September Outturn 2023

YOUR SOCIETY

THIS IS HOW WE GATHER

BY MATT BAILEY

September… where has this year gone?! I’ll tell you where. It’s honestly felt like a long year this time. That’s not something you normally get to say, or hear from others. Lots of “wow this year has whizzed past” or “I can’t believe it’s September already” remarks. No, this year has felt LONG, and that’s a good thing.

I read somewhere a while back that the reason we feel like time gets faster as we get older is because we stop creating new experiences and memories. The repeated ones trick our brain and lead us into almost having replicated déjà vu moments, over and over. That doesn’t sound like fun. Time isn’t something to just throw away through replicated experience, at least not in my book anyway.

“BEING AN AMBASSADOR FOR THE SMWS MEANS ALWAYS DISCOVERING THE NEW WAY TO PRESENT, THE NEW CASKS TO ENJOY, AND THE FURTHER AND DEEPER DISCOVERY OF TASTE.”

© Mike Wilkinson

The Covid years felt long and endless, and at the same time fast and frustrating. The ‘new normal’ now (which feels remarkably similar to the ‘old normal’, I guess) has in many ways had such a depth of new experiences and events taking place, that the year has felt slow.

That’s one of the most exciting things for me at the SMWS. I know I’ve said it before, so long-time readers of this little monthly column will know what I’m talking about, but ‘experience replication’ isn’t something we can actually do here. The finite nature of a single cask means you’re almost never going to sit down in front of the same drams, or same host, or same presentation, ever. Being an ambassador for the SMWS means always discovering the new way to present, the new casks to enjoy, and the further and deeper discovery of taste. If there’s one thing that unites all of our state ambassadors together is their passion and quest to sip and share the magic of whisky with all our members.

“IF YOU’D TOLD ME 12 MONTHS AGO THAT WE’D HAVE AN AUSTRALIAN EXCLUSIVE SINGLE CASK SMWS BOTTLING WITH ALEX’S FACE ON IT, I’D TELL YOU IN HIS DREAMS…”

This year is our 40th birthday as a whisky club. The world’s leading club, no less. So for the Gathering this September, we’re bringing that experience really up a notch. Back in February, our VIC State Ambassador, Alex Moores, was sent to Scotland to help pick out our next Society Gathering cask exclusively for Aussie members. If you’d told me even 12 months ago that we’d have an Australian exclusive single cask SMWS bottling with Alex’s face on it, I’d tell you “in his dreams…”. Well, dreams do come true, and Alex has been an integral part of forming this year’s Gathering.

Also in this issue we’re proudly featuring an absolutely cracking Malt of the Month, a richly sherried, custom toasted oak profile Speysider called ‘Andalusian breakfast’ at an incredible price. We also welcome back our resident historian Chris Middleton

who’s penned a piece for Unfiltered Magazine, AND our throwback Distillery 1 special release, AND the Experimental Batch no.1 chilli whisky. Yes, you’re reading that right.

More further in, so read on, and happy Gathering month. Make this the month you jump into our Gathering offerings, our special offers, and our amazing experiences around the country!

Cheers, Matt

Matt Bailey ~ Branch Director, SMWS Australia

“IF THERE’S ONE THING THAT UNITES ALL OF OUR STATE AMBASSADORS TOGETHER IS THEIR PASSION AND QUEST TO SIP AND SHARE THE MAGIC OF WHISKY WITH ALL OUR MEMBERS.”

ANDALUSIAN ADVENTURE

Do you believe in the power of an aroma taking you to another country and time? The power of flavour playing on our senses and transporting us to a time and place that we’ve either been in or would love to go to?

I certainly do… Andalusian Breakfast is exactly as it says on the tin. This single cask whisky is like tucking into a full sherried breakfast in Andalusia. Rich worm tub spirit, custom oak profile, and a full plate of beans and ham. Take a trip to Andalusia with this incredible sherried whisky for our September Malt of the Month!

ANDALUSIAN BREAKFAST

DEEP, RICH & DRIED FRUITS

CASK No. 36.189

$220

REDUCED FROM $255

REGION Speyside

CASK TYPE

AGE

1st fill custom toasted American & European oak hogshead

years

June 2009 OUTTURN

DATE DISTILLED

We prepared a traditional Andalusian breakfast that consisted of tostada (a toasted bread called “pitufo” that has a crunchy exterior) with olive oil sprinkled over the top and accompanied by a cortado coffee. Initially a silky chewy texture with sweet fruitiness but this then morphed into fragrant incense smoke as well as strawberry and chilli jam. Diluted, we flambéed bananas in Cointreau and chargrilled sweet peppers, while to taste a dry Madeira called Sercial with typical flavours of walnuts, apricots and vanilla and to finish gentle tones of wood. Following ten years in an ex-bourbon hogshead, we transferred this whisky into a first fill custom toasted American (70%) and European (30%) oak hogshead with toasted heads.

