Whisky producer Glenmorangie has introduced a new single malt, Allta, made using wild yeast to ferment its own barley – a first for the distillery.
To create the expression, Dr Bill Lumsden, Glenmorangie’s director of distilling harnessed his background in yeast physiology, collecting samples of saccharomyces diaemath – a strain of yeast that was previously unidentified – from the distillery’s barley crop. The yeast was cultivated and used to craft the whisky, which was then aged in ex-bourbon barrels.
‘[In whisky production] yeast’s influence on taste has been overlooked for years, but it’s an area ripe for exploration,’ commented Lumsden.
‘With a nose of biscuit, baking bread and floral notes, and rich tastes of vanilla, orange syrup and sweet chilli, Glenmorangie Allta opens up compelling possibilities for the future of Scotch whisky.’
The new whisky is the latest addition to the limited-release Private Edition series, which sees the producer experimenting with cask finishes and ingredients. Allta’s launch marks the 10th anniversary of the range.
51.2% abv, RRP £79/70cl, Moët Hennessy UK, Clos19