Malt Whisky

Signet has a portion of whisky in it (15-20%) made from chocolate malt. Bill describes it this way: whisky made from normal whisky malt is like a cappuccino, while whisky made from chocolate malt is like an espresso. Signet also contains whisky from Cadboll barley malt, the first time this has been used in a Glenmorangie (adding some creaminess to the whisky). The whisky is aged in a variety of casks, including sherry and new charred oak, and contains some older whiskies too up to 35 years old.
So how does Signet taste?

Glenmorangie Signet, 46%
This is unlike any Glenmorangie I’ve ever tasted. It’s a very textural, visceral whisky—partly due to the chocolate malt, partly due to the casks used. It’s dark in color for a Glenmorangie, and viscous on the palate, with interwoven notes of dark chocolate, ground coffee bean, pot still rum, and spice (cinnamon, nutmeg), followed by a dry, polished leather, tobacco leaf, roasted walnut finish. This is a fun whisky and earns bonus points for being unique in taste, but I think its dry, slightly assertive, finish detracts from what otherwise is a thrilling, dynamic journey.

Source: Advanced Malt Advocate magazine rating: 88

THE GLENROTHES SELECTED RESERVE
Speyside Single Malt Whisky

“Een van de zachtste producten van Speyside,
de zijdeachtige gerst en citrus strelen
de smaakpapillen met zeldzame zachtheid”

Jim Murray's Whisky Bible
24 punten! (v/d 25)

Licht gouden kleur.
Frisse, kruidig, neus met rijp fruit,
bosbessen en sultanes, citrus en vanille.
Licht moutig, kruidig en zoethout
met iets van biscuit in de fruitige mooie en zachte afdronk

"De zijdeachtige gerst en citrus strelen de smaakpapillen met zeldzame zachtheid"
Jim Murray

0.70 L - 43% alc.


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