Mortlach

Distillery Bottlings

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.


Independent Bottlings

Carn Mor


Posted 14 May 2018

The Highlander Inn in Craiagellachie is run by whisky master Tatsuya Minagawa, who was born in Japan, but a resident in Speyside for many years. Tatsuya worked in the Highlander from 2005 – 2012, having previous been at the neighbouring Quaich Bar housed in the Craigellachie Hotel. But, it wasn’t long until the Highlander called him once again, and he returned in 2015, only this time as the owner. He bought the famous whisky ‘hotspot’ from Duncan Elphick who was previously the General Manager of the Craigellachie Hotel (the two venues seem tied by more than just their proximity), making it his own, but maintaining its ambience as a home away from home.


G&M


Posted 31 October 2018

Gordon & MacPhail seemingly have near endless stocks of Mortlach in their warehouse – they’ve released 22 expressions in the last 3 years alone, and somewhere around 170 in total (or at least since Internet records began). Included in this haul are some seriously old whiskies – 70 and 75 year olds from their ‘Generations’ crystal decanter series (a snip at a little under £30K a bottle!). Mortlach is one of only a few whiskies that can subjected to an incredibly long maturation regime and still live to tell the tale – there are not many spirits robust enough in character and composition to stand up to such a long time in a barrel without becoming little more than oak juice.


Signatory Vintage


Posted 02 July 2018

In 2014 Diageo charted a new course for one of its lesser known distilleries. A rebranding, repositioning and remarketing that would earn widespread disdain from the enthusiast community and end up being termed ‘Mortlachisation’. Now in 2018, it seems we are soon to witness the next iteration from this distillery. A trio of new Mortlach expressions (12 year old ‘The Wee Witchie’, 16 year old ‘Distiller’s Dram’ and 20 year old ‘Cowie’s Blue Steel’) have been spotted on the TTB database.


SMWS


Posted 02 August 2018

No messing for this 12 year old Morlach – just a refill ex-bourbon barrel since October of 2005. Spicy & Dry profile.


Posted 30 November 2017

A 15 year old Mortlach that’s spent 14 years in a ex-Bourbon hogshead before being reracked into 1st fill Pedro Ximenez for an additional year of finishing. One of 223 bottles. Sweet, Fruity & Mellow profile.


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