Scotch

Whisky Review: Glenmorangie Tùsail

We review Glenmorangie Tùsail, a single malt made entirely from floor malted Maris Otter.

OVERALL RATING

9
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Tasting Notes

About:

100% floor malted Maris Otter, 92 proof, non chill filtered, no age statement.
Appearance:
Warm, glowing gold
Nose:
Rich, nutty, and grainy, those signature floral Glenmorangie notes are accompanied by sweet barley porridge with brown sugar, wet leaves, maple walnut ice cream, and Ceylon cinnamon. There’s a light fruit component—honeydew, soapy banana—but it’s a supporting role. Malt is on the mainstage.
Palate:
Also rich and nutty, with a pronounced bakery case sweetness. A broad initial entry with high viscosity evokes munching on honeyed oatcakes, or eating a bowl of buttered multigrain porridge topped with white flowers and a light sprinkling of fresh hay. The finish thins out a bit with the introduction of mouthwatering fruit: oranges, melon, quince, and a sweet oak note. But again, like the nose, the overall sensation is dominated by malt.
Finish:
Comments:
This is quite delicious. There’s amazing amplitude of maltiness here, an intensely mouth-filling flavor, yet Glenmorangie’s canonical fruit-and-flower style isn’t entirely subsumed. Tùsail feels intentionally well made, all the flavors pulling together, harmonious and balanced.rnrnYet another win for Dr. Bill Lumsden and his ongoing twin pursuits of innovation and heritage.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Margarett Waterbury

Margarett Waterbury is the author of "Scotch: A Complete Introduction to Scotland's Whiskies" and a full-time freelance writer and editor specializing in the beverage industry. Her work has graced the pages of numerous publications, including Whisky Advocate, Food and Wine, Spirited Magazine, Artisan Spirit, Edible Seattle, Sip Northwest, Civil Eats, Travel Oregon, and many others. She also boasts editorial experience as the former managing editor of Edible Portland and as a co-founder and former managing editor of The Whiskey Wash. In recognition of her talent, Margarett received the Alan Lodge Young Drinks Writer of the Year award in 2017 and was awarded fellowships for the Symposium for Professional Wine Writers in 2017 and 2019.

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