Originally founded in 1843 by farmer William Matheson and his wife Anne, the Scottish distillery Glenmorangie derives its name from the Gaelic term for the “Valley of Tranquillity.” This serene patch of farmland perfectly reflected the couple’s peaceful surroundings and now defines the ethos of the brand: creating harmonious and refined single malt whiskies.
During an exclusive dinner at Quin at The Five, Damansara Heights, Glenmorangie Malaysia’s brand ambassador, Chong Wai Keng, introduced guests to Glenmorangie’s storied history and its tasting expressions. He emphasised the distillery’s long-standing heritage and dedication to crafting approachable yet complex whiskies.
A Tall Order
Chong explained that Glenmorangie’s delicate flavours and easy-to-drink profile are partly thanks to the distillery’s unusually tall stills, which stand at 16 feet 10 inches – roughly the height of a giraffe. This height allows only the lightest and most delicate vapours to rise and condense, resulting in a smooth and refined spirit.
Interestingly, Glenmorangie’s affinity for giraffes goes beyond analogy; since 2020, the distillery has partnered with the Giraffe Conservation Foundation and the Royal Zoological Society of Scotland to aid conservation efforts for the iconic species.
Dinner Pairing
The dinner featured three Glenmorangie expressions – Glenmorangie 18 Years Old, Quinta Ruban 14 Years Old, and The Nectar 16 Years Old – paired with a menu curated by Quin at The Five.
The contemporary French brasserie and wine bar is helmed by Chef Hew Wai and Kelly, who honed their culinary skills at Macau’s Michelin-starred Robuchon au Dôme and Nobu Kuala Lumpur.
From left: Glenmorangie 18YO and Prawn Ravioli; Quinta Ruban 14YO and Duck Breast; The Nectar 16YO and Caramel Apple Pie.
Glenmorangie 18 Years Old (43% ABV)
Paired with: White corn gougère and prawn ravioli.
Rather than saving the oldest for last, the Glenmorangie 18YO was served with the first course. On the nose, the Glenmorangie 18 Years Old offers rich aromas of dried fruits, wood spices, and floral undertones. Its palate opens with notes of dates, figs, and a hint of Oloroso sherry dryness, thanks to its final three years spent in Spanish Oloroso sherry casks. This full-bodied whisky complements lighter starter dishes by balancing their delicate flavours.
Glenmorangie Quinta Ruban 14 Years Old (46% ABV)
Paired with: Foie gras-topped chawanmushi and dry-aged duck breast.
The Quinta Ruban 14 Years Old is non-chill-filtered and spends 12 years in bourbon casks before a further two years in Port wine casks from Portugal. Its name is a blend of Quinta (Portuguese for estate) and Ruban (Gaelic for ruby).
On the nose, this whisky delivers notes of walnuts and Seville oranges. The palate reveals mature dark chocolate and overripe orange flavours, balanced by a velvety finish. Its tannic mid-palate makes it an ideal pairing for rich, fatty mains like duck breast.
The nose of the Quinta Ruban was formerly bottled at 12 years of aging, Glenmorangie now assures that it is now aged for at least 14 years.
The Nectar 16 Years Old (46% ABV)
Paired with: Caramel apple pie.
Ending the meal on a typically sweet note was caramel apple pie and its equal in the Nectar D’Or 16 YO This expression represents a reimagining of Glenmorangie’s Nectar D’Or. Aged for 14 years in bourbon casks and finished for two additional years in a selection of sweet wine casks, including Sauternes, Monbazillac, Moscatel, and Tokaji, it exudes opulent notes of pastry, brioche, baked apple, and baking spices.
The nose is rich and heady, with aromas of baked apricots, vanilla pudding, toasted almonds, and chocolate truffles, evoking the experience of stepping into a French patisserie. Chong describes the whiskey’s taste to be akin to “walking into a French pastry house with many cakes”.
The range of Glenmorangie whiskies are currently available at BoozeiT’s retail stores across Malaysia.
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