Linking Aromas to Creation

We asked Pentlands Scotch Whisky Research to attempt to link the origin of certain aromas to the steps in Glenmorangie's creation, and thus to the materials or methods used. To accomplish this task, they analysed samples taken from successive stages of our production process. This involved tests on 'wort', ' fermented wash' and 'new make spirit' - along with samples of the more familiar 10 Year Old and 18 Year Old Glenmorangie. More of the strange-sounding liquids later, but for the meantime what did the eagerly awaited results hold? As we had hoped, Pentlands were able to correlate the first appearance of most of the aromas to a particular stage in the manufacturing process. In particular, our unique conditions of fermentation, distillation and maturation appear to contribute successive aromas to Glenmorangie's increasingly complex bouquet. In the table below, we have listed the 20 aromas identified by Pentlands, alongside the step of the process where each aroma was first detected. (They may become more pronounced at later stages). Malting - almond, hazelnut Fermentation - apple, banana, hay, rose Distillation - honey, juniper, lemon, geranium Maturation - cade, cinnamon, clove, coconut, vanilla Sherry Wood - blackcurrant, brown sugar, orange, plum, raisin Tasting Notes Music to Your Nose The Named Aromas Linking Aromas to Creation The Visitors Book The Portfolio of Malts