In a quiet corner of a Highland warehouse, lies Dr Bill Lumsden’s cabinet of curiosities, the place where Glenmorangie’s Director of Whisky Creation brings his most rare experiments to life. Every year since 2009, the Distillery has shared one of these creations with whisky lovers, in its pioneering Private Edition. As the series celebrates its tenth anniversary, Glenmorangie reveals its first whisky created with wild yeast from its own barley.

Yeast is one of just three vital ingredients in Scotch whisky – and yet, over time, its influence on whisky’s taste has become overlooked. With a background in yeast science, however, Dr Bill has always remained fully aware of its potential. And many years ago, remembering a little-known story about a unique ‘house’ yeast which Glenmorangie was once said to have owned, he began to delve further into yeast’s effect on flavour.

Walking in the Distillery’s fields, Dr Bill was inspired to collect a few ears of Glenmorangie’s own barley. On them, he discovered a species of wild yeast unidentified until then, and – crucially – perfect for creating whisky. Intrigued, he brought yeast and barley together to distil a unique spirit. Carefully aged, this rich, creamy malt showcases yeast’s impact on Scotch whisky’s taste, and hints at compelling possibilities for the future.