Outturn Popping corks: Friday 2 October Issue 10, 2020
LET’S GET FIZZICAL This month we entertain our members with a feast of flavour and unique whisky experiences to celebrate the spirit of the Society.
RAISE YOUR GLASS AT SWMS.COM.AU
CONTENTS Ambassador’s Address Matt Bailey .......................................... 3
Whisky + Alement Celebrating 10 years........................ 12
Cellarmaster’s Note Andrew Derbidge.............................. 4
Special Whisky Release Cask No. 72.89 Pirates breakfast juice.................. 15
Malt of the Month Cask No 63.64 Tingle all the way............................ 6
Events October event details...................... 23
OUR BOTTLINGS JUICY, OAK & VANILLA
YOUNG & SPRITELY Cask No. 63.64 (Malt of the Month) Tingle all the way.......................................................................
6
SPICY & SWEET Cask No. 30.112 Umami heaven!............................................................................
9
Cask No. 6.39 A belter of a dram!.....................................................................
9
Cask No. 36.174 Bircher muesli almost ‘complet’.........................................
10
Cask No. 72.89 Pirates breakfast juice.............................................................
15
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Cask No. 2.116 Bees in a pod..................................................................................
19
Cask No. 7.236 A sticky tumble in apple crumble......................................
19
Cask No. G8.12 Amuse-sploosh!........................................................................... 20
PEATED
DEEP, RICH & DRIED FRUITS
Cask No. 16.45 Womble pie..................................................................................... 20 Cask No. 53.323 Cheshire cat.................................................................................... 22 Cask No. 53.334 Molotov wellingtons................................................................. 22
Cask No. 37.129 A very big house in the country.........................................
10
Cask No. 44.125 El paraiso oloroso.......................................................................
17
Cask No. 31.37 (The Vaults Collection) Flies’ cemeteries and old sea chests.................................
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Cask No. 35.257 Eau to joy.........................................................................................
THIS WHISKY IS NOT SMOOTH In thinking about how to approach this subject, you’re sure to get some noses out of joint. What’s the point of enjoying great spirits if they aren’t smooth after all? A long-running joke in whisky drinker circles, especially those who’ve been sharing great spirits for a while, will be not to mention the word ‘smooth’, or only ironically mention it. The word doesn’t tell you anything about a whisky, or does it? ‘Smooth’ is not a tasting note. It’s not a flavour descriptor. Apart from being driven by American marketing teams to positively spin a whisky “on the rocks” between some hotshot lawyers clinking some heavy crystal tumblers, while an obvious bottle of some luxury malt brand placement sits atop a marble bar top. So if not a flavour descriptor, then perhaps a mouthfeel? A textural note? That’s fine, but it’s certainly not something I’m looking for, nor would I consider most Society members we regularly interact with seeking it out. Thus, ‘smooth’ becomes almost a flaw.
CONNECT WITH MATT E: bailey@smws.com.au @smws_matt
A negative trait. A whisky that’s lacking any real depth, is surface-level pleasant, but doesn’t give you anything to hang your hat on. From a recent Outturn, a member who bought one of the rather heavilysherried whiskies on offer, had it delivered and promptly opened it, poured a dram, and exclaimed it was scarily accurate to the tasting notes. They commented on social media that it had notes of balsamic, pureed sultanas, sweet black Turkish coffee, foie gras on rye, dark chocolate, and melon syrup. Does any of that sound smooth to you? No? Good! Whisky is meant to be a journey in flavour. Each nose, each sip, each enjoyment with friends can be an epiphany. A moment of “what is going on here?!”. So rather than banish the word, or chastise anyone for using it, I’d always just say let’s dig a bit deeper, and discover what that means. Slainté,
Matt Bailey ~ SMWS National Ambassador
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CELLARMASTER’S NOTE Dear Members, If there’s a word that describes the Scotch whisky industry over the last 200 years, that word would be “cyclical”. Things continually happen in cycles; what’s old is new, and it then becomes old again; history repeats itself; we lurch from boom to bust and back once more; and the industry rolls on. One of the more interesting cycles to watch is the industry’s attitude to age statements. And when I say industry, I mean both producers and consumers. The marketing departments and spin doctors have worked overtime in the last 15 years alone to sell what needs selling, actually changing their tune and pivoting (that’s a buzzword these days, isn’t it?) as they spruiked the message that aged whisky is better (2005-2013), then completely reneged on that from 2014-2019, telling us that age doesn’t