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Ratings ?
Score:
0.0
Rank: 8.6 pctl
Value: $17.35 / pctl

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Hazelburn Sherry Wood image
Springbank Hazelburn Sherry Wood
Our Hazelburn Sherry Wood, always bottled at cask strength, is released annually in small quantities after being matured in varying types of sherry cask. The 2017 release is 13 years old, matured in Oloroso Sherry casks and bottled at 47.1%.
 100% Malted Barley
 Ratings: 
Total Wine: 80.00 pts 
The Whiskey Jug: 80.00 pts 
Part of the  J and A Mitchell and Company family of brands.
Note: This whisky is part of an ongoing series, with variability between each release due to differences in mash bill, barrels used, age profile, and others. If the specific version is not listed, ask your server or a store employee for more info.
Tasting Notes
Nose: Initially raisins, marzipan, Demerara sugar followed by treacle, sticky toffee and wood shavings.
Palate: Homemade strawberry jam, sugary and filled with cream, orange zest, brandy snaps and a white chocolate creme brulee.
Finish: Chocolate orange, creamy coffee liqueur, buttered popcorn, cocoa beans and mocha coffee with a delicate finish of sweet orange marmalade.
Ratings ?
Score:
0.0
Rank: 25.6 pctl
Value: $5.09 / pctl
Mortlach Rare Old
Mortlach Rare Old is a no-age-statement Speyside single malt Scotch whisky known as the "Beast of Dufftown," launched by Diageo to showcase a rich, meaty, and savory character. It is crafted using a unique 2.81-times distillation process and is matured in a mix of European sherry and American bourbon casks, offering notes of nuts, honey, and dried herbs. Drinkhacker
 100% Malted Barley
 Pro Ratings: 
Whisky Advocate: 90.00 pts 
Whiskybase: 78.00 pts 
Flaviar: 81.80 pts 
Part of the  Diageo family of brands.
Tasting Notes
Nose: A complex, vibrant aroma of roasted pork with juices, orange peel, peach pie, and a hint of apple cobbler
Palate: Spicy with cinnamon, white pepper, orange sauce, brown sugar, and marzipan notes, which are best experienced by reviewing WhiskyCast ratings
Finish: A long finish where lingering fruitiness, particularly blood orange and peach, mixes with brown sugar and chocolate.
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