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Product Details
Glenmorangie breaks new ground with this rich, fruity limited edition – the Highland Distillery’s first single malt whisky created with the wild yeast discovered growing on its own barley.
Inspired by a walk in barley fields near the Distillery, Glenmorangie Allta (Scots Gaelic for “wild”) marks ten years of its pioneering Private Edition series, by revealing the importance of yeast to Scotch whisky’s many flavours. -
How to enjoy
- The perfect serve - Enjoy neat, with a little water or 2-3 large rocks of ice
- Service temperature - Room temperature
- When to drink - Ready to drink
- Storage advice - Store upright in a cool, dark, dry place
- Closure - Cap With Cork
- Alcohol by volume - 52.2 % Vol.
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Blend and Origin
Glenmorangie Allta
Although not all yeast is suitable for distilling, Dr Bill’s species (Saccharomyces diaemath) proved ideal. And, after a careful cultivation, it was used to carry out fermentation on the same barley on which it had grown. The incredibly fragrant spirit which emerged was aged in the finest bourbon barrels, including many second-fill casks, which would allow the fruity character from the yeast to shine through.
This product can only be purchased by persons over 18 years of age.
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.
Food pairing:
Go wild with game and have fun with fruit
Starter
Complement the whisky’s zesty notes with baked halibut and a pineapple, coriander salsa.
Main
Allta works well with light meats and fish. We suggest partridge and thyme ballotine, alongside roast-peanut crumble and pear and plum chutney.
Dessert
Bring out its sweet side with white chocolate and tonka bean truffles.
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.
Food pairing:
Go wild with game and have fun with fruit
Starter
Complement the whisky’s zesty notes with baked halibut and a pineapple, coriander salsa.
Main
Allta works well with light meats and fish. We suggest partridge and thyme ballotine, alongside roast-peanut crumble and pear and plum chutney.
Dessert
Bring out its sweet side with white chocolate and tonka bean truffles.