The Art Of Maturing

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Dr Bill Lumsden and Rachel Barrie, experts in their field, have spent thirty years experimenting in order to perfect the different finishes that make up our extra-matured range.

Extra Maturation

Glenmorangie Quinta Ruban, Glenmorangie Lasanta and Glenmorangie Nectar D'Or will be first matured in American white oak casks for ten years before being extra matured in a hand-selected cask.

Extra Maturation In Port Pipes

Extra Maturation In Port Pipes

Ruban is Gaelic for Ruby, representing the finest Ruby Port casks from the 'Quintas' or wine estates of Portugal in which Glenmorangie Quinta Ruban is extra matured.

Extra Maturation in Sherry Butts

Extra Maturation In Sherry Butts

'Lasanta' is Gaelic for warmth and passion, a nod to the Spanish provenance of our Oloroso Sherry butts in which we extra-mature Glenmorangie Lasanta.

Extra Maturation In Sauternes Cask

Extra Maturation In Sauternes Cask

Both Gaelic and French for gold, 'Or' is so named because of the rich colour that develops once Glenmorangie Nectar D'Or has been extra matured in the finest Sauternes wine casks from France.

Angels Share

During maturation roughly 2% of the whisky in each barrel will evaporate every year. This so called 'angel's share' - our way of keeping the Whisky Gods happy! - equates to around 120 million bottles 'lost' to the ether by Scotland's producers.

Chill Filtering

Some of our whiskies go through chill filtering in order to remove certain elements that will cloud on contact with water. However with other whiskies, notably our extra-matured range, we choose not to carry out this process so that they can maintain their added body, taste and texture.

Designer Casks

With 60% of the flavour coming from the cask we knew that if we improved the quality of our wood, we would improve the quality of our whisky. Which is why we are passionately, and scientifically, committed to creating the perfect casks in which to mature our precious spirit.

This journey has seen us travel to the Ozark Mountains in Missouri, USA, to hand select slow growth oak tees with a highly porous nature before air seasoning the oak for at least two years, heavily toasting and lightly charring it to maximize the flavour potential, and finally leasing the resulting casks to Bourbon or Tennessee producers for four years. Then, and only then, are they ready to be called a Glenmorangie 'designer cask'.