TradeJake Mountain
Jake Mountain, resident 'doer of things' and MoM OG
With over 15 years' experience in the spirits industry, Jake's worked across all areas of Master of Malt's retail, trade, editorial and marketing teams, and much more besides, managing various award-winning campaigns and initiatives. As well as Scotch whisky, he's an expert who loves a single pot still Irish whiskey, Japanese drinks, and boozy stirred-down cocktails, plus some funky agricole rhum or cachaça. Jake's passed the new, advanced WSET Level 3 in Spirits with a Distinction, and his comments have appeared in publications such as The Guardian and Jeff Cioletti's Drinking Adventurously. You can also speak to him about second division German football and an eclectic array of music from Britpop to rare funk breaks.
Jake's Whisky of the Month (October 2026)
Fary Lochan 6YO 2016 (Master of Malt)
Danish single malt whisky
Made using a rather unusual technique during its production process, the barley was smoked with fresh nettles, imparting an intriguing herbaceous element to the buttery toffee and malt at the core of this intriguing single malt. A total of 309 bottles were produced from this single bourbon barrel.
"I never intended to choose two old MoM bottlings in back-to-back months, but this stuff recently stopped me in my tracks. It's completely bonkers, in a good way! Jens-Erik Jørgensen imagined a whisky where the malt was smoked not with peat, but with fresh nettles forest-foraged during a short harvesting window, inspired by a traditional Danish smoked soft cheese (fynsk rygeost) his mother used to make. Then started distilling in 2009 and made it happen! Sadly he passed away the same year this whisky was distilled, but his family have carried on his dream."
Jake Mountain
Resident doer of things, spirits buff & MoM OG
Tasting notes
Sawdust, frosted carrot cake, and estery notes of drying paint are backed by green herbs and earthy, vegetal notes of nettle tea.
An intriguingly savoury start, with a tangle of rocket and garden herbs, leafy tea, and vegetal malt. Things are almost botanical, with sappy oak and pistachio nuts.
Gentle sweetness arrives for the finish, though that herbal vibrance remains, with lingering notes of marshmallow and forest floor.
