Mortlach 21 Year Old from Diageo's Special Releases 2020 was distilled in 1999 and finished in freshly toasted Pedro Ximénez and oloroso seasoned casks. It is bottled at 56.9% ABV and limited to 7,692 bottles.
About This Whisky
The spirit spent most of its 21 years in cask before a finish in PX and oloroso seasoned casks, which were toasted fresh for this release. The aim was to add another layer of dried fruit and spice to the distillery's meaty character. It was bottled at natural cask strength, and reviewers noted that it shows a leaner, fruitier face of Mortlach than many expect.
Tasting Profile
- Nose: Rich dried fruit and buttered scones with lime marmalade, turning lightly savoury and meaty while keeping its citrus.
- Palate: Mild for its strength and smooth, with sweet dried fruit first, then intense and savoury, with chilli pepper and firm tannins.
- Finish: Very long, with fruit and savoury notes in balance and a warming glow.
Serving & Food
Give this one time. Pour into a tulip glass, rest it for ten minutes, then taste neat before adding water in small amounts. It works well with roast lamb with rosemary, jamón, or a fruit cake made with sherry-soaked raisins.
How to Enjoy
Drinkers who follow Diageo's Special Releases, and anyone who wants an older, sherry-finished Mortlach at full strength.
Product Details
Distillery: Mortlach
Region: Speyside (Dufftown), Scotland
Series: Diageo Special Releases 2020
Age: 21 years old
Distilled: 1999
Cask: Finished in fresh-toasted Pedro Ximénez and oloroso seasoned casks
Strength: Natural cask strength
ABV: 56.9%
Bottles: 7,692
Volume: 700mL
About the Distillery
Mortlach spent most of its history out of sight inside blends. The Cowie family sold it in 1923 to John Walker & Sons, which brought it into the Distillers Company, and it passed down that line to Diageo. Most of its heavy, savoury spirit went into blends, Johnnie Walker above all, and official single malts were rare until Diageo relaunched Mortlach as a single malt brand in 2014. The distillery sits in a hollow below the Conval Hills, whose springs supply its water, and fermentation runs in wooden washbacks.