Outturn Celebrate: Friday 3 July Issue 07, 2020
B​ IG BANG FIREWORKS Toast those special moments with a spectacular explosion of flavour, explore our brilliant display of new casks. A GOOD DISPLAY: SMWS.COM.AU
CONTENTS Cellarmaster’s Note Andrew Derbidge.............................. 3
Events July virtual tasting details........... 19
Malt of the Month Cask 63.58 Dental damage.................................. 4
Single cask recipe Emma Cookson does cake........... 20
Deluxe Tasting Kit A July special for Members........ 10
Ambassador’s Address Matt Bailey............................................ 22
OUR BOTTLINGS PEATED
SWEET, FRUITY & MELLOW Cask No. 63.58 (Malt of the Month) Dental damage.............................................................................
4
Cask No. 29.267 A moment of warmth...............................................................
12
Cask No. 134.7 A dreamer’s dram.......................................................................
6
Cask No. 53.308 (The Vaults Collection) Let the Tempest tout an’ blaw!...........................................
15
Cask No. 97.22 (The Vaults Collection) Emerald-masked triple thrill...............................................
8
Cask No. 53.315 Beast....................................................................................................
SPICY & DRY Cask No. 1.219 Dessert triptych : petrichor brulee..................................
HEAVILY PEATED
6
OILY & COASTAL
15
GIN AND RUM Cask No. GN3.4 Viscous citrus.................................................................................
17
Cask No. 10.185 Hoppy rocket.................................................................................
11
Cask No. GN3.6 Smoking jacket gin.....................................................................
17
Cask No. 93.124 3am doner kebabs......................................................................
11
Cask No. R11.8 Big and bountiful........................................................................
18
Cask No. R1.5 A little extravagant....................................................................
18
LIGHTLY PEATED Cask No. 66.163 A perfect finish to a perfect day......................................... 2
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CELLARMASTER’S NOTE Dear Members, I write this column on the very night that we were supposed to be hosting a spectacular SMWS Whisky & Food matching dinner with one of Sydney’s most admired and celebrated chefs. It was planned back in January, but obviously had to be shelved under the current COVID situation. I’ve now run out of fingers to count the number of whisky events I was supposed to host or attend in the last two months. And, to cap it all off, last week I was supposed to be in Scotland for a special event I’d been invited to attend. Cancelled. First world problems, I concede, but frustrating and disappointing nonetheless. Meanwhile, winter has kicked in and my email’s inbox is being flooded to join in, listen to, subscribe to, or tune in to some new whisky podcast, livestream, virtual tasting, chat forum, webinar, Zoom catch-up, or online presentation. Staying at home has never been so exhausting! The reality is, an industry and drinks category has advanced and adapted rapidly to “stay relevant” in these pandemic times. And not just stay relevant, but to also stay active. Just as all the brands once fought for space on the shelves at the liquor store or for the prime real estate on the back bar at the venues, they’re now fighting for your online attention. There’s an assumption – rightly or wrongly – that we’re all at home with nothing to do… so, hey, why not watch or listen to something whisky related? And so we’re being bombarded. My observation is that some of it is just starting to become white noise.
As it happens, I’m also writing this in a week in which some Australian states have confirmed some relaxations to the restrictions. The path isn’t entirely clear for us yet to run out and organise tasting events for 50-100 people everywhere, but – barring a second wave – there’s possibly scope not too far down the track. Our State Managers have already started to ponder what might be on the cards, although we’re obviously at the mercy of our venues and what the clubs, pubs, bars, and function centres can practically accommodate. No, we haven’t started our engines, but we’ve at least rolled the cars on to the track. The good news is that, throughout all this, the cogs of the Society have continued to turn. Our next shipment left Edinburgh a week ago and, by the time this Outturn lands in your intray, our incoming casks will be nearing the equator and jostling for pole position in August’s Outturn. Our cask selections, orders, and bottling programs/ schedules are forward-planned to October. Have no fear….whilst some distilleries have had to make the tough decision to close their Visitor Centres, they’re still pumping out the spirit and the Society is still cherrypicking the casks. And I look forward to sharing them with you at a tasting… hopefully sooner, rather than later! Cheers,
Our State Managers have already started to ponder what might be on the cards. No, we haven’t started our engines, but we’ve at least rolled the cars onto the track... Andrew Derbidge ~ Director, Cellarmaster & NSW Manager
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MALT OF THE MONTH Don’t let the name fool you. Short of biting into the actual bottle, you should be fine. In fact, better than fine with the floral spirit character of distillery 63, a distillery that has traditionally gone straight to blenders like Ballantines. This single cask, single malt is positively bursting with fruits, petrichor, corn bread and golden syrup. What a tasty little treat!
