Glenmorangie and More

I had the pleasure of attending a luncheon yesterday that paired a selection of Glenmorangie single-malt Scotches, as well as the Ardbeg Uigeadail, with a slew of food, which included a shrimp dish, chicken, pâté de foie gras, a selection of excellent tomatoes and even French fries. I always love the chance to drink spirits—whisky, brandy, rum, even gin—along with food, and happily attended especially since it was arranged by Jeffrey Pogash. Jeff, who works for the Glenmorangie importer, Moet Hennessey, has long been a champion of this sort of meal and knows just how to put it together. (A column I wrote on spirits and food matching is in the October 15, 2009, issue of Wine Spectator, if you're looking for more insight.)

I was not disappointed. Glenmorangie, a pioneer in whiskies with Sherry-barrel finishes, makes particularly floral spirits that lend themselves well to the process. However, the real bonus of the meal was the attendance by Bill Lumsden, the Glenmorangie master distiller. Bill introduced Sonnalta PX, the first expression in the private collection, and had this to say about it:

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