Beer, Coffee, Whisky Lovers Rejoice!
The Glenmorangie Distillery was founded in 1843 when the Matheson brothers converted the Morangie farm into a distillery. It lies just north of Tain, on the wind-swept coastline of Easter Ross. Their stills are the tallest found in Scotland – as tall as a giraffe, apparently – of the same design as those used in the 1880's which were in fact second-hand Gin stills. Which means that only the very lightest vapours make it to the top, resulting in a smooth and elegant Scotch Whisky.
In 2004 the distillery was sold to LVMH, a French multinational luxury goods conglomerate and has since adopted a brave strategy of giving their drams French-sounding names, which on the looks of things, has payed out for them.
The Signet is one of Glenmorangie's most unusual creations. It's a combination of two different types of malted barley – high roast chocolate barley malt, which is normally used to produce brown ales, porters and stout Beer (they're more roasted, or caramelized, than what is standard in making Whisky), and Cadboll barley malt from Glenmorangie's own estate, adding creaminess to the final dram. Additionally, 'an element' of Glenmorangie's oldest stock is used, aged from 35 years up through 40 years. The Signet is twice-distilled and matured in a variety of Sherry and new charred oak casks.
Master Distiller Dr. Bill Lumsden spent his days as a student at Glasgow University experimenting and testing with many varieties of malted barley commonly used in Beer production. We could say that the Signet is the apex of his many years of sipping, trials and errors. So, here's to vision, persistence and well, tasting!