The first whiskey created from wild yeast grown from Glenmorangie's own barley marks the tenth anniversary of the innovative Private Edition of the Highland Distillery series. For a decade, Glenmorangie has invited whiskey aficionados to explore their passion for innovation through this limited collection series. Now, with this tenth release of Glenmorangie Allta ( al-ta "of the Scottish Gaelic" wild "), the whiskey house reveals the importance of yeast within the innumerable flavors found within the Scottish distillate.

As one of the key ingredients in the development of Scotch whiskey, over the years, yeast has taken a back seat and the impact of its flavor has been forgotten in a certain way. However - thanks to his knowledge and understanding of the yeast's physiology - Dr. Bill Lumsden, Director of the Glenmorangie Whiskey Distillery, Creation and Storage, has always been very aware of the potential and importance of yeast in the art of making whiskey. Dr. Bill remembers a story known only for a few, in which the great whiskey writer Michael Jackson refers to that unique and exceptional yeast that grows inside the distillery of Glenmorangie. Inspired by this story, it's like Dr. Bill began to thoroughly explore the influence of yeast on the taste of whiskey.

While Dr. Bill walked through the barley fields near the Distillery, he began to collect some ears of Cadboll barley to take to the laboratory and analyze them. It was so he discovered the Saccharomyces diaemath, a species of wild yeast not known until that moment, and that could be used to create whiskey. Intrigued to discover the effect of this wild yeast on the Glenmorangie distillate, it was that Dr. Bill began to grow the yeast to be used once the barley was ready. With the barley in optimum conditions, it was that he began the creation of an exceptional whiskey, full of unique aromas and flavors. Later, he transferred the distillate to old bourbon casks, including many that had previously been used, this in order to show the fruity character provided by the yeast. The rich and creamy whiskey that emerged years later, reveals a whole new essence in the personality of Glenmorangie.

This historic event embodies the creativity of Glenmorangie. Since 2009, this exclusive and renowned Glenmorangie whiskey collection series has allowed the Creation Team to explore different barrel finishes, experiment with raw ingredients and let their imagination run wild. "Glenmorangie Allta is a whiskey worthy of celebrating the tenth anniversary of the Private Edition." The influence of yeast on flavor has been overlooked for years and is a great exploration area. "Glenmorangie Alta , with notes of cookies, Bread and floral notes, rich flavors of vanilla, orange syrup and sweet pepper, opens a world of possibilities for the future of Scotch whiskey, " said Dr. Bill.

• Tasting notes: Glenmorangie Allta is not filtered cold, it is bottled at 51.2% ABV. 
• Color: pale straw. 
• Nose: Yeast tones. Soft floral notes of carnations and violets, baked bread with soft touches of vanilla, raisins, and tangerine. 
• Taste: citrus, sweet butter, vanilla, orange syrup, mild yeast flavor. Mint smooth, chili, floral notes. 
• Finish: has a durable finish, touches of sweet and sour orange and mint.

Available from March 21 at La Europea, City Market, Liverpool, Palacio de Hierro, Bodegas Alianza, among others, and has a cost of $ 1,989. In Mexico, there will be only 600 bottles!

About Glenmorangie:

Glenmorangie Single Malt Scotch Whiskey originates in the Scottish Highlands, at the Glenmorangie Distillery. It is distilled in the highest malt whiskey stills of Scotland, expertly matured in the finest oak barrels, and perfected by the men of Tain. The Distillery, founded in 1843, is recognized as a pioneer in its field, uniting tradition with innovation to create exceptional whiskeys.

