Mortlach 32yo, 1971-2004, Ex-bourbon casks, 1517/2169, 50.1% abv.

Part of Diageo's 2004 Special Releases.

Nose: light floral notes, cheap cologne, grape seeds, mellowed star anise, when the nose is at a distant I sense some grape juice. Adding water helps bring out the sweeter notes and strangely enough, also the spice notes.

Palate: spices, malty? like fresh wheat, spoiled cinnamon, star anise, some Chinese medicine in there, very farm-like. A little like an Americano with the bitter notes amplified. Light wood on the back palate. Adding water makes it much sweeter overall, like adding syrup to iced coffee.

Finish: medium, woody. Adding water had a minimal effect on the finish.

Something very different, strange from start to finish. Obviously my description of the taste isn't very good, hard to describe, something in-between grains and old spices. Even though it was 50% abv, it felt much higher. Water made a huge difference. Had this at Macallan Whisky Bar and Lounge, Macau.

Grade: B-

Whiskyfun.com, Serge, 92 points
Malt maniacs, 90 points on 9 reviews

Image courtesy of Eric Yee.

Eric Yee

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