There are many effective descriptors applicable to Scotch These days: Fruity, velvety, meditative, expensive. The adjectives go on and on. But the word “experimental” is rarely counted among them. That’s because the rules governing whiskey production are badly restricted – especially when it comes to single malts, which can only be made using malted malt, water, yeast…and time. The liquid matures and develops most of its flavors in oak casks over a period of at least three years. But the new limited edition Glenmorangie A Tale of the Forest defies the norm.
For single barley, wood was largely the medium through which innovation could best be expressed. Dr. Bill Lumsden He is a leader in practice. He is the head of the distillery and whiskey industry in Glenmorangiand has been experimenting with barrel finishes for more than three decades.
Dr. Lumsden’s latest trial
Usually around this time of year, the good doctor makes his last forays into the trials of maturity. But this fall, he chose something completely different. With A Tale of the Forest, Lumsden has found a new way to incorporate innovative flavors into his legendary Highland barley. And it’s all about barley, baby! Salted barley, to be exact.
The fermentation process involves applying heat to the grain to prevent it from fully germinating before fermentation. It turns out there are many different ways to fan this fire. You’re probably already familiar with one of them: peat. When the decomposing plant matter is used during fermentation, it produces a strong, smoky flavor that results in flavors like dressings, iodine, and burnt tire. yum!
Dr. Bell (who had not been to whiskey school for seven years to be called Mr. Thank you very much) dug a little deeper into the past and discovered – historically – that some whiskey makers might use plants during fermentation.
“Our research found references to crofts burning things like birch bark and moss to dry out malted barley,” he explains. Perhaps they were doing it more for the heat than for the flavour. so when [I came up with] The idea of whiskey made from plants, I looked for those that offer the most distinct aromatics of malted barley.”
Into the forest
As the name of the release suggests, A Tale of the Forest is a whiskey meant to evoke sensual immersion through moist and dense forests. His nose is likely more familiar to gin drinkers than to Scotch fans; It feeds on pine needles, juniper berries and coriander. On the palate, these elements are less noticeable but there are still subtleties of eucalyptus, menthol and wood sap. The faint core of campfire smoke appears at the end, revealing a tiny bit of pierced malt in the mix. Suffice it to characterize this show as something more meaningful than just a novelty. It is totally unique.
And there’s good reason no one has done this before. “The whole thing was very difficult,” admits Lumsden. “But that made it more attractive to me, because anything like this should always be an act of love.”
Centuries ago, when vegetable fermentation was last modified, it could have taken place on a much smaller scale. After all, this was long before the days of bottling and mass production. But for Lumsden, this juice was clearly worth the squeeze.
“This whiskey calls for tasting outdoors, where people can awaken their senses by being outside, and hopefully in a jungle,” he said. “My ideal place would be in an empty space surrounded by trees, with some moss-covered rocks and running water, because the sound of running water adds to the mix, and ignites your senses.”
Welcome to find your happy spot with A Tale of the Forest wherever you want, as it’s now available for a limited time on US shelves—at just over $100 a bottle. It is housed in a botanical-themed packaging designed by the famous Thai painter Pomme Chan.
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