matter. Of course, the pivot was in direct response to the stock inventory position all the brands found themselves in, which triggered the rise of the “no age statement” (NAS) whisky era. The over-supply and whisky “loch” from the 1990’s and early 2000’s had dried up; the category boomed higher and faster than the distilleries had predicted; aged whisky became rarer, and the brands were forced to release younger whiskies to keep up with demand and achieve sales/revenue targets. In most cases, these “young whiskies” were, in fact, vattings of multiple ages/vintages, but skewed to the younger end. Some brands dropped their 10yo or 12yo releases, replacing them with NAS releases with obscure names. Or, if the age statement release was not dropped, the NAS release was brought in to take pressure off the older siblings in the portfolio. 4
Well known examples include Talisker Storm, Glenlivet Founders Reserve, Laphroaig Select, and a string of releases from the Edringtonowned distilleries…but, in truth, the vast majority of distilleries and brands were forced to go down this route. Under Scotch whisky labelling laws, if a whisky is to declare an age statement, it must be that of the youngest whisky in the vatting. So if a new release from a distillery was a vatting containing spirit that was mostly four to six years old, but was also topped up with smaller portions of spirit that was, say, 12, 15, and 21 years old to achieve the desired flavour profile, the whisky would be obliged to be labelled as “Four Years Old” if they decided to put an age statement on it. Since this would undersell and undervalue the fact that the whisky contained much older spirit, the marketers would naturally elect to drop the age statement and simply release it as a NAS with a catchy name instead. The abundance (some might say over abundance) of NAS releases in the last five years led to pockets of protests and dismay from some corners of consumerville, but the industry was simply returning to the state it was in in the 1960’s – when NAS blends ruled the roost.
The cycle spins around again, however, and whilst the distilleries still have the same shortfall of aged stock, we are now seeing a return to younger whiskies carrying age statements. Which is precisely what the industry was doing in the late 1970’s and the 1980’s!! The movement perhaps started in late 2016 when Lagavulin brought out their 8yo and discovered the world didn’t collapse on them. The release was initially a limited edition to mark the distillery’s 200th Anniversary, but a year or so later, it became part of the core range. Other brands have followed suit, and we have, just very recently, seen Ardbeg release a 5yo as part of their core range! Take a look at whisky advertisements from the 1970’s and 80’s, and you’ll see lots of single malts had 5yo or 8yo expressions. Whilst the marketing departments and brand ambassadors will perhaps have to work a bit harder for the next bit to undo and reverse the message they spun for years about aged whisky being better, what these new releases are doing is reminding consumers that young whisky can be good. More importantly, that young whisky should not be dismissed. Distilleries and bottlers are tweaking aspects of their production methods and maturation
regimens to develop fuller flavours at younger ages, and the results in some cases have been stunning. Of course, members of The Scotch Malt Whisky Society would already be well and truly aware of this. Our Outturns over the last 18 months and more have featured 6yo, 7yo, and 8yo Scotch whiskies that have shown remarkable complexity, flavour, quality, and – well – deliciousness!! I’m not brave enough to predict what the next trend will be in Scotch whisky or when it will occur, but what I do know is that (i) it will probably have been done previously in the past, and (ii) in the meantime, I’m enjoying some particularly delicious young whisky! Cheers,
Andrew Derbidge ~ Director, Cellarmaster & NSW Manager 5
MALT OF THE MONTH
Situated on the outskirts of Keith, distillery 63 is known for its floral and light spirit character, while being a core part of the Ballantines and Chivas Regal family. Rarely seen as a single malt, let alone a single cask, so pack a picnic, share a dram and look forward to some delightful warm-dramming months ahead with Cask 63.64 Tingle all the way.
TINGLE ALL THE WAY
REGION
Speyside
CASK TYPE
1st fill bourbon barrel
AGE
8 years
YOUNG & SPRITELY
DATE DISTILLED
12 August 2011
CASK NO. 63.64
OUTTURN
241 bottles
ABV
58.7%
REDUCED FROM $165
AUS ALLOCATION
48 bottles
Limit of one bottle per Member
A nose that sparkles initially with sunflower oil, custard creams, pine nuts, lakeside forest rambling, unsalted pistachios, face cream, lemon-scented ointments, talcum powder and heather flowers. With water we found violet chocolate creams, fillet blanc, pineapple upside down cake, furniture polish, condensed milk, midget fruit gems and chamomile tea. The palate is full of satisfying biscuity sweetness. A light waxiness, carbon paper, treacle sponge and a robust cereal profile. Notes of curry leaf and black pepper add further heft. With the addition of water, we get cod liver oil, green banana, cherry-scented pipe tobacco, lemon barley water, bouillon vegetable stock, orange cordial and ginger beer.
