To consume fresh. Mortlach, from Speyside, is famous for producing a very delicate distillate. With a full-bodied, fat mouth, Mortlach 2003 is also marked by a strong presence of ripe fruit, green licorice and cut hay.
With its very surprising mouthfeel texture for a whiskey diluted to 40%, it is recommended to consume this single fresh malt between 10 ° C and 15 ° C and if necessary, to shake its bottle so that the fat present in the whiskey diffuse homogeneously.
Although the independent bottler Signatory Vintage cannot claim to be one of the oldest in Scotland, it has managed to build up an extremely solid reputation amongst the great malt connoisseurs. The creator of the famous range The Prestonfield and many other well-known ranges, it is best known for its un-chillfiltered and cask strength bottlings that offer amateurs the chance to enjoy their whisky in its most natural form. It was also one of the first independent bottlers to acquire a distillery and now offers a growing number of expressions of one of the most artisan single malts available.