A rare, delightful silky, delicate but complex Speysider matured for at least 18 years in a unique combination of Bourbon and Sherry American oak casks which previously held Bourbon and Sherry, and in European oak casks which were previously filled with Sherry. The American oak casks impart a subtle colour and hints of apple, floral aromas, citrus notes and toffee sweetness, whilst the European oak casks give a deep, rich colour and notes of dried fruit and spice.
During the 40ies the oak Sherry casks were in short supply as a result of the WW2, and The Macallan used to refill their casks more often than is the current practice; and since they were drying the barley with the use of peat, their whisky back then was less spicy and peatier than modern day Macallan. The Master Blender recreated that ole 40ies style by means of sampling bottles of those drams and matching their aroma and flavour with more recent distillations taken from the casks maturing in the warehouses.
A very light nose with traces of honey, citrus, orange peel, vanilla and dark chocolate, along with light floral and oaky hints. A palate with tones of citrus, ginger, cinnamon, coffee, oak and apples, a malty and slightly dry-bitter aftertaste.
An elegant nose with tones of grapes and honey, a palate with aromas of Sauternes, cinnamon, cereal sweetness and vanilla, a wee spicy medium length aftertaste with cereal notes, toffee and vanilla. Best served neat.
The darkest and most intense whisky in the extra-matured Glenmorangie’s range, the Quinta Ruban has spent 10 years maturing in American white oak casks and it was then transferred for two more years into specially selected Portuguese Ruby Port casks.