Mortlach Rare Old
Aged in a mix of American and European oak (probably meaning ex Bourbon and ex Sherry)
Mortlach was built in 1823 in Dufftown, one of Scotland’s most famous whisky town, by John Robertson. Following the Exise Act (making alcohol distillation legal), it was the first distillery to become legal there. Then in the next 30 years, it changed ownership so many times that they don’t even count it on the official website !
Anyway, in 1869, by the grace of George Cowy, now owner of the distillery, it seems that Mortlach was well in place as it had its followers throughout the world. Almost thirty years later, George’s son, Alexander (what a shocker name for a Scot !!!) took control of Mortlach and introduced a famous process : the 2.81 distillation ! I mean, why do like the Scots with a 2 times distill, and why do like the Irish with a 3 times distill when you can be unique ? 🙂
By the end of the 19th Century, Mortlach becomes a it modernized unintentionally as the Scottish campaign gains the train. Fast forward to 1923 when John Walker & Sons gain control of the distillery, gaining access to a wider distribution. Again, another fast forward to the Second World war. Mortlach was one of the very few distilleries in activity during that time. The men and women of all United Kingdom were to take part in the war effort (and we thank you for that) and whisky was really not a big concern in the face of the Nazi threat.
A little bit after the end of WW2, Mortlach, like the rest of the distilleries throughout the world, modernized its equipment. The 60’s were there ! But as part of the empire that is John Walkers & Sons, unfortunately, Mortlach was mainly used in their blends, producing by 1986 only one single malt, a 16 years old. Despite that, the distillery fan base never ceased to dream of a return in force, and their wish was granted in 2013 with the release of 4 single malt expressions, the Rare Old being the first re-re-re-re-rerelease 🙂
Color : amber.
Nose: strawberry jam and marmalade. Cashew nuts and roasted chestnuts on a charcoal BBQ.
Palate: I feel like I have a full meal in my mouth. We start with griniotines of nuts and an entry of biscotte with foie gras. We continue with a rare steak with Louisianaise BBQ sauce, accompanied by grilled mushrooms. Then we have a little cheese (well ok, not really, it’s just that I salivate thinking about it) 😂 We end more seriously with a chocolate cake with a red fruit coulis.
Final: quite short and, unfortunately, without much panache.
Comments: a good whisky on the nose and on the palate. Nothing absolutely sensational, but it’s still nice enough. A good summer whisky when it’s hot and you just want to have fun.
Unfortunately, a texture a little too fine and a flattery finish make me say that $ 100 is too expensive. This is the kind of whisky for which I will pay sixty max and I would have nothing to complain about. But when we go beyond all the other entry-level whiskies by about twenty dollars, let’s make sure that the whisky has more punch to it.