Nice review. I have subscribed. Regarding Natural Colour. The old 10-Year-Old was a pale straw yellow and I could well believe that this was natural colour. However this 12-Year Old is considerably darker and I don't believe that just 2 years extra maturation in the Bourbon barrel would do this. Four or Five years, yes, but not two. My expertise is Kosher issues with casks used in the Scottish Whisky industry and as such, I follow the latest developments in Cask Practices quite closely by (amongst other things), talking to distillery managers on a regular basis and visiting distilleries to discuss possible Kashrus issues. I have become aware of an increasing amount of High-Tech cask engineering experimentation with various types of made to order, custom Ex-Bourbon and American Oak Whiskey seasoned barrels within the industry. Traditionally, the process of seasoning for American Bourbon distilleries begins by leaving the freshly cut staves outside and exposing them to the elements for around three years. This reduces the humidity in the wood as well as reducing (but not eliminating completely) aldehydes and coumarin compounds which are responsible for those bitter and astringent woody flavours which would otherwise transfer into the maturing liquid in the cask. We don’t want to remove these natural organic compounds totally though, as when combined with the sweeter wood flavours such as glucose and vanillin, these compounds in tiny amounts, will actually contribute interesting flavours and body which add to the character of a whisky. In recent times however, new methods are being developed in the modern industrial computerised cooperages in America which rapidly speed up the seasoning process by heating the oak staves in large kilns at 50 Degrees Celsius for about a month. Although using this method, the staves can be ready for use in a matter of a few weeks instead of years, according to cask experts in the US, it has been shown that when too many corners are cut, these harsh aldehydes and other bitter flavours may not have fully broken down. Tannins remain more pronounced and astringent and those bitter coumarins remain in higher concentrations. This cutting of corners was in my opinion, very noticeable with the Old Pulteney Flotilla experiment which Inver House brought out a few years ago, displaying oak sap resin dryness and even some bitterness, producing a very unpleasant drinking experience. Some friends I gave the Flotilla to try said that it was undrinkable. Subsequent releases by Inver House have been much better, showing that they are successfully developing this method. However, experimentation with these engineered American oak barrels used for the anCnoc 12 for example, were soundly rejected. I suspect that it’s the same story here with the new Glenmorangie 12-Year-Old. That is, the barrels used in this new core-range are not the traditional standard genuine Ex-Bourbon barrels sourced from Bourbon distilleries and cask brokerages, but part of LVMH’s High-Tech American Oak Cask engineering project. An off-the-record email to Dr Lumsden would probably confirm this.
Like many, I've got Glenmorangie to thank (or blame) for getting me into my whisky obsession! Love most of their releases especially Milsean, Ealanta, Lasanta and Signet. Great review as always Jim. Cheers fella.
Your theory makes sense and they've always been the ones to increase the age of their expressions. From one Glenmorangie lover to another, I'm very happy to watch this comparison. Thanks Jim, cheers 🥃
I usually have a Glenmorangie around. The upper end of the core range is pretty solid for the price, it's available everywhere. Your read on this change for the Original makes total sense. Great job, Jim! Cheers.
I'm gonna keep this short: This review is a perfect example of, why I follow you and enjoy "absorbing" your reviews, Jim 👍 Thanks and cheers! 🥃 PS! Nope, I didn't melt entirely on my vacation, and now, I'm back home in normal temperatures. I surely hope, you survived your "way-too-hot-holiday-destination" too🤞🤔
great review Jim. I agree that the old 10 yo original is (was) a decent entry level single malt. And you might be on to something with your reasoning behind the bump up in age statement. That said, I know that Glenmorangie own vast amounts of oaklands in the US to guarantee cask supply, which they 'lend' to bourbon distilleries and then have them shipped over to their front step. I don't know what their deal is with sherry casks or bodegas, but I always assumed the 10 yo was fully bourbon cask matured...
You always hit the nail on the head Jim; honest, no frills side by side review which I suggest we'll all benefit from 😃👍. Slainte my friend 😎🥃. p.s. My good lady wife has seen fit to buy me a bottle of this G12 (bless her), so we'll find out soon enough how this stacks up 😉.
In Minneapolis on me hols and saw these two, side-by-each, on the shelf. Wondered what was going on! Thanks for clearing that up. :). Nice hat, by the way ...
