hers wash. So once again, those innovators at Glenmorangie have pulled it off, using a highly toasted barley malt or to use the brewers terms, a chocolate malt, sourced from around Tain.
The resultant whisky was then matured in a combination of ex bourbon, Oloroso and get this, new oak casks as well! And wait there is more, this spirit is then married to a number of other well aged (up to 35yo) Glenmorangie spirits.
And the results: Pungent, perfumy, even aftershave, plenty of roasted malt flavours, along with sherry and Artisan cask richness, plenty of fruit cake characters as well.