#ThirstyThursday: The Beast of Dufftown

Luxury single malt whisky Mortlach presents new age statements boasting unique 2.81 distillation process.

Whisky’s best kept secret for close to 200 years was brought to life as Diageo Malaysia presented Speyside’s prestigious single malt whisky, Mortlach to an intimate group of media friends, customers and whisky enthusiasts at Curious Kitchen in Tropicana through a unique nose-to-tail dining experience.

Founded in Dufftown during the year 1823 and later helmed by father and son duo, George and Alexander Cowie, Mortlach presented a spectrum of flavours with its new range of whiskies – the 12 Years Old, 16 Years Old and 20 Years Old, each exuding different yet astonishing taste notes. Showcasing a new logo and branding as well, the bold and robust gold liquid is famed for its precision in distillation, revealing the dark side of Speyside.

Similar to the rarity that Mortlach possesses, the nose-to-tail dining concept celebrates great skill, boldness and flair where lesser known cuts of meat are brought to the forefront to highlight quality and flavour enhanced through methodical preparation, much like the 2.81 distillation process which allows Mortlach to stand out as audacious, substantial and magnetic liquid.

The evening began with an educational whisky mentoring session by Kabir Suharan, Mortlach Guest Brand Ambassador. “Whisky connoisseurs around the world refer to Mortlach as ‘The Beast of Dufftown’ due to its bold flavours, a result of its unique 2.81 distillation process. The additional 0.81 distillation, which is more than the Scotch standard, gives way for a precise gold liquid that is made from water through six copper stills of differing silhouettes,” shared Kabir.

(L-R) Kabir Suharan, Mortlach Guest Brand Ambassador, Ryan Tann, Johnnie Walker Super Deluxe & Reserve Senior Brand Manager and Rajesh Joshi, Diageo Malaysia Marketing Director.

“Each bottle of Mortlach, regardless of its age, is able to ignite your senses into a world of discovery,” he added. During the mentoring session, three new age statements of Mortlach were showcased, otherwise known as The Wee Witchie, Distiller’s Dram and Cowie’s Blue Seal respectively due to the rich history behind the single malt.

Served alongside a curated dinner customised by Head Chef of Curious Kitchen, Chef Rainer Michael Krieger, featuring Yin & Yang Soup as a starter, Iberico Ribs and Top Loin served with a side of caesar salad as well as Iberico Chow Fan as mains and not forgetting Curious Passion for dessert. The Beast of Dufftown was brought to life to uncage the manifold taste notes which it prides itself with, from light spice, dark chocolate and cherries to aromatic citrus and cocoa nibs. These perfectly balanced flavours of sweetness and dryness which Mortlach possesses, create a long-lasting complex and viscous sipping experience.

“As a whisky that has been around for almost two centuries, Mortlach is a whisky that stands testament to time. With its presence in Malaysia under the portfolio of Diageo single malt whiskies, there is a great sense of pride and achievement as we unveil a whisky so bold and so precise, that consumers will be able to uncover and enjoy a complex path to a bigger Scotch, with the range of Mortlach whiskies – the 12 Years Old, 16 Years Old and 20 Years Old,” said Rajesh Joshi, Marketing Director of Diageo Malaysia.

From what was originally the site of an illicit distillery, the Mortlach distillery became the first legal distillery in Dufftown, which is now one of the epicentres of Speyside whisky distilling, producing one of the most rare, bold and robust liquids in the single malt whisky category for the world to savour.

Curious Kitchen
2nd floor, P-02-01, 12,
Persiaran Tropicana, Tropicana,
47410 Petaling Jaya, Selangor

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