Glenmorangie Quinta Ruban

Thanks for the review. I might not have scored it so high, but you're right on the mark when you talk about bang for your buck. The Original, the QR, and the Nector D'or are all fantastic whiskies for the price. Have you tried the Lasanta? It's nice, but for me it's the only one from Glenmo's core range that falls a bit short.

Hey Hunggar! Yes, I tried the Lasanta and Nectar D'or. They are both very good indeed. The Lasanta is also a great buy, its just a wee bit drier, and that's why I lean more towards QR. The Nectar is a phenomenal product also. However, its way out of my budget for an everyday dram. Here in Miami, Fl. the Nectar runs for about $77.00. Cheers!

@vrudy6, just wondering how long your bottle was open? No kind of menthol note?

A lot of people pick up the menthol. I couldnt find it. I did pick up a slight effervescence on my tongue.

Thanks for the review. I've enjoyed the Nectar d'Or. The Quinta Ruban is gonna be my next bottle to buy. I allready tried the Balvenie Port Wood (expensive) and the Penderyn Port Wood (recommended) Quinta Ruban should fit right in between.

It might not be as smooth and matured as the Balvenie Port, but at 1/3 of the value, what more can you ask for!

I recently picked up a bottle to try the effect of aging, as was mentioned in @Victor 's review: connosr.com/reviews/glenmorangie/… Again, I tasted the off-putting gasoline (and mint) note that I'd mentioned in my own review; but I'm looking forward to seeing how the bottle changes after 6 months and 1 year. That's why I was asking for how long your bottle was open? I imagine this could be good, after some time to smooth over.

My bottle was open for about a week. In addition to that, whenever I buy any whisky what I do to speed up the process of oxidation is I empty the bottle into a wine decanter that has a wide base. Then, I spin and shake it back and forth to create air bubbles within the spirit. I do this for about 3 min. I taste it. If is not to my satisfaction, I leave the whisky in the decanter overnight. As you may now, the wide bottom of the decanter exposes the spirit to a wide area and helps it make more contact with the air. I feel that the biggest difference is tasted in younger whiskies like Glenmo 10 Original, Deanston Virgin Oak, etc.

I find this extremely useful information, for the background of your review-- thanks! I assume you mean that the Glenmo10 improves with oxidation; if so, I will try that immediately.

But what do you do after this accelerated oxidation process? Do you prevent further oxidation from occuring in the subsequent months?

YES! the Glenmo 10 when freshly opened can be a bit sharp and vegetal. It takes about a day in my decanter for it to start to settle down at the level that's good for me--of course, every palate is different. When the whisky is to my liking, I pour it back in the bottle to prevent it from further oxidation.

I got the idea from the Vinturi spirit aerator.You pour the spirit into the gadget and it's supposed to instantly aerate it when it's forced through by gravity. But, I've read some reviews and apparently the design has a flaw. Some people claim that the button that releases the spirit breaks. A decanter has no moving parts--it's a no-brainer!

I usually buy 1 bottle at a time, sometimes two. And it only lasts me about two to three weeks,'cause I usually invite my brother and some close friends over to see what they think. I don't have to worry about the long term effects of oxidation.