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Morrisons Distillers release Old Perth PX

A new sherry-influenced whisky has been released by Morrisons Distillers.

Published: February 3, 2023

Morrison Scotch Whisky Distillers, creators of Old Perth Blended Malt Scotch Whisky, have announced the release of Old Perth PX.

The liquid, which was hand-selected from Morrison Scotch Whisky Distillers’ extensive collection of mature single malt Scotch Whiskies, has spent its entire life in a combination of Oloroso and PX Sherry hogsheads and butts.

For the past 15 months has been mellowing in first-fill Pedro Ximenez casks from Bodega José y Miguel Martin, Spain.

Fifteen carefully chosen casks bring balance and complexity to the final product.

Niel Hendriksz, sales director at Morrison Scotch Whisky Distillers, said: “Our commitment to the Old Perth range has always been to make the highest-quality blended malt scotch whisky, through the exclusive use of fully sherry matured liquid.

"Through our limited edition range, we look to further highlight the influence that different types of sherry can have on whisky and we are delighted with the results of PX maturation, producing a velvety texture with raisins, dates and candied fruit leading into dark chocolate and cocoa.”

Old Perth PX

Morrison Scotch Whisky Distillers use a small selection of distilleries in the Speyside region of Scotland to source their mature single malt Scotch Whisky for Old Perth.

They conduct the final vatting and marrying at their facility in Aberargie, Perthshire.

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This allows them to be incomplete control of the liquid they use for the blending process, ensuring all of their whisky spends its time in the highest quality wood.

Graeme Mackeddie, head of production at Morrison Scotch Whisky Distillers, said: “Inspired by the Spanish Sherry Bodegas, we use a Solera system—a complex system of fractional blending—for vatting rather than producing batch releases which ensures consistency of our liquid.

"This includes the use of 50-year-old, traditional 700 litre Spanish Casks, creating the perfect balance in our final blend”.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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