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Glenmorangie Lasanta

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Glenmorangie Lasanta

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Glenmorangie Lasanta

I was browsing the shop the other day with the intent of getting a bottle of the very enjoyable Glenfarclas 12. The farclas was $71 and I saw this Lasanta for $55 so I made a financial decision and picked this one up instead. Plus this is a new one for me. Bottle has been opened about a week and is 90% full.

Nose: Sweet red wine and plums. Pretty typical sherried whisky. Brown sugar cake. Gingerbread. Pretty sweet. Rasberries. Very enjoyable fruity nose as is the case with most sherried whisky.

Palate: Very clean, typical sherried flavors. Plums definitely stand out the most. There is a slight bitterness as well but it is useful to balance out some of the sweet plum juice.

Finish: Fairly short. Plum juice, vanilla and dark cherries remain to finish things off.

Overall: Pretty standard, clean sherried whisky. No complaints, nothing spectacular but it is good. Looking forward to enjoying this bottle and seeing how it evolves with time.

Air should help with your Glenfarclas 12 yo, but it might take a lot of it, like years worth. I was not too taken with my one bottle of Glenfarclas 12 yo either, though just about when I finished it off, 4 years later, I liked it a little better. No, Glenfarclas 12 yo is not like the 15 yo. Truly, it is difficult to understand why Glenfarclas 15 yo is usually SO much better than any of their other offerings up to at least the 25 yo (for me the 40 yo).

Would I buy Glenfarclas 12 yo again? I have not, so far, despite it being on sale for about $ 41, incl tax. Would I? Maybe, but there is no urgency.

@Mancub Looks like I may need to begin providing a public service from Calgary. Or, the Toronto (and Sudbury and Greater Barrie area) Connosrs should just meet frequently and drink from the same bottle...


Light golden copper color. Nose of orange, nuts and butterscotch. Perhaps a bit of oatmeal raisin cookies. Flavor is rich and smooth with buttery orange notes. Sweet golden raisins with a hint of cinnamon. Medium dry sweet finish with some grain on the backside. Very tasty and easy to enjoy.


So this is the third incarnation of the Lasanta. Unlike the first two releases, which were finished purely in Oloroso casks, this one boasts some PX influence as well. A lot of people seem to prefer PX these days. In my experience a good sherry cask is a good sherry cask. Still, nice to see a bit of variety in the Lasanta releases. Unfortunately it’s a trade off, as Glenmorangie decided to lower the abv down to 43% from the usual 46%.

Nose: Sultanas, dark chocolate, sherry, allspice, apple pie, and apple skin. A bit of Glenmo’s delicate highland profile peeks out behind the sherry.

Palate: Medium mouthfeel. Cream, raisins, sherry, cinnamon, milk chocolate, and nuts.

Finish: Short, with very little in the way of spices. Indistinct sherry notes, raisins, cinnamon, cream, chocolate, and faint oak. Simple and straight-forward sherry.

Thoughts: Glenmorangie is known for its finishes, and rightly so. Aside from pioneering the method, their premium Private Edition releases are fantastic. Of course we’re not in premium territory here. While I appreciate the affordability of the core range, the wine finished releases aren’t my favorites. Within the budget offerings, I think the 10 year old Original best displays the delicate sophistication of Glenmo’s base spirit.

That being said, this has a pleasant and simple sherried profile that is drinkable and accessible. I do think this new Lasanta is slightly more complex than its previous incarnations, but the lowered abv hurts it. I’m sure this will satisfy anyone in need of a quick sherry fix, but it’s not one you’ll need to spend a lot of time exploring. Decent, basic, unpretentious stuff.

I just bought the 2015 bottling, when I read the box and saw chill filtered at 43%, I went to the bottle and read the label to verify if it was a typo. It wasn't. I quickly came here to Connosr and read your review. Big disappointment! One of the main reasons why I buy this is for the non chill, 46%. I can taste the difference, big time. That's just one of the many big corporate (Moet, Hennessy, Louis Vitton) schemes trying to squeeze mega profits from their products , compromising their quality for short-term returns. Great review as always!


