WHISKY TASTING FLIGHT
GLENMORANGIE: THE NECTAR D’ÒR
AROMA: This whisky enchants with a nose of lemon tart, fresh vanilla pods, orange zest and coconut.
TASTE: The smooth, melting creaminess of lemon tart leaves the mouth full of citrus tang that gives way to crème caramel and zesty lime. This is replaced by warming ginger coupled with the mellow nutty flavours of nutmeg and toasted almonds that add warmth and chewiness that melts into oozing lemon meringue and melting honeycomb.
FINISH: Languid and sweet with lemon zest, vanilla cream and delicate hints of ginger and nutmeg on the tongue.
GLENMORANGIE: THE LASANTA 12 YEARS OLD
AROMA: Like the most delicious dessert menu imaginable, Lasanta taunts the senses with chocolate covered raisins, honeycomb and smooth caramel toffee. Citrus notes clear the way for the crispy burnt sugar and melting softness of crème brulee to be replaced by the rich aroma of rum and raisin ice cream. The addition of water to Lasanta exposes another menu of juicy dates and caramelised apricots whose sweetness is offset with hazelnut and walnut oil. Notes of dessert sherry wine emerge, mixed with spice and linseed oil to give a sense of cosiness and age-old comfort.
TASTE: The full, sweet flavour typical of Spanish sherry with sultanas, orange segments, walnuts and butter toffee. The bite of hazelnut tasted through a chocolate coating, spice notes and hints of leather add the overwhelming sense of richness.
FINISH: Satisfyingly long with spiced orange and chocolate enrobed hazelnuts.
GLENMORANGIE: THE QUINTA RUBAN 12 YEARS OLD
AROMA: One sniff and you’re immediately transported to a traditional Christmas dinner party, in a candle-lit dining room with the aroma of just-peeled mandarin oranges and Belgian chocolate mint crisps. Walnut shells have been thrown on the roaring fire where their scent mixes with the lingering aroma of nutmeg from the Christmas pudding and the warm, musky scent of sandalwood that emanates from the wood-panelled room. Now add a splash of water for the party to move to the sitting room where icing sugardusted pink cubes of rose-scented Turkish Delight sit on a silver tray next to old-fashioned, mint fondants, crystallised orange segments and candied peel. On a side table, a vase of honeysuckle and geranium lends a clear, aromatic pungency to the air.
TASTE: A caress of silk velvet on the tongue gives way to a swathe of rich, dark chocolate-enrobed walnuts leaving in their wake the lemony-rose jelly texture of Turkish delight. Then sugar-coated crystallised orange segments emerge, countered by crisp mint chocolate, adding a chiffon like texture.
FINISH: Lingering memories of dark minty chocolate with the effervescence of orange.