Wild, native yeast brings another winning Private Edition Single Malt from Glenmorangie.
Located near Tain on the east coast of the northern Highlands, the Glenmorangie Distillery was founded in 1843 when the Matheson brothers converted the Morangie farm into a distillery by the sea. At a full twenty-six feet in height, the stills are the tallest in Scotland, ensuring that only the lightest vapors make it to the top and resulting in a smooth, fresh, and elegant range of fine Single Malt Whiskies. Glenmorangie is THE best selling Single Malt Whisky in Scotland and the rest of the UK, and one of our personal favorites.
Each year for the last decade, Glenmorangie has released a special Private Edition Single Malt. The latest is Glenmorangie Allta Private Edition No. 10, and it has an interesting story to tell. You see, it’s not uncommon for a high-end distillery to have a secret strain of yeast for fermentation. But Bill Lumsden is Glenmorangie’s Director of Distilling, and he has a PhD in yeast physiology — he’s literally a doctor of yeast science. He was collecting grain samples of their special Cadboll Barley out in a local field and discovered a wild, previously unknown strain of yeast. Glenmorangie Allta is their first Single Malt to use it, and it delivers a rich, buttery dram with lively fruit notes. It’s aged in ex-Bourbon casks and bottled at a savory 51.2% ABV.
“Allta” means “wild” is Scots Gaelic — in this case referring to the unique wild” strain of local yeast used to create Glenmorangie Allta Private Edition No. 10.