Posted 25 January 2018
The whisky produced at Dufftown distillery Mortlach has long been desired by blenders as a core constituent malt within their blends. This is often attributed to Mortlach’s naturally heavy body, that provides both solid base-flavour and texture as well as an ideal spirit for sherry cask maturation. This inherent ‘weight’ is a product of the distillery’s unusual and complex distillation regime which involves utilisting two sets of wash and spirit stills out of tandem (splitting the run unequally after the first distillations), whilst still operating a third pair of stills as one would normally expect. The resultant spirit ends up being distilled 2.81 times.