02.10.18 | A Scotsman on Holiday in Tenerife | Glenmorangie the Original

Scotch Whisky

To finish off the brief intro on Scotch cocktails today I will be reviewing the Glenmorangie the Original, and additionally providing a cocktail for this beautiful floral Highland!

This particular Glenmorangie is aged ten years in first and second fill ex-bourbon barrels, that Glenmorangie states to be made of designer wood from the Ozarks of Missouri… So I don’t entirely know what that means, so let’s get onto the review.

In the glass, the Glenmorangie is a Pale straw color with watery legs and has an abv of 43%. The nose is incredibly pleasant and inviting as I found ripe melons and green apples that provides quite a strong sweetness and residual sugar on the nose – not before too long the nose showed light grains and fresh florals reminding me of the scent of edible flowers. The sweetness carries through to the palate where spiced vanilla beans and juicy sweet pairs caress the palate. On the mouth, there was a medley of salted almonds that really helped with taming the sweetness just a bit to allow for a more floral spice to come through. The Glenmorangie finishes brightly with light oak tannins, honey, and a decadent banana cream pie with its sweetness and baking spices.

Overall the Glenmorangie the Original was a very light and refreshing sweet medley of fruit and just enough grains and spice to balance the sweetness. I could picture myself sipping on this poolside on a tropical island surrounded by blooming tropical plants – simply lovely!

To piggyback off of my recent post talking about peated scotch in cocktails I now want to provide a cocktail recipe that works wonderfully for the sweet florals of a Highland such as the Glenmorangie the Original:

A Scotsman on Holiday in Tenerife

2oz Glenmorangie the Original

1oz St Germain

.5oz Green Chartreuse

1oz Orange Juice

2 dashes of Angostura Bitters

Half slice of Pineapple muddled

Muddle the pineapple in a shaker then add all ingredients and shake over ice. Double strain the cocktail into a Tiki mug filled with finely crushed ice. Garnish with pineapple, orange, and lemon.

Cheers and happy Saturday!

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