Latest Glenmorangie Bond House No. 1 Whisky Finished 15 Years In Ex-Madeira Casks

The Bond House No. 1 Collection from Scottish distillery Glenmorangie, as we’ve explored in previous bottlings, is created primarily with the collector in mind. Showcasing some of the whisky maker’s more scarce vintages, it takes its name from one of the distillery’s former aging warehouses that is today a new still house. For its latest expression, dubbed Glenmorangie Grand Vintage Malt 1993, what one has here is a whisky which spent a significant amount of time finishing in ex-Madeira barrels.

The new Glenmorangie Grand Vintage Malt 1993, according to those behind it, initially matured for a decade in ex-bourbon barrels. It was then finished for 15 years in Bual Madeira casks, said to be unprecedented for the distillery and also its Director of Whisky Creation, Distilling & Whisky Stocks, Dr. Bill Lumsden in that it was the longest Madeira finish he had ever achieved.

“The flinty intensity of Glenmorangie Grand Vintage Malt 1993 is a rare tribute to the distillery’s new, more exacting approach to whisky creation,” said Lumsden in a prepared statement. “Before, we might never have dared such a long finish – and left this expression’s depths undiscovered. With an intriguing mineral note interlaced with its fruity aromas, rich, honeyed tastes and subtle woodsmoke, this whisky’s delicious contrasts will give travelling collectors and visitors to our Highland distillery a unique insight into our Bond House No. 1 Collection.”

Plans call for this whisky, bottled at 43% ABV and colored bronze gold, to price for at least $650 at travel retail exclusively. You’ll find official tasting notes for it below.

• Aroma: Rich, fruity and subtly smoky, like fragrant wood smoke, with hints of candied orange peel, cake mix, mint toffee, sultanas and treacle. Follows with a curious herbal note, reminiscent of vine-ripened tomatoes. With water, a flintiness or minerality, and some classic Glenmorangie fruitiness – pears, peaches and oranges
• Taste: A rich, oily or spicy mouthfeel leads into a symphony of ripe fruits – peaches, apricot, melon and baked pears.  Sweet vanilla custard, cocoa powder and very gentle spice, such as nutmeg
• Finish: A wonderful, lingering sweet aftertaste, with mead, honey, milk chocolate and sugared plums