Well made but plain. That could be it, over and out.  tussail

But maybe I should explain myself a bit. Glenmorangie is a very well known name. People who “have heard” about single malt whisky but aren´t “in to it” know the name. (And Laphroiag)

For people who drink single malt whisky it is often a favorite with its high drinkability and clean taste. For those who like different cask expressions it’s a must have, well not Tùsail but all the other limited cask finished expressions.

For me it is a tasteful adventure with the cask finishes and I really like the experimental touch to it. I don’t mind if it is a bit crazy and I don´t think cask finishing is cheating.  BUT …… a limited release with a  wild and crazy finish is not just about taste. It is about money. How many original 10 yo Glenmorangie do the fans buy?  One every now and then. Maybe two a year or so. With 3-4 limited releases you catch them in the “must have” net and they start to collect. Great! Money to the distilleries gives them opportunities to keep on distilling and give us new expressions. That is ok!

glenmologgaI´ve been thinking about Glemorangie and why I don’t fall for it. Sometimes you just get something in your head and you can´t get over it. I do like the Lasanta, Nectar D’or, Quinta Ruban and Signet is good but overprized for me. It´s not that I dislike Glenmorangie – it’s just plain.

Don´t get mad now – that is my palate. You might love and adore any whisky you like and especially Glenmorangie since that is what we are talking about now. Lots of people do. That is a fact!

So when I had the possibility to participate in a Glenmorangie tasting held by David Francis from BevNordic, Moet/Hennessy

I just had to give it a go. We tasted The Original, Tùsail, Nectar D’or, Lasanta, Quinta Ruban and 25 YO. But here I will focus on Túsail because the story behind it.IMG_4229

Glenmorangie Tùsail is made from an old kind of barley – Maris Otter, a high quality brewing malt with more protein and less starch than commonly used barley. From what I have always heard, the barley doesn´t give much taste at all to the whisky.  You just want it to be full of starch that can become sugar for the fermentation to create alcohol. Glenmorangie Tùsail is said to carry the taste of that old kind of barley which means it will taste as the “good old whisky” did. The kind we dream of! It is floor malted and the protein is said to give more taste. I´ll give them that! And it is good that some distilleries keep up the floor malting tradition ( if just only by buying floor malted barley) and use barley that is rare (mostly because it is hard to grow in Scotland ….or for the lack of starch). But again – what does it actually do to the taste?maris Otter I´m not a chemist or a master distiller but I really want to know what the Maris Otter proteins brings to the final taste of Tùsail. Feel free to explain it to me. As Winston Churchill said “I´m always ready to learn, although I do not always like being taught.”!

Here are my thoughts on Glenmorangie Tùsail:

Nose: Pear, malt and vanilla, somewhat sharp but full bodied. Softens up with water.

Palate: A bit peppery, dry and a little sharp. Sour fruits and pear. Gets sweeter and fuller with water.

Finish: Peppery and some wine. Some bitter oak. Maybe a hint of coffee and vodka?!! With water the finish gets soft and short.

Basically I find it to be the 10 YO with another 6% added to the ABV. It is more powerful and has a depth the Original doesn´t have….but it feels more like the ABV carrying some congeners than anything else. Easy drinking.

I wanted to like the Glenmorangies. They are so well made, you can taste that but I find them “beige”. That means plain to me and none of them really ticked my boxes.  Will still keep on tasting Glenmorangie expressions when I stumbles over them though ( Hello Maltstock) and maybe I find one that gets me going.TEbW_Logga