GLENMORANGIE Allta Private Edition NO.10

Marking the tenth anniversary of our acclaimed Private Edition series, Glenmorangie Allta is the first Glenmorangie created from the yeast which grows wild on our own Cadboll barley. This rich, fruity single malt was inspired as Dr Bill Lumsden walked the fields near the Distillery, gathering precious samples of grain. Discovering that the barley nurtured a species of wild yeast unidentified before then, he set out to bring the two together in the making of a creamy and aromatic whisky. Aged in bourbon barrels, including many second-fill casks to showcase the spirit’s fruity character, Glenmorangie Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’) reveals the importance of yeast to the myriad flavours found in Scotch whisky and opens up compelling possibilities for the future.

TASTING NOTES

COLOR: The whisky has a bright golden colour, with a warm tone that reflects its time in American oak barrels. Its appearance is clean, crystalline, with golden sparkles that invite you to explore its complexities visually. The luminosity of the liquid, accompanied by a slight viscosity, suggests a smooth texture and balanced maturation.

NOSE: From the first moment you approach the glass, Glenmorangie Allta awakens the senses with a floral and fresh expression, reminiscent of a field of white flowers in full bloom. As the air mixes with the whisky, fruity notes of great intensity emerge, highlighting ripe peaches, juicy apricots and a hint of green apple, all wrapped in a natural sweetness. In the background, a fragrance of freshly baked bread appears, with a subtle presence of yeast reminiscent of fermenting dough. This yeasty character, derived from fermentation with wild yeast, brings a unique, earthy dimension, which is complemented by a delicate note of toasted almond and a hint of vanilla spice, making the nose a complex and deeply captivating experience.

TASTE: On the palate, Glenmorangie Allta is smooth and enveloping, with a creamy texture that glides elegantly across the palate. Riper fruits such as peach and pear dominate the first attack, followed by a hint of ripe banana that brings a natural sweetness. As it develops, nutty, lightly toasted notes emerge, adding a deeper, slightly bitter flavour dimension, balanced by a subtle honey that gives it a warm and silky sensation. The wild yeast, so characteristic of this expression, leaves a singular mark on the profile, with an earthy touch that adds complexity without dominating the whole. As the whisky evolves on the palate, light sweet spices and a hint of oak emerge, providing a harmonious and balanced contrast to the softness of the fruit and honey.