Photo Credit: The Spirit Business
It’s wonderful to hear the Mortlach distillery had success with their old aged whisky, the Mortlach 47 Year Old! As we’ve learned from previous posts, long-term aging of whiskies doesn’t always go well as tannins from the barrel can overpower the flavour of the whisky after about 25+ years and destroy that batch of whisky; however, as seen here, that isn’t always the case. Sometimes, such as with this whisky, the phenols in the cask are converted into other compounds which give the whisky a sweeter flavor. If it’s going to happen then this will usually occur post 25 years. Some authors have described this process as an older whisky exchanging smoke for honey. It sounds like that’s what happened here and I couldn’t be happier for the distillery! Bravo and best of luck at the auction. Read about the spirit here:
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