Despite the chilly weather, legend has it that whisky is a best pal particularly in such weather conditions and the latest Milsean came to the party.
Accompanied by all kinds of sweets and cookies-kids would be jealous to read this- this latest offering is the first Glenmorangie ever to be extra-matured in deeply toasted wine casks – and its hints of sweet and spicy character are reminiscent of the sugared delights in tall glass jars which once decked the shelves of every traditional confectioner’s store.
Aha, hence the decked sweets that were paired to accompany the subtle taste of the Milsean.
Glenmorangie Milsean -Scots Gaelic for ‘sweet things’, comes in limited edition and, according to Stef Kondylis, brand manager for Glenmorangie we cannot divulge how many units will be made available in SA.
“As a company we don’t disclose the units availability because all our ranges are limited,” he said gleefully.
This is the seventh and latest release in the award-winning Private Edition range. It invites single malt aficionados to explore the effect of toasted wine casks, unlocking an unusual dimension in extra maturation.
It was created from Glenmorangie first matured in ex-bourbon oak casks, then spent several years in casks which had contained Portuguese red wine.
One of their geniuses Dr Bill Lumsden once declared: “A glass of Glenmorangie Milsean transports me straight to an old-fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge.
Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era. I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelised fruits, will surprise and delight whisky aficionados and malt connoisseurs.”
That’s what we observed and the more you indulge Glenmorangie Milsean (pronounced ‘Meel-shawn’) the more you enjoy your sweets or cookies!
The special edition of Glenmorangie Milsean is now available at retail stores from R1200.
Yes, by the time I left City Press gurus at the flamboyant restaurant in Parkmore- Rapule Tabane and Mondli Makhaye, the warmth had encapsulated yours’ truly!
