The whisky has a multifaceted wood note profile, which ranges from freshly sawn oak boards to menthol freshness and dark notes of leather and coffee. Fruity accents are well integrated - most likely: Vistula and dried apricots. The sulfur, which is not atypical for Mortlach, is either missing here, or is so well integrated into the aroma profile that it is not noticeable.
In the mouth a strong start with fruity sweetness, which is also carried here by spicy oak notes. A certain menthol-like sharpness is also present here. The sweet taste impressions disappear very quickly and give way to a dominant dryness that drags on into a long finish, in which impressions of dark fruits and dark chocolate predominate.