$140.00
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UMAMI HEAVEN! SPICY & SWEET CASK NO. 30.112
$240.00
REGION
Speyside
CASK TYPE
1st fill Spanish oak sherry butt
AGE
12 years
DATE DISTILLED
6 June 2007
OUTTURN
608 bottles
ABV
65.4%
AUS ALLOCATION
42 bottles
After we were all stunned by the deep amber colour an abundance of aroma descriptors followed; polished mahogany, marzipan, orange oil, cocoa roasted almonds, homemade strawberry liqueur and the list could go on. However, the palate was very different with a sweet and savoury note like a broth including caramelised vegetables and browned meat or a Japanese miso soup. Water added on the nose a brioche with sweet berries, hazelnut cream and dark chocolate, while on the palate very smooth unctuous texture like spaghetti with a Bolognese sauce and fresh Parmesan cheese grated on top – umami heaven!
REGION
Speyside
A BELTER OF A DRAM!
CASK TYPE
1st fill Pedro Ximenez butt
AGE
7 years
DATE DISTILLED
23 January 2012
SPICY & SWEET
OUTTURN
585 bottles
CASK NO. 6.39
ABV
65.2%
AUS ALLOCATION
72 bottles
$175.00
CIAL SPE NISH FI
A fantastic deep amber colour was followed by an aroma which transported some of us to Jerez eating a slice of jamón Serrano next to a bowl of black olives, while others were in the Caribbean sipping rum and eating dark chocolate. Strong, powerful and fierce like flamenco with the feisty rhythm of percussion and guitar – a belter of a dram! With water we could sense the stomping of the dancer on the floor while the tune on the palate now more like a rumba – elegant and breathtakingly beautiful. After five years in an ex-oloroso butt we transferred this whisky into a first-fill PX Sherry butt. 9
BIRCHER MUESLI ALMOST ‘COMPLET’
REGION
Speyside
CASK TYPE
Refill bourbon hogshead
AGE
13 years
DATE DISTILLED
22 August 2006
SPICY & SWEET
OUTTURN
288 bottles
CASK NO. 36.174
ABV
58.4%
AUS ALLOCATION
42 bottles
$199.00
The aroma neat felt like being served the perfect Bircher muesli, prepared the night before, with oats, chai and pumpkin seeds, almonds, maple syrup, vanilla and lemon juice – well mixed and put in the fridge so all we needed to do was add milk. On the taste an abundance of gentle Caribbean sweet spices like nutmeg, cinnamon and clove. With a drop of water we were served a warm pear and mango compote with cardamom pods and chopped pistachio nuts, whilst on the palate like a slice of perfectly smoked Black Forest Kirschwasser salami on slightly sweet Pumpernickel bread.
A VERY BIG HOUSE IN THE COUNTRY DEEP, RICH & DRIED FRUITS CASK NO. 37.129
$240.00
AL SPECISH I FIN
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REGION
Speyside
CASK TYPE
2nd fill FO hogshead
AGE
16 years
DATE DISTILLED
1 October 2002
OUTTURN
188 bottles
ABV
57.4%
AUS ALLOCATION
36 bottles
The nose evoked country house interiors – polished mahogany and chesterfields, cherry blossom and baskets of dried flowers, Anton Bergs and tiffin on the table with venison stew aromas coming from the kitchen. The palate was a mouth-drawing (but pleasant) experience – leather, pink peppercorns, red delicious, nicotine tar, black tea, dark chocolate, damson jam and green Chartreuse. The reduced nose (sweeter and softer) offered armagnac-soaked sultanas, dried figs, Vieille Prune, dragon fruit and zinfandel rosé. The palate now included limoncello, dried pineapple, salted chilli chocolate, angostura bitters and gooseberry tart. After 15 years in bourbon wood we shifted this into a second-fill French oak hogshead.
