That is finish in Port casks.
Glenmorangie has already had its premiere on the blog. Previously I described Glenmorangie 18 years old, offered in elegant gold packaging. The basic version of the 10 year old was the first whisky from this distillery, which I tried, probably the time will come to write about it, and now The Quinta Ruban.
Glenmorangie since the beginning of the ‘90 in XX century finishes whisky in casks of various fortified wines. This process involves standard aging in Bourbon barrels and then transferring to the casks which previously contained wines such as Sherry, Rum. They say at Glenmorangie that they use Bourbon barrels only twice, to ensure a greater impact wood on alcohol. Some time ago I attended a presentation conducted by the Glenmorangie Brand Ambassador Karen Fullerton in the Dom Whisky Jastrzębia Góra. Then I tried, among others, 10 year old whisky from the first fill Bourbon barrels and from the second fill. Both versions were interesting and good, but with noticeable differences in the intensity of the effects of oak on alcohol. Most versions of Glenmorangie consists of a compilation of distillates aged in these two types of barrels. In the case of finishes the whisky is additionally matured in e.g. wine casks. So it is with The Quinta Ruban 12 years old, which was finished in Port casks (Port pipes). In this case we could also discuss the color, that is deep amber with a red glare. In some part this is due to aging in Port casks, but also additional caramel coloring is taking part of it (no information about the natural color). On the plus side, you can include unchillfiltering and 46% ABV. Higher alcohol content affects the strengthening and lengthening tasting qualities, as well as by the gradual addition of water it allows us to uncover the layers of whisky.
N: quite peppery, herbal, clearly perceptible ginger and mint, then it gets a bit sweet, there is also vanilla, honey, deeper I find fruits – peach, nectarine, a touch of fig, maybe dates, everything is pretty fresh,
S: oily, sweet, fruits with grapefruit, a Hungarian plum, orange, orange juice, black currant, ginger, sparking lasts on the tongue, there is also oak bitterness,
F: long with bitterness, sparking remains and traces of orange.
The smell nicely develops over time. The flavor is intense. 46% ABV leaves room for the addition of water (up to haze, a sign of unchillfiltration), which releases the deeper layers of whisky, adds sweetness and floral notes. Quite nice.