My new Lasanta bottle was different enough from last time to merit a new review. I’ve wanted to retry the Lasanta because enticing Connosr entries indicated an absence of sulfur dioxide, and because of my experiences with the Private Edition range. DutyFree was offering 1 liter for 33 Euros, so I took the (second-)chance. My earlier review was here: connosr.com/reviews/glenmorangie/…

My new notes apply from 2 days up to 4 months after opening.

Nose: Most obviously hot spicy cinnamon; orange peels are mulling in it. The spice burns, but diminishes with time (or heat) to very dry/woody/oaky hazelnut; and then cocoa is apparent.

Palate: Entrance of tart orange fades, then a flash of honey-like malt. Red hot cinnamon froths like bitter oak-spice (raw cinnamon stick) over a base of stewing orange. After the palate peaks, nicer nose elements emerge: cocoa, marshmallow, and hazelnut. But it is the spiciness that dominates.

Finish: Dry oaky hazelnut and noticeable hot cinnamon. More smooth vanilla if left standing for a while.

Side note: The fresh bottle was substantially different: no initial hot cinnamon sensation. The nose was just oranges and cocoa powder, and the finish had a walnut tone that only hinted at tingly spice.

I would not describe this Lasanta as others have: delicate or smooth (since it is a mouthful of spicy hot), sweet or butterscotch (since it is oaky dry); and it is not particularly fruity to me either (except orange zest—- but no raisin or cherry for example). I had hoped to find a strong but balanced sherry influence on the quality Glenmorangie base. Instead, this is a mouthful of dry, oaky, orangey cinnamon. I had a friend compare it to his Lasanta; he thought it was much the same except a couple notches spicier. He prefers it; I don't. I can confirm though, that there is no sulfur dioxide character this time.

Without water, the hot-cinnamon burns everywhere: nose, throat, and cheeks. I don’t like this effect, so I definitely recommend a splash of water. With the right amount, it is still flavorful but relatively less spicy, earning 1 extra point.

In order to compare similar style malts, I have to ignore the hot spice. When doused, it is distinctly Glenmorangie. I would suggest trying the Quinta Ruban and Original, and perhaps the Nectar D’Or (less similar but a step up). Within other distilleries, I would draw comparisons to Macallan’s Amber or 10yo (a good step up), or even Three Ships 10yo. The Lasanta fits the profile of many “double cask” type expressions (or "triple cask", such as Balvenie’s series).


Glenmorangie has a flavor profile that's unique among any other single malts. Their 10 yr "original" is phenomenal, in flavor and price point. And now here is the Lasanta. A Glenmorangie Original 10 yr old finished in first-filled sherry casks for an extra 2 yrs. It expresses the depth, character, smoothness, and body that the Original lacks. Oranges, a slight herbal fragrance comes through from the Original. Dry, dusted semi-sweet chocolate cashews. toffee, nutmeg, Long finish with the nutmeg coming through again. Not as sweet as the Quinta Ruban and Nectar D'or. At 46% abv, non chilled-filtered, no caramel color added, and in the $40-$50 range, I think its a bargain. Excellent whisky.

Yes, nobody should "suffer" from sulfur! :-) I did taste a batch containing it 1 year ago, but I did not mind it much, as I wrote. However, partly due to your review, I recently bought a new bottle, and I can confirm that it has no SO2. I'll post my re-review, probably in a couple months.

Sounds like you were lucky to not get taste containing sulfur dioxide. This is one I've thought of coming back to, to get a second impression.


This whisky from Glenmorangie's Cask Edition shows perfectly how important is the cask when it comes to maturation. Upgraded Glenmorangie original, as I like to call it, is matured for 10 years in bourbon casks and then extra matured for 2 years in oloroso sherry casks. And as you can see from tasting notes, sherry casks had a huge influence. Generally, thanks to its spiciness and higher ABV bottling, drinking this whisky is heartwarming experience and with its sherry sweetness it is perfect drink to share with your girlfriend or wife.