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SPECIAL WHISKY RELEASE
CELEBRATING TEN YEARS People often ask me which cities on earth have the strongest ‘whisky culture’? Which places have a really thriving whisky scene where the bars and knowledge of great whisky are thriving? This, of course, is an ever-evolving beast in whisky that’s all driven by great people and great bars. Rewind to the 80’s and 90’s when the whisky appreciation scene in Australia was formative and growing in Adelaide with the likes of the Earl of Zetland hotel, led by David Le Cornu. And also Whisky Imports of Wollongong, led by Norman Case, who was bringing in rare single malts not seen elsewhere. Fast forward to the early 2000’s and the single malt scene was appropriately placed in Sydney thanks to a growing culture of great hotel bars mimicking the iconic hotel bars of Europe with its growth as an international city post-2000 Olympics. It can then be argued without much resistance that the whisky appreciation scene since 2010 onward has been firmly placed in the cultural hub of Melbourne, without any sign of it slowing down. How does this happen though? It’s not by accident, nor by climate, nor by chance. 12
It’s by people who truly believe in creating something special out of this uisge beatha. It’s by people who see an opportunity to create a true whisky community of likeminded people. To build a scene around their passion beyond their own shelf at home. Beyond their own local circle of friends who sometimes enjoy a dram. This is truly to be commended. So if we take this moment to rewind to 2010, this was the year Brooke Hayman & Julian White opened a bar in Melbourne called Chez Regine. An elegant yet intimate cocktail bar situated at 270 Russell Street, Melbourne. Surely their ambitions to change the entire whisky scene in Melbourne for the better weren’t on their mind then, but to bring an atmosphere of friendly welcoming discovery certainly was.
Through some shared experiences and exciting evenings of whisky tastings, things were changing. 2013 rolls around and the whisky scene for them is starting to really warm up. Chez Regine changes name and layout and becomes Whisky & Alement as we know and love it today. Things really kick up a gear both for them and for The Scotch Malt Whisky Society, who proudly count W&A as the flagship Victorian Partner Bar. The Never-Ending Cask is born, along with regular tastings and an ever-changing backbar of interesting malts at attractive prices. An incredible array of Society casks goes from a few each month, to the whole Outturn each month back in 2017. Whisky bars in that precinct increase from one to now quite a sizeable handful. It was then in 2017 that Melbourne Whisky Room and the iconic ‘Society Archive Cabinet’ were unveiled. A collection of single casks from yesteryear that are timepieces of flavour being gradually re-released through the bar. In 2018, we worked closely with the team at Whisky & Alement on the release of their selected 68.18 “Triple berry Lamington cake”. A Deep, rich & dried fruits flavour profile, heavily-charred single cask,
which has an almost cult-like status today. A milestone of our partnership and exclusive to W&A. Then, in 2019, Brooke & Jules and the team embarked on completely changing up their menu structure for the Melbourne Whisky Room. Instead of focusing on brands and age statements, the Melbourne whisky scene had developed into something deeper. The focus was now on flavour. Distillery names took a backseat along with all the branding and hype, and labels such as ‘Rich and sherried’ or ‘Smoky and salty’ graced the categories, opting to make flavour first. It was around this same time while talking with Jules that we worked out that the next W&A exclusive cask would really need to astound in flavour. Really take that next step in the evolution of their story, of their bar, of the entire Melbourne whisky scene that they had created, forged, and sustained. After a box of samples, some dedicated and critical spirit assessment, and keeping the wraps on this until the sneak peek at our Virtual Pub session, we’re proud to finally announce the release of Cask 72.89 Pirate’s breakfast juice. Matured for 6 years in an ex-bourbon barrel before being transferred to a Nicaraguan rum 13
SPECIAL WHISKY RELEASE
cask for an additional year that previously fully matured the rum that was bottled as Society Cask R8.5 Sheer opulence. A Society cask, into a Society cask! This bottling celebrates ten years of Brooke, Julian, and the whole team at Melbourne’s best whisky bar, Whisky & Alement, shaping and creating the whisky scene as we know it today. A milestone project showcasing the best of the scene they’ve made. In addition to the official tasting notes written by the Whisky & Alement team and our UK expert panel, I found notes of that oldschool burnished copper. A whisky that already has an apparent ‘old bottle effect’ even on first dram. A whisky of yesteryear oozing with a savoury lemon sponge, tinned SPC fruits, and perfectly balanced extramaturation. The rum cask in this instance doesn’t overwhelm, doesn’t get in the way of the delightful spirit character, but instead compliments and dances over your palate with roasted almonds, pineapple, and chewy malt character.
