Glenmorangie Allta: New Private Edition presented

An wild yeast strain characterizes the 10th edition of this special series

For 10 years, Glenmorangie has annually been releasing a Private Edition bottling, which shows the Highland Single Malt Whisky from an exceptional side. This year's 10th Private Edition is named Allta, which means "wild" in Scottish-Gaelic. And of course, this year again, "nomen est omen" – “wild” is a special trait of this Private Edition.

For the production of this whisky, wild yeast was used, which was discovered not far from the Glenmorangie House growing on own Cadboll barley. Dr. med. Bill Lumsden collected and then cultivated the yeast. Individual yeast strains are common among American Bourbon manufacturers, Scottish whiskey producers use conventional purchased yeast. Glenmorangie is proud to be the first Scottish distillery to make whisky with its own yeast strain.

Glenmorangie Allta was matured in ex-Bourbon barrels, many of them second-fill barrels to showcase the fruity character of the whisky best. The Glenmorangie Allta was bottled at 51.2% ABV. It was launched in the UK today and will soon be available in several countries. RSP for the Glenmorangie Allta is £79.

How does Glenmorangie Allta taste?

Dr Lumsden said: “Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s tenth anniversary. 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 chilli, Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.” 

Following Glenmorangie Spìos, Bacalta and Milsean

Glenmorangie Allta follows last year's Private Edition Glenmorangie Spìos, which was matured in American ex-Rye casks and therefore presented a very spicy character, the Bacalta of 2017 with its sweet-fruity aromas from a finish in sun-kissed Madeira casks and the creamy-sweet Glenmorangie Milsean of 2016 finished in heavily toasted Portuguese red wine barrels. This year it is not a special cask maturation which gives the Private Edition its individual twist but for the first time the variation of the yeast. 


Photos: Moet Hennessy