REGION
Speyside
DENTAL DAMAGE
CASK TYPE
1st fill bourbon barrel
AGE
8 years
SWEET, FRUITY & MELLOW
DATE DISTILLED
22 September 2010
CASK NO. 63.58
OUTTURN
258 bottles
ABV
56.1%
AUS ALLOCATION
24 bottles
$149.00
REDUCED FROM $170
A superbly fruity aroma jumps out of the glass. Lots of bubblegum, plum eau de vie, cherryade, green apple sherbet, cornbread and golden syrup. Also star fruit, pear liqueur, fresh malt and a little petrichor underneath keeping things fresh. With water there’s wild blossoms, honeycomb, pollen, soft waxes, tea tree oil, melon, plum duff, greengages, lanolin and cocoa powder. The mouth opens with white chocolate drizzled over marshmallows. Truly impressive depth for the age. Notes of custard, pineapple marmalade, bracken, vanilla syrup, juicy fruit chewing gum, warm pastries and sunflower oil. Dilution complicates the texture wonderfully and brings out walnut whips, teacakes, fried egg sweets, madeira cake, lemon bonbons, toasted cashew nuts and milk bottle sweets dusted with icing sugar. 4
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REGION
Goa, India
CASK TYPE
2nd fill bourbon barrel
AGE
5 years
SWEET, FRUITY & MELLOW
DATE DISTILLED
31 January 2014
CASK NO. 134.7
OUTTURN
215 bottles
ABV
61.0%
AUS ALLOCATION
30 bottles
A DREAMER’S DRAM $329.00
This was a nosing dram with an initial puff of mild sweet spice, followed by black peppercorns crushed in one’s fingers and fried plantains with a squeeze of lime. Sweet and spice and all things nice on the palate neat, like a grilled tuna steak with an Asian sesame crust using freshly grated ginger and lime juice alongside soy sauce. Diluted we imagined sitting on Mobor beach in south Goa at sunset smoking a perfumed shisha pipe and having a slice of rum-soaked gateau with dark chocolate shavings. A tranquil, peaceful and beautiful rich experience which transported us to another realm, climate, world even.
REGION
Speyside
DESSERT TRIPTYCH : PETRICHOR BRULEE
CASK TYPE
Refill Oloroso butt
AGE
10 years
DATE DISTILLED
8 December 2008
SPICY & DRY
OUTTURN
618 bottles
CASK NO. 1.219
ABV
64.3%
AUS ALLOCATION
30 bottles
$199.00
A lovely initial aroma of bitter chocolate and ripe cherries. Candied ginger, coffee grounds, black grapes, sherry vinegar and dried figs. A leather pouch full of flapjacks and bags of soft earthy and leafy notes with a lick of aged tobacco. Water gives interesting notes of watermelon sweeties, glacier mints, hay, sweetened Earl Grey tea and plums baked in calvados. The palate opens with ginger and bird’s eye chilli, cloves, cinnamon, metholic cooling and desiccated coconut. A thick, dense, quivering mass of spices, fruit jellies and damp tobaccos. Earthen floored wine cellar must. With water there’s Black Forest gateau, redcurrant jam, toasted hazelnuts, prune eau de vie, sweet pastries and a lick of wasabi heat in the finish. 6
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A FOUNTAIN OF FRUITS One of Scotland’s oldest distilleries, Cask 97.22 is a time capsule of a longdemolished distillery from the Lowlands with a history of ups and downs. Cask 97.22 Emerald-masked triple thrill pays homage in the name to both the flavour and the historical nod to it once being triple distilled up until 1929. Distilled in a very short window of it being operational, this extremely rare single cask has had a full maturation in a 1st-fill barrel.
LTS N U A O E V TI TH LLEC CO 8
M MIU SE E R P ELEA R
EMERALD-MASKED TRIPLE THRILL SWEET, FRUITY & MELLOW CASK NO. 97.22
$1299.00
Ballot entry bottling: bit.ly/smwsballotjuly Closing date for entries: Thursday 9th July at midday AEST. Successful entrants will be emailed by 2pm AEST on the 9th. Limit of one bottle per Member. Good luck!