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This is a whisky-drinker’s dram. This is one for everyone who’s ever sat at the familiar bar at 270 Russell Street and felt truly ‘at home’, and for everyone who’s been on this journey throughout the years, or even just this year when juice bags of whisky, virtual tastings, and supporting these great establishments to see the other side has been more important than ever. So climb aboard this pirate’s ship, pour a dram, and let’s raise a toast to the trailblazers of the Victorian, and indeed Australian, whisky scene, with Cask 72.89 Pirate’s breakfast juice! Each bottle comes with its own custom designed one-off pirate’s bandana celebrating the collaboration now and into the future between SMWS and W&A. This bandana is exclusive to Cask 72.89 and cannot be purchased separately. You may even like to use it as a face mask! Matt Bailey ~ National Ambassador
PIRATES BREAKFAST JUICE SPICY & SWEET CASK NO. 72.89
$179.00
Limit of one bottle per Member until Friday 9 Oct unless sold out earlier.
REGION
Speyside
CASK TYPE
Refill Nicaraguan rum barrel
AGE
7 years
DATE DISTILLED
3 April 2012
OUTTURN
212 bottles
ABV
61.7%
AUS ALLOCATION 203 bottles
A N N W& A IVE CA R SA RY
SK
SPE FINI CIAL SH
Whisky & Alement found pine-lime and banana split with waffle cone triangles. Also, tinned pear juice and sparkly malt spice. In Scotland, the panel noted treacle coated beeswax, sweet vanilla custard and dotted fruits such as pineapple, green apple and ripe pear. We all found this hot at first, but it opened up with aplomb with oodles of vanilla, coconut, almond cake, rum and raisin ice cream and lemon sponge. With decent time in the glass, white chocolate, pineapple jelly and chewy malt. Matured for six years in a bourbon barrel before being transferred to a Nicaraguan Rum cask.
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REGION
Speyside
EL PARAISO OLOROSO
CASK TYPE
Refill Oloroso butt
AGE
20 years
DATE DISTILLED
24 August 1999
DEEP, RICH & DRIED FRUITS
OUTTURN
445 bottles
CASK NO. 44.125
ABV
57.4%
AUS ALLOCATION
24 bottles
$340.00
What a colour! What a nose! Dried orange peel, redcurrants, balsamic, yoghurt-coated raisins in a nutty chocolate and making old school hand-dipped beeswax candles. Then, what an arrival on the palate! So chewy, mouth-watering and full-on without being aggressive this is truly old school spirit meeting old school sherry! A drop of water and we were in oloroso heaven; milk chocolate-covered walnuts, Turkish delight, plums, figs and freshly squeezed sweet blood orange juice. To taste now, big red fruits balanced with the dry edge of cinnamon buns and clove spice all washed down with an exquisite coffee liqueur.
REGION
Speyside
CASK TYPE
1st fill bourbon barrel
EAU TO JOY
AGE
12 years
JUICY, OAK & VANILLA
DATE DISTILLED
2 November 2007
CASK NO. 35.257
OUTTURN
207 bottles
ABV
57.6%
AUS ALLOCATION
36 bottles
$190.00
Lush and suggestively sweet. Lots of herbal butter, hibiscus tea, jasmine, heather flowers, bath bombs, juicy fruit chewing gum, bitter lemon, vanilla biscuits in the over, green cherries, a sprig of lavender and ripe banana. With reduction it gets more overtly citrusy. Also toasted sunflower seeds, cocktail bitters, nutmeg, fresh breakfast cereals and coriander seed. The mouth is wonderfully syrupy in texture. Tutti frutti, papaya, mango chunks, pineapple cube sweeties, red kola syrup, cherryade and mint leaf. Some sweet American cream soda floats with a drizzle of young Sauternes. Water gives spiced custard, Darjeeling tea, caramel milkshake and barley sugar with a lick of marjoram, oregano and retsina pine wine. 17
FLIES’ CEMETERIES AND OLD SEA CHESTS DEEP, RICH & DRIED FRUITS CASK NO. 31.37
$995.00
REGION
Highland
CASK TYPE