AUSTRALIAN GATHERINGCASK

The Gathering is a celebration of what makes The Scotch Malt Whisky Society unique. This festival is for all our members, no matter where they are in the world. Along with access to limited-edition single cask whisky, members can take part in events in person at SMWS Members’ Rooms, Partner Bars, venues and online.

The origins of The Gathering date back to September 2013 when we celebrated our 30th anniversary with a party. Now 10 years on, as we celebrate our 40th anniversary, we’re inviting our members around the world to come together for our biggest party yet.

For 2023, our VIC State Ambassador, Alex Moores, flew over to The Vaults back in February along with representatives from many of our international branches, and following a few days of blind tasting on our tasting panel, picked out a cask that he believed to be incredible for Aussie members. We’ve now tasted it, and we’re inclined to agree!

Please welcome Cask 94.43 Soirée with Crème Brûlée, hand-selected by Alex Moores, exclusively for Australian members of the SMWS. Bottled at 12 years of age and natural cask strength, this whisky has had an additional maturation in a 1st-fill ex-heavy toast medium char cask (HTMC) barrel. The cask yielded a full Outturn of just 189 bottles for the entire Australian membership, so definitely a first-in, best-dressed scenario here!

RELEASING TO ALL MEMBERS ON FRIDAY 22 SEPTEMBER AT MIDDAY AEST, ONLY AT SMWS.COM.AU

$199

CASK No. 94.43

See page 26 for further details

This is our Gathering. Our place to come together. Our time to share great malt, great times, and great company. Make the most of your SMWS membership and jump into this year’s Gathering events and single casks.

PREPARE YOUR PALATES

THE

CHILLI CASK

EXPERIMENT HAS LANDED!

BOTTLED IN 10CL HOT-SAUCESTYLE BOTTLES WITH A MILD, ‘SWEET PAPRIKA’ FLAVOUR, THIS INNOVATIVE LIQUID CAN BE USED FOR SIPPING NEAT, MIXING IN COCKTAILS AND COOKING.

Starting life as a single malt Scotch, this chilli-infused spirit drink was made with a 27-year-old ex-bourbon cask whisky and Scotch Bonnet chillies placed in the liquid over 17 years ago.

The world’s only ‘Thrill Engineer’, Professor Brendan Walker, took on the task of teaming up with the Society to explore how whisky and chilli create a thrill experience - helping us unpack the explosive experience associated with drinking this spirit.

Bottled in 10cl hot-sauce-style bottles with a mild, ‘sweet paprika’ flavour, this innovative liquid can be used for sipping neat (JUST THE ONE SIP), mixing in cocktails and cooking.

WHAT TO EXPECT

On the nose, it smells old and there is a distinct whiff of tobacco and dried chillies with vintage stone fruit jams. Pleasant indeed. Onwards to the palate, it delivers what the nose promised, for the briefest moment, there’s time to relax and to think “this is all fine”.

But that doesn’t last, behind the allure of this finely aged spirit, a reaction of cosmic proportions builds up. A cloud of flavours densely pack together to unimaginable pressures until a singular point at its centre finally ignites. Then a flash of the most complete blindness… as a star is born. With a mouthful of sun, think “solar flare”, not “sunshine”. Transcended by the unreal heat, we’re left feeling grateful that we have finally unlocked the secrets to nuclear fusion.

$49

LIMIT ONE BOTTLE PER MEMBER

Please take note this is a 100ml bottle

RELEASING TO ALL MEMBERS ON FRIDAY 15TH SEPTEMBER AT MIDDAY AEST, ONLY AT SMWS.COM.AU

Learn more about how we made Exp. #1, and how to best enjoy experimenting at home with it, in our July Unfiltered Issue no.83, or scan the QR code.

JOIN THE MAVERICK MOVEMENT

MAVERICK CASK No. MAV

SMALL BATCH SINGLE MALT

$220

CASK TYPE 1st, 2nd & refill hogsheads Spanish oak oloroso, Spanish oak PX & bourbon

AGE 12 years

DATE DISTILLED 21 June 2010

OUTTURN 2,098 bottles

ABV 50.0%

AUS ALLOCATION 180 bottles

The aromas of freshly waxed, natural marble floors, mosaics and terrazzo tiles were followed by a fruity scent from apricots, peaches and plums, before a cup of Assam tea and fig, apple and raisin bread pudding joined the party. On the palate, we found American-style blueberry and banana pancakes with lemon juice and maple syrup, as well as cardamom and orangespiced rhubarb on top of fluffy French toast.

Following dilution we discovered dark chocolate, marshmallows and a sherry mango trifle. To taste, a traditional ‘blood & sand’ cocktail, named after a 1922 film about a Spanish matador, using equal parts of Scotch, sweet vermouth, cherry liqueur and orange juice.