Tasting notes:

Colour: dark gold/amber

Nose: raisins, sherry, vanilla, chocolate and little bit of cinnamon

Taste: sherry sweetness, spicy with hints of vanilla and smoke

Finish: long warm and spicy with vanilla notes in the end

After adding few drops of water:

Nose: caramel toffee, raisins, sherry, orange

Taste: sherry with dried fruit, smooth

Finish: sweet and spicy, not so long as when served neat

Thanks for the review. It will help me do my tasting notes when next I sample a dram of this whiskey.


Nose- Immediately brings thoughts of my youth - sunmaid raisins Cinnamon, treacle, with a light smoky tinge

Palate- Sunmaid raisins again, followed by treacle and more intense smoke which sends my tastebuds spinning. A touch of treacle soothes the tongue. Very sweet all round.

Finish- Spicy and aromatic finish, no raisins or treacle now. Replaced by a warm cherry glaze which softly fades into. Good medium finish (just how I like it !)

This bottle has been open for 4 months and the taste is somewhat different from when I opened it. I find it much more enjoyable now as the flavours have seemed to intensify.

At first I was thoroughly disappointed with this Glenmorangie but after leaving it to breathe for a while it has surprised me. Though maybe a little too sweet for my liking this would make for a fantastic treat to share with friends maybe around a campfire where its warmth would be appreciated as much as its taste.


First vapor: Matchsticks and orange. (The matches: pessimistically like fertilizer, optimistically, smoky pure dark chocolate)

Nose: Starting light... Maple and cold cream poured over cinnamon&raisin oatmeal. At first strong on hot tickling ginger powder. Nose2: Eventually matchsticks come back, a little sharp and with butterscotch.

Palate: Golden raisins & tires (matches) on entrance. As some initial heat fades, these are revealed to be buried in melted unsalted butter. Mouth tingle escalates to burning sugar, over creamy rose. This tingle subsides with growing vanilla, and mellows to walnut and walnut skins.

Finish: Dry walnut with some cocoa powder. Pepper adds spice, fading from black to white... and eventually liquorice root. Still a sense of walnut skins, reflecting the matchsticks in the nose.

Importantly, if the malt has breathed enough, this finish is the same but substantially sweeter.

A surprising Glenmorangie experience-- Yes, there is characteristic fruitiness and maltiness, but are we sure this has no peat in it? The matchstick effect can be substantial, so despite some wonderful creaminess and sweet oak, it can feel like a bumpier ride. At first I could not judge whether this made the experience worse or more interesting. It is a bit of both: It is more interesting in the palate, but it sticks around too much, especially at the end of the finish.

Due to this matchstick tone, I find this most similar to a couple peated malts: either the Highland Park 12 or the Bowmore 15 Mariner. I find the Lasanta slightly more interesting (and sherried) than the HP12, but roughly on par. And ultimately I prefer the Mariner for having an overall smoother palate and better shade of peat, even though it is not as creamy.

I saved an old sample of this Lasanta (2cl liquid in 3cl vial) where it rested for 10 months: Nose: No hot sting, and no matchsticks. Just honeyed oatmeal (malty) and fresh orange pulp. Palate: The new nose translates well here. It enters very malty, more like the Original. There is no substantial heat, instead it is rather vanilla-and-malt-y. Finish: Some drying oak tannin builds, but otherwise it is more of the same vanilla.

Upshot: I could say the sample has lost all traces of sulfur (dioxide) or sherry! It has reverted to the “Original”, for better or worse. Here is my review of that one: connosr.com/reviews/glenmorangie/…

Yes, spelled "sulfur" (or most likely "sulphur" by the English Murray), it's a constituent of the smell I described, and it originates from cask residuals. I use "matchstick" as a reference because I think the term "sulfur" is misunderstood: Most people learn that sulfur smells of "rotten eggs", an odor that actually derives from hydrogen sulfide (H2S), rather than sulfur. And actual sulfur (elemental, e.g. S8) has no smell at all. The smell we have in the whisky is sulfur dioxide (SO2), which is associated with "burning matches", and it can even be pleasant in small doses. Hopefully not turned many people are turned away from okay whiskies because they've read "sulfur" in a review and thought of sewage gas. (And BTW, apparently not every Lasanta bottle has this characteristic.)