When i started this video - the firs thing i thought was- why don't you just.... oh wait there we go.... Jim's whipping out the 10 year old..... haha. brilliant review Jim.... this is the review people need to see who wonder about the so called upgrade. thanks for the great video.
Hi Jim, still got half a bottle of the 10 before the rebranding. I’m with you, do like the 10 for easy sipping. At the moment Glenmo 10 is on offer for €30 and the new 12 is around €35, in two minds about buying the 12 🤔 enjoyed your review, Slàinte Jim 🥃😮
Hi Jim, thanks for the review. Was very curious about the 12 yr old version. Big fan of the 10 for the same reasons. Not seen it yet in AZ (what else is new). Willing to try it now if they haven’t raised the price too much. Cheers!
Thanks for reviewing this one, Jim. Fingers crossed that when this gets to the US, it will still be in a 750ml bottle at 43% ? Since the rules changed a few years ago, we have been losing 43% 750ml bottles replaced by 700ml 40%. Cheers
Great review. Glenmorangie can be a handy nice relaxing dram if you eating out as it seems to be a go to malt for restraunts. How have their sales been? Could it be the 10 has slowed down so less is being bottled and tgey now have lots of 12 yr old in the waehouses
agreed, the problem is this was a daily sipper because the price was in the 30s, right up until the point they released the new glenmoX blend that they also wanted to price there. so was bumped up to $46 and only goes on sale to $38. this extra 2 years just seems like an excuse to always keep it in the high 40s now... and that's a no mo' for me, cuz at that price point it's competing with many other more interesting malts
I was lucky enough to be able to buy a case of the 10yr old for about £12 a bottle as my local shop was selling them cheap to make space for the 12 yr old. Once they’ve gone tho I can see myself buying more of the lasanta as there’s not much price difference between the 12yr ex bourbon and the lasanta. For me sherry casks alway wins out if there’s a similar price
Thanks for your honest review, Jim. If the claimed "upgrade" from 10 to 12yo is simply a "recovery" from declining quality/casks used in the 10, and thus not actually an improvement from *older* G 10s, then maybe it's just a back-door means of trying to excuse the (albeit only moderate) price-rise?🤔 I'm kind of unfussed. I've had and enjoyed G 10 before but wasn't looking to replace, regardless of it now being a 12yo.
I don't have the benefit of a 10-Year-Old to compare this new 12-Year Old to, but am relying purely on my old tasting notes, which I liked. Yes, the 10YO is not very complex but an excellent Single Malt for casual sipping at the end of a long day. I would agree with you that the nose on this 12YO is a lot more complex. Loads of sweet waxy honey. Soft orang-y citrus notes, like a fine spray spritzing out whilst peeling an orange. Orange Flavour Wood polish. Floral blossom notes like the smell of petals after a down pour. In the foreground there is something like barley biscuits with powdered sugar. I have to say that the nose is utterly Delightful. I have no hesitation in saying that as far as the nose goes, this is a huge step up from the old 10-Year-Old. However, my initial reaction on the neck pour is that this is incredibly thin and watery. It tastes to me like it’s 25% abv, not the minimum legal 40%. There’s a hint of citrus perfume and some barley water but that's about it. Swirling it around in my mouth, there is no viscosity whatsoever. It may just as well be flavoured water. Ultra-light. I’d describe this as a whisky flavoured aperitif. As the liquid goes down, we get a definite taste of tinned peaches with a hint of sour apricot and a slight chemical saccharin sweet bitterness. Finish is non-existent. Efes! Nada! Nothing! No remnant of any flavour in the mouth whatsoever. Not impressed but I'll give it another try in a few weeks.
Stick with it......yes it's not an integrity presentation, but it is nevertheless a quite pleasant every-day sipper. I've just finished the first bottle and given that this was also on offer at Waitrose for £29 had to be picked up and taken home 😃; the orangy, toffee notes won me over.
Nice review. I have subscribed.
Regarding Natural Colour.
The old 10-Year-Old was a pale straw yellow and I could well believe that this was natural colour. However this 12-Year Old is considerably darker and I don't believe that just 2 years extra maturation in the Bourbon barrel would do this. Four or Five years, yes, but not two.
My expertise is Kosher issues with casks used in the Scottish Whisky industry and as such, I follow the latest developments in Cask Practices quite closely by (amongst other things), talking to distillery managers on a regular basis and visiting distilleries to discuss possible Kashrus issues.