1st fill Sauternes barrique
AGE
30 years
DATE DISTILLED
19 April 1989
OUTTURN
232 bottles
ABV
55.2%%
AUS ALLOCATION 18 bottles
TH COL E VAULT LECT S ION IUM PREMTLING BOT
SPE FINI CIAL SH
A dram with high curiosity value: the nose combines syrupy sweetness, crystallised fruits, marrons glacés and Grand Marnier with herbal notes (sorrel, lemon balm), forest floors, dried seaweed and oily peat bogs. The palate discovers slivovitz, prune yoghurt, chocolate-coated raisins and a visceral after-taste of tobacco leaf, mushrooms and teriyaki. The reduced nose balances spun sugar, spotted dick and flies’ cemeteries with old sea chests, pipe smoke and hunting jackets. The palate incorporates damson jam, seaweed and tobacco tang and tasting burnt naan bread in the wine vaults. After 27 years in ex-bourbon wood we introduced this to a first-fill sauternes barrique. 18
REGION
Speyside
CASK TYPE
1st fill bourbon barrel
AGE
13 years
DATE DISTILLED
29 September 2006
JUICY, OAK & VANILLA
OUTTURN
188 bottles
CASK NO. 2.116
ABV
60.2%
AUS ALLOCATION
30 bottles
BEES IN A POD $235.00
The first impressions were of bountiful and generous sweetness – honey, then luscious notes of pineapple, candied tropical fruits, sweet coconut, gorse flowers, quince paste and aged dessert wines. A dangerous and impressionable dram! With water we found more honey and exotic layers of pineapple juice, cranberry sauce, caramelised pears in cognac, ripe mangos, beeswax candles and talcum powder. Some lemon-scented shortbread and cocoa powder too. The palate was superbly creamy in texture. Fresh grassy notes with honeycomb, fruit salad juices, hibiscus tea, toasted almonds, aged champagne, cinnamon sugar, beeswax and cotton candy. Reduction brought apricot marmalade, fresh lemon juice with a dash of orange bitters, some leafy tobacco notes and cherry blossoms.
A STICKY TUMBLE IN APPLE CRUMBLE
REGION
Speyside
CASK TYPE
1st fill Sauternes barrique
AGE
15 years
DATE DISTILLED
7 September 2004
JUICY, OAK & VANILLA
OUTTURN
180 bottles
CASK NO. 7.236
ABV
59.6%
AUS ALLOCATION
48 bottles
$225.00
An exceedingly soft nose tempted us with a tumble of vanilla and coconut alongside toffee apples and a glass of banana liqueur. Sticky notes of golden syrup tarts with marzipan joined hot apple crumble with custard and a good sprinkling of cinnamon and nutmeg. A touch of ginger tingled on the tongue before ripe cranberries and raspberries merged with peach yoghurt and honey on crumpets. Water delivered toffee and fudge, served with mugs of hot chocolate garnished with whipped cream and plenty of marshmallows. Finally, banana and butterscotch permeated through cherry and plum pie with oaky edges and a milk chocolate finish. After spending 13 years in an ex-bourbon barrel this was transferred to a 1st fill ex-sauternes barrique for the remainder of its maturation.
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AMUSESPLOOSH! JUICY, OAK & VANILLA CASK NO. G8.12
$305.00
REGION
Lowland
CASK TYPE
Refill bourbon hogshead
AGE
29 years
DATE DISTILLED
18 June 1990
OUTTURN
237 bottles
ABV
58.2%
AUS ALLOCATION
30 bottles
A surprisingly enticing and playful nose greeted us, full of green and white pepper, pickled onion crisps, lighter fluid, vegetable oils, banana liqueur, toasted coconut, gorse, cream soda and fruity muesli. A perfect aperitif to get conversational juices flowing! With water we noted rapeseed oil, mint tea, chicken gravy, lemon ring, cough mixtures, barley sugar and caramelising marshmallow. The palate was full of rosewater, tarragon, mentholated chewing gum, eucalyptus travel sweets, cough medicines, diluted ouzo and apples baked in brandy. Water brought forth sweet cereals, orange oils, camphor, hessian cloth, putty, retsina wine, chamois leather and a juicy, savoury finish.
