The Mortlach Distillery, founded in 1823 by James Findlater, Donald Mackintosh, and Alex Gordon, is located in the Dufftown region of Scotland and was the first licensed distillery in this area. It played a central role in the development of Scotch whisky. Over the years, the distillery changed hands several times and underwent various transformations, becoming particularly known for its unique distillation process that makes the whisky especially rich and robust.
A distinctive feature of the Mortlach Distillery is its triple distillation, which leads to a robust and flavorful spirit. The use of cold worm tubs and a copper-deficient environment gives the whisky a characteristic meatiness and a hint of sulfur, making it ideal for aging in ex-sherry casks.
Mortlach whiskies are known for their rich, complex flavor profiles with notes of dark fruits, spices, and a subtle sulfur note. The official releases include the "Rare Old," "Special Strength," 18-year-old, and 25-year-old variants. Particularly popular is the "Very Rare" series, which is valued for its limited availability and high quality.
Mortlach has a production capacity of approximately 2.9 million liters per year, and the water for production comes from the Dykehead spring area in the Conval Hills. Mortlach was long primarily featured in blends, especially in Johnnie Walker blends, but gained recognition as a single malt through independent bottlings and Diageo’s Flora & Fauna range. In 2014, Diageo introduced an official Mortlach range, making this cult favorite brand accessible to a wider audience.
