The Highland distillery has entered into a three-year partnership to help save giraffes.

Whisky and wildlife aren’t a usual combination but as Glenmorangie is home to Scotland’s tallest stills – which are the same height as an adult male giraffe – it makes sense that the distillery would take an interest in the conversation of this gracious animal.

The team at Glenmorangie say that “Giraffe numbers have fallen by 30 per cent in the last 30 years, with some types of giraffe critically endangered.”

In order to protect giraffes from future farm and possible extinction, Glenmorangie has teamed up with the Giraffe Conservation Foundation and the Royal Zoological Society of Scotland.

This collaboration aims to help support efforts for the protection of giraffes in the wild in Africa, while also providing a home for giraffes at Edinburgh Zoo.

Glenmorangie

Picture: Shutterstock

Thomas Moradpour, president and chief executive of The Glenmorangie Company, said: “For 175 years, we have created whisky, in stills as high as an adult giraffe, the tallest in Scotland.

“Over time, this majestic animal has become a beloved symbol of our brand. It seems only right that we should channel our passion for this animal into our new global conservation partnership with GCF and RZSS.

“Together, we will work to protect giraffes in the wild and shine a light on their predicament before it’s too late.”

In early 2019 Glenmorangie created a special whisky using yeast growing wild on the barley in the fields near the distillery to mark the tenth anniversary of its innovative Private Edition series.

The tenth release from the series, which invited whisky fans to explore the brand’s “passion for innovation” through a selection of limited-edition single malts, Allta (Scots Gaelic for ‘wild’ and pronounced ‘al-ta’) was designed to highlight the importance of yeast to Scotch whisky’s myriad flavours.

Scran episode 3: Master blender Rachel Barrie’s guide to whisky tasting

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments