May Outturn 2023

It’s Feis time!

In previous May Outturns from years gone by, also featuring our festival casks, I’ve had the opportunity to talk of my Feis Ile and festival experiences. Wild rides around Islay, strange visitors to the bothy, mile-long lines to score the special bottlings (many of which are included in the following pages) and hosting amazing tastings at Islay House. This intro will be a bit different. If you want to catch any of those stories from earlier festival iterations, you can spot them on our WhiskyWise blog online. This issue I want to touch on what the festival releases represent, how they come about, and the wider implications of such releases.

The Feis Ile/festival releases from both the distilleries directly and the rare releases from the SMWS are a representation of the

regions in Scotch whisky, and a celebration of the malt & music that comes from these regions. It’s a moment to drill into the regions that find their unique identities through their

whisky production. Years ago, I used to say whisky regionality was becoming increasingly irrelevant, especially with the Highlands producing peated whisky, and Islay producing unpeated malts from time to time. What use is there in celebrating a style of the region if that style is increasingly so diverse? I think I may have that wrong. The celebration isn’t about just the style, or the peating levels. It’s about the diversity of flavour, the people that make this wondrous spirit, and the growth of Scotch whisky as a whole.

As a result, one of the most fascinating aspects of watching the Feis Ile and other regions have their festivals each May has been the change in growth of regionality in this equation. This year, for instance, we are celebrating a very special release from a Lowland distillery that is not only a new code for the Society, but also an entirely custom mashbill built from the ground up from our team. A start-to-finish experiment in what a corn-based grain whisky does with

“One of the most fascinating aspects of watching the Feis Ile and other regions have their festivals each May has been the change in growth of regionality in this equation.”

this level of cask treatment. Almost like what a bourbon would taste like if Scotland made it instead of the Americans. That’s not very “Lowland” in style, nor very fusty Chesterfield, nor very pipe and granddad. This is the new realm of Scotch whisky showing its face and I have to admit, this is VERY exciting. The regions are changing. The interest in each region still ebbs and flows, but this polarity between what’s happening with the old realm of trusted names and the new realm of innovators in malt is an exciting time to be alive to taste what’s happening here.

So on to how this month’s scarce festival releases come about. Euan, Kai, Julien & Ed in our spirits team are wholly responsible for the planning and execution of these rare releases and single casks. They are that nice mixture of perfect representations of each region, and new expressions to challenge and excite what’s happening in this space. They are at the forefront of what’s happening in each region, and while scarce, open our palates up to the opportunities and tastes of what’s being celebrated with parties around Scotland for May, and I’m super excited that we get to share these releases with you at the EXACT same time as release in the UK. I won’t bore you with logistics, but that’s no easy feat. You’ve effectively skipped the freezing, cold, mile-long queue on Islay to get your hands on these by being a loyal member of team Australia branch!

The last point I wanted to touch on was to ask how does this work for the rest of the world? Andrew’s written a great piece in this Outturn about the whisky boom, the new wave of craft distilleries showing up, and that’s not just limited to Scotland either. With over 600 distilleries in operation in Australia now (100+ of which have whisky on market, or plan to), how long until there’s a proper sense of regionality in Australian whisky? Surely it’s a matter of when, not if. If even Champagne can have micro-regionality of sparkling wine within that already small region, Aussie whisky will eventually as well. The most pressing question will be what value or utility does that have to the end drinker of that, if at all. Fun times ahead.

Read on, enjoy the festival experiences and casks on offer, and see you around all the action this month!

Cheers.

Matt Bailey ~ Branch Director, SMWS Australia

From boom to… more boom?

The Scotch whisky industry is currently in the middle of an era. Quite what that era will be defined or described as won’t become clear for another decade or two. For it is usually with the benefit and experience of hindsight that we can apply such labels. For example, the period that followed the industry’s catastrophic downturn and distillery closures of the mid 1980’s came to be defined 10 to 15 years later as the era of the so-called “whisky loch”, due to the huge amount of excess, aged stock sitting around unloved. Similarly, the application of the term “boom” to any era (e.g. the late 1800’s was a boom time for whisky sales and distillery construction), usually has relative context because it was followed by a corresponding “bust”. (Such as the Pattison-triggered crash in 1898 that followed the boom).

