It’s a marriage of only two casks – one Ardbeg, one Mortlach – both aged (at least) 10 years. A total of 360 bottles were released in 2018 at 46% ABV. It was bottled by Douglas Laing for their Double Barrel series of two-cask blended malts as an exclusive release for the Green Welly Stop, since renamed Tyndrum Whisky.
Douglas Laing Double Barrel Ardbeg & Mortlach Aged 10Y Scotch Malt Whisky
A heavy mix of sweet and smoke. The peat smoke is medicinal, mossy, and earthy. The sugary sweetness is almost sour. Imagine lemon and orange sherbets dropped into a can of 7-Up, with a side of liquorice. With air, the smoke fades and the tropical soft drink is amped up. Water emphasises the sweetness further and adds a pinch of ginger.
This is a big whisky with a dense oily mouthfeel. The fruity fizzy drink has evolved into lemon shortcake with icing sugar, which is followed by burnt digestive biscuits before ashy smoke takes over. There are hints of rubber and fresh laundry in the background throughout. Water makes the mouthfeel lighter and waxier whilst also further amplifying the smoke.
Long on burnt wholemeal toast with a thin scraping of lemon conserve. Smokier after adding water.
ABV: 46%, 700ml
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