Glenmorangie A Tale of Ice Cream

Glenmorangie is one of those spirits that every whisky lover should taste at least once. Yet its image as an iconic whisky, with its roots firmly established, conceals a constant and consistent thirst for innovation. Many factors can explain the success and the quality of Glenmorangie's malts. Its water is very hard and highly mineralised, having travelled through particularly chalky soils, challenging the widespread notion that soft water from granite soils is the only water suitable for brewing and distillation. And its stills, of an unrivalled height (5.14m, i.e. as tall as an adult giraffe!), which promote prolonged contact of the vapours with the copper and the condensation of only the most delicate vapours. But the secret of the whisky distilled by the people of Tain, in the north of Scotland, lies undoubtedly in the considerable work performed on the wood. Dr Bill Lumsden stands at the heart of this fine machinery. If Glenmorangie was a pioneer of double maturation, if the casks are only used twice, if the finishing in wine casks is so perfect, we owe it all to him and to 30 years of research. Today, Glenmorangie pursues its quest for innovation, notably with its yearly Private Editions, while continuing to offer an absolutely perfect product range. Several refined and elegant versions are available to cater to all single malt lovers.