It’s our 40th birthday as a club worldwide! 40 years since Pip Hills had a crazy idea of bottling single cask whisky for his ‘syndicate’ which became the SMWS. 40 years since he sipped something from Distillery 1 with a mate on a farm. 40 years since The Vaults transformed from being a blending house to being the home for members to visit and discover how good whisky and community can be.

As part of the birthday celebrations, we’re kicking off with our first and most notable explosion of an offering: our Maverick 12yo single malt.

Co-developed by our spirits team with our founder Pip Hills and his tick of approval, this is a special offering to share around with friends, members, and flavour lovers.

AVAILABLE NOW: SMWS.COM.AU

A GRAND GATHERING ADVENTURE

BY ALEX MOORES

Earlier this year, we sent our VIC State Ambassador to the spiritual home of the SMWS, the Vaults. Not knowing how any of this would work, we threw him in the deep end and said farewell. Here is his account of how this year’s Cask 94.43 came about...

“THE NEXT DAY WAS THE START OF THE IMPORTANT MISSION: SELECTING THE GATHERING CASK FOR AUSTRALIA ALONG WITH MY FELLOW MEMBERS FROM ALL OVER THE GLOBE TO COMMEMORATE 40 YEARS OF THE SOCIETY. ”

THE JOURNEY

As with many great adventures, it began with a pint at the airport. Unlike the journey from some countries, the pilgrimage from Australia to Edinburgh is a marathon, but 30 hours later and wheels hit the runway. Fortunately for me, there was a tasting being held at Queen Street on the night I arrived, so I pushed through after a quick check-in and went straight for some quality drams. Unfortunately for me, I had failed to adjust for the effect of jetlag on normal alcohol tolerance, and so as the eyelids grew increasing heavy it was an early night for me, but not before some very intriguing whiskies presented by the affable Francesco Ramella. I then had one clear day to myself, which I used to sit at The Vaults and read old Society newsletters with great banter from the character that is Society ambassador Dean Marinello. While we could have caught up all night, it was off for a sleep in anticipation of the main event.

DAY ONE Selection of the Australian cask

The next day was the start of the important mission: selecting the Gathering cask for Australia along with my fellow members from all over the globe to commemorate 40 years of the Society. Quite deliberately, we had not been given much information on the process that was to follow, but knew that there were essentially three components: first, there would be a sensory analysis component to help us understand the Society approach to flavour profiles; second, the cask selection process would choose a whole cask to be available for our home countries; and third, there would be an insight into the panel process and tasting note drafting to complete the full process from cask to bottle. Ready for the arduous task ahead, we all met in the lobby of our hotel and headed to The Vaults.

Unexpected inspiration

We were introduced to the core SMWS team, and the three people that would be most critical to our task was Julien Willems of the Spirits team, Richard Goslan of the Communications team, and Chair of the Tasting Panel, Olaf Meier. Before the briefing commenced, who strolled through the door of the Members Room but Mr Phillip Hills himself. For those who have not had the pleasure of meeting Pip, he is truly one of those renaissance personalities that has a unique and interesting story for all occasions that he tells with such gravitas and engagement. It was a long time coming and will be a lifelong memory spending time with him. With the instructional elements complete, and a healthy dose of inspiration from the words of our Founder, it was time to begin.

The training begins

The first sessions were much like being back at university. It began with sensory nosing training, identifying key aromas and compounds. Then perhaps in hindsight the most challenging of all the exercises, identifying the Society flavour profile by nose alone. Swirling around the opaque blue glass, it brought into focus how difficult the granular detail of a whisky is without all the senses. The difference between Young & Spritely and Light & Delicate is difficult without being able to detect astringency on the palate. Similarly, the difference between Spicy & Sweet and Deep, Rich & Dried Fruits can be subtle without the depth of flavour and level of viscosity to assist. I will confess to only getting half correct, and edged over into a pass mark when Olaf gave me credit for guessing a Lightly Peated when it was a Peated profile.

Left page: The international branch representatives with Pip Hills, 2023

Above: Opaque glassware and Team China helping pick a cask

The main event

The afternoon was the main event in terms of selection, and none of us knew exactly what to expect. I think most would have anticipated that a couple of samples would be put in front of us, and we would pick our favourite. Certainly the set up that greeted us in the Members Room suggested that as we all took our assigned seats, and I was next to some stalwart Swiss members and the delegate from Sweden. Looking around the room, most of us had two small sample bottles (with the exception of the China and USA branches, who had five apiece, as they were selecting multiple casks), and generally one appeared like a bourbon cask and the other with more of a fortified hue. We went through a full sensory process with each cask, making detailed aroma and flavour notes, and finally scoring them for the purpose of determining our favourite.