So how shall the 2010’s and early 2020’s be looked upon and labelled in years to come?

It is clearly a time of tremendous enthusiasm and growth: No less than 31 new distilleries were founded and commenced operations in Scotland between 2010 and 2020. Compare this to the state of play in 1999 when roughly 95 distilleries were operating. The last decade has thus seen 30% growth in the number of whisky distilleries!

Of course, the big change here is not just the number of distilleries, but also their relative scale. At one end of the spectrum, many of the older and long-established distilleries have undergone massive expansion programs, increasing their numbers of mashtuns, washbacks, and stills to greatly increase their output. There are now five distilleries each capable of producing over 12 million litres of alcohol per annum – the two largest of which

can each now produce up to 21 million litres. (For comparison, in 2011, the largest malt distillery in Scotland had a capacity of 10.5 million.) At the other end of the spectrum – and where the majority of the newer 31 distilleries sit – there is now a new wave of smaller distilleries, with production capacities varying between 20,000 litres and 400,000 litres. Again, purely for context: Consider that Edradour, the distillery that used to market itself for so many years as the “smallest distillery in Scotland” used to have an annual capacity of 90,000 litres. Today, there are no less than 17 distilleries with smaller production capacities than Edradour! (Although, for full context, Edradour has now increased its output to 240,000 litres).

Hopefully, the message wasn’t lost in the telling of those numbers. There is now, evidently, a market for the smaller, dare I say “craft”

distilleries in Scotland, and there are plenty of independent operators, partnerships, and consortiums prepared to back a new venture. The newer distilleries are capitalising on more modern and energy-efficient production methods, and also innovating with brand partnerships and visitor centre offerings that form part of the business model. Incorporating other spirits into the distillery’s production (e.g. gin) has also allowed a new model to flourish. It is a far cry from the consolidation of the 1980’s and 1990’s when a mere handful of entities owned and controlled the majority of distilleries. Meanwhile, the international growth of the big brand blends (the Johnnie Walkers, Ballantines, Chivas Regals, etc), plus demand for the high-profile single malt brands, is fuelling unprecedented production levels across the board.

Where will all this lead to? Historically, previous experience tells us that a “bust” is on the way…it’s been the circle (or cycle?) of life for Scotch for 200 years. However, we’ve been saying a bust is on the way for over 10 years now, and yet there are no signs of slowing. Global thirst for the product continues to increase; new markets continue to open up; and a general affluence across consumerville means plenty of people are splashing out and expanding their whisky purchases. Note also that this is not limited to Scotch whisky – similar growth and expansion is evident

in the Irish whiskey industry, as well as in North-American brown spirits. Witness also the explosion in the number of Australian distilleries to have been founded in the last five to eight years. Your Society has also been intrinsically enveloped in all this growth –there has been significant investment in the last five years to secure stock and lay down new fillings to sustain our membership’s needs well into the future.

How long will it last? Well, your crystal ball is as good as mine, and it seems neither the optimists nor the pessimists can point to anything concrete. Even if you take the glass half-empty position….a half Society tasting glass is still a generous dram!

Cheers,

~

Andrew Derbidge

Chairman and NSW Manager, SMWS Australia

“There are now five distilleries each capable of producing over 12 million litres of alcohol per annum –the two largest of which can each now produce up to 21 million litres.”

FESTIVAL CASK RELEASE TIMINGS

WEEK 1

RRG16 & RR68 (PLUS ALL NON-FESTIVAL CASKS: 9.240, 1.260, 70.45, G15.14)

Friday 5th May midday AEST

WEEK 3

CELEBRATING CAMPBELTOWN

FESTIVAL WITH RR93.

