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Glenmorangie seeks innovation with new distillery

Glenmorangie’s Lighthouse Distillery has opened its doors, and will see the production of innovative spirit-led whiskies made possible by the use of new technologies.

Bill Lumsden standing in front of Lighthouse distillery: Glenmorangie seeks innovation with new distillery

The new distillery has been created solely for experimentation, rather than yield. The 20m high stills installed into the distillery feature modifications allowing for alterations to the character of the spirit by acting as if they were shorter or taller.

The Lighthouse’s Brewhouse next door has been designed to allow the distillery to operate entirely of its own accord, meaning experiment can take place without affecting the production of Glenmorangie’s single malt. A mash tun, custom designed to influence spirit character by creating different clarities of wort, has also been installed.

Glenmorangie Lighthouse still house

Thomas Moradpour, President and CEO of The Glenmorangie Company, said: “Global demand for Glenmorangie is growing significantly. The first of its kind, our Lighthouse experimental distillery is the keystone of our plans to stay at the forefront of taste innovation. By giving our talented creation team free rein, we will welcome even more consumers worldwide to enjoy delicious whiskies.”

To mark the opening, the whisky producer has released a soft and fruity whisky, limited to 3,000 bottles available only at the distillery. Aged 12 years in Bourbon and sherry casks now encased in the Lighthouse’s walls, Glenmorangie Lighthouse whisky retails at £85 a bottle.

Glenmorangie lighthouse bottle

Biogas will be used to power part of the new distillery; a new landmark for the site where Glenmorangie has been creating its single malt since 1843. The new structure has been designed by Paris-based Barthélémy Griño Architects.

Director of Whisky Creation Dr Bill Lumsden said: “Our Lighthouse is the new home of imagination. Here, we’ll indulge our most fantastical ideas as we strive to create a whole array of different flavours. We will play with raw ingredients and  make small adjustments and big changes in ways never tried before. Nothing is off limits, as long as it’s  delicious.”

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