Glenmorangie recently marked the tenth anniversary of its Private Edition Series, Glenmorangie Allta, with the first whisky created from a strain of wild yeast discovered on its own barley.
Scots Gaelic for “wild” and pronounced “al-ta”, Allta reveals the importance of yeast and its impact on flavor in the whisky making process. With a background in yeast physiology, Glenmorangie’s Director of Distilling, Whisky Creation & Whisky Stocks, Dr. Bill Lumsden recalled a little-known story the late, great whisky writer Michael Jackson had told him, about a unique “house” yeast Glenmorangie was said to have possessed – which inspired Dr. Lumsden to explore wild yeast’s effect on the spirit.
Dr. Bill collected a few ears of Cadboll barley in the fields near the distillery and after analysis in the laboratory, he discovered Saccharomyces diaemath, a species of wild yeast. He arranged for the yeast to be cultivated and brought it together with the distillery’s barley in the whisky-making process. Then, he transferred this spirit into superior ex-bourbon barrels, including many second-fill casks, to showcase the fruity character given by the yeast.
“Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s tenth anniversary,” says Dr. Lumsden, who has worked with the Whisky Creation team since 2009 to explore the rare cask finishes in the series. “Yeast’s influence on taste has been overlooked for years, but it’s an area ripe for exploration. With a nose of biscuit, baking bread and floral notes, and rich tastes of vanilla, orange syrup and sweet chili, Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.”
Glenmorangie Allta will be available worldwide and at The Glenmorangie Distillery Visitor Center.