Sulphurous nose. Too much sherry - quite unsubtle - blatant. Rough. Too alcoholic.

I totally agree with Wills. You either got a bad bottle (unlikely) or you just have no clue what you are talking about. Im sorry to be blunt to the point of rudeness, but i just do not appreciate reviews like this on a site that i put so much faith in. Lasanta is an extremely soft almost delicate and subtle spirit. I would never associate it to be either "rough" or "quite unsubtle"

Soft and mellow compared to what? I have tried many sherreid scotches and I've never had one that's this unsubtle. And it's too alcoholic, which probably doesn't help, but it's still a fault. It's annoying to have to add water (which didn't help much anyway).


Very rich and soothing to the nose. I get a nice arrangement of different scents including Vanilla, caramel, sherry, nutty, butterscotch, creamy smooth, light crisp pear, dried apricot/raisin, and a sweetness. On the tongue a nice numbing effect but quickly lets up to give a nice taste of oakie orange, apricots, honey minus the sweet, light butterscotch (less than the nose), and butter-toffee. The finish leaves a nice long, smooth, butterscotch, crisp pear, honey and creamy flavor. Like a Werther's caramel hard candy creamy taste.


This is a 12 yr old Glenmorangie matured in Oloroso sherry casks. I was gifted a 10cl bottle as part of a set of 4 different Glenmorangie's. A lovely gift indeed.

The nose brings Orange zest, dry Sherry, raisins and honey.

It has a slightly viscous feel which moves into sherry, sugared dates, dark cherries, cinnamon and vanilla. There is a really sweet zing to it which I find hard to describe. It is like a slightly spicy powdered sugar in liquid form right on the tip of the tongue setting fire to your taste buds.

The finish is honey, more sherry and quite creamy.

Overall a nicely put together drop


I’ve only had 2 whisky’s from Glenmorangie, the other being the Nec D’or, and I gotta say, I love what I’ve had so far. The La Santa is everything that the Mccallen 12 is not, multidimensional! Sure you get that full blast of tasty sherry, but along with that comes vanilla bean ice cream, topped with toffee pieces sitting on dense creamy white cake, trailing off to a nice finish of nutty, raison, burnt sugar tartness. I was very surprised by this one and definitely recommend to anyone who loves a sweet, sherried whisky. And add in the $40 – 45.00 price tag…a great bang for your buck! And on top of that…non-chilled filtered at 46%...I mean come on, this should just be standard! Glenmo gets it and does another one right!


Original Glenmorangie finished in oloroso sherry butts and bottled at 46% ABV.

This one is on the rich side with the sherry coming through a lot more than say the simialrly aged Balvenie 12 Doublewood. Coffee beans, dark chocolate, leather and sandalwood on the nose.

Full-bodied and rich, the palate is reminiscent of a strong red wine like a cabernet sauvignon. I almost want to have a porterhouse with this one. Sherry and hints of chocolate and hazelnuts are present.

The finish is very spicy and nutty with a hint of vanilla. Medium-long.

It's very good although this is one I find I have to be in the mood for; it has a decandant quality but lacks a luscious feel.


Color: amber.

Nose: More aromatic that The Original. Scents of oatmeal raisin cookies and bits of orange and apples.

Body: medium bodied but with a watery feel in the mouth.

Palate: muddled. Delivers on the promise of orange and raisins, but the sweetness of the sherry influence argues with the bitterness of the oak, making for a somewhat forgettable flavor.

Finish: a longer, smokier finish than The Original. A bit of pepper up front, with a surprising finale of chocolate and caramel.

Both the nose and the finish of the Lasanta are much more complex and satisfying than The Original, but the palate is indistinct and unbalanced. On the whole, The Original offers a slightly more pleasing experience.


To be honest it is what i expect from a cherry wood matured drink. The nose does not dissapoint at all, and then the taste does the job quite nicely. It could be a bit better ,:) as rhere's always room for more but then comes the taste wich finishes better and better wich every sip you take. it goes great even without water wich is a quality met just for some of the malts stronger then 40%. so .....worth trying..


