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Glenmorangie’s Spíos Spices Up Edge Steakhouse

Spios Private Edition 9Glenmorangie Single Malt Scotch WhiskyGlenmorangie Tasting In Edge Private Room, photo by lee kleinGlenmorangie, photo by lee kleinGlenmorangie Tasting, photo by lee klein

Glenmorangie is a Highland Single Malt Scotch Whiskey distilled on the shores of the Dornoch Firth since 1843, “in Scotland’s tallest stills, matured in the finest casks and perfected by The Men of Tain.” I attended a recent Glenmorangie tasting at Edge Steakhouse at which Spíos was unveiled (also called “Private Edition 9,” as this is the ninth annual release of a specialty single malt).

The Glenmorangie Original 10-year single malt, aged in American Oak ($35), and the 12-year Nectar D’Or, aged in barrels from Sauternes ($64), are both exceptionally smooth – that’s the Glenmorangie reputation. Spíos goes down easily as well, but boasts a spicier taste from being fully matured in American Rye whisky casks.

Spios Private Edition 9

Dr. Bill Lumsden is Glenmorangie’s “Director of Distilling, Whisky Creation & Whiskey Stocks,” which means he pretty much oversees everything involved in making this splendid spirit. He steered us through the tasting live from Scotland in fascinating, informative and entertaining manner– more so than one has a right to expect from such events. There was such passion conveyed that if you didn’t sense the stone fruit, clove, herb and toffee notes on the nose, he’d convince you that you did. (One suggestion, however, for any potential future live feeds from Scotland: Subtitles.) 

Glenmorangie Single Malt Scotch Whisky

The main taste characteristics of Spíos, besides that of Rye, include toffee, clove, cinnamon, nutmeg and vanilla; the finish is long, rich and sweet. Spíos is a limited release, and these Private Editions always sell out, so if you’re interested, head to your favorite liquor store (or online site) sooner rather than later.

Delicious Glenmorangie cocktails served at Edge included the Chef P, a single malt blended with pistachio sour and pistachio foam; and The Spíos Sazerac with black walnut bitters, Peychaud’s bitters, truffle honey and Liquore Strega Rinse. Chef Aaron Brooks and his Edge team paired the cocktails with pork-pistachio terrine with cherry jam; fried oyster with cardamom and lime crème fraiche; and a lemon panacotta with goat cheese and maple-roasted pecan. After the affair ended, chef Brooks brought out a kielbasa he’d just grabbed from the smoker.

Glenmorangie Tasting, photo by lee klein

The hors d’oeuvres and kielbasa reminded me of what a great restaurant Edge Steakhouse has been since it opened in the Four Seasons Miami six years ago (the talented Brooks has been at the helm from the start). Here’s a line from my review in 2012: “Chef Brooks' menu stands as a blueprint for how to produce brilliant, innovative fare that appeals to all tastes. The answer lies not in a liberal use of foie gras and truffle oil, nor in gimmickry or gargantuan servings. Quality food that looks and tastes great will fit most folks' bill.”

Glenmorangie Tasting In Edge Private Room, photo by lee klein

Takeaway: Glenmorangie is a great single malt Scotch; Spíos is special; and Edge is a wonderful restaurant to sip them at.

Glenmorangie, photo by lee klein