There were so many Glenmorangie events recently that our heads were practically swimming with the whiskies from the distillery. Even though we shared two previous posts about Glenmorangie, we wanted to share a particular event hosted by The Exciseman Whisky Bar because we thought it was truly exceptional.
Brendon McCarron and The Exciseman Whisky Bar
With Brendon in town, it was an excellent chance to share some moments with the trade personnel in Singapore on a cosy Monday afternoon. Lewis and Patricia from The Exciseman Whisky Bar hosted an afternoon tasting session on 1 July 2019. It was a rare chance for Brendon to interact with more trade people in Singapore, and to give all of us a better understanding of what Glenmorangie is all about.
The Whisky Line-Up
WhiskyGeeks has spoken extensively about Glenmorangie and Brendon, so we will not repeat them. What we want to share here are the reviews of the various expressions that we tasted at The Exciseman Whisky Bar. It was a unique tasting because we paired whisky with the wine that the whisky was finished in.
Lasanta 12 Years Old x Pedro Ximenes (PX) Sherry
The first whisky on the list is Lasanta 12 Years Old. Its name means warmth. We understood from Brendon that the whisky matures for ten years in ex-bourbon casks before finishing in both Oloroso and PX sherry casks. 75% of Oloroso sherry and 25% of PX sherry gives a result of “clean sherry” influence. For the pairing, a PX sherry was used.
Lasanta 12 Years Old
Nose: The first nose was that of cinnamon spice, sweet raisins, toffee and chocolate. With some time, vanilla and honey surfaced. It also becomes relatively oaky.
Palate: We tasted cinnamon, caramel, raisins and hints of chocolate. There was also a pleasant warmth. It was a light and easy dram. With time, sweet vanilla, honey, coconuts and white pepper came out to play.
Finish: The finish was medium, with dark chocolate, hints of cocoa powder, raisins and honey. It was also oaky and dry.
Nose: It was full of dark raisins (reminded me of Ligo brand), plums and sweet stewed fruits. I could nose this all day!
Palate: Full of raisins, stewed and candied fruits, there was also some honey that I could get on the palate. It was a delicious dram even though I find it a tad too sweet for my liking.
Finish: Long and sweet with raisins and stewed fruits lingering on forever.
Conclusion: I may like the sherry more than the whisky with this pairing. The nose and palate of the sherry bring back beautiful memories of snacking on raisins in my childhood! This is a perfect example of memories helping us to like a particular drink more than others!
Quinta Ruban x Ruby Port
The Quinta Ruban is a port cask finished whisky bottled at 46%. The whisky matures in ex-bourbon casks for ten years and finishes in ruby port casks for two years.
Quinta Ruban 12 Years Old
Nose: There was vanilla, honey, musky caramel, hints of oranges and spice in this one. The sweetness was more muted than the Lasanta 12 YO, but there appeared to be more complexity in the whisky.
Palate: Yes, the complexity continues in the palate. I got the vanilla, honey, cinnamon spice with hints of oranges. There were also dark chocolate and oak to it. The level of maturation and finish in the whisky was more exciting than the Lasanta 12 Years Old.
Finish: The finish is long and oaky, with the slight bitterness of very dark chocolate.
Nose: The nose was full of chocolate, light raisins and fragrance of grapes
Palate: Extremely sweet with heavy chocolate notes and the fruitiness of grapes.
Finish: Soft and short, there isn’t much of a finish here.
Conclusion: The whisky is the winner over there. The spirit character of Glenmorangie is evident in the Quinta Ruban 12 Years Old. The level of maturation is also excellent with both the bourbon and port influence showing clearly.
Nectar D’òr 12 Years Old x Sauternes
The Nectar D’òr is a 12 Years Old whisky bottled at 46% too. The whisky matures for ten years in ex-bourbon barrels and finishes for two years in Sauternes casks.
Nectar D’òr 12 Years Old
Nose: Initial nose gave green fruits such as apples and pears. It then developed into melons, honeysuckle, vanilla and hints of white pepper. With some water, I got oranges, lemon zest and a more substantial sense of white pepper.
Palate: There was light fruitiness of melons and apples, but the white pepper were prominent. With water, the orange peels and lemon zest showed themselves alongside white pepper. The overall was spicy, but lingering sweetness hid below.
Finish: Long, oaky and tannic. Water reduced some tannins, but it remained oaky. The fruits were subtle.
Nose: There were light raisins, Qoo white grapes juice and hints of melon and apples.
Palate: I got plenty of sweet Qoo white grapes juice and raisins. It was also tannic.
Finish: The medium finish was oaky and tannic.
Conclusion: I did not like the Nectar D’òr as much as the other two. Perhaps it might be due to the peppery spice and tannins from the Sauternes cask. As you can imagine, I did not like the Sauternes wine very much too.
Finally, we had the Astar, which was made using the designer American White Oak Casks that we spoke of during Brendon’s interview. The Astar is fully matured in designer first fill bourbon casks and bottled at 52.5%. It is also a non-age statement whisky.
Nose: We get coconuts, vanilla, melons, honey, salted caramel, and hints of white pepper. With time, citrus lemon zest appeared alongside the other aromas.
Palate: Plenty of vanilla, lemon and honey in the palate with the higher alcohol percentage showing up as white peppers. There were also hints of coconuts. With time, the coconuts and lemon zest became more prominent.
Finish: The medium finish is full of honey, pepper and oak. With time, the finish lengthened and became sweeter.
There was no bourbon for us to pair with the Astar, as we were all quite high by then. Pairing wine and whisky is no easy feat, and we applauded The Exciseman Whisky Bar for doing so. Brendon also did a fantastic job through the guided tasting, and we learned more about the different wines as we go along.
Conclusion: I think I like the Astar 2017 best among the four. It has the complexity that my tongue was looking for, with the bourbon-matured whisky showing significant wood influence. This was my first time tasting a whisky that was fully matured in the Glenmorangie designer casks, and I must say that I am impressed.
Tasting the Glenmorangie Whiskies at The Exciseman Whisky Bar
If you are keen to try the whiskies from Glenmorangie, look no further than the Exciseman Whisky Bar. They have a wide spread of Glenmorangie to choose from at reasonable prices. We present to you a short list of what you can expect.
- Lasanta 12 Years Old @$15 (30ml) or @$22 (60ml)
- Quinta Ruban 12 Years Old @$16 (30ml) or @$24 (60ml)
- Nectar D’òr 12 Years Old @$18 (30ml) or @$27 (60ml)
- Astar 2017 @$20 (30ml) or @$30 (60ml)
- Signet @$32 (30ml) or @$48 (60ml)
Full bottles are also available if you are keen to bring them home or open them at the bar to share among friends.