Sherried whiskies can be an acquired taste I suppose, and at times I think it can be limited to the less wider-known malts. However Glenmorangie have the Lasanta, which is easily obtainable at a pretty decent price too.

As you would expect with a sherry-cask whisky, there is a deepness to the colour, with red & orange there. I almost likened it to roast carrots! No carrots on the nose though, there was oranges, berries, and rhubarb in there as well, bringing to my mind the old rhubarb and custard boiled sweets!

I found it to be a very warm whisky, a little oily but the fruits were there just as in the nose, but seemingly with more oomph, bit more power behind them. And I think that’s hat helped the fruity flavours linger long into the finish, which seemed to leave a film over the tongue.

You know those whiskies you drink on a cold night to warm the cockles of your heart? Yeah well this is one of those. Enjoyable and with just enough power to it!


The Lasanta is again the standard 10 Year Old that got a finish in oloroso sherry for a period of 24 to 36 months, before being bottled at 46% ABV. I try it H2H with the Sonnalta PX, also finished on sherry, but Pedro Ximinez casks.

The nose is very soft and sweet with loads of dark fruits like plums, raisins and dades. Crème brûlée and honey, but also lighter fruit like peach on syrup. Somewhat dusty, but nicely creamy too. I must say, I like this.

Very creamy on the palate. Feisty on ginger and cinnamon. Immediately a sweet wave of honey and caramel follows, sugar and orange zest and hints of berries.

The playful finish on ginger and oranges ends with a touch of oak.

This bottle was a gift from my German friend Heiko (thanks, dude). At 45 EUR for a 1 litre bottle, this is a nice price/quality deal.

If you would like to see my video review, please check here: youtu.be/yYaDbB8dtKk. Enjoy! Feedback welcome!


Since last year, I start with my new hobby: Whisky. I already tried several great ones like: Glenfiddich 12 yo and 15 yo. I never want to take place for reviews on the internet, but thought since today, what a Hell. I give a shot! And well, here I'm brand new on the fantastic Connors website...

My dear girlfriend gave once a miniature of this fine whisky of Glenmorangie and I was sold out! I want more of these great Golden Water of Glenmorangie. So here is my first review of the Lasanta.

Nose: I poured the Lasanta in my Glenmorangie tasting glass and added a little bit water in it. a Good nice smell of roasted raisins and branded almonds I can find in here. Sweetness, of honey as well.

Taste: The first sip comes the sherry taste loose after that some nice sweet elements like honey and orange. Some very gentle spices comes at the aftertaste.

Finish: Smooth, a little sweet undertone.

Afterall a good whisky. Recommended


This was a whisky that I had high hopes for, but it's not one that I have never got to grips with. I didn't find the taste especially palatable and have wondered if it is my palate that isn't refined enough for this whisky. However, I also wonder whether its confused as to what is meant to be. It feels as though it has lots of potential with many delicate yet powerful flavours but for me the mixture of these unfortunately makes it more complicated than enjoyable.

@AbunadhBatch29, well, as you suggest, it could be your palate ... or maybe not. Since you didn't mention it, I'll just add that Lasanta is matured in bourbon oak casks for 10 years, and then 2 more years in casks that held Spanish Oloroso Sherry. You already know what big-time 100% sherry is like (Abunadh), but now here is Lasanta, with only a noticable sherry finish. But maybe you are spoiled from the monumental Abunadh :)

Lasanta is one of my favorite softer sherried whiskies, and in fact, I just picked up another bottle. I don't feel it to be a great whisky by any means, but I find it (and Quinta Ruban) very delicious and drinkable, and quite suited as an introduction for newbies, even at 46%. I recently brought a bottle to a weekend event where folks were drinking bourbon, moonshine and Black Bush ... and at the end, there was no Lasanta left to bring back ! I'd buy your bottle, if we were a bit closer :)

I found it had a tad bit of a sulfur after taste, however the dram I had came from a bar here in town and it was about 3/4 empty. I'm not too sure of how long it had been opened. I wouldn't buy a bottle after my tasting, however I'm willing to try another dram from a fresher bottle.