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The Glenmorangie Private Edition Series:

This year marks the tenth anniversary of Glenmorangie's distinguished Private Edition series. Year after year offering the opportunity for whiskey lovers to experience a unique and unmatched malt. The acclaimed releases include:

• Glenmorangie Sonnalta Winner of gold medals in the "International Spirits Challenge" (ISC), 2009. "International Wine and Spirits Competition" (IWSC) 2010. The first Glenmorangie finished exclusively in barrels of Pedro Ximénez Sherry.
• Glenmorangie Finealta (IWSC 2012 gold medal) Inspired by Glenmorangie 1903.
• Glenmorangie Artein (IWSC and ISC 2013 gold medals) The first Glenmorangie finished in Tuscan wine barrels.
• Glenmorangie Ealanta (Winner of the gold medal at the IWSC and ISC 2013.) Named the whiskey of the world within the Whiskey Bible Jim Murray's 2014). Matured in white oak vinegar barrels from the Mark Twain National Forest in Missouri.
• Glenmorangie Companta (Winner of the gold medal at the 2014 World Spirits Competition in San Francisco ) The first Glenmorangie whiskey matured in Clos de Tart barrels.
• Glenmorangie Tusail (ISC 2015 gold medal) The first Glenmorangie to use the malted barley Maris Ofter, in order to explore the impact of the grain on the taste of single malt.
• Glenmorangie Milsean (ISC 2016 gold medal) The first Glenmorangie matured in red wine barrels.
• Glenmorangie Bacalta (IWSC 2017 gold medal) The first Glenmorangie completely matured in Malmsey Madeira barrels.
• Glenmorangie Spìos (ISC Trophy 2018) The first Glenmorangie completely matured in barrels of rye whiskey.
• Glenmorangie Allta The first Glenmorangie created from wild yeast grown on the own barley of the Glenmorangie Distillery.

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About Dr. Bill Lumsden :

Dr. Bill Lumsden, acclaimed director of distillation, whiskey creation, and Glenmorangie warehouses, is considered by the whiskey industry to be an innovator thanks to the creation of whiskeys that have revolutionized the single industry malt. In recognition of his team's work, The Glenmorangie Company was named Distillery of the Year at the International Wine and Spirit Competition (IWSC) in 2012. Dr. Bill, who has a Ph.D. in biochemistry, has combined art and science in his work since he joined The Glenmorangie Company in 1995. He is famous for his innovative techniques of wood handling, experimentation with exceptional barrels and the use of extra maturation. Dr. Bill has won a series of prestigious awards and accolades, including the International Whiskey Contest for the Distiller of the Year 2016 and 2017. He also received the title of Master Distiller of the Year at the Icons Awards of Whiskey Magazine Whiskey 2016.

In 2018, ISC was again named "Distiller of the Year".

About yeast:

Yeast is one of the three ingredients of Scotch whiskey, along with barley and water. It is added to the must during the fermentation process, in which the yeast converts the sugars present in alcohol. Many years ago, Scotch whiskey distillers used their own "homemade" yeast strains. As times changed, many distillers began using a particular strain of " Saccharomyces cerevisiae" (the kind used by the beverage industry), which is very efficient in creating alcohol and provides a neutral taste." Whiskey makers began to pay attention to ripening, to influence the taste Dr. Bill, who has a doctorate in yeast physiology, was aware that the ability of the yeast to impact the taste of whiskey was being overlooked. It is with Glenmorangie Allta that he decided to show his great influence.

About the creation of Glenmorangie Allta:

Although yeast is found in our environment, in the soil, in plants, such as barley, and even in our skin, not all species are suitable for use in distillation. According to his intuition, Dr. Bill sent a sample of the barley grown in the fields near the home of Glenmorangie Highland, Cadboll, to be tested in the laboratory. There, he found that the yeast he had heard so much about, Saccharomyces diaemath, was ideal for creating whiskey. He organized the provider yeast cultivated Glenmorangie diaemath of Saccharomyces. When the barley that he cultivated before was ready to be used, he gathered both ingredients in the process of making the whiskey, in order to create a distillate with an exceptional fragrance that would perfectly demonstrate the impact of the yeast on the flavor.

About Michael Jackson

Known as a leading whiskey authority, Jackson was a writer and journalist loved by those in the industry, as he was (and still is) recognized around the world. In addition to writing about beer, Jackson wrote a series of books about whiskey, including: "Malt Whiskey Companion" and "Whiskey: The Definitive World Guide" by Michael Jackson. He received several awards for his work and was named Master of Quaich, by the exclusive international society "Keepers of Quaich", which recognizes the outstanding commitment to the Scotch whiskey industry. Jackson died in 2007, at 65.

Source: PRNewswire

Image Source: PRNewswire