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.
Nose: Sweet and savoury. Sherbet zing, orange segments and an assortment of sugar-coated fruits meet an underlying meatiness – think prosciutto ham – sprinkled with the lightest touch of white pepper. Water reduces the definition of this whisky, but does add in some spicing in the form of cloves.
Taste: Sweet & savoury and 100% delivering the meaty ham favour as promised on the bottle label. Sharp fresh sugar-coated berries come together with citrus and some dusty dunnage warehouse like qualities – I’m not quite convinced that these marry up perfectly to the meatiness but the overall combination is certainly interesting. The addition of water makes for a much more syrupy mouthfeel and enhanced earthiness, but at the same time reduces the sharpness and zing of the fruit.
Finish: Long with an aspirin-like chalkiness.
A really interesting Mortlach that delivers both sweet fruit and umami flavours (mostly successfully), but has a strange mineral/calcium-tinged finish – if you’ve ever chewed an antacid tablet you’ll understand. Mortlach is often seemingly meaty, and this is no exception, though it’s lighter than some I’ve tasted. I did not find water to be particular kind to this whisky - it quickly drowned out the sweeter top end fruitiness.
But don't take our word for it..
We don't have any links to other reviews for this bottle. Let us know if you have one. Click here
Thank you for adding your link. We will review your link within 48 hours.