Friday 19th May midday AEST

WEEK 2

CELEBRATING SPEYSIDE FESTIVAL WITH RELEASE OF RR24, RR64, 108.67.

Friday 12th May midday AEST

WEEK 4

CELEBRATING ISLAY FESTIVAL WITH RR53, RR3, 10.241, 53.447.

Friday 26th May midday AEST

A GRAIN INNOVATION LIKE NO OTHER

Our Maverick theme continues into our month of Festival casks for 2023 with May’s Malt of the Month being one of our very special festival cask projects. A project that again breaks the mould of what flavour can do, and showcases how the SMWS isn’t your ‘usual’ independent bottler.

For our Festivals month Malt of the Month, we proudly welcome a whole new code to the SMWS. Essentially G16.1, this first-ever grain project was distilled by the SMWS at a distillery in Glasgow in 2016. As our whisky creator Euan Campbell says, “Our goal was to make a ‘bourboninfluenced’ single grain whisky here in Scotland. The internal name used for the project was G52, only because the distillery postcode is G52 4XB. We decided to bottle at 50% as a nod to ‘bottled in bond’ prodcuts in the US. In terms of category, it falls under single grain Scotch whisky. The last grain distillery number is G15, hence this is G16.”

This rare release, G16, has a mashbill of 58% maize, 21% malted barley, and 21% un-malted rye. Kai, Euan, & Phoebe on our team worked closely with this new distillery to produce this unique offering, which was distilled in column stills (as opposed to pot stills). The spirit was then filled into custom-specified new oak barrels from the Kelvin Cooperage in the US with a #4 heavy char, 24-month air-seasoned oak with toasted heads.

What does

this all

mean for the end product? We end up with a custom project, made by the SMWS from day one, and finally presented as a Festival offering to celebrate the absolute explosion in the Lowlands spirit scene. Truly thick, charred, sweet and biscuity cask strength grain whisky to celebrate our Festivals month. Dig in! Limit one per member.

Available first Friday on the 5th May at midday AEST, and only through smws.com.au/shop.

DARK ’N’ STORMY CRÈME BRÛLÉE

SPICY & DRY

CASK NO. RRG16

$195

REDUCED FROM $220

REGION Lowland

CASK TYPE 1st fill #4 char barrels

AGE 6 years

DATE DISTILLED 29 April 2016

OUTTURN 1,300 bottles

ABV 50.0%

AUS ALLOCATION 84 bottles

A rich aroma of rum-soaked raisins, Turkish delight, cinnamon bagels and glacé cherries welcomed the Panel, bolstered by charred peaches, caramel popcorn and honeyroasted nuts. After the inviting nose, the taste neat came as quite a surprise – a spicy hit of chilli flakes followed by dry/bitter cask char. There was sweetness behind that attack, but it was difficult to get to the vanilla concentrate, fudge and toffee bonbons. Following reduction, we felt that someone had burned an exotic antique tea chest before rum-infused desserts took centre stage on the palate, including warm banana split in a rum sauce, a classic French rum baba ... and how about a dark ’n’ stormy crème brûlée?

BAKE-OFF

DEEP, RICH & DRIED FRUITS

CASK NO. RR68

$295

SILKY SMOOTH AND SENSUALLY SWEET

SWEET, FRUITY & MELLOW

CASK NO. 9.240

$295

REGION Highland

CASK TYPE 1st fill & refill Spanish oak Oloroso and bourbon hogsheads

AGE 14 years

DATE DISTILLED 22 February 2008

OUTTURN 1,174 bottles

ABV 53.5%

AUS ALLOCATION 60 bottles

A heady aroma came brimming with confectionery and baked pastry vibes. Some clear impressions of pomegranate molasses drizzled on lemon sponge cake were joined by coffee crème caramel and hints of aromatic VORS oloroso. This evolved nicely to cherries, marzipan and orange liqueurs. Water brought out notes of rum fudge, ginger cake, peppermint tea and a wonderfully deep leather and tobacco combo. The neat palate opened up with hot cross buns, a deep and satisfying spiciness, booze-soaked trifle and a smörgåsbord of fig jam, cinnamon pastries and a lovely, syrupy texture evoking runny honey and fruit compotes. With water it moved more towards dark chocolate, Turkish delight and candied walnuts, with a long, warming and citrus-tinged afterglow.

