Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
Lot 2342
Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
HK$ 220,000 - 260,000
US$ 28,000 - 34,000
Lot Details
Gordon & MacPhail Generations-Mortlach 70 year old (Distilled 1938)
Bottle number 38 of 54. Cask number 2656. In wooden presentation case. So far as I have been able to ascertain, the 70 year old Mortlach discussed is the oldest single cask of Scotch Malt whisky ever to have been bottled and offered for sale.

There have been tales of other old casks. Did not Sir Walter Scott write somewhere about tasting a Highland malt that had been made before the 'Forty-Five, filled into a small "anker", hidden in a peat bog and discovered accidentally in the 1820s?

Joseph Mitchell, Chief Inspector of Highland Roads and Bridges, tasted another pre-"45" whisky, in the house of Macdonald of Borrodale in 1838. Macdonald's grandfather had been out with the Prince, and had sheltered Charles Edward Stuart in his house on the first and last nights he spent in Scotland. Before he went into exile, Borrodale buried all his silver plates and valuable, and also a keg of whisky, in a peat moss. The keg avoided discovery until 1810, so the whisky was between sixty and seventy years old when it was bottled. Mitchell described it as "insinuating"- whatever that might mean"



46.1% volume
1 crystal decanter


  • Tasting Notes by Charles MacLean

    The colour of sun-bleached polished mahogany.

    A mellow nose, at once waxy and fruity; candlewax to the fore initially, which becomes snuffed candle (a thread of smoke), with Maraschino cherries in Madeira cake behind, and after a while an orangey citric note – fresh and juicy, becoming apricot jam. Flaked almonds and whin flowers, becoming light coconut oil.

    Surprisingly lively tasted straight. A smooth, waxy mouth feel; a sweetish start becoming moderately dry, but not overly-tannic. Dried fig and tobacco notes, and an intriguing light smokiness. A long finish and, for the first time, a hint of planed hardwood in the aftertaste. With a teaspoon of water, the smooth texture is enhanced. The fresh, light sweetness becoming pleasantly sour ('Soor Plooms'), with sooty smoke in the finish.

    Remarkable! No trace of wood or must or bung cloth– a delicate, fresh, vital, fruity whisky, but with unusual attributes of waxiness and smokiness – uncommon today,
    more usual before the 1960s.

    理查‧麥克林(Charles MacLean)的品酒筆記




  1. Daniel Lam
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