Described by whisky connoisseurs as "The Beast of Dufftown" for its rich and powerful flavours, the Mortlach distillery in Speyside employs an astonishingly complicated and unique distillation process, known as 'partial-triple distilled' or '2.81 distilled'.
The distillery was the first to be built in Dufftown, in 1823, however its early years were not hugely successful. This changed in 1853 when ownership passed to George Cowie, who made his name in railway engineering and later became the mayor of Dufftown. With the help of his son Dr Alexander Cowie, over the next half century Mortlach was transformed into an globally-reknowned whisky brand, exporting to the Americas, Asia and Australia. Dr Cowie's scientific background lent extra precision to the distilling process, resulting in the highly complex methodology and rich, spicy flavour palate that is still synonymous with Mortlach today.
While the majority of current production is destined for blends, occasionally Mortlach releases a small number of limited edition single malts to the market.