Glenmorangie 18 Year Old Extremely Rare

We are going to take this ride to the higher grounds this time. The next whisky I am going to try is from Scotland, and it is a world-famous single malt. Glenmorangie Highland Single Malt Scotch Whisky, aged 18 years. As the name implies, this scotch hails from The Highlands. We can expect great things when we surround ourselves with Highland whisky since this region of Scotland is at the forefront of whisky production.

Let us get started! I was inside and outside for this tasting because the food I was going to cook alongside the whisky was a grilled homemade burger. When trying to get deep down into the whisky flavours, I would suggest doing the tasting inside, but I have to admit that drinking whiskey outside gave me a different experience. I did not get anything out of the flavours, but I did have a fantastic time enjoying the whisky outdoors. It was the whole scene, atmosphere, and emotion that gave me chills. Go outside if you simply want to enjoy your spirit.

So, getting back to the tasting, the nose on this whisky, wow! I was immediately hit with powerful spicy notes. I kind of expected that because older scotches appear to be spicier. After getting past the spiciness, we can detect floral and sweet notes. I discovered that sweet was caramel and orange when I started to enter deeper waters by swirling the whisky. Swirling will bring out more aromas; if you are wondering why you can only sense one element, then swirl. More flavours are starting to emerge. As I poured the old scotch into my mouth. That whiskey’s texture was as smooth as silk on your skin.

It will undoubtedly spark a conversation about that Glenmorangie because it can bring so many different flavours to the table. The oak cask comes through in the first sip, along with some solid peaty notes. As I continued to taste it, I began to remember the caramel or honey that I had detected with my nose. The finish can be spicy at first, but as you let the flavours settle in your palate, the aftertaste loses the spicy flavour and I start to feel orange vibes and peat. As one would imagine, the peat is all over the scotch; they seem to be very smokey and peaty.

Since this whisky is an old-timer, it was time to pull out the water and add 8 drops of it to the whisky. The older or stronger the whiskey, the more likely it is that it will want to keep certain flavours hidden within it. A small amount of water is designed to bring out different flavours or even texture. The water performs some sort of chemical magic within the whiskey, releasing some extra flavours. As it turned out, the Glenmorangie did. With the nose, I began to detect more sweet sherry and a strong orange. It also changed the way the whisky tasted in my mouth; the taste was lighter, and it did not burn my tongue when I kept it in my mouth.

The scotch was friendly and mellow, which made the whole tasting a lot more satisfying. The finish did not alter much except for the removal of the orange and the presence of more honey and peat. The honey tasted more like caramel honey, which was interesting.

My homemade beef burger was now prepared. I cooked it medium-high, adding pepper, onion jam, lettuce, coleslaw salad, and smokey cheese. The idea was that I was attempting to make a retro homemade beef burger, which is why I put the coleslaw salad on top. The burger was so tasty and juicy that I highly recommend trying it. You will love it! The Glenmorangie goes well with the burger. The smokey and peppery flavours went well together, but I would skip the coleslaw salad if you are drinking the 18-year-old Glenmorangie. Since the burger had so many good flavours of its own, I believe it buried much of the whisky flavours. I could just taste

the peaty aspect of the scotch, which I think is a waste of effort. The scotch had lost its novelty. So, when it comes to the burger, keep it plain. Only a little seasoning, some smokey cheese, and maybe a little of the onion jam to add some juiciness. On the other side, if you want to try the same burger, you should change the whisky. Perhaps Jameson or a younger scotch, such as a 10-year-old Ledaig or Laphroaig.

Since this scotch was too good to finish on such a big stage, I decided to pair it with some appetisers. I took out my Milano salami, prosciutto crudo, and usual chorizo. I would not suggest the salami because it did not go well with the whisky. The finish was decent, but nothing exceptional, in my opinion. Prosciutto, the mixture brought out several metal taste flavours that I did not appreciate The chorizo, on the other hand, was a completely different animal from the others. It was surprisingly good with whisky. The extra chilli from the chorizo went so well with the scotch peaty and smokey flavours. They were the ideal couple.

So, in the end, this long journey met its match, which it certainly deserves. As we approach the end of this blog post, I hope you enjoyed the journey as much as I did. I trust you find this blog as beneficial as I do. It is a wonderful diary to have with me. I can still go back to the notes and tips I gave you and myself. It will help you decide what to drink, how to drink it, and with what. So hold it close at hand. I will see you all soon, and remember to keep your whiskey neat at all times. Goodbye!

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