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When Mortlach Distillery first opened its doors in 1823, it was the first distillery in Dufftown, pretty much the capital of the Speyside. Mortlach had a few inactive periods. For a few years there was not even distillation equipment. Mortlach has remained active since 1853 however. What is special about the production process is that it is about 'partial triple distillation', so the single malt whisky is not distilled twice, not three times, but at Mortlach 2.81 times.
In recent decades, quite a few distillery bottlings have been released. Before that they released hardly any. Much of the Mortlach single malt ends up in the Johnnie Walker Black Label blend.
Mortlach was the first distillery to open in Dufftown, Speyside, in 1823. Due to the partial triple distillation process, their single malt whisky has its own character. You can certainly taste that in this 13-year-old Berry Bros & Rudd bottling. (56.8%)
Mortlach's single malt whisky clearly has its own 'meaty' character. It is said that this is due to the unique production process of 'partial triple distillation'. This 13-year-old release introduces you to Mortlach for a reasonable price. At 46%.
A new series from Signatory Vintage: the Small Batch Edition. And this is the number 1 in that series: an 11-year-old Mortlach single malt whisky, matured in both bourbon and 1st-fill Oloroso sherry casks and bottled at 48.2%. For a great price!
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