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years, but always from the same distillery. The age on the bottle is an indication of the length of time the youngest whisky in the bottling has been in the cask. As for the type of glass in which to enjoy ”a wee dram”? Well, I’m not an expen- sive glassware type of bloke. However, I do seem to get pretty romantic when it comes to single malt. This is probably due to our elderly neighbor when I was a wee lad growing up in St. John’s, Wood London. The old man struck me as being Churchillian in appearance and stature, and I would always find him seated comfortably in a corner of his living room with a glass of Scotch in his heavily cut glass tumbler. Churchill’s grandson told me his grandfather sat with his glass of whisky in a similar glass with his parakeet Toby on his shoulder. So, I enjoy my single malts in a small heavily cut crystal tumbler, and always taken, thanks to the Giant of Inverness, with a splash of still bottled water. My parakeet, however, stays in it’s cage. For the past two weeks I have been multi whisky-ing., diligently savoring two single malts from the same Glenmorangie distillery which is located in Tain, Ross-shire, Scotland. Of all the single malts it’s been my good fortune to quaff over the years (does one “quaff” single malt? Methinks single malt lovers might protest and suggest “savor” as a more appropriate word) the pair of Glenmorangie I’ve been enjoying have proven to be the smoothest and most satisfying to have ever passed my lips. Glenmorangie (which means “valley of
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great tranquility” in Gaelic) began life, as we know it today, in 1843. Since then, the distillery has had only six managers and the whisky is produced by a team of 16. By the shores of the Dornoch Firth, in the “Glen of Tranquillity” 33 miles North of Inverness, the 16 Men of Tain apply their collective skills and expertise and patience to produce only 48 barrels of Glenmorangie whisky each day. Glenmorangie is made from premium Highland barley which is malted and dried over peat fires, resulting in a smoky and delicate flavor. It is then distilled with mineral rich water from the distillery’s private water source, the Tarlogie Springs, and distilled twice in unique copper pot stills. It is aged in carefully selected casks
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