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29th January 2019 |
Glenmorangie
Allta, the 10th release in the
innovative Private Edition series
highlights the influence the strain of
yeast used in whisky production can have
on the final taste of a whisky.
 Its
that time of year once again, when
Glenmorangie unveil the next instalment
of their Private Edition series, this
year it is the Glenmorangie Allta
Private Edition which is the 10th
edition in the popular series and a
whisky which aims to highlight the influence
the strain of yeast used in whisky
production can have on the final taste
of a whisky.
The innovative Private Edition series is
the creative handywork of Glenmorangie's
Director of Distilling, Whisky Creation
& Whisky Stocks, Dr Bill Lumsden and as
always Dr Bill has come up with
something off the normal beaten track of
the core range of Glenmorangie whiskies
we are familiar with.
Yeast has always been a key ingredient
in Scotch whisky production but its
importance is rarely mentioned, where in
fact its impact on taste can vary
depending on the strain of yeast used
but in modern distilling most distillers
use a particular strain of Saccharomyces
cerevisiae (the species used by the
drinks industry), which is very
efficient in creating alcohol, and
provides a neutral flavour.
With a background in yeast physiology,
Dr Bill, has always remained keenly
aware of yeast’s potential. Years ago,
he recalled a little-known story the
late, great whisky writer Michael
Jackson had told him, about a unique
‘house’ yeast Glenmorangie was said to
have possessed. And he began to further
explore yeast’s influence on flavour.
Dr Bill was inspired to collect a few
ears of Cadboll barley from the barley
fields near the distillery and took them
to the laboratory for analysis. There,
he discovered Saccharomyces diaemath – a
species of wild yeast unidentified until
that point – and which, crucially, could
be used for creating whisky.
Dr Bill was intrigued to discover this
wild yeast’s effect on Glenmorangie’s
spirit. So, he arranged for the yeast to
be cultivated and, when the barley on
which it had grown was ready for use in
the Distillery, he brought them together
in the whisky-making process, which
Glenmorangie tell me created an
exceptionally fragrant spirit. The
resulting spirit was filled to
ex-bourbon barrels, including many
second-fill casks, to showcase the
fruity character given by the yeast.
Glenmorangie tells me that the rich,
creamy whisky which emerged years later,
unveils a new seam in Glenmorangie’s
character.
Dr Bill commented on the new Private
Edition whisky saying: "Glenmorangie
Allta is a worthy whisky with which to
mark the Private Edition’s tenth
anniversary. Yeast’s influence on taste
has been overlooked for years, but it’s
an area ripe for exploration. With a
nose of biscuit, baking bread and floral
notes, and rich tastes of vanilla,
orange syrup and sweet chilli,
Glenmorangie Allta opens up compelling
possibilities for the future of Scotch
whisky."
With Glenmorangie Allta (Scots Gaelic
for ‘wild’ and pronounced ‘al-ta’), the
Distillery reveals the importance of
yeast to Scotch whisky’s myriad of
flavours, bottled at 51.2% ABV it is
non-chill filtered and has a RRP of £79,
I haven't yet had a chance to taste so I
cannot comment on its quality but the
official tasting note is below for you
to consider.
If you want to find out just how 'wild'
Glenmorangie Allta is, it is now available from specialist online whisky retailers such as The Whisky Exchange
and
Master of Malt and
The Whisky Shop
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Glenmorangie Allta Private Edition 10 Review
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Producer's
Tasting Notes:
Nose:
Rounded, with biscuity, yeasty tones.
Gentle floral notes of carnations and
Parma violets, baking bread, very gentle
vanilla, soft raisins and sweet mandarin
orange.
Taste:
A crisp citrus bite to the mouthfeel.
Butter candy, creamy vanilla, orange
syrup with slightly yeasty background.
Gentle mint, the tiniest hint of sweet
chilli and delicate, dancing, floral
notes.
Finish:
Long and earthy with hints of
bittersweet orange and peppermint.
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