I have become aware of an increasing amount of High-Tech cask engineering experimentation with various types of made to order, custom Ex-Bourbon and American Oak Whiskey seasoned barrels within the industry. Traditionally, the process of seasoning for American Bourbon distilleries begins by leaving the freshly cut staves outside and exposing them to the elements for around three years. This reduces the humidity in the wood as well as reducing (but not eliminating completely) aldehydes and coumarin compounds which are responsible for those bitter and astringent woody flavours which would otherwise transfer into the maturing liquid in the cask. We don’t want to remove these natural organic compounds totally though, as when combined with the sweeter wood flavours such as glucose and vanillin, these compounds in tiny amounts, will actually contribute interesting flavours and body which add to the character of a whisky.
In recent times however, new methods are being developed in the modern industrial computerised cooperages in America which rapidly speed up the seasoning process by heating the oak staves in large kilns at 50 Degrees Celsius for about a month.
Although using this method, the staves can be ready for use in a matter of a few weeks instead of years, according to cask experts in the US, it has been shown that when too many corners are cut, these harsh aldehydes and other bitter flavours may not have fully broken down. Tannins remain more pronounced and astringent and those bitter coumarins remain in higher concentrations.
This cutting of corners was in my opinion, very noticeable with the Old Pulteney Flotilla experiment which Inver House brought out a few years ago, displaying oak sap resin dryness and even some bitterness, producing a very unpleasant drinking experience. Some friends I gave the Flotilla to try said that it was undrinkable. Subsequent releases by Inver House have been much better, showing that they are successfully developing this method. However, experimentation with these engineered American oak barrels used for the anCnoc 12 for example, were soundly rejected.
I suspect that it’s the same story here with the new Glenmorangie 12-Year-Old. That is, the barrels used in this new core-range are not the traditional standard genuine Ex-Bourbon barrels sourced from Bourbon distilleries and cask brokerages, but part of LVMH’s High-Tech American Oak Cask engineering project. An off-the-record email to Dr Lumsden would probably confirm this.
@@RebMordechaiReviews thanks for the info.
Thanks for the review. Glemorangie 10 has been a permashelf/palate calibrator/favourite 40%/easy drinker for me. I'm looking forward to trying the 12.
Like many, I've got Glenmorangie to thank (or blame) for getting me into my whisky obsession! Love most of their releases especially Milsean, Ealanta, Lasanta and Signet. Great review as always Jim. Cheers fella.
Your theory makes sense and they've always been the ones to increase the age of their expressions. From one Glenmorangie lover to another, I'm very happy to watch this comparison. Thanks Jim, cheers 🥃
Excellent / informative / Honest
As usual ..Cheers Jim 🥃👍
I usually have a Glenmorangie around. The upper end of the core range is pretty solid for the price, it's available everywhere. Your read on this change for the Original makes total sense. Great job, Jim! Cheers.
I'm gonna keep this short: This review is a perfect example of, why I follow you and enjoy "absorbing" your reviews, Jim 👍
Thanks and cheers! 🥃
PS! Nope, I didn't melt entirely on my vacation, and now, I'm back home in normal temperatures. I surely hope, you survived your "way-too-hot-holiday-destination" too🤞🤔
great review Jim. I agree that the old 10 yo original is (was) a decent entry level single malt. And you might be on to something with your reasoning behind the bump up in age statement. That said, I know that Glenmorangie own vast amounts of oaklands in the US to guarantee cask supply, which they 'lend' to bourbon distilleries and then have them shipped over to their front step. I don't know what their deal is with sherry casks or bodegas, but I always assumed the 10 yo was fully bourbon cask matured...
You always hit the nail on the head Jim; honest, no frills side by side review which I suggest we'll all benefit from 😃👍.
Slainte my friend 😎🥃.
p.s. My good lady wife has seen fit to buy me a bottle of this G12 (bless her), so we'll find out soon enough how this stacks up 😉.
In Minneapolis on me hols and saw these two, side-by-each, on the shelf. Wondered what was going on! Thanks for clearing that up. :). Nice hat, by the way ...
Terrific review! Thanks!
When i started this video - the firs thing i thought was- why don't you just.... oh wait there we go.... Jim's whipping out the 10 year old..... haha. brilliant review Jim.... this is the review people need to see who wonder about the so called upgrade. thanks for the great video.
Enjoyed the review Jim, sounds a good drop🥃.
