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Glenmorangie releases sweet and spicy Milsean

The Glenmorangie Company has launched Milsean, the seventh release in the Private Edition collection and the first to be extra-matured in heavily toasted Portuguese red wine casks.

Milsean (Scots Gaelic for ‘sweet things’ and pronounced Meel-shawn) draws on the effect of charred wine casks, unlocking an unusual dimension in extra maturation.

Created from Glenmorangie first matured in ex-bourbon oak casks, Glenmorangie Milsean then spent a number of years in casks that had contained Portuguese red wine.

Before these casks were used, Dr Bill Lumsden, director of distilling and whisky creation, arranged for the casks to be charred to enhance the sweeter notes of Glenmorangie, which created a whisky with such attractive hints of sweetness, that it has surpassed even his expectations: “A glass of Glenmorangie Milsean transports me straight to an old-fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge.

“Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era.  I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelised fruits, will surprise and delight whisky aficionados and malt connoisseurs.”

Bottled at 46% ABV, and non-chill filtered for extra body and texture, Glenmorangie Milsean will be available from specialist whisky shops worldwide from today, 19 January 2016, at RRP £75.99.

Milsean will also be available at Brown’s Hotel London, as part of the hotel’s 10-day whisky pop-up in the Library Bar. In partnership with Beretta, Brown’s Hotel will transform the Library Bar into a Gaelic haven. Open from 20– 29 January (from 18.00 every evening), the pop-up will feature a display of around 40 whiskies, including drams from Glenmorangie. There will also be a whisky sommelier on hand.

19 January 2016 - Felicity Murray The Drinks Report, editor