The Glenmorangie Secret Society held an intimate dinner in Sydney where invited guests discovered the complexities of Glenmorangie Single Scotch Whisky with Global Brand Ambassador, David Blackmore.
Glenmorangie Single Malt Whisky
Hosted in the private dining room at Black by Ezard, the evening was a journey into the world of Glenmorangie, with six different expressions matched to six courses.
Whisky and Beer Cocktail
A Whisky and Beer cocktail was served on arrival. The drink is made up of Glenmorangie Original, Eau de Coing, Dolin dry vermouth and smoked angostura bitters, with a serve of Boatrockers Alpha Queen Pale Ale on the side. The concept behind the drink is to alternate sips between the whisky cocktail and the beer to get different flavour profiles.
Glenmorangie Secret Society Dinner*
Introduction to Glenmorangie
The Glenmorangie Distillery is situated north of Inverness on the A9, half a mile from Tain in the Highlands of Scotland. Their whisky is known to be the best selling single malt in Scotland for 50 years in a row.
Glenmorangie use the tallest stills in Scotland, with long copper necks standing at 5.14 metres. This has the effect of ensuring only the lightest and purest vapours rise to the top to create a smooth and elegant style of whisky. Another point of difference is that their casks are only used twice. With approximately 60% of the whisky flavour coming from the cask, it allows less dilution of flavour.
David Blackmore, Glenmorangie Global Brand Ambassador
Glenmorangie Original (43% ABV) is a ten-year-old single malt which demonstrates a floral complexity on the nose. On the palate, it has two key components, citrus notes and vanilla sweetness. The vanilla comes from American white oak which grows physically tall and is very high in wood vanillins which give a more pronounced vanilla flavour to the whisky.
Sashimi of hiramasa kingfish, sesame custard, edamame puree, chardonnay and shallot dressing
The whisky is paired with the delicate flavours of sashimi of hiramasa kingfish, sesame custard, edamame purée, chardonnay and shallot dressing and highlights the citrus notes of the single malt.
Glenmorangie Nectar d’Or
Glenmorangie Nectar d’Or (46% ABV) is the most recent expression in the extra mature range. The whisky is aged for 10 years in American white oak to give the house style then 2 years in French Limousin oak that previously held Sauternes. It is non chill-filtered, so the flavours are not stripped.
On the nose, it is golden syrupy with spicy notes, ginger bread and ginger pudding. On the palate it is syrupy, sweet with a voluptuous mouth coating that clings longer. A drop of water opens up the whisky and releases perfume notes of honey suckle with gingerbread spice at the end. Glenmorangie’s Master Distiller, Dr Bill Lumsden refers to it as a whisky that reminds him of smells of brioche, buttered croissants and pastry notes.
Organic farm egg potato cream, iberico jamon, herb salad
The whisky is paired with organic farm egg potato cream, iberico jamon, herb salad, a textural dish that is creamy with a soft egg yolk. The single malt’s strong mouthfeel with a longer finish is a perfect match to the runny egg and the texture of the potato.
Glenmorangie Quinta Ruban
Glenmorangie Quinta Ruban (46% ABV) derives its name from Quinta which is Portuguese for wine estate and Ruban which is Scottish-Gaelic meaning red. This expression has spent 10 years maturing in American white oak casks, before being transferred into select ruby port pipes from the Quintas or wine estates of Portugal for another two years.
The whisky is very different on the nose than the palate. It is very sweet on the nose with red fruit notes but it is very dry on the palate, almost with chocolate/cocoa powder and a spice such as sandalwood. Adding a little water opens up the flavour profile with the sweetness on nose coming through a little more on the palate. Glenmorangie Quinta Ruban is a very dry style of whisky that almost gives a furry sensation at the roof of the mouth.
Oxtail soy caramelised, celeriac cream, sichuan peppered enoki, chive and crispy taro salad, mushroom soil
This whisky goes well with game, steak, beef and rich meat and it is paired with oxtail soy caramelised, celeriac cream, sichuan peppered enoki, chive and crispy taro salad, mushroom soil. This is very much a textural dish with various elements coming into play on the palate and is well suited to this style of whisky.
Lasanta (46% ABV) means passion and warmth in Gaelic and is the current iteration of what was Glenmorangie sherry finish. It is matured for 10 years in white oak then 2 years in oloroso sherry casks. On the nose, it has warm spices mix with chocolate, honeycomb and caramel toffee. Oloroso imparts a nutty style, with hazelnuts and Seville orange marmalade which make it a perfectly match to the beef dish.
Flank grain fed wagyu MBS 8
The pairing is a flank grain fed wagyu MBS 8 which comes from David Blackmore of Koolang Wagyu whom Gourmantic had the pleasure of meeting earlier this year. The beef is very tender with a melt-in-mouth, creamy texture – another perfect pairing with the whisky.
Glenmorangie 18 yo
Glenmorangie 18 yo (43% ABV) is not merely the 10 year old expression with a longer maturation. At Glenmorangie, they believe that 10 years in white oak is the perfect balance, so the 18 yo requires intervention. After the whisky has spent 15 years maturing in American white oak, 30% of it is transferred into Spanish Oloroso casks where it spends spend a further three years maturing before it is blended. This process brings back the balance and ensures it loses acrid notes and rounds off the whisky.
On the nose, it is rounded and sweet with dried fruits and a complex floral fragrance. On the palate, there are honey notes, malt, dates and figs with a long finish coupled with a subtle dryness from the oloroso sherry.
David Blackmore describes it as “the best crème brulee you’ve had in your life, and is perfect for desserts for any description”.
Chocolate warm couverture ganache, dulce de leche ice cream, peanut butter mousse
Such a well-rounded whisky deserves a special match and the chocolate warm couverture ganache, dulce de leche ice cream, peanut butter mousse is as much as visual delight as it is a treat to the senses. The chocolate sphere disintegrates once the sauce is added on top – a taste sensation that is a little salty and sweet that goes well with peanut and the sweetness of the whisky.
Glenmorangie Finealta and Glenmorangie Artin
Glenmorangie Finealta and Glenmorangie Artin
In true spirit of the Secret Society, David Blackmore presents two samples of whiskies. The Glenmorangie Finealta is last year’s release, a single malt that uses a small amount of peat which gives it a whiff of smoke. Glenmorangie Artin is extra matured in super Tuscan Sassachia wine casks and has a flavour profile of peaches baked in brown sugar that is left to caramelise.
For the finale, the Glenmorangie Signet (46% ABV) is presented. The emblem on the bottle is a signet that comes from 8th century Pictish tribal standing stone. The Signet is made up of 3 components: Glenmorangie 18-21 yo made from high roast chocolate malted barley which is tumble roasted by coffee beans, a Glenmorangie similar to Astar, with loads of vanilla from special casks and a Glenmorangie 13-14 yo, entirely aged in sherry casks which is never released on its own. These three elements combined create a complex single malt with an unusual espresso roasted coffee style.
Glenmorangie Signet with petits fours, cigars and coffee
The Glenmorangie Signet is servedthe Japanese way, with one huge ice cube in a tumbler. It is accompanied by petits fours and Monte Cristo cigars which are enjoyed on the balcony.
Signet and Cigars
L-R: David Blackmore, Damon Ross-Walker
The Glenmorangie Secret Society Dinner at Black by Ezard was held on Tuesday 18 September 2012. Gourmantic attended the event as media guests.
Black by Ezard
80 Pyrmont St
* Photo Credit: O’Neil Photographics – used with permission
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