|The Glenmorangie Taghta|
Well before the inception of The Cask Maters back in 2013, Glenmorangie’s Head of Distilling & Whisky Creation Dr Bill Lumsden, undertook the journey of establishing a new whisky to be chosen by the people for the the people. The basis of this experiment takes Glenmorangie Original (a favourite if mine) to be then finished in casks for an undisclosed amount of time in order to develop the unique profile. This process is much like what Glenmorangie already does for its base expressions: Lasanta; Quinta Ruban; Nectar D’or. The casks chosen for this experiment was a Grand Cru Burgundy cask, Grand Cru Bordeaux cask, and a Spanish Manzanilla Sherry cask.
|The No Money No Honey and Begbies Breakfast|
|Garth presenting to the audience giant nipple and all|
At the Glenmorangie Taghta Sydney launch we were greeted at the door by Glenmorangie brand ambassador Garth Foster. Garth was to usher us in to partake in a fine selection of canapé’s washed down with two Glenmorangie based cocktails titled 'Begbies Breakfast' and 'No Money No Honey'. Both being well developed cocktails the Begbies Breakfast was a dense party to be having in the mouth prior to a tasting, but the chocolate coated cherry garnish made for a good palate breaker. The event though was over in about 1.5hrs but reality is that is all that was needed to really get to grips with the Taghta.
Location/Region: Tain, Scotland
Type: Highland Single Malt
Age: Minimum 10years with a finshing period undisclosed
Finish: Spanish Manzanilla Sherry Cask
Colour: Ripe apple flesh with a bit of brown making it earthy in the light.
Nose: Honey comb or butterscotch (I can’t decide), salted chocolate, white pepper, cranberry and dry herb notes. Extremely full in the nose, after a first sip camomile really does come to the forefront as does a sour cranberry edge and much more fruity raisins.
Taste: Really big! Hot and salty with elements of wine grapes and herbal tea. Viscous in nature it retains a lot of the buttery elements typical in a Glenmorangie Original but the intensity degrees above the mark. At first prickling on the lips by adding just a dash of water the spice evens out delivering leather, dark chocolate, butterscotch and raisins while the salts are retained be it slightly mellowed.
Finish: Salty, sweet and sour all at once. The heat lingers in the throat and the tingle puckers the lips. A large chew also develops in the palate typical of sherry influence as does cinnamon spices.
Overall: A ball tearer of a whisky that at first seems over weighed with the salts but easily pulls back with that dash of water. I am not one to add water to whisky but in this case it needs it just to calm the tides.
Priced at $174 AU the Glenmorangie Taghta is limited to purchasing online only through the Moet-Hennessy Collection store which means you will not be discovering this baby on a shelf near you anytime soon.
Thanks you to Moet-Hennessy, Glenmorangie, EVH PR for the invite and of course to Garth for a drawn sample used for this isolated tasting.
D.T.W.C. was invited as a guest this event. All views and opinions are our own unless otherwise stated.