Diageo Rare & Exceptional has officially released in Singapore the Mortlach 30 Year Old Midnight Malt, a mythic beast of epic whisky proportions.
Watch the beast that roams in the dark of night. Except this one. This one you want to taste.
We’re talking about the Mortlach 30 Year Old Midnight Malt, a recent release from Diageo’s Speyside distillery of Mortlach (nicknamed the Beast of Dufftown because of the big, powerful and almost meaty flavours imparted to its whiskies from its rather unique but complicated 2.81 distillation process).
This 30 Year Old whisky takes those flavours even further with the use of not just one, but three different cask finishes. The spirit is first matured for 30 years in a combination of refill American oak and European oak casks, before being split to finish in Bordeaux wine, Calvados, and Guatemalan rum casks. These are then vatted together in custom quarter casks to blend and marry those flavours together.
Bottled at 49.1% ABV, the Mortlach 30 Year Old Midnight Malt may not be one of the oldest whiskies Mortlach has ever released – that honour goes to the Mortlach 47 Year Old in its The Singing Stills three-part series – but it certainly ranks up there among the boldest and intense whiskies from the Diageo distillery.
First released in the UK in August this year, it has finally reached our shores. The Mortlach 30 Year Old Midnight Malt is available here in Singapore at the retail price of S$6,200 directly from Diageo Rare & Exceptional. Only 350 bottles released annually.
Official Tasting Notes: Mortlach 30 Year Old Midnight Malt
appearance Muted amber. Excellent beading.
nose A mellow nose with some initial prickle. This settles in time to reveal a savoury and faintly herbal top note, suggesting pork crackling sprinkled with dry sage.
palate A richly winey, apple fruity and mouth-watering start delights the palate, backed by a long spicy intensity with a delicious black pepper note that really persists.
finish Long, sweet and deep-flavoured, with a light peppery spiciness. With water, still sweet and softer, with the spicy heat joined by a suggestion of mint chocolate in the lingering aftertaste.
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