Mortlach 1992 26 Year Old Special Releases 2019

  • Speyside Single Malt Scotch Whisky
  • Distillery Bottling

70cl / 53.3%

Mortlach 1992 / 26 Year Old / Special Releases 2019

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£1,500

£1,250 ex VAT

(£2,142.86 per litre)

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A heavily sherried Mortlach single malt, distilled in 1992 and matured in first-fill oloroso and Pedro Ximenez sherry casks for 26 years, before being bottled as part of Diageo's 2019 Special Releases. Aromas of black tea, jam on toast, leather an tar open on the nose, followed by dried fruit, apple upside-down, ginger cake cake and caramel. The palate initially offers notes of spiced sponge cake, burnt raisins, buttery pastry and hot caramel, slowly developing plums, liquorice, fruit cake and Caramac bars.

Tasting Notes (4)

Mortlach 1992 26 Year Old Special Releases 2019

70cl / 53.3%

In Stock

£1,500

Flavour Profile

Style

  • Body
  • Richness
  • Smoke
  • Sweetness

Character

  • Ginger Ginger
  • Cinnamon Cinnamon
  • Fruit Cake Fruit Cake
  • Toast Toast
  • Dried Fruit Dried Fruit
  • Plums Plums
Facts

Facts

  • Bottler Icon

    Bottler

    Distillery Bottling

  • Age Icon

    Age

    26 Year Old

  • Vintage Icon

    Vintage

    1992

  • No of Bottles Icon

    No of Bottles

    3888

  • Country Icon

    Country

    Scotland

  • Region Icon

    Region

    Speyside

  • Cask Type Icon

    Cask Type

    Firstfill Pedro Ximenez & Oloroso Sherry

Tasting Notes

Tasting Notes

  • Billy Abbott, The Whisky Exchange

    • Nose

      Leather and tar at first, but with a wave of dried fruit quickly following on behind: a handful of raisins, a bucket of sultanas and a river of caramel-apple sauce. Lumps of polished oak float by, accompanied by ginger cake, toffee sponge and caramel cake bars. Char notes build.

    • Palate

      Spiced sponge cake, burnt raisins and lots of dates. Sweet spice gradually builds, with butter pastry draped over the charred fruit. Berry and menthol notes develop – blackcurrant lozenges? – as well as butterscotch candy and cinnamon toffee. Caramac bars are a surprise, creamy addition before a wave of berry jam pulls us back down into fruity darkness.

    • Finish

      Soft spice and apple cake slowly fade.

    • Comment

      A well put-together sherried dram that will please Mortlach fans. There was much potential for this to go off the rails and turn into a bit of a jammy mess, but it doesn’t – if you like a big sherry-cask dram with stuff going on, you’ll enjoy this.

  • Caroline Roddis, The Whisky Exchange

    • Nose

      All those notes from re-doing your house: stewed black tea, jam on toast, open paint pots and varnish tins. Then it becomes a dried fruit fiesta, with raisins joined by hot apple upside-down cake with oodles of caramel. A sulphury note does attempt to push through, but the fruit smacks it down.

    • Palate

      Less weighty than first expected, oily but with drying tannin. Lots of hot caramel notes, veering slightly into varnish, are joined by intense clove, plum and liquorice notes. There’s a big wedge of fruitcake too, the kind with lots of spice and dried orange peel.

    • Finish

      London cheesecakes layered with liquid treacle toffee.

  • Tom Ransome-Jones, The Whisky Exchange

    • Nose

      Super jammy; sherry-heavy fruit-ester silliness. Oranges stewed in Cognac. Something of Christmas wreath, a touch of cinnamon, and then raisins, sultanas, candied ginger and darkest muscovado sugar.

    • Palate

      Oily; old, varnished wood; a soft fizzle of dry spice balanced by that deep, muscovado sweetness. Still some sultana and ginger but drier than the nose, leaning into wood.

    • Finish

      Big, woody spice and fresh, juicy orange. More oily weight and muscovado sweetness right on the end.

  • Ning Heywood, The Whisky Exchange

    • Nose

      Christmas cake, oranges, cloves, dates, raisins and warm baking spices lead the charge. Rich, sweet sherry has its way with aromas of cinnamon toast, dried apricots and figs.

    • Palate

      Slightly dry, on the palate there are still oodles of dried fruit flavours, Christmas pudding and even some roasted chestnuts, but there is a much spicier presence than in the nose. Cinnamon, cloves and cardamom open up to fresh ginger, pink peppercorns and golden syrup sponge.

    • Finish

      Sweet caramel takes over now and leaves traces of honey, sultanas, cinnamon and plums in its wake.

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