Bramble, Edinburgh, launches barrel-aged Glenmorangie Cocktail
The vogue for barrel-aged cocktails gains momentum with the launch of Glenmorangie ‘Affinity’ at Edinburgh’s leading bar, Bramble. Glenmorangie, pioneers of the concept of extra maturation, is perfectly-suited to play a lead role in this on-trade phenomenon.
The success of Bramble, Class Magazine’s Classic Bar of the Year 2010, is largely down to the innovative approach of co-owners Mike Aikman and Jason Scott, who have created a barrel-aged, single malt whisky cocktail using Glenmorangie 10 Years Old.
Glenmorangie Head of Distilling & Whisky Creation, Dr Bill Lumsden, produced four bespoke 5-litre casks for Bramble, each with a different level of toasting to allow for experimentation. The cocktail has been in barrels for a minimum of six weeks. Bottling will be done by hand at Bramble, with labels indicating the date the cocktail was poured into the cask and date of bottling. When a Glenmorangie Affinity is ordered at Bramble, the well-chilled wax-sealed bottle is presented with a frozen glass, garnished with a twist of lemon zest and a fresh cherry, in which to pour the cocktail.
Dr Lumsden observes; “As with malt whisky, the key is to gauge the perfect length of time in wood, and the Bramble team have done just that with their cocktail, giving the perfect balance of flavours between the other ingredients and the wood.”
Tasting notes: Batch #1 Glenmorangie ‘Affinity’ Cocktail
Nose: Plums, pink grapefruit and violets leading into lightly smoked bacon
Palate: Heavy and full. Sweet toasted notes with spice, quinine and lush tannins
Finish: Gradually fading out, drying and slightly sour
Batch #1 was matured in a 5-litre, heavy toast American oak cask filled on 19th May 2011. The recipe comprises equal measures of Glenmorangie 10 Years Old, Byrhh and Noilly Prat Dry Vermouth.
According to the team at Bramble; “Barrel-ageing cocktails is a technique from the golden age of bar tending which is being rediscovered. With today's Scotch whisky boom – specifically with single malts and the fascination of how malt whisky matures in different oak casks and different levels of chars and toasts, for different periods of time – the idea of melding the role of Whisky Creator and Bartender is de rigueur.”