Glenmorangie uncorks premium Grand Vintage Malt 1998

Glenmorangie uncorks premium Grand Vintage Malt 1998

Glenmorangie, creators of Highland Single Malt Scotch Whiskies since 1843, have uncorked their Grand Vintage Malt 1998. Bottled at 43 percent ABV, the premium malt has been aged in oak barrels for 23 years, giving it a spicy note and an amber glow.

The director of whisky creation at Glenmorangie, Dr. Bill Lumsden, and his team are on a mission to bring new flavors and possibilities to the world of single malt.

In 1998, Lumsden vowed to explore the undiscovered wonders of new heavily charred virgin wood oak that he had tailor-made to enrich Glenmorangie’s fruity spirit, hoping to create a striking style of single malt, intense in color and spice. He used most of the wood-finish casks adding spiciness to Glenmorangie’s complex fruits. Lumsden also filled a few with new spirit, imagining an unprecedented single malt. Aged for 23 years, the spirit transformed into a whisky surging with vanilla, chocolate orange, ginger and sweet chili.

Lumsden said: “In 1998, I had all sorts of ideas for new and delicious whiskies. And one my first experiments was with new charred oak casks. At the heart of Glenmorangie Grand Vintage Malt 1998 is a parcel of that experimental whisky. Aged in those casks for 23 years, it gives the limited edition a wonderful spicy note and an amber glow. With aromas of apples and plums and tastes of orange chocolate and clove, this whisky brings a new dimension to Glenmorangie’s elegance.”

For more than 175 years, Glenmorangie, known as the Distillers of Tain, has been honing its craft in Scotland’s tallest stills. The result is a delicate and fruity spirit, ripe for experimentation, that boasts five key ingredients: wood, water, barley, yeast and time. Delicate and spicy with a wonderful amber glow, Glenmorangie Grand Vintage Malt 1998 showcases some of the first-ever Glenmorangie whisky aged in new charred oak.

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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