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Mortlach

Hart Brothers Mortlach 24 Year Old (51.6%, 70cl)

€184.80 $217.12 £165.00

Dark Chocolate

Fresh Fruit

Citrus, berries, apple, pear

One of the most distinctive characteristics of the Speyside region, fruity flavours are also common in the Islands (so long as peat does not dominate) and in many Lowland single malts. It is a curious coincidence to find overt flavours of fruits in a spirit made from grain, and therefore of a completely different provenance to brandy or wine: these flavours of fresh fruit - to be distinguished from the drier flavours of raisins, red grape or fruitcake that derive from sherry-cask maturation and are grouped under the ‘dried fruit’ tag - owe much to the influence of ex-bourbon barrels made from American Oak. These casks generally produce vibrant aromas with a far lighter and fresher character than the heavy, dry European Oak sherry casks: tropical fruits, such as pineapple, kiwi or coconut, are a common comparison.

Some whiskies present clear flavours of apple or pear, such as Glenfiddich 12-year-old and many other Speyside whiskies in a similar style (our Treasurer’s Selection Benrinnes is an excellent example). Others tend towards a tarter citrus flavour, such as the orange notes in Dalmore or the tropical fruits of Arran. Flavours of red berries often derive from wine casks - raspberry, strawberry or cherry are common flavours in port-cask matured whiskies (see e.g. Balvenie Portwood or Glenmorangie Quinta Ruban), while drier flavours of cranberry or red plum may result from various red wine finishes (e.g. Longrow Red, or many of the wine cask expressions from Edradour). It is a wide-ranging set of flavours with all sorts of possible incarnations, and a good test for the learner’s palate: it is easy to define a whisky as tasting ‘fruity’, but is it fresh fruit or dried? Apple, citrus or berry? Raspberry, blackberry or boysenberry…?

Some cigars have slightly fruity flavours themselves, which are an obvious pairing: consider the floral flavours of Romeo y Julieta or San Cristobal, for example. Grassy or sweet flavours may also complement this diverse and expressive flavour profile.

Dried Fruit

Raisins, figs, fruitcake, red grape, candied fruit

While flavours of fresh fruits such as apple, citrus or berries may be the result of ex-bourbon cask maturation, dried fruit flavours in single malt are almost exclusively due to extensive sherry-cask influence. Sherry casks, especially those made from European Oak (very much the minority today) lend whisky bold and robust flavours: the high acidity and lower alcohol content of sherry (in comparison to bourbon) bring out more of the flavour from the wood, giving the whisky notes of rich dried fruit and spice. In addition, the fact that sherry casks are generally larger than bourbon barrels (250 - 300 litres for a Hogshead or 500 litres for a butt, in comparison to 200 litres for a barrel) means that there is a slower maturation process: the more time the alcohol has to break down the flavour compounds present in the wood, the more oxygen becomes available to react with the spirit via oxidation; this results in more complex flavours including tobacco, spice, and a rich but sweet fig-like flavour. Raisins and fruit cake are common tasting notes, but younger (and therefore sweeter) whiskies may also present red grape, candied papaya or dried banana chips.

Due to their association with sherry casks, dried fruit flavours are most common in Speyside whiskies which make extensive use of this cask type. Many distilleries in this region have made sherry cask maturation their trademark: most notably Macallan, but also Aberlour, Glenfarclas and cult favourites Glendronach and Longmorn. The scarcity of sherry casks and legendary status of the aforementioned malts has driven up the price tag of this style, but those in the know keep close tags on where to find the best “sherry bomb” deals.

The dry, rich characteristic of this set of flavours means it pairs well with the toasty flavours present in some styles of cigar: Macallan and Cohiba, considering the prestige of each brand, are a natural couple, but dried fruit sherry bombs are also likely to pair well with the likes of Ramon Allones or Trinidad, and the leathery tang of a Montecristo is another good companion.

 

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Hart Brothers Finest Collection Cask Strength

Distiled June 1991, bottled July 2015.

Filled from a Sherry Butt

51.6% volume,...read more

Product Info

Hart Brothers Finest Collection Cask Strength

Distiled June 1991, bottled July 2015.

Filled from a Sherry Butt

51.6% volume, 70cl.

Distilled at The Mortlach Distillery in June 1991. Bottled in Glasgow in July 2015. Aged 24 years old in a First Fill Sherry Butt. Un-chill filtered, natural colour. Strength 51.6% Alcohol by volume.

You can find everything that makes a great Speyside malt in a bottle of Mortlach. It has a characteristic that has floweriness, peatiness, smokiness, maltiness and fruitiness. It is so complex due to the assortment of stills used. Since the very beginning of the legal distilling, people that have been successful in producing whisky have tried finding new ways to improve their stills. Changing the shape, size and design of the stills to achieve the result they desire. After a while the whisky became so good that no one wanted to risk changing it.

 

 

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Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

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Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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