What I did not detect was any meaty notes that some old Mortlachs have but that is for the better in my view, this certainly shows that old Mortlachs that are not heavily sherried are better than the heavy meaty ones.
So this is what the oldest whisky ever bottled tastes like, hats off to G&M.
Now I will compare it to a 1936 50 year G&M.
What I call elegant, for its age I was expecting more wood on the nose.
There is a mix of yellow plum, a little dark honey, mango, orange jelly (like what is in a Jaffa cake).
After 5 minutes in the glass some cake notes emerge and there is the mere faintest hint of peat smoke but you really have to look for it with a little more time hints of grapefruit and something like a dried green herb smell, not sure what, possibly dried sage??????
No off note, nice mix of flavours.
Creamy and really lively and not woody on first taste , can you believe that after 75 years.
The fruits and everything really are in the background with the cream angle at the front, there is a faint hint of pineapple, grapefruit & plum but they take time to come through.
Seems to get more fruit as the time passes and some sherbet fizz which I really like.
There is a fresh brioche note and some dried fruit peels
Gets slightly syrupy which is really good and more spice comes in but it is actually peat that you are tasting that has been lurking in the background all this time
Longer than expected, getting dry which is to be expected and more pastry notes on the tail with finally a slight bitterness from the wood but at this age I will not knock it down