July 27, 2012 00:00 By Manta Klangboonkrong
Glenmorangie Quarter Century arrives, fully matured and handsome, in Thailand
Time for Thai fans of Scotch single malt Glenmorangie to broaden their horizons a little. Distributor Diageo Moet Hennessy (Thailand) has popped open the Glenmorangie Quarter Century.
Specifically, brand ambassador Arnaud Mirey popped open a good few bottles at a tasting last Friday at Tables, the Grand Hyatt Erawan restaurant. Not just the Quarter Century but all its brothers and sisters.
His spiel, as far as we can remember, included the phrases “extremely rare and delectable 25-year-old whisky”, “intense, full-bodied flavour” and “matured in three different types of casks – American white oak bourbon, Spanish oloroso sherry and French burgundy”.
“I don’t know how long the whisky stays in each cask – it’s their secret recipe!” Mirey definitely said.
Easier to recall is that the whisky boasts the tastes of dried fruit, blackberry, plum, coffee, cinnamon and dates married with chocolate. Easiest to recall it that a bottle costs Bt22,000. That fact is impossible to forget.
While single malt whisky tends to be biting, bitter and smoky, Glenmorangie is smoother, softer on the palate, less smoky and yet satisfying with plenty of flavour.
Also available in Thailand:
* Glenmorangie Original, which matures for 10 years in a bourbon cask to achieve a balance of mature sweetness and complexity;
* Quinta Ruban, the darkest and most intense in the line, gets an extra two years in ruby port pipes from Portugal’s Quintas;
* Lasanta, its counterpart, has the enticing sweet aroma of toffee and walnut and a spiced orange finish, thanks to its two years in a Spanish oloroso sherry cask;
* Glenmorangie Extremely Rare 18 Years takes its time in a bourbon barrel – 15 years – and then dawdles some more in an oloroso chest, arriving at a deep, rich sweetness and nutty, dried-sherry finish.
Mirey credited Glenmorangie’s unconventional, even experimental, methods for the pleasing and unique results. It uses the tallest stills in Scotland, he said, allow it to capture only the purest distilled alcohol.
The firm is also the first to use bourbon barrels from the US instead of wine casks to mature its whiskies, drawing out the subtle taste of white oak. And, once the booze comes out of the bourbon cask, further maturing awaits in receptacles of different materials. No one else does that, either.