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Glenmorangie release new whisky that's made to mix

Glenmorangie has released a new single malt Scotch whisky specially made for mixing - X by Glenmorangie.

Published: April 27, 2021
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Crafted with top bartenders, X by Glenmorangie has a sweeter, richer taste - ideal for tall, simple serves.

Inspired by the flavour possibilities their whisky can bring when mixed, Glenmorangie’s whisky creators consulted with a range of top global bartenders to craft X by Glenmorangie.

The team said: "This whisky is an extravaganza of flavours, from pear, vanilla and honeysuckle to orange sherbet and chocolate fudge.

"Expertly created from a combination of whisky aged in bourbon casks, and some finished in new char oak casks, its sweet and rich taste both complements and cuts through all manner of mixers, for delicious drinks."

To inspire mixing, Glenmorangie has designed a series of refreshingly simple serves – each needing just 2-4 ingredients and easy to make at home using X by Glenmorangie.

They include takes on familiar classics (Glenmorangie X Tonic, Glenmorangie X Cola) and swizzle-style drinks for fun-filled occasions, (Glenmorangie X Brunch, Glenmorangie X Date Night, Glenmorangie X Karaoke Party and more).

The recipes can be found online and on the single malt’s social channels.

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Dr Bill Lumsden, Glenmorangie’s director of whisky creation, said: “X by Glenmorangie came from our dream of creating even more flavour possibilities, with a single malt that’s made to mix.

"Consulting with top bartenders, we crafted this sweeter, richer single malt for all those enjoying mixing at home.

“Luscious with vanilla and pear, succulent orange and honeysuckle, all drizzled with chocolate fudge, X by Glenmorangie is perfect paired with a favourite mixer.

"So, whether you’re planning a brunch or a date night or want to experiment with your own flavour combinations, this whisky will bring your drink the x-factor.”

X by Glenmorangie has a RRP of £30.

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.

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