Mortlach 12 Yr Single Malt Scotch

Description

An ode to our smallest yet most essential still, the Wee Witchie, this 12 year old Single Malt Scotch Whisky has been double cask matured in both European and American oak to enhance the distinctively rich and robust character that makes Mortlach whiskies legendary. 43.4% ABVTaste the character and craft in every dropAppearanceFull AmberNoseRich and deep. A balance of oak and sandalwood. Light spice, charred toffee and red berries.BodyMedium to full bodied mouth texture.PalateSweet and spicy. Notes of demerara sugar, dark chocolate, cherry jam, light tobacco. Classic characteristics of Mortlach meatiness.FinishSmooth and dry, with a palate of bitter plum.Tastein brief A very compelling, moreish and appetising Mortlach for those who like their whiskies robust; best enjoyed straight.in a sentence Astonishingly complex throughout and characterised by a fine interplay of meaty notes, malty sweetness and balancing acidity.NoseRich 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.PalateA sweet, almost peachy, concentrated start with a little oak and almost smoky charred element. Its at its most expressive on the mid-palate where you pick out bitter chocolate, marmalade and light tobacco thats balanced by a puddle of syrup before it deepens further and starts to grip, theres 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 ofgoat or lamb. The grip loosens and light gets back in with things getting sweeter and also more spicy.FinishCoating, with a sparkling bitter-sweetness as found in a traditional cloudy lemonade or perfectly ripe raspberries. Ultimately drying and warming, with wood smoke or dried lavender and re-emerging cocoa nibs.