Glenmorangie Signet

Wine information: Notes – According to the Head of Distilling and Whiskey Creation at Glenmorangie, Dr. Bill Lumsden, the idea for Glenmorangie Signet germinated around 20 years ago when he was studying brewing and distillation. Dr. Lumsden had the idea of trying to make whisky with malted barley varieties that are more commonly used for beer production and started experimenting on the forerunner to Signet approximately 10 years ago. These malted barleys are roasted and are more caramelized than normal barley, and it is these barleys that give brown ales, porters and stouts their characteristic tastes and colour. Signet is made using a heavy roasted or “chocolate” malt, this refers to the colour. The present bottling of Signet is a combination of the original chocolate-malt batch, matured for 10 years in a combination of exclusive made-to-order casks, including sherry and new charred oak, and then blended with other Glenmorangie whiskies, some up to 35 years old. It is non chill-filtered and is bottled at 46%. Due to the use of the heavy roasted chocolate malt and the (secret) combination of artisan cask the Signet is a unique and innovative whisky. It is also dark in colour. The nose show aromas of dark chocolate, coffee / mocha notes, caramel, tobacco, raisins, pepper, cream and vanilla. These aromas lead to the viscous, dry and rich palate where there are also mint, orange and dark cherry notes. There are also hints of spices, such as nutmeg and cinnamon, plums and damsons. The finish is dense, rich, sweet, spicy and toasty with hints of ginger and fruit cake. The influence of the sherry (oloroso) casks in quite noticeable.

 
   

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