Scotch Peat Strangers Parfumerie 2019

In the Northern Highlands lies the Glenmorangie distillery. More precisely, in the small town of Tain, which has fewer than 4,000 inhabitants. Scotch has been produced there since 1843. At least, that is when it was first documented. The roots by the banks of the Dornoch Firth go back much further. But it has always been "The 16 Men of Tain" who were responsible for the incredibly smooth whisky at the stills. One reason for this is the tallest stills, which at over five meters are unmatched. Here, lightly peated barley from the region is primarily mashed, creating the unique aroma of Glenmorangie.

This special handling of natural materials leads, for example, in Glenmorangie Signet to a gentle peat aroma that blends with chocolatey and red fruit accords.

And this is exactly how Scotch Peat smells. Like slightly malty grain. The mash. Old oak barrels in which the aged vintages take on color and flavor (from wine and sherry). The ever-present aroma of whisky. In the cups of the Men of Tain, as they were filled at noon throughout Glenmorangie's history. And it feels more like passing by the distillery. Its doors are wide open. The scent flows out into the cool morning air. It warms the passerby through the nose. It burns the aromas deep into memory.

Completely without alcoholic notes.

Warm aromas of chocolate and fruits are added. And considering that patchouli and vanilla often create a chocolate aroma, the peat accord described here is more of fresh, black, damp earth, which blends with caramelized tonka into a slightly smoky chocolate accord.

Just like in Glenmorangie Signet.

The now well over 400 employees in the company, around the "16 Men of Tain" at the stills, produce over 9 million liters annually, making it the most popular whisky in Scotland. The distillery has also been part of the LVMH group for some time now. It is hardly possible to source such a quantity of brewing barley from such a small area as around Tain. But great care is taken to ensure that the barley has the typical light peatiness, even if it comes from further away.

For special blends, the original barley from the banks of the Dornoch Firth is still used.