This World Whisky Day, Moët Hennessy India raises a glass and calls in the celebration with Glenmorangie The Original (10-YO) single malt Scotch whisky; as well as the 10-YO Ardbeg which, instead of flaunting the peat, gives way to natural sweetness.

Glenmorangie The Original

First released more than 175 years ago by the founders, the original Glenmorangie 10-YO was known for its mellow tones and delicacy of flavour. The Original is distilled twice in the tallest stills in Scotland, creating delicate layers of citrus and floral notes.

Matured for 10 years exclusively in the best ex-Bourbon American white oak casks, only using 1st and 2nd fill casks, it delivers a purer, smoother spirit with deep notes of peach and sweet vanilla.

It is bottled when the spirit and casks are at the peak of maturity and flavour to deliver the perfect balance between sweetness and complexity. It is priced at Delhi – Rs. 4,800 (Delhi), Rs. 7,618 (Bengaluru) and Rs. 7,426 in Mumbai.

Orange Mingle

Ingredients:

• Glenmorangie Original 45 ml
• Orange marmalade 2 ml
• Aperol 10 ml
• Lemon juice 15 ml
• Orange juice 10 ml
• Egg white 25 ml
• Orange bitters

Directions: Add all ingredients to a shaker and reverse dry shake. Double strain it into a Nick and Nora glass. Garnish with bitters and edible flowers.

Orange Highball

Ingredients:

• Glenmorangie Original 50 ml
• Soda water 50 ml
• Tonic water 50 ml
• Orange wedges

Directions: Fill a highball with ice and add Glenmorangie. Squeeze on wedge into the glass and then top with soda and tonic water. Garnish with an orange wedge.

Ginger Lemon

Ingredients:

• Glenmorangie Original 50 ml
• Sweet Vermouth 7.5 ml
• Ginger syrup 7.5 ml
• Angostura bitters 2 dashes
• Orange bitters 1 dash

Directions: Add all ingredients to a mixing glass filled with ice. Stir until well chilled; strain into an Old Fashioned glass with a block of ice. Garnish with a lemon twist and crystallised ginger.

Ardbeg 10 year old

Revered around the world as the peatiest, smokiest, most complex single malt of them all, Ardbeg 10-YO does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.

Named ‘World Whisky of the Year’ in 2008, the peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. Then comes a wave of brine infused with smooth buttermilk, ripe bananas and currants.

Smoke gradually wells up on the palate, bringing a mouthful of warm, creamy cappuccino and toasted marshmallows, presenting a single malt Scotch like no other. It is priced at Rs. 6,675 in Delhi, Rs. 8,117 in Bengaluru, and Rs. 4,114 in Mumbai.

Shortie’s Dirty Daiquiri

Ingredients:

• Ardbeg 10-YO 50 ml
• Cloudy apple juice 20 ml
• Fresh lime juice 20 ml
• Vanilla syrup 10 ml

Directions: Shake all ingredients over ice before straining into a chilled coupe glass.

Weird Island Highball

Ingredients:

• Ardbeg 10-YO 50 ml
• Strawberry liquer 20 ml
• Tonic water 120 ml

Directions: Shake all ingredients over ice before straining into a chilled coupe glass. Garnish with rosemary sprig and lime wedge.

The King’s Last Dram

Ingredients:

• Ardbeg 10-YO 50 ml
• Raspberry syrup 15 ml
• Fresh lemon juice 20 ml
• Egg white 10 ml
• Banana slices 2
• Salt solution 1 dash

Directions: Dry-shake all ingredients before adding ice and shaking again. Strain into a tumbler filled with a block of ice. Garnish with crispy bacon wafer.