Review: Glenmorangie Private Edition Milsean
Category: Highland single malt scotch whisky
Origin: Glenmorangie Distillery
Bottling: Official – Moet-Hennessy
What they say:
Glenmorangie Milsean is the first Glenmorangie expression to be extra-matured in heavily toasted Portuguese red wine casks. Milsean (Scots Gaelic for ‘sweet things’), the seventh release in the award-winning Private Edition collection, draws on the effect of charred wine casks, unlocking an unusual dimension in extra maturation.
Created from Glenmorangie first matured in ex-bourbon oak casks, Glenmorangie Milsean (pronounced ‘Meel-shawn’) then spent a number of years in casks which had contained Portuguese red wine. Yet before they were used to create a Glenmorangie Private Edition, the casks were involved in a pioneering experiment by Dr Bill Lumsden, Glenmorangie’s Director of Distilling and Whisky Creation. Dr Bill arranged for the casks to be charred to enhance the sweeter notes of Glenmorangie, which created a whisky with such attractive hints of sweetness, that it has surpassed even his expectations.
Dr Bill Lumsden said: “A glass of Glenmorangie Milsean transports me straight to an old-fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge. Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era. I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelised fruits, will surprise and delight whisky aficionados and malt connoisseurs.”
Bottled at 46% ABV, and non-chill filtered for extra body and texture, Glenmorangie Milsean will be available from specialist whisky shops worldwide, including The Whisky Exchange, Soho’s Vintage House, Selfridges and Royal Mile Whiskies from 19th January 2016 at £75.99.
Milsean will also be available at Brown’s Hotel London, as part of the hotel’s 10-day whisky pop-up in the Library Bar. In partnership with Beretta, Brown’s Hotel will transform the Library Bar into a Gaelic haven. Open from 20th – 29th January (from 6pm every evening), the pop-up will feature a display of around 40 whiskies, including drams from Glenmorangie. There will also be a whisky sommelier on hand to help you choose the perfect tipple.
Glenmorangie Milsean is non chill-filtered and bottled at 46% ABV. Glenmorangie Milsean is a copper beech-coloured single malt, with a sweet and spicy bouquet containing hints of sugar cane, ripe fruits candy sweetness and buttery coconut. Its complex, sugar-coated tastes include tart plummy fruit, cherries and candied orange peel, while its finish features ginger, brown sugar and cake mix.
The Glenmorangie Private Edition:
Glenmorangie’s Private Edition is an award-winning range which provides an annual opportunity for whisky connoisseurs and aficionados to experience a rare and intriguing single malt. Glenmorangie Milsean marks the seventh release in this range. Previous releases include Glenmorangie Sonnalta PX (IWSC 2010 Gold Medal); Glenmorangie Finealta (IWSC 2012 Gold Medal); Glenmorangie Artein (IWSC 2013 Gold Medal); Glenmorangie Ealanta (IWSC 2013 Gold Medal and World Whisky of the Year in Jim Murray’s Whisky Bible 2014); Glenmorangie Companta (San Francisco Spirit Awards Gold Medal 2014) and Glenmorangie Tùsail (ISC Gold Medal 2015).
What I say:
Glenmorangie Milsean is another experimental batch expression from Dr Bill Lumsden, during which Glenmorangie spirit matured in ex-bourbon casks has been finished (or extra-matured) in Portugese red wine casks that have been heavily charred. The results is an unusually sweet but slightly fruity addition of flavours. Thanks to Glenmorangie & Quercus Communications Ltd. for the official sample.
Orange amber gold (9/20, numerous slow-forming fine tears leave ultra-fine legs
Sweet! candyfloss, nougat, a brief whiff of acetone, toffee, Bakewell tart – almond essence, toasted flaked almonds, cherry jam, shortcrust pastry and sponge, light cereal barley flour, honey, golden syrup, vanilla sponge, coconut
As the nose, this starts with a real fluffy candy-floss sweetness that reminds me of waiting by the candyfloss machine at the fairground as the sugar is spun onto a stick, Love Heart sweeties (chalky/sherbet/fruity), buttery highland toffee, sugared almonds, bitter marzipan/almond essence or oil, uncooked cake batter (flour/sugar/butter and eggs) with a hint of vanilla and coconut, Bakewell tart- almond essence, toasted flaked almonds, cherry jam, shortcrust pastry and sponge, golden syrup, crystallized ginger and demerara sugar.
Medium length, sweet and touch of bitterness, a little like cherry sours almost artificial cherry and almond influences
I really enjoyed this dram, though I have a sweet tooth and loved making Bakewell Tart as a child (as well as eating it!) – I think what reminds me of this the most s that crucial balance between the bitterness and sweet of both the cherry and almond components. Milsean is balanced to perfection and the result is sweet buttery and rich in flavour whilst keeping that ethereal silky-smooth Glenmorangie character. Delightful!
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