Mortlach: 16 Year (Scottish Speyside Single Malt Whisky:16 Year: 43% ABV)

Visual: Very dark honeyed amber.

Viscosity: Thick heavy streaks, very slow as they pour out of the spirit.

Nose: Quite powerful and distinctly heavy. Heavy oak influence. Engine oil (Martin has helpfully suggested two stroke oil as the best comparison) Brown sugar, possibly caramelised. Syrup.  Water adds shortbread, pungent passion fruit that mellows to dried apricot with even more water.  The alcohol tingle does not diminish throughout.

Body: Crème Brulee, golden syrup. Beef and walnut. Slight sherried fruit. Raisins. Water brings more toffee and some kiwi.

Finish: Burnt oak, caramel. Milk chocolate, coffee. Water adds vanilla and nut oil.

Conclusion: Quite the powerhouse this one, thick and initially it seems quite enclosed only giving out its heavy notes that were hard to define. All thick and oil touches.  Each drop of water then opened it up adding subtle fruits and developing the detail on the oils. Making them distinct styles rather than generic punches.

It never stops feeling oily, which I must take to be the whiskys characteristic style, a strong flavour which includes black coffee and nut oils as resolute elements.

Heavy rounded and oily, though it is a heavyness of lingering flavour rather than Laphroaig style assault, in many ways reminds me of a coffee and nut cake take on a  whisky. A slow burn heavyweight.

Background: I’ve been hoping to try Mortlach for a while, it has a reputation as a hidden beast from speyside, and its influence on the Brewdog Mortlach Reserve beer was very well received.  Had as part of the visit to newfound pub with a fine whisky selection as described in the Dalmore Cigar Malt entry.