After telling Olaf our preference, the rejected cask was returned, and up to this point it was a standard choice of two options. On the basis of my assessment, the lighter dram was a clean and pleasant ex-bourbon cask Speysider, nice orchard fruit and quite heavy oak influence, but was clearly overtaken by the other sample. The darker dram, which I picked as either a refill sherry or a particularly fruity HTMC or re-charred cask, was full of burnt caramels, tarte tatin and creamy vanilla bean. It had enough winter spice and malt character to give the overall feel of a dessert dram and land squarely in the Spicy & Sweet profile, despite pushing firmly against the Deep, Rich & Dried Fruits qualities. For members in Australia and for my personal palate, it was the winner.

Alex Moores in cask selection for our Australian exclusive

The original confirmed

Next began an exercise in quick decisions and second guessing. Once the selection was locked, all rejected samples from all countries went up on the bar and were available for further sampling. This was the only speed element of the otherwise leisurely tasting, as many of us wanted the inside scoop on which samples to try first, and in particular if there were any peated samples available, so that they could be swapped out for the first option and locked away if they were preferred. Until a more favoured cask was discovered the original choice remained reserved for the chosen country. I am happy to report that I tried all of the available casks from the full gamut of selections, but nothing beat the original cask so my choice never made it back to the bar.

Members in Australia will soon get the chance to see if the choice was a good one.

Dinner (and a big night for some!)

Once everyone had confirmed their decisions, the flurry of the day was quickly offset by dinner at Queen Street with our Founder, to debrief over some great food and curated drams thanks to Society ambassador Logan Shaw. It was fascinating to hear about the personal experiences and whisky origin stories of the global members, as we had been so focused on the day’s work earlier that most of the conversation had been about the whiskies in front of us. Some of the cohorts that were only in Edinburgh for a few days made use of the time and went out afterwards, which made for a few dusty breakfast attendees the next morning, but their recovery for what followed was impressive (not naming any names, Belgian branch).

“I AM HAPPY TO REPORT THAT I TRIED ALL OF THE AVAILABLE CASKS FROM THE FULL GAMUT OF SELECTIONS, BUT NOTHING BEAT THE ORIGINAL CASK SO MY CHOICE NEVER MADE IT BACK TO THE BAR.”

Mark Follows, SMWS UK

Tasting notes being drawn up from samples

DAY TWO Details and a Masterclass

The second day was all about the details, and it began with a masterclass in tasting panel notes and how the panel process works in general. I have always been a fan of tasting notes that tell a story, and are littered with clever references and portmanteaus, so I took this part of the process very seriously, meaning I was also the last to finish by some way. First, I did a new set of blind tasting notes without referencing my notes from the previous day.

Second, I compared the two sets (gratifyingly they were significantly similar) and then took the major overlapping notes as the primary compounds to reference. Third, I re-tasted the dram and decided what order those key aromas and flavours appeared, then wrote them down in order, and started to add the secondary notes to the story. From this final narrative, the short bottle notes are formed (which don’t factor into these bottles due to the special labels) and then the name follows last. Some members did this differently, with a name immediately coming to mind, and there is no right way to create the narrative.

Finally, as we knew we would soon be saying farewell, the cohort all handed around their chosen samples to see what they were missing, and shared our notes and views on the other bottlings. Again, I am happy to report that the chosen cask for Australia remained one of my favourites of all the options. There was a lovely Oily & Coastal from Distillery 26 chosen by the French branch and a Peated dram from Distillery 53 chosen by the USA branch that would have been in my top three, but as these were also first choice selections and never entered the pool it was a solid result for Australia among close to 40 possibilities. This was also a popular opinion as Australia’s selection was the envy of a few countries, the Chinese branch in particular saying that it would be very successful with their members.

“FROM THE HUMBLE BEGINNINGS OF A SMALL GROUP OF OLD FRIENDS ENJOYING GOOD SPIRIT IN 1983, TO A WIDESPREAD GROUP OF NEW FRIENDS ENJOYING GOOD SPIRIT 40 YEARS LATER, SOME THINGS CHANGE... BUT SOME THINGS NEVER DO.”

A truly Global Gathering for the 40th Anniversary of the Society

A lovely element to the Gathering casks is that each nation wrote the notes and names in their native languages, which meant that when we were exchanging tasting notes there was a lot of translation help needed. It was in this final sharing session, after the formal selection had already occurred, that the truly global nature of the Society became very evident to everyone. After saying goodbye to my good friends from the French branch over a few drams, I stayed on in The Vaults with the lovely team from Austria talking all things Society and taking advantage of the hospitality of the wonderful Gregor Forbes.

I have long said that there is something beautifully equalising about the SMWS, and Society codes are the real universal language. The palpable excitement of everyone in meeting Pip and the team showed that we are all united by this shared passion.

However, at the same time, the few days I spent with these members from around the world emphasised the importance of global element, as we excitedly described national dishes and different backgrounds that were perfect for summarising our tasting notes. From the humble beginnings of a small group of old friends enjoying good spirit in 1983, to a widespread group of new friends enjoying good spirit 40 years later, some things change... but some things never do.

Slainté to all members from around the world, and particularly to Australian members, I hope you enjoy Cask 94.43 Soirée with Crème Brûlée and get to share it with friends and family.