WOMBLE PIE PEATED CASK NO. 16.45
$160.00
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REGION
Highland
CASK TYPE
Recharred hogshead
AGE
6 years
DATE DISTILLED
10 July 2013
OUTTURN
327 bottles
ABV
66.3%
AUS ALLOCATION
42 bottles
A rather bonkers initial aroma of dark soils, smoked plasticine, lashings of pickled mackerel and farmy cow sheds. Fire embers, game meats, mutton, smoked goat cheese, horse sweat and mud. Baled hay, hints of silage, smoked earth and BBQ brisket with a good dash of hot sauce. Water brought out even more funky and hefty farmyard aromas. Lots of autumnal sooty notes, smoked green peppers, charred vegetables, chipotle chilli, tractor engine parts, old hay lofts and sheep fank. The palate opened with sweet Thai green curry, smoked pork ribs, aged Belgian saison beers, Lapsang Souchong, smoked herring, herbal cigarettes and muddy fishing wellies. With water there emerged some kind of peated turnip with WD40, bike chains, boiler fug, old copper coins, chimney soot and fermented soy broth.
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CHESHIRE CAT PEATED CASK NO. 53.323
$205.00
REGION
Islay
CASK TYPE
Refill bourbon hogshead
AGE
11 years
DATE DISTILLED
1 September 2008
OUTTURN
293 bottles
ABV
58.8%
AUS ALLOCATION
24 bottles
A sweet and smoky passion fruit and honeycomb parfait with fresh raspberries greeted the Panel and left us all wearing that broad silly grin of total satisfaction. On the palate like a wake-up-call with a kick of smoky honey clusters as well as chorizo bites in sweet and spicy sauce. Water restrained the smoke to a glass of perfectly chilled Pouilly-Fume with aromas of minerals and smoked lemons. We were now all ‘snusing’ - Swedish sweet smoky tobacco pouches coming in various fruity/floral flavours like rose hips, white clover and rooibos provided us with a clean smokeless experience!
MOLOTOV WELLINGTONS PEATED CASK NO. 53.334
$215.00
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REGION
Islay
CASK TYPE
Refill bourbon hogshead
AGE
13 years
DATE DISTILLED
18 July 2006
OUTTURN
268 bottles
ABV
58.0%
AUS ALLOCATION
36 bottles
Instantly there’s a big hit of mercurochrome, germoline and petrol. Smoked dried pineapple doused in ointments, seawater and olive oil. Black olive tapenade, sweet ash, lime zest, oyster sauce and raw lemon juice. A big bucket of disinfectant. Water lures out peppered mackerel, fishing wellies, limeade, midge repellent and citronella candles with creel nets and a farmy funk of sheep wool and aged mutton. The palate is mahoosive. Lots of fish sauce, tar, herbal toothpaste, Madagascan vanilla, salted almonds and fruit salad. Salted fish sloshing about in brine. With water there’s seared scallops, TCP, subtle wafting peat smoke and sour cherry beer.
LIVE!
FRIDAY 23 OCTOBER 7PM AEDT
FIVE FIZZY FLAVOUR QUIZ NIGHT VIRTUAL TASTING FOR OCTOBER FRIDAY 23 OCT, 7PM AEDT
VIRTUAL TASTING SET ONLY $99*
Join your Ambassador & Cellarmaster once again for our big monthly virtual get-together where we crack open 5 x single cask, full-flavoured, oddities and rarities from the Society. On the night, we’ll taste, talk, learn and have fun along an interactive Society whisky quiz with prizes along the way! Hosted by Matt Bailey & Andrew Derbidge. Friday 23 October, 7pm AEDT virtual start. Watch it live on YouTube or Facebook! *Includes 5 x 30ml drams of the following bottlings, two tasting mats and full tasting notes:
CASK 68.38 | BUTCHERSHOP QUARTET | 9 YEARS CASK 72.91 | CARRIBEAN CREAM TEA | 9 YEARS CASK 1.223 | DESSERT TRIPTYCH : MUSHROOM SORBET | 10 YEARS CASK R10.2 | THREE SPICE CRÈME BRULEE | 27 YEARS CASK 29.271 | TALL, DARK AND MYSTERIOUS | 21 YEARS
GRAB YOUR VIRTUAL TASTING KIT AND JOIN IN THE FUN! SMWS.COM.AU/EVENTS
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02 9974 3046 Mon-Fri 9.00am - 5.00pm AEDT
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Society bottlings are offered and sold through The Wine Empire Pty Ltd, Liquor Licence LIQP770010175.