REGION
Lowland
CASK TYPE
1st fill bourbon barrel
AGE
29 years
DATE DISTILLED
23 April 1990
OUTTURN
145 bottles
ABV
57.5%
AUS ALLOCATION
6 bottles
We could be in Ireland... but we aren’t. Where we are is a damp old dunnage warehouse. Out in the borderlands on a sad and quiet day. The rain is falling and a mix of wine cellar damp and moist forest petrichor rises up. But it’s all trickery because out of this earthy meridian explodes a fountain of exotic fruits and tropical lushness. Mango, lime, guava, passion fruits, papaya, cider apple, ripe banana, pineapple... if you can wear it on your head in the Caribbean it’s in here. Feed it water and it flings a coconut and vanilla infused creme brulee right back at you. The taste is creamy, thick, vanilla-scented custard sweetened with old marsala and dotted with mango chunks. Someone with deep pockets pops a 1986 SGN Rangen Riesling. Water takes us full circle and teases back the earthiness. There’s dried, leafy mint, white chocolate, dried cranberries and banana chips. A handful of trail mix for your long journey home. 9
DELUXE MEMBERSHIP TASTING KIT The at-home virtual tastings continue at the Society with a very special deal on our deluxe membership tasting kit and associated live tasting with your National Ambassador! A great kit that works both as a welcome into the Society for new members, but also just a nice way to refresh your stocks and join in the fun. • 3 x generous 100ml single cask samples (enough for you and two of your whisky-loving friends!)
$129
JULY ONLY
• A fun and curious membership notebook suitable for current and new members alike • And a membership lapel pin, all wrapped up ready to go for just $129 in July! That’s a MASSIVE saving of $51.
Join us on Thursday 23 July at 7:30pm for our live tasting, opening all three, and share with a friend or two on the night! Stream will be held on both Facebook and YouTube with a link sent to all purchasers.
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GRAB YOUR TASTING KIT AND JOIN IN THE FUN! THURSDAY 23 JULY, 7:30PM
HOPPY ROCKET
REGION
Islay
CASK TYPE
Refill bourbon hogshead
AGE
11 years
OILY & COASTAL
DATE DISTILLED
3 October 2007
CASK NO. 10.185
OUTTURN
222 bottles
ABV
60.8%
AUS ALLOCATION
30 bottles
$199.00
The nose neat had a little bit of everything; salted peanuts, pork cracklings, oily sardines and tar but also Turkish delight and a hoppiness with fruit and toffee like in a barley wine. Very lively on the palate neat and we either went posh and had langoustines with chilli and lime or we went to the chippy and had a portion of chips with salt and vinegar wrapped in yesterday’s newspaper - can you still get this? Water added pebbles on the beach and Edinburgh rock (sweets!), whilst to taste, oysters served with sweet vinaigrette as well as a prawn, melon and rocket salad.
REGION
Campbeltown
CASK TYPE
Refill bourbon hogshead
3AM DONER KEBABS
AGE
16 years
DATE DISTILLED
7 February 2003
OUTTURN
223 bottles
OILY & COASTAL
ABV
53.6%
CASK NO. 93.124
AUS ALLOCATION
30 bottles
$230.00
A furtive nose of ferrets, cow sheds, fishing harbours, old medicine, sheep fanks, engine bits, eviscerated tractors, lemon infused oil, beach stones, hospital corridors, playing sweaty squash with a farmer using a preserved lemon. Moss, sea shells, unsweetened herbal liqueurs and hot smoked mussels. Add water to this beautiful madness and you get sudocrem, smoked woollen undergarments, putty, mercurochrome, pineapple jam, smoky grist cakes, wildflowers, coastal paddling and over-stewed lapsang souchong. Quick! To the palate...! Muesli bonfires, barbecued peach stones, ham hock wrapped in hessian, algae smoothies, game meats, engine oils, mineral salts on fire, hot sand mixed with lemon balm and vapour rubs. Cask strength cough syrup! Swimming alone in a weird pond. Add some of that pond water and you get smoked mineral oils, pine resin, mint extract, lamb stock, posh 3am doner kebabs, petrichor, tar liqueur, herbal toothpaste and essence of gravel. A marvel out of time upon which to found a new religion... 11
A PERFECT FINISH TO A PERFECT DAY
REGION
Highland
CASK TYPE
2nd fill bourbon barrel
AGE
8 years
LIGHTLY PEATED
DATE DISTILLED
27 October 2010
CASK NO. 66.163
OUTTURN
164 bottles
ABV
59.3%
AUS ALLOCATION
24 bottles
$160.00
A sweet, seductive, smoky aroma mesmerised us like a barbeque in a pine tree forest near a sandy bay where every so often, a salty sea breeze rustled through the trees. The taste neat had a touch of spice, an earthy floral note and plenty of fried bacon in salted butter with sweet maple syrup in the finish. With water; dim the light, play soft music and serve scallops in an Asian-style dressing and do not forget the Chablis. After that take a bottle of this whisky and settle in for the night; a perfect finish to a perfect day.
