I recently had the pleasure of attending the launch Australian of Mortlach Rare Old – lovingly known as The Beast Off Dufftown.
An incredible launch event hosted by the global ambassador, Georgie Bell and held at Sydney’s top butcher, Victor Churchill in Woollarah.
The Mortlach distillery has called Dufftown home since 1823 and was the only distillery in Dufftown for over 60 years until Glenfiddich set up shop. Mortlach also has strong ties with Johnny Walker and contributes barrels to a number of bottlings.
Now, after decades as a Single Malt captured by blenders for use in some of the world’s finest Scotch Whisky blends, Mortlach is being given its own time to shine as a high-quality, luxurious malt in its own right.
Mortlach has been largely unavailable to the Australian market – Speysides ‘best-kept secret’ produced in limited quantities and quickly snapped up by enthusiasts, generally in the international or duty free markets.
Mortlach Rare Old is finally available in Australia from Dan Murphy’s.
Mortlach Rare Old Tasting
The tasting itself was amazing and we went through a range of Mortlach whisky, with Mortlach Rare Old being the focus.
Mortlach Rare Old is complex and bold – this whisky is superbly structured and well incorporates fruit and floral notes, while still coming across rich and meaty.
If you are after the perfect food pairing, try lamb cutlets with fresh rosemary or the rich cured meats from Victor Churchill.
Commenting on Mortlach’s unique distillation process, Global Brand Ambassador for Mortlach and Scotch Whisky expert Georgie Bell says:
“The richness and authenticity of Mortlach’s heritage is what, along with its extraordinarily distinct flavour, really sets it apart. This distillation process, described as ‘2.81 Distilled’, made a significant impact on the whisky’s production and is still reflected in the way it is manufactured today, at the very same Mortlach Distillery. Mortlach can finally take up its rightful position as one of the finest premium Single Malts in the world and be enjoyed by more than just a handful of privileged connoisseurs.”