Glenmorangie Distillery is renowned for its pioneering work in wood management, which often overshadows its innovative distillation process. The whisky-making journey begins with mashing unpeated barley using water from the distillery’s Tarlogie Springs, one of the few hard water sites in Scotland. Glenmorangie occasionally adds chocolate malt to the mash for their Signet brand, showcasing the distillery’s creativity.
Fermentation is extended, and distillation occurs in the tallest stills in Scotland, which retain the same long-necked design as those originally brought from John Taylor’s gin distillery in 1887. The height of the stills allows a prolonged interaction between alcohol vapour and copper, resulting in a high-toned new make, although a subtle cereal note provides a dry counterpoint.
The majority of Glenmorangie’s whisky is aged in ex-American oak casks, many of which are crafted to the distillery’s specific requirements, using slow-growth oak from Missouri’s north-facing slopes. The firm’s Astar bottling is aged entirely in these bespoke casks, which are only used twice. Second-fill casks are stored in damp dunnage warehouses to encourage oxidative aging, resulting in a rich flavor profile with notes of fruit, honey, mint, vanilla, and crème brûlée. Older expressions may also carry chocolate notes.
In keeping with its tradition of innovation, some of Glenmorangie’s spirit is transferred to ex-fortified wine casks (Port, Sherry) and still wine casks (Sauternes, Burgundy, Super-Tuscan) for finishing. Glenmorangie was one of the early adopters of this technique, which has since become widespread in whisky-making.
The distillery’s history dates back to 1843, when William Matheson converted a local brewery into a distillery. It remained in family hands until 1887, when it was sold to the Glenmorangie Distillery Co, co-owned by the Maitland brothers and Duncan Cameron. After World War I, it was acquired by the blending firms Macdonald & Muir and Durham & Co, eventually passing entirely to Macdonald & Muir. Glenmorangie was revived as a single malt in 1959 and quickly became one of Scotland’s most popular whiskies.
In the 1970s and 1990s, the distillery expanded to meet growing demand, adding more stills and equipment. In 2009, four more stills were added, along with additional facilities for maturation. The distillery was acquired by the luxury goods conglomerate LVMH (Louis Vuitton Moët Hennessy) in 2004 for £300m, which led to further expansion and improvements. New warehousing was built, and the decision was made to mature and vat all production on-site.
In January 2018, Glenmorangie announced plans to build a new stillhouse, which would include two more of the distinctive long-necked stills, as well as a new mash tun and washbacks. This development is intended to facilitate experimental runs, with potential innovations such as the use of stainless steel condensers. Glenmorangie continues to evolve, blending tradition with forward-thinking innovation.