REGION
Islay
A MOMENT OF WARMTH
CASK TYPE
2nd fill bourbon barrel
AGE
21 years
DATE DISTILLED
13 May 1998
PEATED
OUTTURN
216 bottles
CASK NO. 29.267
ABV
55.0%
AUS ALLOCATION
24 bottles
$549.00
M MIU SE E R A P ELE R
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A symphonic aroma of dampened wood, cold ash and burnt vanilla clings to the nostrils as a whisper of sea breeze and freshly smoked salmon dances gleefully in the distance. A dash of water unlocks a wave of salinity, followed by a stunning array of grilled pineapple, chili flakes and sweet candied ginger. On the palate, the spirit is calm yet assertive, coastal yet unmistakably warming. Char sui pork ribs and burnt rosemary are intertwined with whipped fois gras and toasted mandarin. A stunning dram in every sense of the word! One that can be likened to the feeling of first stepping indoors after a hard-day’s work out on the cold, stormy sea. A sense of calm, a chance to reflect, a moment of warmth.
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LET THE TEMPEST TOUT AN’ BLAW! PEATED CASK NO. 53.308
LTS VAU TION E H T LLEC CO
$1099.00
Ballot entry bottling: bit.ly/smwsballotjuly Closing date for entries: Thursday 9th July at midday AEST. Successful entrants will be emailed by 2pm AEST on the 9th. Limit of one bottle per Member. Good luck!
Let the Tempest tout an’ blaw! A very fitting name for this wild and untamed Islay rarity. Slumbering away for 30 years entirely in a refill sherry cask, this bottling took a top accolade at the Luxury Masters 2019, rated as one of the greatest casks to pass their noses. Both 97.22 and 53.308 are available to members via a ballot to keep it fair for all members to have a chance at obtaining one. To enter visit: bit.ly/smwsballotjuly
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REGION
Islay
CASK TYPE
Refill sherry butt
AGE
30 years
DATE DISTILLED
18 April 1989
OUTTURN
186 bottles
ABV
52.0%
AUS ALLOCATION
12 bottles
M MIU PRE LEASE RE
A true rarity to find this distillery, not only at such an age but also out of this cask type. The nose opens to a whole smokehouse full of salmon, buttery kippers, cullen skink, lobster and creel nets stacked by a blustery harbour and the sensation of sheltering from the rain while sooking the brains from still-hot langoustines. The still vocal sherry lends a chocolatey edge as well, bitter cocoa and damp earthen floors with maderia and marzipan sweetness. Beyond there’s smoked German Rauchbiers, thousand island dressing and green olives bobbing in oil-slicked brine. Reduction enhances the coastal edges. Flint-sharp and storm lashing salinity wraps around your tongue bringing with it a taut medicinal and preserved lemon streak. In the mouth the texture is incredible. The warmth of peat embers; a gale outside; churning weather systems; surf-drenched beach pebbles and a fragrant suggestion of heather turf. Add water and it’s green and black olives, antiseptic, molten, sherry-infused peats, fragrant citrus and herbal teas. A dram for the ages!
REGION
Islay
CASK TYPE
Refill bourbon hogshead
HEAVILY PEATED
AGE
10 years
CASK NO. 53.315
DATE DISTILLED
20 February 2009
OUTTURN
292 bottles
ABV
57.8%
AUS ALLOCATION
24 bottles
BEAST $199.00
Struck by a gigantic wave of seaweed and sea salt we careered into burnt wood and bonfires like being on a Viking burial ship in a Hebridean hurricane. Sweetness bowled forth on the palate as honey and burnt toffee-coated lobster shells and charred apples. Water from another wave washed us onto aromas of dried kelp, mussels and oysters but now with an oily grime that embraced engine grease and overalls. Fresh notes of eucalyptus drifted in to join crispy parsnips and carrots before the wonderful textures of smoked mackerel created a harmony that tamed the beast on a lengthy and smoky finish.
