Rich and deep. A balance of oak and sandalwood. Light spice, charred toffee and red berries.
Medium to full bodied mouth texture.
Sweet and spicy. Notes of demerara sugar, dark chocolate, cherry jam, light tobacco. Classic characteristics of Mortlach meatiness.
Smooth and dry, with a palate of bitter plum.
Age: 12 years old
Strength: 43.4% ABV
Place of Origin: Dufftown
Rich and deep, with immediate warming, toasty oak tones (wood shavings) and a light peachy element that moves towards honey and then cooked fruits hinting at good depth. Some chestnut helps to add a sweet nutty background alongside hints of wax crayon. The wood is quite forward but balanced. This impression of oak, sandalwood, light spice, and fruit - now with some dried berries - slowly gives way to some charred elements, hard (Highland) toffee and some light meatiness. Once this is established (and it takes time) it starts to deepen, earthy, dried blossom, pineapple and bitter orange that itself extends into chocolate orange and then cooked plum. As it dries so the woodland gives way to a coal bunker/lichen encrusted logs in a woodpile.
A sweet, almost peachy, concentrated start with a little oak and almost smoky (charred) element. It’s at its most expressive on the mid-palate where you pick out bitter chocolate, marmalade and light tobacco that’s balanced by a puddle of syrup before it deepens further and starts to grip, there’s liquorice, roast chestnut, tree bark, roasting coffee, and a burnt edge which might be the sulphur working its way out. As it develops so you get bourbon biscuit, then the meaty flavours which themselves have the herbal qualities of goat or lamb. The grip loosens and light gets back in with things getting sweeter and also more spicy.