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Located in the whisky-capital of Speyside, Dufftown, Mortlach is well known for its weighty spirit. Its distilling regime is mind-bendingly complex, involving splitting up the “low wine” (the initial distillation), and redistilling a portion of it in the Wee Witchie. The heart cut of this distillation is then taken, and added to the rest of the double-distilled spirit, producing a whisky that has been distilled 2.81.
The result is a thick and meaty whisky, well suited to Sherry cask maturation, as this Sherry-matured dram shows.
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Immediately there’s a flood of ripe dark fruits: plums, cherries and blackberries. With time, Mortlach’s signature meaty malt takes hold.
An oily mouthfeel with a prickle of black pepper spice. Less fruity than the nose, the distillery’s rich malt character is in the driving seat here.
Medium length, and boasting a touch of tannic oak, raisins, cloves, brazil nuts and almonds, giving way to powerful orange oil.