Founded in 1823, Mortlach is one of the few distilleries to have been allowed to produce alcohol during the Second World War. The distillery is equipped with old-fashioned condensers called ‘worm tubes’, which are used for triple partial distillation. The presence of a very slight peaty note brings us back to a not so distant time when many Speyside single malts were very slightly peaty and earthy. In addition, it is also a perfect illustration of Mortlach’s complex character.

Tasting Notes

Colour: Bright gold

Nose: Rich, balanced. Very Mortlach, the first nose offers a slight trace of peat in addition to the ripe fruits (pear, plum) that characterise this superb single malt. Increasingly exotic (pineapple, lychee, kiwi), the aromatic palette is becoming more and more complex.

Palate: Ample, racy. Honeyed (acacia, heather), the attack in the mouth is also fruity (baked apple) and pastry (tarte Tatin). In the mid-palate, both liquorice and spicy (clove) flavours form the backbone of the taste palette. Note the quality of a particularly full and racy mouthfeel (grain of rice).

Finish: Long, silky. Overflowing with dynamism, the start of the finish is superbly malty, herbaceous (alfalfa), vanilla and fruity (Mirabelle plum). Spices (cardamom, nutmeg) gradually ennoble a deliciously medicinal (balm) and earthy aftertaste.