Mortlach 12 was solid. They earned my business going forward, and the next logical step was to move up to their 16-year. I had no expectations when I tried the 12, but now that I’ve had it, I’m very much looking forward to this 16-year. Nose: Macadamia and toasted almond. Orange and tangerine citrus. Vanilla, shortbread cookie, and toffee. Graham cracker and honey. Peanut butter. Stella D’oro. Raspberry, apple, blackberry, raisin, and plum. Pomegranate and cranberry. Cinnamon and black pepper. Plenty of baking spice and oak. Rich nose. Palate: Honey, vanilla, butterscotch, caramel, and toffee. Milk chocolate. Stella D’oro. Almond butter and toasted almond. Walnut. Orange and tangerine citrus. Apple, pear, apricot, plum, and golden raisin. Honeydew. Raspberry and blackberry. Cinnamon, clove, nutmeg, and oak. Finish: Pomegranate juice. Apple, pear, apricot, golden raisin. Plum, raspberry, and blackberry. Vanilla, caramel, toffee, Stella D’oro. Almond butter and toasted almond. Cinnamon, clove, nutmeg. Oak. Moderate length. This is awesome. Allegedly a sherry bomb. The packaging tells me it’s exclusively aged in sherry casks. It drinks like a bourbon-sherry hybrid. I’d guess more bourbon than sherry influence. And I can appreciate this. Sometimes a sherry-aged malt is too plush—the casks completely overpower the spirit. The Mortlach profile takes center stage with this one—to the benefit of the whisky. A 16-year old single malt for $95? Steal. As if it wasn’t good enough on its face, the VFM is exceptional. 4.25/5. Looking forward to trying the 20 year to complete the core lineup. As for this, it’s a great, unique, and well-priced Speysider.