There’s a delicious new expression in town. Glenmorangie celebrates the joy of a cake moment in a sweet and indulgent single malt Scotch whisky, revealing its vibrant new limited-edition ‘Glenmorangie A Tale of Cake’ in South Africa this November.
Inspired by favourite memories of baking, birthdays and more, Glenmorangie’s multiple award-winning Director of Whisky Creation, Dr Bill Lumsden, found himself musing over how some of his most joyful recollections involved cake – from baking with his granny, to the pineapple upside-down cake his daughter made him for his birthday.
Dreaming of encapsulating cake’s magic in a single malt whisky, he experimented by finishing Glenmorangie in Tokaji dessert wine casks. Skilfully layering their sweet, honeyed notes with Glenmorangie’s smooth, fruity character, Dr Bill created Glenmorangie A Tale of Cake. And so delicious is this limited edition whisky’s flavours of honey, white chocolate and fruit, that award-winning New York-based pastry chef extraordinaire Dominique Ansel dreamt up a cake and cocktail pairing – a “CakeTail” menu – in its honour.
Dr Bill said: “Like so many of us, some of my favourite memories come from cake, whether it be helping my granny in her kitchen, or the pineapple birthday cake my daughter surprised me with one year. By finishing whisky in Tokaji wine casks, I’ve captured the joy of those indulgent cake moments in Glenmorangie A Tale of Cake. The liquid is a rich copper, but the taste is pure technicolour, luscious, sweet and complex with multi-layered bursts of honey, white chocolate and fruits with a hint of mint. As you might expect, it tastes incredible when enjoyed with actual cake, so it’s fantastic to see Dominique bring it to life with CakeTails.”
This single malt tastes particularly delicious alongside real cake, which is why Glenmorangie worked closely with Dominique Ansel to conjure up perfect pairings. Like Dr Bill, the pastry chef hailed as “the Willy Wonka of New York”, has a passion for exploring new tastes (take for example his world-famous Cronut® – a donut-croissant hybrid). Dominique said: “Baking and whisky making are different worlds, but they have a lot in common. If you stir Dr Bill’s passion for single malt with my love for cake, you get the best of both our worlds! And our CakeTail menu is now available worldwide!”
Together, Dominique and expert mixologist Jeremy Le Blanche, invented an indulgent Glenmorangie CakeTail pairing menu, marrying cake and whisky in a delicious new menu, now available worldwide, exploring The Original, as well as the expressions ‘A Tale of Cake’, ‘The Lasanta’ and ‘The Quinta Ruban’. And to make sure everyone in South Africa can indulge, Dominique and Jeremy have shared versions that are easy to recreate at home, via their Cake-tail menu and through a series of short films released on Glenmorangie’s social channels.
And now Glenmorangie’s CakeTail pairings – including a pineapple cake inspired by Glenmorangie A Tale of Cake, paired with The Cake Old Fashioned cocktail – will also be available to a lucky few, recreated by Johannesburg pastry creators @JustTeddy, the fine boulangerie & pâtisserie, taking Jozi foodies on a magic carpet ride of confectionery.
Glenmorangie A Tale of Cake is available in South Africa from November 2020. Limited edition, so only while stocks last. Visit Glenmorangie on Instagram to see A Tale of Cake creations come to life.
Dr Bill Lumsden’s favourite phrase is “What if?”. And throughout his 25 years with Glenmorangie, the Distillery’s Creative Director has challenged himself and his team to take whatever captures their imaginations and turn it into whisky – be that the magic of a cake moment (Glenmorangie A Tale of Cake), a cup of coffee (Glenmorangie Signet), a long balmy day in Madeira (Glenmorangie Bacalta),
a beautiful barley field near the Distillery (Glenmorangie Allta) and more. With a PhD in biochemistry and decades of experience, Dr Bill has all the skills needed to bring these ideas to life. Already, he has earned the admiration of his peers many times over. For instance, he is a new entry in the Icons of Whisky Hall of Fame. He has won the International Whisky Competition’s award for Master Distiller of the Year more times than anyone else. And he has been named Master Blender/Distiller of the Year by the International Spirits Challenge twice.
