Set in Tain, Ross-shire, Glenmorangie Distillery was originally founded in 1843. Producing Sinlge Malt Scotch whisky, Glenmorangie, like all distilleries and breweries in Britain, suffered terribly between 1920 and 1950, with prohibition and then the Great Depression in the United States reducing whisky sales. The distillery was effectively mothballed between 1931 and 1936. The depression ended with World War II, but the war effort left fuel and barley in short supply and the distillery was again mothballed between 1941 and 1944. Exports of whisky were important during the war, but enemy action disrupted and destroyed deliveries to the United States and Canada.
Towards the end of the war and in the immediate post war period, the distillery increased production and was running at full capacity by 1948. The number of stills was increased from two to four during 1977. Water supply became a concern during the 1980s when development of the land around the Tarlogie Springs seemed likely. Development could have reduced the quality and quantity of water available to the distillery, so the decision was made to purchase around 600 acres (2.4 km2) of land around and including the Tarlogie Springs. The distillery once again engaged in expansion during 1990 when it added a further four stills, and two additional fermentation vessels (or washbacks) were added during 2002. Four new stills were added in 2009, bringing the total to twelve.Glenmorangie has been the best selling single malt in Scotland almost continuously since 1983, and produces around 10 million bottles per annum, of which 6 to 6.5 million are sold in the UK
Known for having the tallest stills in Scotland, meaning that only the very lightest and purest vapours make it to the top, giving a smoother, more elegant whisky.
With a wide array of releases, Glenmorangie whisky is known for it's quality, time after time.
The world of Glenmorangie is full of wonder.
THE ORIGINAL 10 YEARS OLD
THE TASTING NOTES
GLENMORANGIE A TALE OF THE FOREST
THE TASTING NOTES
14 YEAR QUINTA RUBAN PORT CASK WHISKY 70CL
THE TASTING NOTES
GLENMORANGIE LASANTA 12 YR SHERRY CASK
THE TASTING NOTES
GLENMORANGIE 13 YEAR COGNAC CASK
THE TASTING NOTES
GLENMORANGIE SIGNET WHISKY 70CL
THE TASTING NOTES
GLENMORANGIE X SCOTCH WHISKY 70CL
THE TASTING NOTES
GLENMORANGIE 18 YEAR WHISKY 70CL
THE TASTING NOTES
INNOVATING WHISKY SINCE 1843
A SALUTE TO OUR SPIRIT ANIMAL
The giraffe has loooong been our spirit animal. After all, this majestic animal is the same height as the necks of our towering copper stills. But although the giraffe is known and loved at Glenmorangie and across the world, few are aware of the threat it faces in the wild. Numbers fave fallen by 30% in just 30 years- and some types of giraffe are now critically endangered.
A GINGER LEMON HOT TODDY
INGREDIENTS
- 30ml (1oz) Glenmorangie Quinta Ruban 14 Years Old
- 10ml (1/3oz) ginger syrup
- 10ml (1/3oz) honey
- 10ml (1/3oz) lemon juice
- 3 dashes aromatic bitters
- 125ml (4oz) apple juice
- Apple slices and 1 cinnamon stick, to garnish
METHOD
Bring real warmth to this cocktail by heating the apple juice gently. As it warms through (don’t let it boil), bring everything else together in a glass mug and stir to dissolve the honey, then top the glass up when the apple juice is done. To make it look as good as it tastes, add fanned apple slices and a cinnamon stick at the finish.
ORANGE MINGLE
INGREDIENTS
- 45ml (11/2oz) Glenmorangie Original
- 10ml (1/3oz) Aperol
- 15ml (1/2oz) lemon juice
- 10ml (1/3oz) orange juice
- 2 dashes orange bitters
- 2 bar spoons orange marmalade
- Egg whites
- Edible flower, to garnish
METHOD
Bring everything together in your favourite cocktail shaker and stir to dissolve the marmalade. Add ice cubes and shake well, before straining into a perfectly chilled Nick & Nora glass. For another layer of texture, whip up an egg white foam. But don’t feel you need to – the drink tastes great without. Either way, an edible flower on top, gives a fragrant pop of colour.
A GINGER LEMON MULE
INGREDIENTS
- 50ml (2oz) X by Glenmorangie
- 20ml (2/3oz) lemon juice
- 20ml (2/3oz) ginger syrup
- 2 dashes aromatic bitters
- Soda water, to taste
- Mint leaves, lemon wheel, to garnish
METHOD
Take a sling glass and pour in the whisky, along with the lemon juice, bitters and ginger syrup. Add a few mint leaves, then crushed ice, until the glass is two-thirds full. Give it a mix, shake in more crushed ice and top with soda water. Keep the whisky’s flavour’s front of mind with a mint sprig and a lemon slice on top.