Alex Moores ~ VIC State Ambassador

Left page: Alex Moores, VIC State Ambassador

Above: All the international representatives, 2023

ALEX’S GRAND ADVENTURE FOR AUSSIE MEMBERS

The responsibility for picking a whole Gathering cask exclusive is not without its challenges, as our VIC state ambassador Alex Moores found out!

The nerve-wracking moments of knowing that what you pick is for the approval of our entire membership. Luckily, Alex picked an absolute winner. The whole cask for members to enjoy has landed and we’re so excited to get this into your glasses to be shared around. Notes of banoffee pie, crème pâtissière, burnt sugar, and French furniture polish immediately swirl around the glass. Then notes of pineapple jam, plums, and freshly bloomed roses around tropical fruits and spun sugar. Incredibly diverse, rich, and decadent drinking to celebrate our Gathering 2023!

WITH CRÈME BRÛLÉE

CASK No. 94.43

$199

As the oven timer sounded, aromas of freshly baked banoffee and crème pâtissière greeted us. We ate a slice with some brûléed sugar off a French polished dining table. Carrying the rest outside with a dab of pineapple jam, the palate took a journey through the orchards, with greengauges and unripe plums, and finally reaching the olive grove by the swimming pool. After adding water, the roses bloomed and we retired to the study with aromas of violin boxes and old paper ledgers enrobed in florals and tropical fruits. Finally, spun sugar and peach syrup covered pastries took us full circle.

This bottling will be available to ship in late October. Don’t miss out, pre-order yours today!

RUM, RUM, RUM, RUM AWAY

SWEET, FRUITY & MELLOW

SPLENDIFEROUS!

SWEET, FRUITY & MELLOW

CASK No. 9.234

$260

REGION Highland

CASK TYPE Refill Trinidad Rum barrel

AGE 14 years

DATE DISTILLED 24 January 2008

OUTTURN 211 bottles

ABV 57.6%

AUS ALLOCATION 30 bottles

We were expecting something rather extreme given the rum cask, but instead we were greeted with a surprisingly gentle aroma of vanilla pods, sweet pipe tobacco, Frangelico liqueur, gorse flower, myrtle and coconut water with citrus peels. Reduction offered up barley sugars, tea tree oils, young sweet wines and pineapple cubes. Some mentholated esters finally betrayed the rum influence. The palate started out with creme de menthe, coffee liqueur and wee notes of bourbon biscuit and chocolate hobnob. Matured for 11 years in a bourbon barrel before transfer to a refill Trinidad rum barrel from an SMWS R13 cask!

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 18 years

DATE DISTILLED 11 September 2003

OUTTURN 200 bottles

ABV 55.8%

AUS ALLOCATION 48 bottles

Childhood memories of rushing out the door on hearing the jingle of the travelling ice cream van and buying soft served ice cream in a chocolate waver cone sprinkled with multicoloured sprinkles. Sweet on the palate, a fresh fruit salad with strawberries, slices of oranges and pink grapefruit as well as apples and pears accompanied by a refreshing limeade with mint. Reluctantly we added a drop of water, and the fruity scent was now more exotic and tropical with aromas of pineapple, mango, papaya and lychees while to taste the rounded sweetness of orange Chantilly cream and in the finish, fresh pineapple syrup.

WHIN WHIN SITUATION

SPICY & SWEET

CASK No. 73.138

$180

SCOTCH PIES WITH CARAMEL CHOCOLATE

SPICY & SWEET

CASK No. 44.151

$265

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 10 years

DATE DISTILLED 25 March 2011

OUTTURN 213 bottles

ABV 62.4%

AUS ALLOCATION 36 bottles

We encountered an enticing nose of strawberry tarts, vanilla custard, banana toffee and rum and raisin ice-cream. The palate was juicy and floral, with creamy toffee, banana split and honey mead; the finish left tingles of cinnamon, clove and chilli chocolate. The reduced nose was a summer breeze over a hillside of gorse and a picnic of yum yums, coffee cake and party rings. Somehow the warmth behind the sweetness became more apparent on the reduced palate – sugarcoated fennel seeds, mint humbugs and barley sugars with a chilli coating; ginger and white pepper added to the heat on the lasting finish.

REGION Speyside

CASK TYPE 2nd fill bourbon hogshead

AGE 16 years

DATE DISTILLED 31 May 2005

OUTTURN 205 bottles

ABV 60.9%

AUS ALLOCATION 30 bottles

ADAM’S SELECTION

This nose was a blend of sweet and savoury impressions – honey-glazed ribs and brown sauce on Scotch pies – against puff candy, Curly Wurlies and Toffifees. The sweet elements dominated the palate – we got toffee coated in dark chocolate, Demerara, treacle scones and currant buns; the finish left a lick of leather and a pinch of Chilli. With water, the nose took a different turn – now we found citrus and wood – sawdust and polished oak, lemon drizzle cake and key lime pie. The palate synthesised it into lemon cheesecake (biscuit base) and chocolate limes; then ginger, lime zest and menthol to finish.

