Mortlach - Distillery
Oh hello, you’re still here? Looks like I didn’t bore you to death in my first whisky article! Hooray!
A warm welcome back to Drink with Chu.
This week we’re changing it up, with a different distillery but also a very different style – let me introduce you to the fascinating world of malt whisky - Let’s get on with Mortlach Distillery!
Starting with another one of my favourite distilleries in the world, Mortlach distillery in Speyside, Scotland.
*Also, heads-up team, there will be a lot of new and in-depth vocabulary for this topic*
But stay with me; we’ll explore this together!
Why Mortlach?
SHINEYYYYY
Now, let’s get into it.
If I had to use one word to describe the character of Mortlach?
Psycho!
Mortlach distillery was established in Dufftown, a small local town in the Speyside area of Scotland. The area has long been a hub for production of the beloved spirit - with 10 distilleries (in total) operating in this 76-ha centre producing some of Scotland’s finest and most beloved drams.
As it’s often famously quoted, "Rome was built on seven hills, Dufftown stands on seven stills.", a saying which can still be applied today. The first to begin the whisky boom in the region, Mortlach, constructed their distillery in 1823, making them one of the most significant and influential whisky distilleries, not only in the region but in the country.
Side History – William Grant, one of Mortlach’s onsite managers, later opened and built the famous Glenfiddich distillery in 1886. Bringing his 20 years of experience from Morlach, Grant applied it to his new venture, so it’s not hard to see how Glenfiddich gained its reputation and became known as the second great still in Dufftown.
2.81 distillation Processes ?!
Currently owned under the umbrella of beverage industry giant Diageo, Mortlach has one of the most complicated distillation processes around today. Using a traditional wooden worm tube condenser and a high portioned sherry cask maturation usage.
Some might argue it's just a partial triple distillation with the head and tails had to be recirculated into the spirit distillation ( Just like SPRINGBANK). However, there is actually a wee bit more complicated than that.
During 1897, George Cowie Junior increased the distillery site’s production by 3 stills into 6 stills and introduced the practice of “Dud Run” involved using “Wee witchie” - A tiny scale copper still dedicated for a plain spirit run. It provided a large amount of sulfate contact and provide a thicker texture for the distillate.
ANTI-OCD Worntubs .
1969 Intertrade Mortlach…
In my experience, this kind of production is known for producing two kinds of Malt whisky characters. Either a super syrupy, light, floral distillate that goes perfectly in a subtle re-fillable American oak barrel, or you can expect a more heavy-bodied spirit heavenly matched to mature in a long-aged sherry seasoned cask.
Personal Thought?
Don’t have an obvious Mortlach sign,
But an obvious CHU and Pagoda.
During my long visit to Scotland, I was honoured to spend some time exploring Mortlach and was even lucky enough to experience a private distillery tour, which is usually closed to the public.
We’ll be getting into this fascinating production process in more detail in future blogs, I can totally talk a whole night about distillation and spirit too, you know it ;)
Despite a failed marketing campaign several years ago (oops…), this hasn’t affected the quality of their spirits one bit, remaining some of the best in the world. To me, Mortlach is like a secret treasure; though currently, it might not be the most famous or top-lined brand, their 2019 release of their house Mortlach 16-Year-Old, is 100% worth the value!
Go try it now! Bring the meaty spirit game on!
Now… let's get GEEKY!
If you’ve managed to keep reading up to this point, good work! Now it’s time to get into the stats, brace yourself – data incoming!
MORTLACH Distillery Specs (up until 2021)
Distillery Name: Mortlach
Founded: 1823
Established by: James Findlater
Location: Dufftown, Speyside
Annual Production: 3800M RLA
Barley: Unpeated.
In-house malting: Floor malted until 1968
Mash tun: 12T, Full-Lauter
Washback: 6 Douglas Fir, 59000L each
Yeast: Cream
Fermentation: Short: 55 Hours, Long: 110 hours
Wash Distillation: 3 Total, 17500L, 7500L, 7500L - Onion Shaped
Spirit Distillation: 3 Total, 9000L, 8170L, 7880L(Wee Witchie) - Onion Shaped
Direct Fired stills: Until 1971
Swan Neck: 20° Downward
Condenser: Wooden Worntub (Outdoor)
Gaelic: Big Hill, “Bowl shaped valley”
Water Source: Conval Hills Springs.
Key Amendment:
1897: 3 > 6 Stills,
1903: Site Modernised
1963-1964: Site modernised with exterior remains, including the Pagoda.
SMWS Coding: 76.
Key Blend: "Johnnie Walker", “John Barr”
Thanks for reading Drink With Chu again!
Tell me how you feel about Mortlach, leave me some feedback, and i hope you all enjoyed this little read!
