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Mortlach 20 Years Old: Cowie's Blue Seal
 43.4%   |    50cl

A selection of our very best Single Malt Scotch Whisky has been matured for a minimum of 20 years to tame “The Beast of Dufftown” into smooth submission and mellow complexity. It is a whisky that would have made the great Alexander Cowie proud.
A selection of our very best Single Malt Scotch Whisky has been matured for a minimum of 20 years to tame “The Beast of Dufftown” into smooth submission and mellow complexity. It is a whisky that would have made the great Alexander Cowie proud.

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16 + 20 /40 90

Mortlach 20 Years Old: Cowie's Blue Seal
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

Speyside

Appearance

Old Copper

Nose

Dense, elegant & intriguing. Dried fruit, cedar wood, leather and tobacco.

Body

Robust and rich. Palate clinging

Palate

Robust palate with a coating of oiliness. Aromatic citrus. Hints of wood spice opening into a dark, meatiness of barbecue pork crackling. Berries, jam & cocoa nibs add brightness

Finish

Deep and complex, with gingerbread, raisin and a hint of liquorice.

Information

Distillery: Mortlach

Age: 20 years old

Strength: 43.4% ABV

Place of Origin: Dufftown

Region: Speyside

Nose

Super dense and rich, with touches of floor polish and much more of the waxy, earthy, meaty element seen in the previous examples. This has real elegance and complexity - and no little intrigue. There is an added oiliness which you only get from mature whiskies. This in turn moves into varnish, leather oil, wood resins and even a touch of dubbin. The sensation is like being in some ancient, mysterious, library. There are dried fruits, a touch of scented wood, fir trees, cedar, Moroccan leather, slightly foxed books, floor polish, and some ink. It grows in the glass, moving towards chanterelle mushroom/cep mushroom even some of the wax crayon also seen on the 12 year old. There’s a concentrated, and slightly peppery, meatiness and then the characteristic burnt, sooty, chimney-like background note that adds a hint of crackling logs. Huge, highly complex and contemplative.

Palate

The mature depth seen on the nose comes immediately into focus, but before it goes towards the dark there’s a refreshing lift of aromatic and overripe fruits (quince especially) and a touch of spiciness. It then expands as the fruits dry and the oils start to coat the tongue. The meaty element comes in quickly here, full-on grunt with animalic edges, cured leather and light bitter notes that bring to mid nutshell, espresso crema, damson jam, cacaoa nibs all balnaced with some hedgerow berry fruits meaning that the back palate has a brighter lift than you might expect from something which is so dense and meaty (think of a berry sauce with venison). As it develops so this back palate shows more roasting tin elements, some bark. It continues to extend into dried fruits.