EXTRA MATURED

CARVED AND CRAFTED

SPICY & DRY

CASK No. 41.146

$230

REGION

CASK TYPE 2nd fill Oloroso hogshead

AGE 15 years

DATE DISTILLED 9 March 2006

OUTTURN 241 bottles

ABV 59.5%

AUS ALLOCATION 42 bottles

We imagined a wood carver unrolling a leather pouch with all the tools ready to start a new project. On the palate there was plenty of fragrant wood flavours combined with autumn harvest baked apples with raisins, walnuts and cinnamon. After the addition of water, the scent of freshly baked rye bread combined with conkers and conifer cones made for a sweetish, herbaceous bouquet. The taste was that of Turkish oil cake once

2024 VIP MEMBERS’ EXPERIENCE

MEMBERSCASK SELECTION

This month is all about our 2023 Gathering Cask, as tasted and selected by Alex Moores. We do however need to start getting into gear for our 2024 Gathering Cask – and that’s where we need YOUR help!

We’ll be sending a lucky member from Australia to the Vaults in early 2024 to pick out the 2024 Gathering cask for our members. Keep your eye on your Inbox for more information on how to get involved...

FROM WHERE IT ALL BEGAN

POP OPEN A BOTTLE OF OUR ORIGIN LIQUID!

As part of our 40th anniversary celebrations, we’re proudly announcing the next bottling in the series, Cask 1.285 Afternoon tea party.

Once upon a time… A man called Pip Hills sampled a cask-strength whisky from an Aberdeenshire farmer with a private cask, and said “…it was without doubt the finest whisky I ever tasted”. Legend has it that that first whisky was poured from an old lemonade bottle. His startling flavour epiphany inspired him to form The Scotch Malt Whisky Society in 1983, despite naysayers saying it couldn’t be done. Forty years later, to celebrate our birthday, we’ve created this bottle because we still believe: all that matters is flavour.

This special throwback bottling to where it all began is presented in an original clear glass bottle with a simple paper label and paper strap over the cork. This is one meant to be opened and shared immediately, sipping what it all used to be like when Pip kicked it off. Sherried, 11 years old, and cask strength whisky from distillery no.1!

AFTERNOON TEA PARTY

DEEP, RICH & DRIED FRUITS

CASK No. 1.285

$295

REGION Speyside

CASK TYPE 1st fill Spanish oak Oloroso hogshead

AGE 11 years

DATE DISTILLED 8 June 2011

OUTTURN 230 bottles

ABV 63.4%

AUS ALLOCATION 30 bottles

A scent of sweet, ripe orchard fruits filled the room with apples, pears, oranges, bananas and cherries. In the background, however, was a deeper note of caramelised plums in port wine with a cinnamon cream. This was served with a glass of hazelnut liqueur, typical of the northern Italian region Piedmont, blended with coffee, cocoa and vanilla. After reduction, we found candied almonds, chocolate croissants and chewy caramel bars. On the palate now was an array of afternoon tea goodies – malt loaf, hot cross buns, tea loaf, honey and butter on crumpets and, not to forget, Dundee and carrot cake. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.

Due to the limited availability of this rare offering, it is being offered up via ballot to members. The ballot will open on Friday 1st September, via the product page at smws.com.au, or by scanning the QR code.

GRAINULAR EXCELLENCE

A welcome back to a long-aged grain whisky for the Society, but with a twist. We’ve taken a 29yo grain whisky from a closed distillery, and then extra-matured it in one of the finest Tevasa-sourced sherry casks on earth. This proved to be an incredible extra-maturation here, lifting the spirit up and creating the well-earned Deep Rich & Dried Fruits profile. Notes of tea tree, polished oak, aged rum, putty, camphor, raisins and aged pinot. The palate had even more with banana rum cocktails, mineral oils, leather and black pepper. A stunner. Also, incredible value. Look at what comparable sherried spirit from this distillery is found for…

JAMBON!

DEEP, RICH & DRIED FRUITS

CASK No. G8.20

$449

EXTRA MATURED

REGION Lowland

CASK TYPE

1st fill Spanish oak Oloroso hogshead

AGE 31 years

DATE DISTILLED 18 June 1990

OUTTURN 181 bottles

ABV 56.7%

AUS ALLOCATION 18 bottles

An initial nose that suggested toasty and polished oak, serrano ham, waxed canvass, tea tree oil and aged demerara rum. Also touches of Spanish brandy, cocoa nibs and apple chutney. Some water brought out a surprising depth with putty, camphor, cooking oils, raisins and aged pinot noir. In the mouth we got toasted coconut, clove syrup, banana rum cocktails, mineral oils, leather, game meats and posh ginger beer. Reduction added a warm black pepper quality, along with liquorice, furniture oils, lanolin, wintergreen and fennel seed. Sweet cinnamon and some stodgy madeira cake in the finish. Matured in a bourbon hogshead for 29 years before transfer to a 1st fill Spanish oak oloroso sherry hogshead.

