The wonders of Glenmorangie
Recently the global brand ambassador Karen Fullerton and the African brand ambassadorAntoinne Bbayanga hosted a zoom meeting in the form of a Glenmorangie online tasting event. The two hours meeting was held in partnership with the president Mary Anne Mumbi of the Women Who Whiskey Nairobi Club who turn amateurs to proper connoisseurs includes tasters and collectors of whiskey, it was formed in 2011 and is the only club in Nairobi. Other countries where it has been formed are USA, London, Switzerland and Los Angeles (which has the the largest group of about 2000 members. According to Karen Fullerton, Glenmorangie is one of the most complex in the world that has about 133 licenses within the Scottish region. There are two mascots that represent the Glenmorangie brand-Giraffe called Geraldine (resembles the bastilles as tall as this animal). Originating from Ayla (Portugal -wild west of Scotland). The other mascot is rishoti the dog that represents Ardbeg. Since barley is the key ingredient in Glenmorangie, it stimulates all five senses that is sound, sight ,touch, hearing and smell, a famous Scottish slogan used is Slangiebar (meaning to toast).During germination process-decompose the ingredients ,dry them with the low onion-still and tall swan necked copper still is used to determine the quality of the whiskey produced. When it comes to dry barley in hot air, the size plus still matters. It is fruity, robust, big, long and short (which represents the Scottish Gaelic for the Glen of Tranquility). When it comes to the Quality of the whiskey, it all depends on the yoke barrel from thanes which is a forty minutes drive and is named after the Loch Ness Sea Beast in Switzerland.Balech is the
local language in Scotland. There are no extremes on temperature/weather patterns William matheson in 1843 converted the brewery to a distillery after founding the atlantia Glenmorangie farm, took the license and named it Glenmorangie highland Scottish whiskey-The original single malt. He then shipped the whiskey to San Francisco in the 1980s.In 1862, Ann Matheson had ten kids with William and then formed the Glenmorangie distillery in 1942(Scottish Balech). There was a unique water source in Canobie Spring. Glen stood for valley, Mor meant big and angie means peace. Space Hyde is located in Ayla (Hills of Thane),clarity of the water was 5-125 degrees Celsius, it has calcium and magnesium at 190-24-37.The height of Bastilles is 5.14 metres.Yeast creates these minerals for the Glenmorangie (same as giraffes height).Copper is great to remove impurities (acts like a catalyst) from the spirits. In 1918 the maitline brothers brought this factory barley. Oak is used to create barrels for spirits from the least, single cell, microorganism to sugar fungus. Annual growth things produce porous wood, which is compact and condensed, late growth, slow growth, sums up to tighter grain growth (porous).The cement to produce barley comes from least seasoning, air seasoned versus Ozark mountains which grows in poor conditions kiln dried toasted vanilla,courcous alber type of oak which matches up to the highest for vanilla to toffee,caramel.Water to live oil then add almonds. In the art of pairing, shellfish, smoked fish and spices are used. It can also be paired with local foods. Honey-vanilla, citrus fruits. An individual can incorporate other affirmities. Other recipes to try out with Glenmorangie are salmon mousse profiteroles, Scottish sushi. Milk chocolate works out Not dark chocolate, sponge cream cake with strawberries, madeira, milk chocolate cake. The Glenmorangie anagrams are orange mingle and ginger lemon (which is the flagship anagram). The Lasanta represents warmth and passion. The gleaming Reno and Glamor Engine can also work. Venison fillet with chestnut, wild mushrooms and root vegetables also work. Olarosso is an oxidized oak. Glenmorangie Port wood finish started in 1975,1996, 1994.It was released over twelve years ago once a year (making of Glenmorangie-basically 410 litres of alcohol). When it comes to red oak, Glenmorangie chocolate malt, espresso coffee, cinnamon spice, hot dark chocolate with ice-cream. When it comes to French oak, it is round and rich, complements Glenmorangie. It’s nice and crisp at the end, flaggy whine, nectar and quinta. Slanger means to choose health in Scotland as drinks and kills everything toxic in the body. Glenmorangie are the leading experts in whisky making wood management was the first distillery by Glenmorangie group in the late 1970s and 1980s,10,000 casks analyzed,50% less wood extractives,30% stock profile(absolute disaster for Glenmorangie).thirteen million pounds was poured by the Scottish government and Scotland research institute in research of oak-where it is found and how fast it grows. End products extracted from oak trees were oaky, sweet, vanilla, toasty, almond and acid. It was shipped to thanes from USA 24 months seasoned,4 years ,10 years-Scotland left in the warehouse. Glenmorangie still has the oaky taste; the second fill is sweeter. They only use their cask twice. Other flavors that can be gotten from the various species of oak is vanilla, crème brulee and apricot which is the highest species of oak. The vanilla gels oxidized from quorqus alber. Add water to whisky that produced natural oils (eventually turning to solutions from American white oak. Other flavors produced from this white oak are creamy coconut chocolate, apricot, peaches, orange, sweet toffee, lemon tinge, mandarin orange, Honey/Almond,40% is the volume for a normal bottle for scotch whisky Glenmorangie. Christian san roche-26 comas of scotch whisky. Science experts-143 aromas in a
glass of glen morangie.10,000 taste buds-Sweet, umami, bitter, sour, salty. The following factors should be considered when pairing food with Glenmorangie: Consider complexity of whiskey, intensity and weight of whisky, pair local with local, match delicate to delicate and robust to robust. Mirror flavors or contrast flavors. Work with affinities, incorporate bridge ingredients, seek out acidity, pair salty with sweet. Think about Tannins, Promotion starts after harvest time for barley to settle it with the rest for four weeks from July to August, rest through winter to May.Tain served stone ginger beer since 1894, between May to September go through heat and go to thanes. The cherry casks can be divided into categories. Olarosso Spain-oxidized one, Petra hemenes-sweetest one, rino-dryest one,1987-vintage 1963 Glenmorangie, finest white oak casks revitalized to cherry casks. He spent 22 years in FWOCS.In 1996, the first wood finish change occurred and extra maturation took place where you add texture, layers and flavors of the spirits. Color difference-light to gold color. Lasanta-rounds rich cherry sweetness slightly spicy like cinnamon and almonds. To get the floral citrus smells, add water, orange peel from oven, very fruity, autumns sun dried fruits verison fillet with chestnut, wild mushrooms and vast vegetables, apricot and lamb tagine. Quinta Ruban is richer, smoother and originates from turkey has a port cask finish. Turkish Delite-Mango, orange, dark chocolate (has 46% volume), has a different taste, menthol, freshness, slight bitterness-lemon oak versus American oak, velvety and voluptuous, ruby notes after tasting and smelling it. Straight /neat, silky smooth with water or put in a cocktail. This happens once a year. Signet whisky-Inspired coffee,11000kgs of barley equivalent to litres of alcohol. Coffee mocha flavors, mature red oak Glenmorangie high rate chocolate malt. Tiramisu, cinnamon spice, rich apricot/peaches paired with oranges on the side. Lemon tartan, citrus, vanilla slice, soda water-add these things.