Hi Jim, still got half a bottle of the 10 before the rebranding. I’m with you, do like the 10 for easy sipping. At the moment Glenmo 10 is on offer for €30 and the new 12 is around €35, in two minds about buying the 12 🤔 enjoyed your review, Slàinte Jim 🥃😮
Nice comparison. I still have a glenmorangie 10 old label on my shelf. Shame 10 is removed, it had good price. Is Speyburn 10 any close to gm10?
Hi Jim, thanks for the review. Was very curious about the 12 yr old version. Big fan of the 10 for the same reasons. Not seen it yet in AZ (what else is new). Willing to try it now if they haven’t raised the price too much. Cheers!
Got a 12 at Kroger's (Fry's) for 34 bucks.
@ Thanks, I will check that out!
Thanks for reviewing this one, Jim. Fingers crossed that when this gets to the US, it will still be in a 750ml bottle at 43% ? Since the rules changed a few years ago, we have been losing 43% 750ml bottles replaced by 700ml 40%. Cheers
What was the rule change?
@@Nivekrassan 700ml bottles are now allowed to be imported to the US.
@@DonnerPassWhisky Dang. Here’s hoping that doesn’t catch on. Cheers!
I just picked up a bottle of the new 12 in California. It is still 750 mL and 43%.
@shuboy05 Cool I saw my local Total Wine in Roseville has them
Great review. Glenmorangie can be a handy nice relaxing dram if you eating out as it seems to be a go to malt for restraunts. How have their sales been? Could it be the 10 has slowed down so less is being bottled and tgey now have lots of 12 yr old in the waehouses
agreed, the problem is this was a daily sipper because the price was in the 30s, right up until the point they released the new glenmoX blend that they also wanted to price there. so was bumped up to $46 and only goes on sale to $38. this extra 2 years just seems like an excuse to always keep it in the high 40s now... and that's a no mo' for me, cuz at that price point it's competing with many other more interesting malts
I was lucky enough to be able to buy a case of the 10yr old for about £12 a bottle as my local shop was selling them cheap to make space for the 12 yr old.
Once they’ve gone tho I can see myself buying more of the lasanta as there’s not much price difference between the 12yr ex bourbon and the lasanta. For me sherry casks alway wins out if there’s a similar price
Thanks for reviewing this one, Jim.
An ok dram for me, but not special.
Slàinte mhath
@@peathead4450 cheers Frank.
Thanks for your honest review, Jim. If the claimed "upgrade" from 10 to 12yo is simply a "recovery" from declining quality/casks used in the 10, and thus not actually an improvement from *older* G 10s, then maybe it's just a back-door means of trying to excuse the (albeit only moderate) price-rise?🤔 I'm kind of unfussed. I've had and enjoyed G 10 before but wasn't looking to replace, regardless of it now being a 12yo.
@@jbar6284 agreed. Cheers buddy.
I don't have the benefit of a 10-Year-Old to compare this new 12-Year Old to, but am relying purely on my old tasting notes, which I liked. Yes, the 10YO is not very complex but an excellent Single Malt for casual sipping at the end of a long day.
I would agree with you that the nose on this 12YO is a lot more complex. Loads of sweet waxy honey. Soft orang-y citrus notes, like a fine spray spritzing out whilst peeling an orange. Orange Flavour Wood polish. Floral blossom notes like the smell of petals after a down pour. In the foreground there is something like barley biscuits with powdered sugar. I have to say that the nose is utterly Delightful. I have no hesitation in saying that as far as the nose goes, this is a huge step up from the old 10-Year-Old.
However, my initial reaction on the neck pour is that this is incredibly thin and watery. It tastes to me like it’s 25% abv, not the minimum legal 40%.
There’s a hint of citrus perfume and some barley water but that's about it. Swirling it around in my mouth, there is no viscosity whatsoever. It may just as well be flavoured water. Ultra-light. I’d describe this as a whisky flavoured aperitif. As the liquid goes down, we get a definite taste of tinned peaches with a hint of sour apricot and a slight chemical saccharin sweet bitterness. Finish is non-existent. Efes! Nada! Nothing! No remnant of any flavour in the mouth whatsoever.
Not impressed but I'll give it another try in a few weeks.
Stick with it......yes it's not an integrity presentation, but it is nevertheless a quite pleasant every-day sipper. I've just finished the first bottle and given that this was also on offer at Waitrose for £29 had to be picked up and taken home 😃; the orangy, toffee notes won me over.