Review: Mortlach 16 year oldSeptember 13th, 2011
With worm tubs and a fiendishly complex partial-triple distillation, Mortlach has adhered to an old style of making whisky — and older, richer, darker flavors. Big and bold, it is at its best in ex-sherry casks. The nose is meaty (think gravy/beef stock) with fig, raisin, and molasses. In the mouth it’s concentrated, with good grip and a savory sweetness. A cult malt. —Dave Broom(Not currently available in the U.S.)
Advanced Malt Advocate magazine rating: 91
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