WELCOME TO OUR

MYSTERY MALT MEMBERSHIP OFFER

After overwhelmingly positive feedback from members to our mystery malts, we’re now introducing the mystery malt membership option! Explore a constantly changing mystery malt selection by receiving one with your membership.

SMWS.COM.AU

$249 Includes a mystery malt and a full year’s membership!

CARNIVAL OF CONTRASTS

JUICY, OAK & VANILLA

CASK No. 113.63

$195

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 11 years

DATE DISTILLED 4 August 2010

OUTTURN 194 bottles

ABV 61.8%

AUS ALLOCATION 30 bottles

Have you ever cleaned the leaves of a rubber tree plant with water and a teaspoon of fresh-squeezed lemon juice? If you have not, then imagine a fresh, clean, green and sweet aroma filling the room. On the palate bursting with flavours such as a lemon sorbet spiced up with ginger and pepper creating a carnival of contrasts, smooth yet sharp and sweet even peppery. Following dilution, we prepared sweet cherries and pears with a sabayon cream alongside candied orange slices before we tasted a coconut panna cotta with a mango coulis and sautéed strawberries in a red wine pepper sauce.

BASKET OF FRUIT

This cask is the very definition of a “sleeper”. There are a few members out there who will probably be a bit peeved that I’m shining a light on a cask from distillery 82, given it’s one of those “if you know, you know” kinda thing. The casks we’re seeing from distillery 82 are absolute baskets of fresh tropical fruit bursting from the bottle. A hugely underrated single malt, especially when presented in single cask, cask strength form, which is rarely seen anywhere. After just 42 casks in 40 years, this is a rare tropical treat for September.

HAYLOFT HAPPINESS

JUICY, OAK & VANILLA

CASK No. 82.42

$190

REGION

CASK

AGE

DATE DISTILLED

16 March 2011

OUTTURN 222 bottles

ABV 59.8%

AUS ALLOCATION 30 bottles

MATT’S SELECTION

Our careful appraisal of the nose suggested tutti frutti ice-cream and fruity boiled sweets, honey and golden syrup – then more subtle hints of haylofts, pistachios and baskets of dried flowers. The palate was an intriguing bittersweet combination of apricot Danish, gooseberry flan and apple pie, sugared almonds, dark chocolate and crystallised ginger; the finish left chewed pencils, cinnamon rice pudding and lemon zest. The reduced nose found leafy hedgerows, buttery caramelised bananas and marzipan petits fours, while the palate now had marshmallows speared and toasted on birch twigs, pumpkin pie and root beer, then white pepper and mace to finish.

SHERLOCK HOLMES IN ‘THE LOST WORLD’

LIGHTLY PEATED

CASK No. 3.330

$350

REGION Islay

CASK TYPE Refill Guyanese rum barrel

AGE 17 years

DATE DISTILLED 16 February 2004

OUTTURN 184 bottles

ABV 57.4%

AUS ALLOCATION 54 bottles

We paddled a day on the Demerara which cuts a silvery path across the lush green landscape as we sat by the riverside in late evening placing clumps of heather (we brought them with us) on the embers of the campfire. On the palate, a sensationally sweet savoury smoke, tropical fruit salad and venison carpaccio with orange and horseradish – a fascinating combination. With a little water, slices of smoked coconut cheesecake were served, perfumed with musky, flowery aromas and flavoured with notes of caramel and smoke. After 14 years in an ex-bourbon barrel, we transferred this whisky into a refill barrel which previously held rum from Guyana.

FORTUNE FAVOURS THE BRAVE!

PEATED

CASK No. 93.174

$190

IODINE ICE CREAM

PEATED

CASK No. 53.405

$220

EXTRA

REGION Campbeltown

CASK TYPE 1st fill bourbon barrel

AGE 8 years

DATE DISTILLED 7 March 2013

OUTTURN 202 bottles

ABV 57.8%

AUS ALLOCATION 30 bottles

Imagine standing at the old harbour wall watching a puffer arrive and the wind carrying the aromas from the nearby Petrol station, cheese and fish monger. A lot smokier on the palate neat, like a steaming hot smoked haddock and cockle soup, peppered smoked mackerel filets and a traditional Greek cheese smoked for 12 days using grass, leaves and herbs. After the addition of water, we fed a furnace with heather, tarragon, lavender and rosemary before we were back at the fishmonger for smoked eel, smoked cockles in brine and to finish it all how about spicy, smoky, sweet and sour dill pickles.