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 18 years

DATE DISTILLED 11 September 2003

OUTTURN 208 bottles

ABV 57.1%

AUS ALLOCATION 30 bottles

The initial nose was slightly autumnal, with lots of nutty innuendos – flaked almonds, baklava and toasted pistachios; also some pine sap and brioche aromas. The palate was silky smooth and sensually sweet – condensed milk and honey, with herbal suggestions coming after –bouquet garni, tarragon, marjoram and lemon thyme. With water the nose continued its autumnal journey, with nut skins and apple cores, but also now picked up the sweetness of cola cubes in a paper bag. The palate was sweet, fruity and well-balanced – fruit salad chews, fresh juicy melon and plums in syrup; finishing with a hint of muddled mint.

REGION

LOOK AT MY MUSCLES!

JUICY, OAK & VANILLA

CASK NO. 1.260

$190

FLAMBEED IN RUM

JUICY, OAK & VANILLA

CASK NO. 70.45

$195

Speyside

CASK TYPE 1st fill bourbon barrel

AGE 9 years

DATE DISTILLED 25 January 2012

OUTTURN 211 bottles

ABV 59.5%

AUS ALLOCATION 42 bottles

The neat nose suggested to us sandalwood shaving foam, bakelite and moist malt loaf. Beyond that we also found hessian, apple brandy and wet autumn leaves. Aromatic and highly elegant in style. With reduction we found tea cake, freshly baked brown bread with honey, toasted seed mix and sweetened olive oil. The palate opened with an emphatic, malty richness, then many satisfying flavours of robust cereals, putty, ointments, herbal teas, dried apricot, white pepper and calvados. Reduction brought marzipan, lime cordial, orange travel sweets, camphor, pine needs and soft, pulpy waxes.

REGION Highland

CASK TYPE Refill bourbon barrel

AGE 13 years

DATE DISTILLED 31 January 2008

OUTTURN 134 bottles

ABV 56.2%

AUS ALLOCATION 30 bottles

A nose full of ripe bananas and pears carried us towards salted caramel and treacle with a little side hustle of heavy cask char and almond oil. A moderate inferno on the tongue softened to cinnamon and ginger with sweet syrup and a curious amalgamation of tobacco leaves, cocoa nibs and bitter orange oil. More fragrant with water we now found rose petals and vanilla rubbing shoulders with buttered fruit loaf, hazelnuts and bananas flambeed in navy rum. A much more gentle palate now embraced creamy textures that coated toffee apples and green herbal flavours. Heavy cask char remained alongside crushed walnuts, singed pineapple and dry oloroso sherry on the finish.

VIRTUAL TASTINGS

GRAB YOUR VIRTUAL TASTING KIT AND JOIN IN THE FUN! SMWS.COM.AU/SHOP

EARLY RELEASE!

FRIDAY 28 APRIL

MIDDAY AEST

THE DIRECTOR’S BIG FIVE FESTIVAL PACK

Our director, Matt Bailey, has hand-selected 5 of the 10 Festival casks that he particularly likes for this special virtual tasting to explore what the regions are representing in the festival spirit of Scotland. Join in for this special preview night on Tuesday 9 May. Take note: these packs go on sale 28 April at midday AEST along with the preview week-before of Outturn. Packs strictly limited to one per member and are $89 each.

EACH$89 PACK

THE WHOLE FESTIVAL TEN

For the 2023 Whisky Festivals in Scotland, we’re proudly launching the casks in Australia at the same time so that members can be part of the action locally. There’s 7 x Rare Release single malts and 3 x single casks this year, so this pack is the big one that has a sample of all 10 x casks included. Taste through all ten rare festival offerings for 2023 with this special virtual set for May 2023. Goes live on sale along with Outturn, Friday 5 May at midday AEST, and will be hosted live Tuesday 23 May, at 7pm AEST. Packs strictly limited to one per member and are $159 each.

