Natural inspiration: Lumsden discovered the yeast strain on ears of Cadboll barley growing near the distillery in Tain

Lumsden said: ‘Glenmorangie Allta is a worthy whisky with which to mark the Private Edition’s 10th anniversary. Nose : A lovely and rich nose, with a nice combination of sweetness and funkiness : citrus fruit and vanilla (mostly orange and grapefruit), candy (candy floss, and marshmallow) alongside spices (fresh ground peppercorns, cinnamon). There’s also orchard fruit, mainly green pear and some mint as well. Some people said it smelled a bit young (some new make-ish notes), but I found it quite balanced, and the wood not over-powering. This is clearly different than your average Glenmorangie. It is funky but don’t expect too much funk, it’s wild but not too wild.. On the question of yield, I spoke with Glenmorangie’s Dr Bill Lumsden, the man behind the whisky, and asked if using this wild yeast had resulted in a lower yield? Indeed, he advised that the yield was about 15% lower for the week’s worth of distillation in question. In truth, he was expecting an even lower outcome, so the final volumes produced were actually pleasing. But it’s possibly somewhat academic…in Bill’s words, “I’ll happily sacrifice yield for flavour!”Rating: 90/100. A delicious dram and more importantly, a unique and interesting departure from the core Glenmorangie range, which still clearly a Glenmo. The use of wild yeast has clearly influenced the flavor profile, but unfortunately this whisky is too immature to take advantage of those influences. Too much new make on the palate, too many off notes. If this was matured another… I don’t know, five years maybe, this might be quite good. Maybe. But as it stands, Allta has too many flaws. I suspect Glenmorangie rushed Allta to the market so they could be the first major whisky producer to release a single malt made with wild yeast (Dr. Lumsden hinted at this in an interview on WhiskyCast). The end result is a massive disappointment. I’m halfway through my bottle of Allta, and I have no real desire to drink any more of it (and had to force myself to drink enough to put a decent review together. SCORE: 3/10 Final Thoughts As one of the three ingredients used in the production of Scotch single malt whisky, alongside barley and water, yeast plays a significant role in the creation of flavour. Linger: Spicy and bitter, with pepper, grapefruit rind and hints of golden delicious apples. There’s some of the pine in the finish too, and it’s very long and spicy, with the linger long in the gullet and inside the cheeks. Conclusion

Musty oak, honey, dried orchard fruit, nutmeg, wax beans, aloe vera and touches of vanilla, caramel and banana taffy. In addition to the yeast and barley, the Allta also uses a large amount of 2nd fill casks to better highlight the spirit itself. It’s also the highest ABV release in the Private Editions releases. With so many factors in play it’s hard to say what is responsible for changes over the 10, but all I’m hoping for is that it’s good. Palate: Very malty, with a lot of spice. The pepper mixes with pine and wood (not aged oak, more freshly cut pine).Funny thing about yeast—it’s basically everywhere. Wherever you find life on Earth, you will probably find yeast. It’s actually quite an interesting topic, particularly in regards to making alcohol. If you’re interested in reading up on the science of yeast and alcohol production, I highly recommend a book called Proof: The Science of Booze by Adam Rogers. It’s a terrific read. I’m not quite as gaga for this one as I’ve been for others, but there is no denying this is a good un-peated Scotch. It shows something unique without losing the Glenmo spirit. If you have a Glenmorangie Allta, I hope you cherish it and enjoy it to the last drop. Malt, dried orchard and tropical fruit, Sunkist Fruit Gems, cocoa, graham, vanilla taffy and a touch of peppery spice and baking spice.