Signet Reserve – Glenmorangie Rolls Out New Epression
Glenmorangie is celebrating the launch of its latest innovation, Signet Reserve, aged in Pedro Ximénez (PX) sherry casks. The original Signet launched in 2008 was inspired by its ‘beguiling flavor’, freshly brewed Jamaican Blue Mountain coffee.
One feature of Signet is its creation process, crafted unlike any other spirit. To produce Signet, Glenmorangie’s whisky creation head Bill Lumsden used high-roast ‘chocolate’ malted barley to enhance the flavor.
Breaking the fable ‘Time waits on no man’, Signet drives the world to a standstill. During its creation process, the distillery is taken over for a week each year by the preparation of Signet’s espresso-like spirit. Everything else is put on hold as the ‘precious’ malt is bottled.
Signet Reserve Is Collecting Time in a Bottle
“Many years ago, we challenged ourselves to explore the dark side of Glenmorangie’s flavor profile. Inspired by the beguiling flavors of freshly brewed coffee, our award-winning Signet was born,” said Lumsden.
“Now, by aging Glenmorangie Signet further in Pedro Ximénez Sherry casks, we are taking that whisky’s hallmark style even deeper into deliciousness.
“With its notes of chocolate truffles, toffee, fudge, and tiramisu, Glenmorangie Signet Reserve offers layers of luxurious decadence, which will be enjoyed by whisky lovers old and new.”
Another notable feature of the whisky is its maturation process. Firstly, the fully matured Signet single malt (aged in Bourbon, Sherry, and virgin oak casks), is further matured in PX casks. Signet Reserve’s packaging features black and gold against technicolor line work, evoking the PX cask influence. Glenmorangie Signet Reserve is offered at 46% ABV.
Starting July 2024, the new expression will be available from the distillery’s website and visitor center. This will make it easy for tourist and fans that visit the distillery frequently. At the same time, enthusiasts may purchase at select outlets and the Glenmorangie Boutique at London Heathrow Terminal 2.