Mortlach

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.


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.


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.


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