The Glenmorangie distillery was established in 1843, on the Dornoch Firth by brothers William and John Matheson. The site originally held a farm distillery under the name Morangie. There is evidence that distillation was carried out at this site during the early 18th century. Production began in November of 1849. During the latter part of the 19th century Glenmorangie began overseas exportation and destinations included Europe and the United States.
Such was the dependence on foreign trade that the distillery closed in 1931 following the enactment of US Prohibition and the Great Depression. The distillery remained closed until November of 1936. Macdonald and Muir Ltd, who purchased the company over the early part of the 19th century, put Glenmorangie Plc up for sale. Glenmorangie Plc included the distilleries Ardbeg, Glen Moray and Glenmorangie and, after frenzied bidding, the group was acquired by Louis Vuitton Moet Hennessey for £300 million.
To some extent, Glenmorangie were pioneers in the field of wood finishes. Delectable examples include the Sauternes-finished Nectar D'Or and the Cote De Beaune-finished twelve year-old. 2008 saw a rather unusual release; Glenmorangie's Signet. Signet is a single malt whisky distilled from chocolate malt and has a delightful flavour. The range is large and features a number of finished whiskies as well as the more traditional core expressions, like the cherished Glenmorangie 10.
In 2009, four more stills were added along with a larger mash tun and extra washbacks. Clearly that wasn't enough, as in July 2018, construction began on a new stillhouse which will create space to house two more stills, as well as another building to house another two washbacks. It is due to be completed in 2019.
Lasanta is a sherry cask finished expression. It first matures in bourbon casks before being moved over to Oloroso and Pedro Ximenez Sherry casks for a finishing period.
Nose: Plum and baking spice supported by milk chocolate raisin, caramel and toasty oak.
Palate: A dash of tart raspberry coulis leads into a generous helping of sherried dried fruit, with orange marmalade, toasted nuts and berry jam. Sweeter notes of brown sugar and cereal notes appear.
Finish: Silky and long, with oily orange peel, cinnamon and hazelnut praline, rounded off by bitter dark chocolate.