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VISCOUS CITRUS
REGION
Hawick
CASK TYPE
2nd fill bourbon barrel
AGE
–
GIN
DATE DISTILLED
1 November 2018
CASK NO. GN3.4
OUTTURN
255 bottles
ABV
49.1%
AUS ALLOCATION
36 bottles
$110.00
A huge nose embraced a bold juniper character with coriander and lemon peel as aniseed, spruce needles and pink grapefruit added depth. On the tongue an intense experience merged lemon and lime oils with burnt orange, cinnamon and fig rolls before lighter notes of rose water shone through. Water emphasised the floral components allowing a display of roses, lilies and lavender in addition to eucalyptus and hibiscus flowers. The palate was sweet and viscous with shades of bergamot, liquorice and kaffir lime leaves. Then pink peppercorns amplified the oils before lemongrass and blueberries softened the finish.
SMOKING JACKET GIN
REGION
Hawick
CASK TYPE
2nd fill bourbon barrel
AGE
–
GIN
DATE DISTILLED
1 November 2018
CASK NO. GN3.6
OUTTURN
278 bottles
ABV
49.8%
AUS ALLOCATION
30 bottles
$110.00
A complex array of waxy citrus fruit accompanied aniseed and cloves with coriander seeds, curry leaf and turmeric on a rich and oily canvas. Just a small sip unleashed a torrent of mandarins and cumquat with lime pickle and hibiscus tea. Like sipping on a hot toddy, the combination of lemon, cloves and ginger warmed the body throughout. Sipping neat was delightful however a small dash of water released green notes of kaffir lime leaves, rhubarb and green tea. On the palate however we found a complex combination of mango, blood orange and juniper but with sweet nuances of marzipan and nougat. 17
BIG AND BOUNTIFUL
REGION
Jamaica
CASK TYPE
2nd fill barrel
AGE
6 years
RUM
DATE DISTILLED
1 June 2013
CASK NO. R11.8
OUTTURN
258 bottles
ABV
67.9%
AUS ALLOCATION
24 bottles
$199.00
CIAL SPE NISH FI
Barrels of burnt sugar, molasses and star anise joined moist tobacco leaves and old dunnage warehouses at the start. Then notes of roast lamb and parsnips evolved into liquorice and muscovado sugar on the palate before a considerable wave of fresh ginger and chillies washed over burnt orange and crème brûlée. A dash of water uncovered earthy elements of rhubarb and coal bunkers but with large doses of dark treacle, chocolate and Chinese five spice. Finally, herbal notes of rosemary, sage and thyme joined cherry cake before cloves and strong black tea rounded out the finish. After spending five years in an ex-bourbon hogshead this was transferred to a second-fill barrel for the remainder of its maturation.
A LITTLE EXTRAVAGANT
REGION
Jamaica
CASK TYPE
New oak heavy char barrel
AGE
12 years
RUM
DATE DISTILLED
29 March 2007
CASK NO. R1.5
OUTTURN
194 bottles
ABV
62.8%
AUS ALLOCATION
24 bottles
$225.00
SPE FIN CIAL ISH
The initial nose had plenty of solvent-like aromas such as nail polish remover and wood glue but as often happens over time, fruity, sweeter notes of pineapple and strawberries appeared. Astringent and fiery combining with a strong, salty liquorice finish made this a challenging proposition. Water to the rescue as well as time! Now we discovered cardamom, cloves, honey and hints of petrol (in a good way!) like one can encounter in fine aged Riesling wine. Now we imagined dipping salted dark chocolate cookies into a mug of Jamaican Blue Mountain coffee. After 11 years in an ex-bourbon barrel we transferred this rum into a new oak heavily charred barrel. 18
EVENTS
As we head into July, we’re in that funny in-between phase of venues reopening, people gathering again albeit in spaced-out configuration, and stepping back into a state of semi-normalcy for in-person events. We can’t wait to share these Society experiences with you as soon as we’re able and is it safe to do so, so please keep an eye on our events page online for some responsibly-spaced events popping up soon. We look forward to sharing a dram with you all again soon!
SMWS.COM.AU/EVENTS
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SINGLE CASK RECIPE Emma Cookson from Whisky & Alement shares her whisky caramel mud cake recipe using Society single cask whisky. Here is her recipe for you to try at home!
