This is a new addition to the core single malt range of the north Highland distillery of Glenmorangie. The Glenmorangie Triple Cask Reserve has married three different cask types together to take the spirit in a different direction. These are ex-bourbon, charred new American oak and ex-rye whiskey casks. It has been created by Gillian Macdonald, Master Blender for Glenmorangie, and will be the new kick-off point for the core range and ahead of the recently released The Original 12 years old, which replaced the former 10 year old version.
Glenmorangie was founded in 1843 by William Matheson and is in the north Highland town of Tain. The distillery was originally named Morangie, and became Glenmorangie in 1887. It has an annual production capacity of six million litres. The stills are the tallest in Scotland standing at over five metres (16.5 feet) – the same height as an adult male giraffe. It also uses the hardest water of any Scotch whisky distillery in production, which comes from the nearby Tarlogie Springs. The distillery and brand are owned by Louis Vuitton Moët Hennessey.
Glenmorangie Triple Cask Reserve is bottled at 40% ABV. The whisky is initially available in selected world markets including France, Germany, the UK and USA. Other markets will be introduced later in 2024. A bottle will cost £33/ $US42.
Our Tasting Notes
The colour is russet amber and the nose exhibits a lovely mix of sweet and warming spice. Aromas of stewed apple with pinches of cinnamon and ginger are followed by some milk chocolate, butterscotch and golden syrup. Hints of orange oil, freshly sawn oak and cocoa powder add further depth and complexity.
On the palate this whisky has a lovely mouthfeel with some soft woody spices hitting first – think of cinnamon stick, drying oak and pinches of nutmeg and clove. Then comes some biscuity and malty cereals. These have an earthy and chocolate-like quality and give a delicious bittersweetness. The sweetness builds with notes of golden syrup and fresh honeycomb, plus a hint of vanilla custard.
The apple characteristic from the nose comes next and mingle with the sweet and spicy notes. This is reminiscent of a spiced toffee apple or cinnamon-baked apple with butterscotch sauce. Further spiciness comes in the form of baked gingerbread, nutmeg and fresh vanilla pod. Final hits of clove oil, candied orange peel and a suggestion of dried tropical fruit round things off nicely.
The finish is softer and sweeter. The warming spices fade slowly to let the sweet and apple-like elements shine – think of that baked spiced apple from earlier and some honeycomb and toffee. This sweetness gives the finish decent length. A late hint of dried tropical fruit and vanilla cream also evolves.
What’s The Verdict?
This new entry point into the revised Glenmorangie core range is a welcome one. It takes the famous Highland distillery’s spirit in a slightly different direction thanks to the use of new American oak and ex-rye whiskey casks. This has added a delicious battle between sweet and spicy notes that compliment the classic Glenmorangie characteristics well. The chocolatey notes are also a nice addition and help to give a creamy smoothness. A decent whisky, especially considering the price.
