Mortlach whiskies

History

Mortlach was Dufftown’s first licensed distillery, at the beginning of the 1820s, long before the town became the whisky capital. In the 19th century it passed through several hands and for a time was even used as a brewery and grain store. It was the Cowie family who, in the second half of the 19th century, developed the peculiar distillation system that still characterises it. At the beginning of the 20th century it passed to John Walker & Sons, and its whisky became one of blenders’ favourite ingredients.

House style

Mortlach distils part of its whisky several times in stills of different shapes, one of them very small, called the Wee Witchie, and cools the spirit in worm tubs. The result is a meaty, full-bodied and rich whisky: dried fruit, chocolate, spice, leather, walnut and a sulphury touch. It often matures in sherry casks. It uses no peat.

Where to start

Mortlach 12 Year Old The Wee Witchie is the way into the house: rich, meaty and sherried, very different from what you would expect from Speyside. You’ll like it if you’re after malts with body and depth. Drink it neat, without ice, to appreciate its texture. It is a good malt to compare with lighter Speysides such as Glenfiddich. It is worth tasting slowly.

• Mortlach 12 Year Old The Wee WitchieSingle malt · 43.4% ABV