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.
- 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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