All about making whisky
Founded in 1823, Mortlach is allegedly built on the site of a former illicit distillery. It was one of the rare distilleries allowed to produce alcohol during the second world war, right up until 1944. Using partial triple distillation and a traditional “worm tube” condensation system – also used by Talisker and Edradour – Mortlach produces a very delicate distillate. As is the case with many of the distilleries owned by the Diageo group, very few official bottlings of the malt exist outside of the Flora & Fauna and Rare Malts ranges released in the 1990s.
At the head of this independent merchant, Fabio Rossi continues the long tradition of Italian whisky bottling. His bottlings mainly concern malt whiskies from the isle of Islay, and are characterised by their sherry cask finishings.
The whiskies in the Barrel Selection Cask Strength range are, as the name suggests, bottled straight from the cask, with no dilution, filtration or addition of caramel. Single malts at cask strength are not recommended as an introduction to whisky, they are more for the seasoned enthusiast in search of authenticity. When the selected casks are large (for example sherry butts contain around 500 bottles), the whisky is bottled as a single cask; when they are small, a small blend – always of a single malt – is made from several different casks that are of a very similar character and bottled as a ‘small batch’.