RRG16 DARK ’N’ STORMY CRÈME BRÛLÉE

RR68 BAKE-OFF

RR24 MASSIVE OAK EXTRACTION

RR64 VISCOUS VELVET

108.67 A PLUNGE INTO CHOCOLATE SPONGE

RR93 LOCK, STOCK AND TWO SMOKING FUNNELS

RR53 HONEYSUCKLE PETRICHOR

RR3 THE FINESSE OF A FRAGRANT FURNACE

10.241 SOUND OF SINGING SAND

53.447 THE EDGE OF MIDNIGHT

SOCIETY EXPERIENCES

FULL WHISKY FESTIVAL LINEUPS AT EVENTS

SYDNEY - 12 MAY (FESTIVAL LINEUP)

LAUNCESTON - 13 MAY (FESTIVAL DINNER)

SYDNEY - 19 MAY (CHAMPS PREVIEW)

HOBART - 20 MAY (FESTIVAL FEAST)

MELBOURNE - 20 MAY (FESTIVAL FEAST)

PERTH - 20 MAY (FESTIVAL TASTING)

ADELAIDE - 29 MAY (FEIS ILE FUN)

BRISBANE - TO BE ANNOUNCED

FOR OUR LATEST EVENT LISTINGS AND TO BOOK ONLINE VISIT SMWS.COM.AU/EVENTS

IT’S WHISKY FESTIVAL MONTH!

WIN A $3,000+ COMPLETE FESTIVAL SETUP!

This month is all about the whisky festivals around Scotland throughout May each year. After a few years of hibernation from pandemics, the festivals are back into full swing for 2023.

We’re celebrating the festival month this year with one of our biggest promotions for referrers and new members ever, a chance to win the WHOLE TEN FESTIVAL casks! You read that right. All ten bottles from this year’s festival, delivered, valued at over $3,000+. All you have to do to win this massive whisky set of rare festival casks is either join the SMWS, or if you’re already a member, refer a friend to join. Join the SMWS in May, or refer a friend (who needs to add your name in the online referral box when joining), and you’ll be in the draw. Promotion runs from 28th April until 11:59pm on 31st May 2023.

A $3,000+ complete festival set is up for grabs. What are you waiting for? Bring your friends, invite them to the SMWS, and share the biggest whisky giveaway ever.

LAST TICKETS NOW AVAILABLE

Don’t miss your chance to be crowned the whisky champion of Australia. events.humanitix.com/amwtc-2023

CHAMPS IS BACK FOR 2023

AUSTRALIA'S BIGGEST WHISKY TASTING AND COMPETITION. DRINK WHISKY & WIN PRIZES ON ONE HUGE NIGHT IN WINTER.

SATURDAY 24 JUNE, 2023 – ART GALLERY OF NSW

‘FOR PETE’S SAKE’

PEATED

CASK NO. G15.14

$170

MASSIVE OAK EXTRACTION

DEEP, RICH & DRIED FRUITS

CASK NO. RR24

$335

Limit of one bottle per Member

SPEYSIDE FESTIVAL

WEEK 2 RELEASE 12TH MAY

REGION Highland

CASK TYPE 2nd fill bourbon barrel

AGE 8 years

DATE DISTILLED 13 May 2013

OUTTURN 239 bottles

ABV 62.0%

AUS ALLOCATION 42 bottles

We found ourselves in a public laundry, or possibly even in a Scottish steamie with clean, wet woolly jumpers and woolly socks being dried over an open fire but then sparks flew and the chimney was on fire. An intensely sweet smokiness on the palate was joined by a burst of bright citrus and crisp pine flavours found in a hoppy IPA. When we added water, it was even more perplexing and fascinating as we found ourselves on an emotional high, magically transported back in time to the Woodstock musical festival of August 1969 as we listened to the band Sweetwater performing ‘For Pete’s Sake’.

