St. John’s College at the University of Sydney played host to the launch of Glenmorangie Ealanta, the latest addition to the private edition range.
Dr Bill Lumsden, Head of Distilling and Whisky Creation at Glenmorangie introduced the new single malt which is no 4 in the private edition range. Available in limited qualities of 156 barrels, only 3200 cases of the whisky are produced globally.
The story of Glenmorangie Ealanta dates back to 1993 when spirit was distilled on 17 May as an experiment by using virgin toasted American barrels which come from Mark Twain National Forest instead of the more traditional ex Bourbon barrels.
Ealanta is non chill-filtered hence retaining all the natural oils which give it a voluptuous mouthfeel. Bottled in November 2012, the 19 year old whisky has an aromatic bouquet with and a strong influence of oak, vanilla, butterscotch, as well as stewed fruits and marzipan while retaining finesse of the Glenmorangie character.
On the palate, the 46% ABV gives a peppery sensation in the mouth and a creamy mouth coating with notes of vanilla, candied orange peel and a hint of spice and clove on the finish.
This article was originally published on April 23, 2013 on our sister website Gourmantic.
