Mortlach 15 YEARS OLD 2007 - SIGNATORY VINTAGE

@RianC thank you for your affectionately-rendered review.

There are a lot of very very good Mortlachs out there.

There are some badly sulphured ones too. If you haven't yet run into any of them yet count yourself lucky!

@Victor - Thank you!

I think I'm lucky in that I'm not overly sensitive to sulphur and tend to quite enjoy those notes, If naturally occurring!

My first Mortlach was the F&F 16 tried in a bar years ago and I fell in love instantly! I'd say this edges it due to its power and richness, just about. I'm snapping Mortlachs up currently but also on the look out for any other 'meaty' drams. Benrinnes seems like a good bet as does Edradour and Craigellachie. Any others? Seems that worm tubs are, at least, in part, a cause of the phenomenon.

@RianC I like the sound of that one. Those Signatory people know how to pick a cask.

Cheers.

@RianC, yes, Benrinnes may be in the same ballpark. The 15-year-old Flora & Fauna has a taste of bouillon cubes - not my cup of tea... oops dram of whisky... but you may find it enjoyable. Cheers!

@sailorman - Thanks!

Funnily enough that's the bottle I've been eyeing up! My only concern is that they, apparently, stopped their partial triple distillation a good few years back, so current bottling may (stress, may) not have as much of that meatiness.

I also recently bought a bottle of Worm Tub batch 2 that is rumoured to be Benrinnes (though could be Mortlach or Craigellachie) and is supposed to be chock full of meaty notes, so who knows?

@RianC, so they do all double distillation now?

I don't know nuthin' about nuthin', but I would have thought less distillation = less refined spirit = MORE meaty. Not the case?

@MadSingleMalt - hi there! Long time, no see . Good to see you back on the site!

Benrinnes stopped in 2007, I believe. I think Mortlach still do their 'unique' partial triple distillation though.

I'm no expert either, but I believe it's argued that the extra contact with copper from the worm tub condensors (post distillation) is what produces the meaty flavours. It's likely a combination of a few factors but most (in the know) seem to agree that distilleries with worm tubs all share that quality, to greater or lesser degrees. I'd wager, in Benrinne's case, that Diageo simply thought it more cost effective ...

I saw someone trying to explain Mortlach's method and got a bit lost, to be honest. It's very convoluted. My understanding of their theory is that the extra distillation of feints produces a distillate that is then 'roughed up' as it condenses, which creates the meaty notes.

Would be very interesting to try their new make to see if it's present there.

Taste-testing Mortlach new make to see if it's meaty... NEW we're getting into some serious whisky nerdery! Please don't forget my invitation.

@MadSingleMalt - ha! I would genuinely be embarrassed saying that in most any other context but this site .