REGION Speyside

CASK TYPE 1st fill Spanish oak Oloroso & American oak PX hogsheads & refill butts

AGE 14 years

DATE DISTILLED 13 October 2008

OUTTURN 2,554 bottles

ABV 63.0%

AUS ALLOCATION 144 bottles

The nose offered sherry, spiced wine and charcuterie; crème brûlée and chocolate raisin sweetness bumped into peppercorns, oak tannins and musk. Any sweetness on the palate (dark cherries in chocolate, peaches in syrup, cola, brown sugar, crêpes) was beaten into submission by massive hammerbeam oak, burnt heather, old cognac, espresso, cough medicine, cinnamon, ginger and chilli. The reduced nose found cocoa powder; then cashews, macadamias and almonds embedded in spicy fruit cake. On the palate, the sweet/tannic balance improved – now cherry lips, pain aux raisins, walnut cake and hot chocolate fudge sundae confronted aniseed balls, balsamic, PX, cardamom and pencil ends.

VISCOUS VELVET

OLD & DIGNIFIED

CASK NO. RR64

$279

CHOCOLATE SPONGE

JUICY, OAK & VANILLA

CASK NO. 108.67

$265

REGION Speyside

CASK TYPE 1st fill & refill Spanish oak oloroso, American oak PX & bourbon hogsheads

AGE 15 years

DATE DISTILLED 25 September 2007

OUTTURN 2,119 bottles

ABV 53.1%

AUS ALLOCATION 150 bottles

A dark and heady brew! “Luscious!” noted one Panellist. The nose bloomed with kirsch, damson jam, roasted figs in honey and prunes soaked in armagnac before delicate soot and camphor touches added firmness and depth. A little water revealed a superbly dank dunnage earthiness, lots of of sticky fruit cake, damp pipe tobacco in an old leather pouch and hints of cured meats, toasted nuts and winter mulling spices. The neat palate had the immediate thickness and presence of clotted cream, along with notes of blueberry ham, stroopwaffels, salted caramel ice cream and classical flavours of sultanas, ginger, liquorice and cola syrup. Water revealed darker tones of coffee grounds, toasted pecans, dried orange peel and herbal liqueurs.

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 14 years

DATE DISTILLED 23 October 2008

OUTTURN 228 bottles

ABV 56.4%

AUS ALLOCATION 97 bottles

Initial notes brought a burst of spirity fruit as ripe bananas merged with peach yoghurt and lemon drizzle cake. A delightful vanilla-tinged creaminess then developed, which became fragrant as it turned to Turkish delight and lychees. Among tingly spice on the palate we found milk chocolate and caramel wafers in lemon ice cream while a woody astringency provided backbone. Adding water released butter and coconut cream with deeper notes of candle wax and fermenting pears on lemon skin. Vanilla ice cream was now served with chocolate truffles and hazelnut praline before firm oak tannins combined with whisky cream liqueur on the finish.

LOCK, STOCK AND TWO SMOKING FUNNELS

LIGHTLY PEATED

CASK NO. RR93

$229

HONEYSUCKLE PETRICHOR

PEATED

CASK NO. RR53

$329

REGION Campbeltown

CASK TYPE 1st fill bourbon barrels

AGE 8 years

DATE DISTILLED 16 September 2014

OUTTURN 1,276 bottles

ABV 60.2%

AUS ALLOCATION 66 bottles

There was something fishy about these characters, as they arrived with heavy-hitting heather and honey, leaving a collision of teriyaki, peanuts and lapsang souchong tea in their wake. The rev of powerful engines blasted thick engine oil over prawns in butter while they made a quick getaway in the sweet medicinal aromas of a stolen tugboat ambulance. With a few drops of water the mobster lobster arrived, chewing on salted toffee and flexing his mussels with shallots in a cream sauce. A loaded banana went off, scattering oranges, melons and lemons. As clouds of smoke from smouldering thyme cleared, the lobster found himself trapped in trifle, facing a stretch of time in brine behind chocolate bars.