About the creation of Glenmorangie A Tale of Cake:
Tokaji wines are highly prized dessert wines from the Hungarian region of Tokaj, created using noble-rot grapes. Noble rot fungus ((Botrytis cinerea)) grows in moist conditions, making grapes shrivel up and concentrating their sugars, to create unique flavours. Many years ago, Dr Bill Lumsden, who is fascinated by wine, became intrigued by the cult status of Tokaji wines, with their sweet and distinctively honeyed notes. Sourcing a few casks, he began experimenting and discovered the extraordinarily mellow tastes they could bring to Glenmorangie. Inspired by those early experiments, he revisited Royal Tokaji casks for Glenmorangie A Tale of Cake. He began with the fruity, fragrant spirit distilled in Glenmorangie’s towering copper stills, the tallest in Scotland. With necks the same height as a giraffe, they take Glenmorangie’s whisky on a longer excursion, for a more delicate spirit with more space for taste and aroma. He first aged this spirit in bourbon casks, for Glenmorangie’s signature citrus complexity. Then he transferred the whisky into Tokaji casks to create this limited edition’s wonderful balance of sweet, fruity flavours.
Glenmorangie A Tale of Cake is bottled at 46% ABV
Colour: Rich copper
Nose: Complex, rich and multi-layered, with a burst of passion fruit, peach, pear, mango. More
savoury notes like baking bread, gentle sappy oak and a curious, flinty minerality emerge. This is then
followed by classic Glenmorangie notes like honeycomb, vanilla and almond, with a hint of milk
chocolate. With a splash of water, more zesty notes emerge, like apricot, elderflower, flowering
currents, honey pollen and peach syrup.
Taste: The mouthfeel is surprisingly luscious and tart at the same time, leading into a burst of sweet,
candy-like flavours – honey, white chocolate, apricot, almond, vanilla and pear. This is balanced by a
hint of tangy orange and menthol, both classic Glenmorangie flavours.
Finish: The lingering aftertaste again reminds you of a delicious combination of honeycomb, chocolate almond and pecan nuts.
CakeTails are cocktail and cake pairings inspired by and featuring Glenmorangie’s single malt, to be enjoyed by whisky lovers old and new. Collaborating with Jeremy, Dominique has masterminded four CakeTails, celebrating Glenmorangie A Tale of Cake and three more of Glenmorangie’s exceptional single malts: Glenmorangie Original, Glenmorangie Lasanta and Glenmorangie Quinta Ruban. The four pairings are detailed below.
Inspired by Glenmorangie A Tale of Cake:
Eat: Dominique’s take on a pineapple boat cake celebrates the whisky’s delightfully sweet, fruity tastes in mini sandwich-style cakes made from slices of almond sponge soaked in a whisky syrup and layered with fresh pineapple and a brown sugar ganache.
Drink: The Cake Old Fashioned (at home version)
50 ml Glenmorangie A Tale of Cake
7.5 ml coconut water
7.5 ml pineapple syrup
1 dash Peychaud’s bitters
1 pinch black pepper
Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.
Garnish with a twist of orange zest and a walnut.
Inspired by Glenmorangie Original:
Eat: Poached pears float in a syrup made with Glenmorangie Original and vanilla, complemented by lemon thyme and orange notes, in a creation hinting at the light, fruity tastes of Glenmorangie’s signature single malt whisky.
Drink: The Pear Fizz (at home version)
45 ml Glenmorangie Original
25 ml pear juice
10 ml lemon juice
15 ml vanilla syrup
1 dash orange bitters
Top with a splash of Champagne
Method: Shake first five ingredients with ice and fine-strain into chilled coupe.
Add a splash (25ml max.) of Champagne. Garnish with a sprig of thyme.
Inspired by Glenmorangie Lasanta:
Eat: The richness of the whisky is accentuated in Dominique’s take on the affogato, with homemade chestnut ice-cream and smoked cinnamon cream showcasing The Lasanta’s spiced and nutty notes.
Drink: The Frosted Flip (at-home version)
45 ml Glenmorangie Lasanta
15 ml caramel syrup
25 ml double cream
2 dashes Fee Bros. Aztec chocolate bitters
1 dash Angostura bitters
1 whole egg
Method: Shake all ingredients with ice and fine-strain into a chilled glass over cubed ice.
Garnish with cinnamon dust and chocolate shavings.
Inspired by Glenmorangie Quinta Ruban:
Eat: The whisky’s deep chocolate notes shine through in a decadent dark chocolate-dipped brownie,
which matches its velvety taste with a liquid praline centre infused with orange blossom and The
Drink: Choco-Vino (at home version)
40 ml Glenmorangie Quinta Ruban
15 ml port wine
10 ml Campari
5 ml dark creme de cacao
Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice.
Garnish with a twist of orange zest.