Glenmorangie // Highlands, Scotland
The exact "recipe" of this whisky will remain unknown to us, but we do know some of the components. Some whisky was distilled over 30 years ago in addition to some of the whisky aging in virgin oak casks. But the biggest component with regards to taste will be the "chocolate malt'; malted barley was exposed to a high temperature essentially roasting it as you would coffee.
Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
"Freshly zested orange peels, dark malt, and winter spices take over your senses on the nose. The whisky is sweet and chocolatey and continues on the sweet side with dried fruits. The finish ends dry and not cloying. Skip the espresso; this is the whisky you want at the end of your meal."