REGION Islay

CASK TYPE 1st fill & refill American oak PX & bourbon hogsheads

AGE 14 years

DATE DISTILLED 27 May 2008

OUTTURN 2,125 bottles

ABV 56.8%

AUS ALLOCATION 126 bottles

Honeysuckle came glazed with a cocktail of rose water, bacon jam and barbecue sauce, plus a side dish of crab meat plucked from a vat of clarified butter. Need we say anything else? To the palate, this dram gifted smoked prune juice and cherry fondant served on driftwood. We also found crushed figs, apricot and brambles singed by a travelling firestarter intent on promoting the skills of cold smoking with peat. Introducing water elevated a smoked apple pie encased in a soft leather satchel, along with potted crab and rye bread. The palate offered a buffet of liquorice, smoked ginger and biltong, served on a bed of ash-dusted pebbles.

THE EDGE OF MIDNIGHT

PEATED

CASK NO. 53.447

$325

SOUND OF SINGING SAND

PEATED

CASK NO. 10.241

$279

REGION Islay

CASK TYPE 1st fill American oak PX hogshead

AGE 14 years

DATE DISTILLED 27 May 2008

OUTTURN 277 bottles

ABV 57.6%

AUS ALLOCATION 132 bottles

Gorgeously sweet and syrupy peat aromas at first nosing, it was an immediate hit with the Panel. With a little time we also found gallons of natural tar extract, iodine drops, bacon jam and smoky black coffee aromas. The sweetness of long-aged PX sherry mixed with hessian, cocoa and peat embers in a sooty hearth – just gorgeous! With water it became superbly resinous and aromatic, giving off intricate notes of sawn rosewood, smoked paprika, homemade spiced ketchup, lanolin and herbal cough syrups. A waft of pure peat smoke from a kiln. The palate had plumes of damp wood smoke, dusty coal embers, sweet peat smoke, BBQ sauce, chilli glaze and root beer cordial, followed by more iodine, antiseptic, eucalyptus oils and salted liquorice.

REGION Islay

CASK TYPE 2nd fill PX hogshead

AGE 9 years

DATE DISTILLED 17 October 2013

OUTTURN 287 bottles

ABV 58.8%

AUS ALLOCATION 102 bottles

We were all in agreement nosing neat – a bowl full of herby chicken and bacon lardons with a red onion mash next to a green lentil curry. On the palate, we sat on lovely sunwarmed stones at the beach listening to the calming sound of “singing sand” and eating salty crackers with a smoked tuna dip. Dilution delivered an aroma of peat-smoked marshmallows and charred lobster meat combined with an emerging freshness of sea salt and citrus. The taste was delicious and so moreish, like pâtes à la saucisse de Francfort eaten straight out of the frying pan. Following five years in an ex-bourbon hogshead we transferred this whisky into a second fill PX hogshead.

THE FINESSE OF A FRAGRANT FURNACE

PEATED

CASK NO. RR3

$499

REGION Islay

CASK TYPE 2nd fill Bourbon & Spanish oak Oloroso hogsheads

AGE 18 years

DATE DISTILLED 16 February 2004

OUTTURN 1,173 bottles

ABV 56.9%

AUS ALLOCATION 84 bottles

A fine bouquet of fragrant flowers and scorched watermelon mingled with molten wax before it dripped onto tarry ropes. There were also iodine elements of seaweed scattered on a shellfish platter. The palate had fine finesse - juicy with charred pineapple, but devilishly moreish as butter melted over toasted coconut and just a nuance of eucalyptus converged with powdery coal tar. What could a dash of water do? Now wonderfully clean smoke engulfed the maritime familiarity of walks along the beach. Flowers were dotted about the sand dunes and herbal notes morphed into sweet phenols and antiseptic cream on peach skin.

ISLAY FESTIVAL

WEEK 4 RELEASE

26TH MAY