Glenmorangie 25-year-old or quarter-century is the oldest Glenmorangie we regularly bottle and it’s a very particular type of whisky. To make this I use three different styles of Glenmorangie, some matured in our famous American white oak ex-bourbon barrels, some which has been matured in Spanish oak sherry casks and some which have dwelt for period in French red wine barrels, usually for burgundy.
The history of this product is also quite interesting I first made it back at the start of the 21st century originally as a one-off expression but its reputation quickly spread and it eventually became globally available. It is made in very small quantities, it has very interesting and intriguing range aromas and flavors the bouquet as you would expect is deep, rich, intense, pungent. It makes me think at full strength of some dark dark fruits maybe hints of chocolate something slightly leathery or nutty in their. Now as we all know older whiskys don’t always like water so you need to be very careful, I’m just going to add a few drops to this and just coax a little bit more of the bouquet out, and it just brings out some of that classic Glenmorangie fragrance. It’s a nice oily, chewy and slightly peppery mouthfeel, there’s a nice bit of structure for the oak wood in there, makes me think of red berry fruits cherries or blackcurrents and a nice hint of almond marzipan a bit of the delicate citrus, hints of coconut and lots and lots of different species in their, it’s got a very long aftertaste so this whiskey is definitely digestive in style.