Emma Cookson’s WHISKY CARAMEL MUD CAKE This is a cake recipe I formulated for the Whisky & Alement 10th birthday party and am still planning to make when we are able to properly celebrate the momentous occasion! But in the meantime I thought it would be great to see members have a crack at making the recipe with their favourite whiskies so they can think of us while tucking into it. I can’t wait to see you all at the bar again. Slainté! Emma
RECOMMENDED FLAVOUR PROFILES: JUICY, OAK & VANILLA SWEET, FRUITY & MELLOW DEEP, RICH DRIED & FRUITS
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Or try your own single cask selection and let us know how it worked!
INGREDIENTS
METHOD
CAKE
1. Preheat oven to 160°C. Place the butter, whisky, brown sugar, water, golden syrup, and essence into a small saucepan and melt gently over a low-medium heat until all the butter cubed have dissolved.
200g butter, cubed 90ml (3 shots) whisky 200g dark brown sugar 180ml warm water 1 tbsp golden syrup 2 tsp vanilla essence 2 eggs 100g plain flour 250g self raising flour
BUTTERCREAM ICING 175g butter 350g icing sugar 60ml (2 shots) whisky
2. Pour into a medium/large bowl and leave aside to cool for 20 minutes. 3. Once it’s not quite as hot, add the eggs in one at a time, beating the mixture after each addition. 4. Sift the flour into the mixture and mix until it is well combined and not lumpy. 5. Pour batter into a large cake tin and bake for 50 - 60 minutes. 6. Remove from the oven and leave it in the cake tin to cool for 5 - 10 minutes and then turn out onto a wire rack to finish cooling. 7. Decorate it with either some icing sugar dusted on top, or amp it up by drizzling your favourite caramel sauce over the top! For extra booziness you can make a Whisky Buttercream Icing by beating butter, icing sugar and 60ml of whisky together until smooth (I recommend using an electric beater for this or otherwise the whisky makes the butter look all grainy). If you like your mud cakes more dense you can change the ratio of the flours. Using more plain flour than self raising will make for a more moist and heavier cake. I like my cakes to be quite tall and fluffy without being dry so I use more self raising than plain. Enjoy!
Recipe and words by Emma Cookson, Whisky & Alement superstar 21
MOTORS AND MALTS Flavour pairings, when done right, can create some of the most incredible combinations of flavour, or as both our collaborator Franz Scheurer and Cellarmaster Andrew Derbidge have said before: moments where 1+1 = 3. That magical moment of flavour discovery where the sum of the parts is greater. Doesn’t happen that often, but when it does, it’s a proper ‘whisky epiphany’. We’ve had events pairing up our award-winning single cask whiskies with coffees, gelato, chocolate, beer, degustations, and a very special one we had arranged for May that has hit the back burner, but as things start to reopen we’ll be there with bells on. Andrew has, in the past, imagined and written about how other pairings might work, such as music and whisky, which is a concept that intrigues me as much as it does him, as we’re both musicians!
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The other one, however, that intrigues me is pairing motorcars and malts. Now let me preface that by saying it has to be probably the most absurd and improbable of any I’ve come up with thus far, and we would never condone or encourage drinking and driving! But I’m a sucker for motoring. I love interesting cars, unique examples, both vintage and new, of different aspirations, of different countries, of different displacements. Spot any similarities with whisky here? I certainly can…
A YOUNG & SPRITELY CASK
A DEEP, RICH & DRIED FRUITS CASK
A LOTUS EXIGE IN BRIGHT YELLOW.
A FERRARI F12 IN DEEP, STRIKING RED
=
A strong connection to the spirit character, a zippy and spritely sports car.
The thrill of a twisty road, the feel of leather patina, the smell of a hot-running naturally aspirated V8.. It’s experiential and takes a multitude of your senses on a journey through a unique ‘flavour’ of the time and place. That’s what a great single cask can do, and those moments are what make the journey all the more worthwhile and best shared. So will we see a Malts and Motors event sometime? It’s unlikely, but it’s nice to think about how these little smells, tastes, textures and passions can collide!
=
Full of mystery and history with a powerful and deep grunt.
A PEATED CASK =
LG45 LAGONDA IN BRITISH RACING GREEN Perhaps something resembling Pip Hills’ LG45 Lagonda with a proper history.
(PS: seriously – don’t drink and drive!)
CONNECT WITH MATT Matt Bailey ~ SMWS National Ambassador
bailey@smws.com.au @smws_matt 23
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02 9974 3046 Mon-Fri 9.00am - 5.00pm AEST
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Society bottlings are offered and sold through The Wine Empire Pty Ltd, Liquor Licence LIQP770010175.