This whiskey should be a real favourite,I mean lovely rich deep honey hue,a caramel infused nose bursting with raisins and malt...what's not to love? But then comes the taste...this bottle is nearly done..and with every taste it changes...some days you get a rush of barley zing followed by a lingering sherry finish,sweet and seductive...then come the bad days when that infamous "sulphur" taints everything...maybe it's me? But I have definitely hit this snag with other sherry cask malts..So perhaps that's where the problem lies... at it's best it's a decent 12yr old sherry cask.. and for the money not bad value.. but those bitter "sulphur" days really do spoil the chances I'll buy it again...


I think this is a whisky whith great complexity.

Nose: Raisins, toffee, a bit of espresso.

Body: Full and rich

Palate: Citric, predominantly orange, raisins, caramel and cinnamon

Finish: long and pleasurable


Reviewed by @AJ

0 986/100

The nose of this dram is really quite pleasant; it takes more than a few minutes to really “hear" all it's trying to say. You have to take it in multiple shorter sprints, rather than one long marathon. The alcohol tends to overwhelm and cloud your senses. When you finally do nail down all that you can, you realize that Doc Lumsden really did a great job on this (once again, and as expected). The hardest scent for me to nail down was pears, subtle in the background, yet still wanting to be noticed and appreciated. It took me more than a few attempts, but finally after muting all the sound in the area, closing my eyes, and letting the nose do what it's supposed to, unhampered and without the other senses confusing the issue, it finally came out.

On the palate it is easier to discern what is going on. Oranges came across, followed by dark chocolate and a hint of coffee. This trails off to walnuts which remind me of a sweet Hungarian glazed walnut roll my Mom used to make. There are also raisins, a hint of nutmeg, and the strangest one of all is a flavor reminiscent of what wild roses smell like in the summer. I found that more than a little odd, and had to take more than few sips to confirm that. Believe me; Lillyrose and I took more than enough sips to confirm it.

The finish trails off to a slightly bitter taste of rye grain. The finish was a medium lenght, about a minute, but it would have been nicer if it was a little longer. It is fairly complex with the flavours overlapping rather than actually fading and giving the stage up to the next act. An off handed yet not at all insulting comparison would be like mouth full of well rounded trailmix with dried fruit. Everything gets represented in its own way. What I'm trying to say with all this is that it’s very nice single malt. I would not, and will not hesitate to invest in this fine product again. It looks like I won’t have much choice, as Lilly and I killed the poor thing in 1 evening, Hey what is a tasting "session” without lots of tasting????? The poor dead soldier has no spirits left in him, but his memory lingers on. ,

Ok, I am now feeling the need to jump in here and clarify. Firstly, @Victor, I think that given my background in chemistry and biochemistry (nowhere near the Dr. Lumsden level) I feel pretty safe in saying that sulfur is not bitter. Sulfur, gets that "eggy" reputation from hydrogen sulfide gas....nasty stuff. Sulfur itself is normally classified as acrid, rather than bitter. I hope that clears that one up.

Now the other issue seems to be whether the rye that AJ was tasting was the rye grain, Canadian whiskey (or Rye as we canucks call it), or what i know to be the truth as....rye bread. Since i was sitting there the whole time, he kept trying to explain this "rye" thing to me, and so i just asked Oh? you mean like rye bread? He emphatically answered yes. So, what he may be referring to as being bitter could be the Caraway Seeds that they put into Winnipeg Rye Bread.

I really do think his review was spot on. But somehow I got stuck writing the review for Quinta Ruben that night. Don't worry....I should be posting it in the next few days.

and by the way: AboutChoice......uh yeah we did most certainly kill most of that bottle in our first night (i brought home about 3 or 4 ounces just to do a proper reiew. But we also annihilated the Quinta Ruben the next night. Um, keep in mind that when AJ and I get together, its with the express purpose of trying new scotch. Unlike most humans, we are both nocturnal creatures. So, if we start at say 8:00pm, we normally don't quit till at least 6:00am next day. Then we sleep all day and start all over.

