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| First note the feel of the spirit as it slides over your tongue: creamy but not cloying; clean and slightly dry on the back of the palate; medium bodied. The flavour is well-balanced; no single feature dominates. There is a subtle smokiness; the flower and fruit scents noted earlier have changed to a delicate honey-wood, nutty flavour - some identify intriguing top-notes of fennel, spice and bergamot. The overall effect is fresh, aromatic and refined, and the after-taste is clean and salving. The golden rule in tasting is to trust your own reactions. You are the final arbiter. A great malt does not have to be laboured over to be enjoyed.The best selling single malt in Scotland and the fastest growing single malt in all of the United Kingdom Hand-crafted by local craftsmen known as the "Sixteen Men of Tain," who carefully produce only 48 barrels a day Made from premium Highland barley that is malted and dried over peat fires, resulting in a smoky and delicate flavor Distilled with mineral rich water from the distillery's private water source, the Tarlogie Springs Distilled twice in unique copper pot stills Aged in carefully selected casks crafted of American Mountain Oak The 10 Year Old is renowned for its smoothness and lightly peated taste Glenmorangie means "valley of great tranquility" in Gaelic Bottled at 86-proof Other expressions available include: 12 years old Port Wood Finish 12 years old Madeira Wood Finish 12 years old Sherry Wood Finish Rare 18 years old Vintage 1971 (Limited Bottling Release) |
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| Tasting Notes Nosed straight it is complex - fresh but slightly linty; sweet but with a burnt-tangy trace - literally 'madeirised'; a trace of wood-shavings. With a drop of water, fresh black pepper emerges and a strong trace of humbugs (more than just 'toffee and mint' but having both these characteristics). Some citrus (orange particularly, perhaps peaches), and again the intriguing burnt characteristic, with some undefinable winey undertones. After a while in an open glass, deeper fruit and spice notes emerge, like Christmas cake. The flavour is 'cool' to the palate, but spicy on the tongue; fresh and citrus; sweet as it passes, but with a firm, dry finish. The winey flavours are slight, and unidentifiable: not as sweet as sherry, and with this tangy characteristic. Unless told, we doubt whether anyone would identify Madeira but once told, the puzzle is solved. |
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| With a drop of water, the key aromas are of butterscotch and dark chocolate, but with fresh, minty notes and a trace of dryness, like lint. There is some sandalwood here, and citric fruit - oranges, perhaps tangerine - even a hint of allspice. With a little more water, lighter scents begin to emerge: grass and hay, hazelnuts and candied peel. The mouth-feel is voluptuously smooth, like sipping velvet. The entire palate is engaged - a most interesting and complex balance of sweet and dry flavours. the bitter chocolate, noted as an aroma is apparent, and the fresh minty-ness. In the satisfying, lingering finish a hint of port reveals itself for the first time, this and walnuts. A remarkable whisky, perfect after a good meal, or to savour at any time. |
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| A full-bodied malt, light gold in colour, which has spent at least 12 years in American white oak casks before being racked for several years into Sherry butts for 'finishing'. Tasting Notes This is a complex aroma - full bodied, sherry notes with traces of honey; sweet and mead like. With the addition of water, citric fruits emerge with traces of nuts. The overall impression is fresh with a layer of honey-comb in the background. After a few moments the nuts become stronger and the scent is now sweeter, with vanilla and caramel. The winey aroma noted earlier becomes increasingly sherried but not overpoweringly so. Full-bodied, even and creamy, this malt has a subdued, sweet flavour at the outset and finishes light and dry. Sherry and nuts are apparent in the flavour and these produce a pleasant, warm, long lasting after-taste. A full-bodied malt whisky with a rich and fulfilling flavour which engages the whole palate. |
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