Getting a little bit adventurous here. I’d started to read a lot about how the maturation process can affect the final product of a single malt. Aside from all the flavors gained principally from the source of water, the malt, and process of peating if any, the wood it’s set to age in has a huge impact on the final flavor. For instance, the Laphroaig Quarter Cask is aged in barrels 1/4 the size of a normal cask thereby imparting wood flavors and complexities at a greatly accelerated rated due to overall surface area of whisky in contact with the barrel. It’s amazing because of simple wood contact at a higher level. Some scotches are aged in used American white oak bourbon barrels, others in Oroloso sherry casks left over from aging sherried Spanish wines, and so on and son.
My curiosity was piqued so I looked a little bit into this world of aging scotch in different barrels and came across the Glenmorangie Quinta Ruban. This 12 year old Highland scotch is aged for 10 years in American white oak barrels then is matured and additional two years in specially selected ruby port pipes from the Quintas or wine estates of Portugal. You can find more information here: Glenmorangie Quinta Ruban Home
Glenmorangie Quinta Ruban 12 year, 46%ABV, non chill filtered
- Color: Dark ruby mahogany, rich with depth and complexity.
- Nose: Big sherry notes, mint, hint of malt, slight vanilla, toffee, and chocolate, truly delightful
- Palate: chocolate, orange zest, sweet warming sherry, vanilla and bright mint background
- Finish: long, pleasantly warming, sherried chocolate again without being sweet, woody spices of cinnamon and allspice
Overall: Complex and decadent. Borders on the dessert variety, but easily enjoyed on its own accord. Quite a little jaunt into the adventurous side of single malts!