Glenmorangie 18 Year Old

Glenmorangie's stills are the tallest in Scotland — giraffe-necked things that let only the lightest, purest vapours climb over the top. That's the whole idea at Tain: elegance over brawn. The 18 Year Old, sometimes called Extremely Rare, is that house style given proper time.

Most of the whisky spends its eighteen years in ex-bourbon American oak. A portion is then moved into oloroso sherry casks for the final few years before everything is married back together. A quiet bit of craft that adds depth without smothering Glenmorangie's delicacy.

The nose is honeyed and floral, with ripe stone fruit, orange and a toasted nuttiness from the sherry side. The palate follows — honey, dried apricot, dates, a wisp of sandalwood and gentle spice. At 43% it's silky and composed. A single drop of water brings out the florals. The finish is long, clean and faintly citrusy.

A Highland malt for people who like finesse rather than fireworks.

How to Serve

Neat in a tulip glass at room temperature. A drop of water lifts the floral, honeyed notes. No ice.

Where to Drink It

Artesian at The Langham for something refined. The Connaught Bar in Mayfair. Dukes Bar in St James's, where an elegant malt feels at home.

Food Pairings

Delicate enough that I'd keep the food gentle. Honey-roasted nuts work well, and so does a plate of smoked salmon or a mild aged cheese that won't bully the florals.