Ever thought about how, when you learn about the culture and the process of how a drink ends up in the bottle you learn to appreciate it? Hamish Torrie, Glenmorangie global brand ambassador, was recently in town and he gave us a few insights on the single malt scotch whisky.

Made from water, wheat and yeast, it has to be matured for at least three years. The cask majorly determines the flavour of the whisky. Between 40 to 70 per cent of the flavour is from the oak. The casks used are ex-bourbon barrels, which are considered richer and are used twice for maximum flavour. 

At the soirée in Villa Rosa Kempinski, we tried some Glenmorangie cocktails such as the smoked old fashioned, made of Angostura bitters smoked with cherry wood chips, orange essence and sugar syrup.

It’s a bit sweet and sour on the palate, with the sourness coming from the bitters. The ingredients balance quite well with the whisky. 

We also tried the Glenmorangie sour. Sour cocktails are not for everyone, I reckon.

The drink contains sugar, orange and lemon juice, well balanced so that none overpowers the other. It is then topped off with some egg white, hence the frothy cap.

There was also the sweet corn single malt. Campari bitters delivers balance and complex flavours to the cocktail.

It’s zesty with a pronounced orange on the nose. The whisky has potential to hold up to the bitters, which is the sweet rider.

A favourite was the long zest, whose main ingredient is orange essence. The simplicity in taste is its strength. Here’s the recipe mixologist Joshua made us.