Glenmorangie 'Allta' Private Edition No 10 Single Malt Scotch Whisky 750ml

Manufacturer's Notes: Glenmorangie Allta is a limited-edition single malt released to mark the 10th anniversary of Glenmorangie’s Private Edition series. The yeasty, biscuit-y nose gives way to an archetypal Glenmorangie palate rich with floral flavours and zesty citrus, augmented by notes of freshly-baked bread, a light menthol freshness and a long, earthy finish.

Allta, which means ‘wild’ in Scots Gaelic, is made using a previously-undiscovered strain of local yeast growing on the barley near the Glenmorangie distillery. This yeast has been used to ferment the barley on which it grew before distillation, lending the spirit not only a distinctive flavour, but an undeniable sense of place.

Rethinking Convention
Since 1843, we have challenged the bounds of single malt whisky, bringing new tastes to the world. This pioneering spirit is never more apparent than in our Private Edition. And as this award-winning series marks its tenth anniversary, we celebrate by sharing our first whisky created with the wild yeast that grows on our barley. Brimming with the myriad flavours that yeast can bring to single malt, it unviels a rich, new seam in Glenmorangie's character. This creamy, aromatic single malt whisky was inspired by a chance conversation more than 20 years ago, between Dr. Bill Lumsden, our Director of Distilling and Whisky Creation, and the late, great whisky writer Michael Jackson. Over the generations, yeast's vital contribution to whisky's taste had been all-but forgotten. Dr. Bill, a yeast physiologist by training, was one of the few still keenly aware of its potential. And that day, as Jackson recounted a little-known story about a unique yeast strain Glenmorangie was once said to have possessed, an exciting idea began to form in Dr. Bill's mind.

A Vision Takes Root
Intrigued by the prospects Jackson's story raised, Dr. Bill walked the barley fields near the Distillery, aware that yeast often clung to husks of grain. Collecting a few precious ears, he took them to his laboratory. There, Dr. Bill discovered Saccharomyces diaemath -- a strain of yeast unidentified before then. Just as he has hoped, it would prove ideal for creating whisky. Dr. Bill was intent on exploring the wild strain's effect on our spirit. With careful timing, he brought the yeast -- and the barley on which it had grown -- together in the whisky-making process. His rare experiment revealed an exceptionally fragrant spirit, distinctly different from Glenmorangie's house style. Dr. Bill then transferred this spirit into superior ex-bourbon barrels, including many second-fill casks, to showcase the fruity character given by the yeast. The rich whisky which emerged years later, promises to transform our thinking forever.

Glenmorangie Allta
This pale golden single malt whisky has a rounded nose of biscuit tones, light floral notes and baking bread, alongside hints of vanilla, raisins and mandarin orange. Crisp, citrus textures lead to tastes of butter candy, more creamy vanilla and orange syrup, with yeast in the background, gentle mint and a suggestion of sweet chilli, before a long, earthy finish. Shedding light on an aspect of distilling for so long overlooked, Glenmorangie Allta is a beacon for the future of Scotch whisky.