Mortlach
The Story
Located in the heart of Speyside, Mortlach holds the prestigious title of being the very first legal distillery in Dufftown, founded in 1823. Dufftown is famously known as the whisky capital of the world, and Mortlach has an incredibly rich history there. Its true defining era began in the late 19th century under the guidance of Dr Alexander Cowie. A brilliant engineer and physician, Cowie entirely redesigned the distillery’s production methods, creating a regime so complex it remains completely unique in the Scotch industry today.
Currently owned by Diageo, Mortlach has historically been a crucial, heavy hitting backbone for the premium Johnnie Walker blending portfolio. However, in recent years, Diageo has heavily invested in elevating the brand, successfully repositioning Mortlach into a premium, standalone luxury single malt that commands immense respect globally.
The Character & Production
Affectionately and famously known throughout the industry as “The Beast of Dufftown,” Mortlach produces a spirit that completely shatters the typical Speyside stereotype. Instead of being light and floral, it is intensely heavy, meaty, robust and deeply savoury.
This bold character is achieved through Cowie’s legendary “two point eight one” distillation process. The stillhouse features six copper pot stills, all of completely different shapes and sizes, which are not paired together normally. The alcohol vapours are split, rerouted and distilled multiple times across the different stills, including a famously small spirit still affectionately named “The Wee Witchie.” Finally, the spirit is condensed through traditional wooden worm tubs outside the building. Because the water in these tubs is kept cold, the vapour condenses rapidly, minimising purifying copper contact and locking in that thick, sulphury and meaty profile that connoisseurs absolutely adore.
The Facts
Capacity: 2.9 to 3.8 Million Litres Per Annum
Malt Specification: Unpeated
Mash Tun: 12 tonne full lauter
Stills: 6 (3 Wash, 3 Spirit of entirely different shapes and sizes)
Condenser Type: Traditional wooden worm tubs
Heat Source: Steam
Washbacks: 6 Wooden (Oregon pine)
Fermentation Time: 50 to 60 hours
Water Source: Dykehead Catsvraig springs in the Conval Hills
Malt Specification: Unpeated
Mash Tun: 12 tonne full lauter
Stills: 6 (3 Wash, 3 Spirit of entirely different shapes and sizes)
Condenser Type: Traditional wooden worm tubs
Heat Source: Steam
Washbacks: 6 Wooden (Oregon pine)
Fermentation Time: 50 to 60 hours
Water Source: Dykehead Catsvraig springs in the Conval Hills
Performance & Returns
Mortlach occupies a truly elite space in the world of whisky investment. Because its new make spirit is so incredibly thick, oily and robust, it possesses an almost unrivalled ability to stand up to heavy, long term sherry cask maturation.
Over a decade or two in European oak, the meaty profile transforms into a spectacular, rich dram bursting with notes of dark chocolate, roasted meats, dried fruits and heavy spices. Collectors and independent bottlers clamour for well aged Mortlach because it offers an uncompromising, old school flavour profile that is incredibly rare in the modern market. Securing an independent cask of The Beast of Dufftown, particularly a sherry butt, provides an investor with a highly prestigious, globally recognised blue chip asset with immense capital appreciation potential.
“The undisputed Beast of Dufftown. Armed with an incredibly complex distillation process and traditional worm tubs, Mortlach produces a heavy, meaty spirit that collectors actively hunt for. A magnificent, highly defensive blue chip investment that performs spectacularly in premium sherry wood.”
