Mortlach 16 year old

With worm tubs and a fiendishly complex partial-triple distillation, Mortlach has adhered to an old style of making whisky — and older, richer, darker flavors. Big and bold, it is at its best in ex-sherry casks. The nose is meaty (think gravy/beef stock) with fig, raisin, and molasses. In the mouth it’s concentrated, with good grip and a savory sweetness. A cult malt. £41 (Not available in the U.S.)