We were lucky enough to be on the scene as Glenmorangie celebrated 10 years of producing its Signet whisky, the first single malt to use high roast chocolate malt barley in its production. And it’s no easy undertaking. One week a year, the celebrated Scottish Highlands distillery halts production on all its other whiskies to dedicate its stills to the creation of this award-winning spirit.
Although the exact formula is proprietary, we do know it includes some of Glenmorangie’s rarest whiskies matured in bespoke designer casks. And if, like us, you are lucky enough to have a dram with Dr. Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, you might be able to weasel a few more details out of him. He’s the mad scientist behind the boundary-pushing Signet, which he explains took “years of hard work and painstaking attention to detail to bring to life.” Alas, we were sworn to secrecy, but we can tell you this: You’ve never tasted a Scotch whisky quite like this.
Want to experience it for yourself? Book a stay at the historic Glenmorangie House and schedule a tour of the distillery. Trust us: You won’t be disappointed.
Glenmorangie Signet Tasting Notes
(Bottled at 46% ABV)
Color: Deep amber
Nose: The enticing warmth of coffee, ginger and cinnamon bursts forth then melts into dark chocolate and tiramisu. Old-fashioned dark toffee emerges alongside crystallized orange peel, cocoa, crème caramel and rich fruitcake.
Taste: A velvet explosion on the palate swirls crackling spices with bitter mocha, dark chocolate, and the mellow softness of apricot and butterscotch. Then a surge of toasted hazelnuts and almonds paired with praline, vanilla and orange zest.
Finish: An incredible complexity of mocha and spice heralds creamy cappuccino notes and hints of amaretto before a finale of chocolate-coated raisins and bittersweet orange.