Luckily we don't get together all that often!!!!! Be still my quivering liver!

@A.J., your review was as thorough as your tasting ... thanks for sharing your sip by sip episode. But I hope the two of you didn't really taste the ENTIRE bottle in one night !

Lasanta is one of my favorites, but I don't notice any unpleasant bitterness at the end, but then I am probably not devoting as much attention as you. Lasanta is in my sherried, unpeated, lower ABV and relatively affordable category. Other bottles you may enjoy in this category are Macallan 12 (100% Sherry Matured), not the Fine Oak, Bunnahabhain 12 (I like the pre-2011 40%), Glenfarclas 12, and Auchentoshan 3-wood. Also try nosing just the bottle of the Lasanta before a pour, and see how many notes of cakes, fudge, deserts, fruits and pastries you can find ! :-)

Hi @Victor ... when you refer to "spicy", you don't mean "hot" as well, do you ?


The nose is brown sugar with a hint of grass. A slight wheat aroma shows up at the end.

On the tongue, the first flavor is chocolate ice cream with a bit of espresso. As it warms up the ice cream becomes fudge, dark and rich. The wheat and grass from the nose show up as a warm earthy quality in the finish, like honey wheat bread.

The body is very rich and lingers for quite a while. This burn here is very smooth.

This is a very drinkable scotch, but a bit rich. Would be good for after dinner or a night cap.

Lasanta, at 46% and non-filtered, is one of my favorite, easy-drinking and tasty malts, especially when I'm in the mood for a sherry style. Also a good introduction for beginners.


Lasanta has an almost enchanting colour; deep and rich. The colour borders on a light copper in the bottle, but is a lighter straw in the glass.

The first thing on the nose is sticky toffee pudding with double cream, this is followed by fetid butter (my wife disagrees and asserts that this is 'sweaty socks'). There is noticeable alcohol on the nose, not overpowering, but enough to tingle the inside of your nostrils. Slowly the nose develops with a gentle citrus note and raisins and flour come though, like scone dough.

A reduced nose still has the rasins, but in the background and the butter/socks come to the front, accompanied with flour and treacle. There is a hint of something floral, perhaps rose, but it is masked mostly by the strength of the flour and butter combination.

On the palate there are winter berries and raisins again, there is toffee and golden syrup, smoky wood and Brazil nuts. There is also a burned rubber taste, which is not at all unpleasant. The palate is, in general, simple and the sherry is definitely at the centre.

Adding water, the palate becomes lighter with oranges and sugar cane. There is bread and butter pudding, cinnamon and coriander seeds. There may also be a gentle hint of coffee.

The mouthfeel is light and does not have the viscossity of other Glenmorangies, such as the Original or Nectar D'or but does leave a dryness in the mouth. The finish is a medium long leaving a gentle sherry and butter (or socks) flavour behind for some time with a woody dryness that lingers beyond this. Reduction with water does not change the finish much at all, simply adding a little rosewater to the woody ending.

Overall this is not as complex as many other whiskies and is definitely my least favourite of the 'extra finished' GlenMos, but is still one of the must-haves in my cabinet.

There is a sweetness about this finish that I am not too fond of, and I just can't escape. I much prefer the port finish, which in my limited experience, is a real keeper.

Great first review @jiminorris, I need a bottle of this in my collection so added to the wish list.


Nose: sweet like a dessert wine, with lots of honey and caramel. Quite elegant hints of crème brûlée and cinnamon. Some milk chocolate. Not as lush and vibrant as its sibling Glenmorangie Sonnalta PX, but they’re definitely members of the same family.

Mouth: medium-bodied, warm and honeyed. Starting on raisins and toffee but growing darker with burnt sugar and walnut aromas. There’s a gingery aftertaste that’s a bit out of key for me.

Finish: quite long with hints of ginger, dried oranges and cocoa.

Yes it's nice, but it has been outperformed by its own brother, the Sonnalta PX. Both have this sherry richness, but Sonnalta (coming from the richest sherry - Pedro Ximenez) is more complex, juicy and extremely balanced.

One I haven't tried, but sounds fun!

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