After The Original, our Glenmorangie tasting continued with the Lasanta – a word that derives from the Gaelic for warmth and passion.

We were led through the experience by Dr Bill Lumsden and Brendan McCarron who shared their insights into the whisky…

They shared how the Lasanta first spent 10 years in ex-bourbon casks, much like The Original, followed by 18 – 36 months in ex Olorosso and PX sherry casks. The sherry cask finish is what Bill credited for providing a very “up fruit, spicy, ginger, unctuous” character that is both “classic yet enhanced.”

There was no doubt this whisky gained much of its character from its sherry finish… Impressions of:

• Creamy, caramel custard, sweet spices, vanilla on the nose, with substance, good body, raisins, more creme on the palate followed by a dry, chocolate nutty spice finish…

Pairing talk turned to enjoying with a good Monte Cristo cigar, or a rich fruity dessert, a ginger chilli chocolate… very much an ‘autumn’ whisky for cooler weather….

Well after the main tasting, when we returned to the Lasanta, found that it kept is character in a most satisfying way.

And what do the formal Glenmorangie tasting notes have to say?

Elegant but full bodied this whisky has spent ten years maturing in American white oak ex-bourbon casks before being extra-matured for a further two years in Oloroso and PX Sherry casks from Jerez in Spain.

• Aroma: Warm spices mix with smooth chocolate covered raisins, honeycomb and caramel toffee.
• Taste: Deliciously sweet sherry flavoured sultanas, orange segments, walnuts and butterscotch combine to create complex warm spices.
• Finish: Long and satisfying finish with spiced orange and chocolate covered hazelnuts.

We sampled the Lasanta at the launch of Glenmorangie’s Bacalta in February 2017.

Other Glenmorangie experiences:

• The Original 10 year, 18 year, 25 year and Signet
• Glenmorangie 10 year (1995/2006) Cask 13038, Bottle 45, 59.3%
• Glenmoranie The Original 40%
• Glenmorangie The Tayne 43%

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