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Glenmorangie Companta

Overall rating
87.61/100
votes
404
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Private Edition
Casktype
Grand Cru Burgundy & Côtes du Rhône Casks
Strength
46.0 % Vol.
Size
700 ml
Bottle code
13011045 and 13011047
Barcode
5010494917468
Added on
12 Jan 2014 7:11 pm by Goodfella6
UncoloredNon-chillfiltered

Average value

€ 223.78

65 × in wishlist

404 × member ratings

1570 × in collection

Whisky Reviews for Glenmorangie Companta

46 users have left a review for this whisky and scored it an average of 87.61 points

  1. hs305 scored this whisky 82 points Connoisseur

    [September, 2014]  Together with friends I emptied a bottle that I bought for 80 Euro in February, 2014.

    In my old rating system (ten scales that translate into WB points: 50 - 66 - 75 - 80 - 82,5 - 85 - 87,5 - 90 - 92,5 - 95) I scored it 82,5.  My notes state an impressive and bold sweet winey taste that is spoiled with significant sulphurous notes, unfortunately...

  2. Calmar scored this whisky 89 points Connoisseur

    Another great sample from Glenmorangi, an excellent balance, a solid character, a snappy, easy, summer, vacation - quite complex to not be boring, simple enough to not distract from rest.
    • Nose
      Mineral, dry, invigorating, drying stones after the summer rain, in the background - light notes of citrus and dried apricots, cream, boiled sugar, lemonade tones and crushed monstrance. In general - light, summer, carefree.
    • Taste
      Sweet, raisins, a little oak bitterness - to set off the sweetness, dried apricots, a little pepper, ginger, pancake.
    • Finish
      Light ginger burning, a little salt, creamy toffee, raisins, peaches, lemon in sweet tea.

  3. ASWhisky scored this whisky 86 points Connoisseur

    good to drink
    very straightforward
    intense taste
    I have a feeling of fast food sweets that taste good
    what you are looking for in vain: surprise, excitement, adventure or noble
    What you get here: a delicious tasty chocolate peach whisky
    If you are looking for it, you should buy it: delicious

    I liked the nose the best
    an always welcomed dram
    • Nose
      new rubber soles at the shoemaker
      then fresh peaches
      later still raisin chocolate
    • Taste
      a lot of chocolate and peach lolly, tasty
    • Finish
      medium
      the fruits become woody and slightly bitter
      the peach lolly comes again

  4. Palindrome scored this whisky 86 points Expert Senior

    Today, wine finishes are done quite a lot by some very reputable distilleries. Glenmorangie deserves credit for reminding the world how it was done– not only in terms of creating some award-winning single malt Scotch whiskies– but also in demonstrating how the practice of finishing batches in wine and port casks could be profitable.

    Companta was made by combining two separate casks of wine-finished whisky. The first cask was nine year-old ex-bourbon Glenmorangie that was finished for five years in red Grand Cru Burgundy wine casks from Clos de Tart (Pinot Noir grapes). The second cask was ten year-old Glenmorangie finished for eight years in “a lusciously sweet fortified wine from Cotes du Rhone.” This fortified wine is known as “Rasteau,” which is made from a special preparation of Grenache grapes. To make matters even more complex, the first cask was larger than the second by approximately twenty percent.

    How’s that for confusing? Well, I must say the resulting color of this whisky is more than a little enticing. Let’s move into the tasting notes, and give the blushing bride a swirl, a sniff, and a smack of the tongue.

    Appearance: Pinot noir in color, this wine offers big tears and quick beads that are commensurate with a fairly weak, young (ish) whisky.

    Aroma: Vine fruits come to the fore, with a blast of raspberry. I’m also getting the unmistakable note of Pinot Noir grape. This shouldn’t come as a surprise considering how 60% of the whisky was aged. Speaking of which, the sugary cask wood also delivers a bit of musty fustiness. Marzipan loiters in the background, along with three other players: rum raisin, medjool date, and rosewater. I’m fond of everything but eau de toilette of rose. Why? Because it reminds me of old lady perfume.

    Taste: The mouth feel is not as oily (decadent) as I had expected . . . but it’s not exactly thin, either. Rum raisin from the nose has evolved into into Aurum liqueur (brandy with a citrus fruit infusion). Of course, whenever I’m reminded of Aurum, then Parrozzo cake is never far behind. Buon appetito. There’s also dark chocolate, jasmine green tea, and a crust of peasant bread. Yes, that satisfying bread note is the toasted barley talking. Lastly, I’m getting some candy on the mid-palate. Vermont maple leaf candy, to be exact, with raspberry preserves on top.

    Finish: There isn’t any obvious tannin presence, merely a trace of dried orange peel. Could that be the wood talking? Probably, but in a hushed tone. As death becomes her, Companta’s finish brightens up the corners. Orange peel becomes Orangina: light, delicate, refreshing. But wait, there’s more. Just when you think the whisky has rubbed itself out, a stale crumb of peasant bread remains. In other words, despite all of the fancy-schmancy cask wood that went into maturation, good ole-fashioned barley malt wins the day. Ha, ha! This early 2000’s-era barley is noticeably better than what you tend to get today in whiskies of a comparable age. The rich, toasted maltiness reminds me a little of Springbank’s local barley ten year-old.

    Preparation: Need I caution against adding more than a drop or two of water? As William Blake once wrote, “Enough! or Too much.” Then again, who am I to law down the law? Good taste becomes tasteless in the mouth of a tyrant. If you prefer your whisky more winey than a wino’s, then, by all means . . . drown that dram. Water perks up the grapes in Companta, pretty much to the exclusion of all else.

    Personally, I’m good with a front-and-center cask finish dialed in at 46%. Well, actually . . . truth be told, I would have preferred a more generous 48%. Then again, 46% is certainly better than the miserly 43% offered these days in Glenmorangie’s core and prestige expressions.

  5. WhiskyFan2112 scored this whisky 85 points Connoisseur

    • Nose
      84 84
    • Taste
      84 84
    • Finish
      87 87

  6. mema82 scored this whisky 88 points Connoisseur

    • Nose
      88 88
    • Taste
      89 89
    • Finish
      86 86

  7. Sandman23 scored this whisky 86 points Expert Senior

    • Nose
      87 87
    • Taste
      85 85
    • Finish
      86 86

  8. jkswift scored this whisky 88 points Expert Senior

    • Nose
      89 89
    • Taste
      88 88
    • Finish
      87 87

  9. EnjoyLife89 scored this whisky 91 points Expert Senior

    • Nose
      the first impression is totally sweet: clear fruit, dark berries, a distinctive wine note can be seen.
      But I also immediately have a strong, spicy note and a strong oak. Slight citrus notes behind, but all carried by the sweet basic tone
    • Taste
      Sweet; spicy, orange, chocolate, oak, delicately bitter; Berries, again sweet, nice spices, light acidic wine note; citrus again, some vanilla; Tenor but rather the great spice
    • Finish
      distinct oak, but not bitter; Chocolate; Spices (cinnamon), slightly tart, again fruit and sweet;
      It is still there, extremely long and multifaceted, really great

  10. valery77 scored this whisky 87 points Expert Senior

    • Nose
      Prunes, wine motifs, raisins, plum jam. The second wave adds a freshly planed board, weak lacquer notes. 22
    • Taste
      Moderately dry, moderately. Citrus, pepper and other spices, a little salt, bitter-sour wild berries. 22
    • Finish
      Medium in length, enveloping, smoothly fading. 21
      Balanced, tasty, drinkable, “combed”, but not boring whisky. The balance is 22.
      Total 87

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