Whisky – Scotland’s most renowned export – tells its smoky, sweet and sometimes peaty story through the flavours that develop during its time in oak barrels.
Whisky is as much about the people as it is about the process. Since 1922, the legendary Men of Tain have been entrusted with the secrets of the Glenmorangie distillery, while Ardbeg, founded in Islay in 1815, has prevailed against the odds with its irrepressible Celtic spirit.
Origins
The lay of the land
A whisky’s origin strongly influences its character. For Glenmorangie, in the Highlands, the water from the limestone-rich Tarlogie Springs is key, while in the Hebrides, Ardbeg calls upon Islay’s soft water, acres of peat and phenol-infused malts for its distinctive taste.
Maturation
Character-building casks
Master blenders mature their whiskies in a variety of oak casks to impart them with their unique flavours. Glenmorangie uses ex-bourbon American white oak, with some whiskies extra-matured in sherry or wine casks. Ardbeg also uses ex-bourbon and sherry casks, as well as French oak.
Strength in diversity
A smooth and approachable whisky, Glenmorangie has a slightly fruity character, often tasting of honey, figs and woodsmoke. Ardbeg is renowned – and loved – for its peatiness and can have flavours of espresso or liquorice, spicy pepper and smooth dark fruits.