REGION Islay

CASK TYPE 1st fill American oak Oloroso hogshead

AGE 8 years

DATE DISTILLED 1 April 2013

OUTTURN 304 bottles

ABV 58.7%

AUS ALLOCATION 48 bottles

An abundance of coastal aromas conjured images of kelp, mussels and eating ice cream at the end of a creosote coated pier, while notes of toasted pine nuts, walnuts and coffee beans joined charcoal and red liquorice. Flavours of burnt heather, lavender and soot mixed with maple syrup then merged with orange spices and dark chocolate. More medicinal aromas of antiseptic ointment emerged with water alongside cashew nuts and dark chocolate in coal buckets. Fragrant sandalwood and fudge now mixed on the palate, with herbs and cereals that turned to earthy mushroom on the finish. After spending 6 years in an ex-bourbon hogshead this was transferred to a 1st fill ex-oloroso American oak hogshead for the remainder of its maturation.

MATURED SUZY’S SELECTION

RIDICULOUS RECHAR

I’m going to say it: peated whisky has no right being this good. Seriously. When most of us think of peated whisky, we tend to go straight to Islay. That’s fair, they do peated expressions VERY well over there. But there’s something of a peated resurgence from the mainland of Scotland happening, and this is a prime example of how good it can be. Notes of caramel popcorn, sauna wood, toasted marshmallows, sour cream & chive chips, cured ham, olives in brine and more… do not snooze on this peated beast from the mainland!

TANNIC, SHAMANIC, OCEANIC

PEATED

CASK No. 16.64

$185

42

REGION

CASK

years

2 July 2013

OUTTURN 247 bottles

ABV 65.7%

WHAT THE DOCTOR ORDERED”

ARMAGNAC

CASK No. A8.1

$339

REGION Bas Armagnac

CASK TYPE Refill Armagnac Gascon black oak barrel

AGE Vintage 2003

DATE DISTILLED 1 April 2004

OUTTURN 492 bottles

ABV 47.1%

AUS ALLOCATION 36 bottles

We were handed a bouquet of roses, dark red with soft and velvety petals, with the most deliciously heavy scent –think warm, rich chocolate combined with balsamic and woody notes. Plenty of exotic wood spices on the palate neat as we mixed a Penicillin cocktail of whisky, ginger, lemon and honey. It was sweet, fresh, spicy and simply delicious. Careful when adding water, as we found cherry blossom, milk chocolate with prunes, bananas doused in spiced rum and cinnamon bagels on the nose. To taste, a surprising fizzy, chilli bite like a prosecco topped up with ginger beer and garnished with a slice of orange and a basil leaf.

“JUST

REGION

CHILLI CHERRY COTTON CANDY

BOURBON

CASK No. B7.8

$220

PENNE PASTA ARRABIATA

BOURBON

CASK No. B7.3

$215

CASK TYPE

Indiana

1st fill barrel - #4 char with #2 char heads

AGE 6 years

DATE DISTILLED 11 November 2015

OUTTURN 207 bottles

ABV 57.2%

AUS ALLOCATION 42 bottles

Cinnamon spiced raspberry soufflé combined with a classic mint julep cocktail was a very promising opening gambit. On the palate a tight battle between sweetness (macarons and dolly mixtures) and spiciness (ginger and cayenne pepper) whereas the judgement was a unanimous draw. Following the addition of water, we had leather chairs and freshly polished furniture with cherry cotton candy popcorn while to taste carrot cake with cream cheese buttercream and a spicy caramel rum sauce. The mash bill for this bourbon consists of 60% corn, 36% rye and 4% malted barley, matured in a #4 char new oak barrel with #2 char heads.

REGION

CASK TYPE

Indiana

1st fill barrel - #4 char with #2 char heads

AGE 6 years

DATE DISTILLED 29 June 2015

OUTTURN 189 bottles

ABV 55.7%

AUS ALLOCATION 42 bottles

How about being served sitting on a polished mahogany antique table a roasted chestnut, caramelised onions and Stilton pizza garnished with fresh thyme. A lovely texture neat with a perfect balance of sweet, herbal and spicy flavours as we stayed with the Italian cuisine and had a penne pasta arrabbiata. Diluted we enjoyed an Indian summer’s day as we imagined walking through a rickhouse to end up sitting under a maple tree with its amazing array of coloured leaves to eat pastel de Nata, Portuguese custard tarts. The mash bill for this bourbon consists of 75% corn, 21% rye and 4% malted barley, matured in a #4 char new oak barrel with #2 char heads.

THE SET OF FIVE GLOBAL GATHERING

SINGLE CASKS

To celebrate our 40th birthday in 2023 and the Global Gathering, we’re offering up one of our biggest promotions ever to join the world’s leading whisky club…

VALUED AT OVER $1,900

Join the SMWS, or refer a friend to join, and you’ll automatically be entered into the draw to win a FULL Global Gathering set of single casks, valued at over $1,900!

For the Gathering this year, a representative from each major branch of the SMWS was sent over to Scotland to select a cask for their respective branches. Alex Moores from Australia picked out Cask 94.43, but we also managed to secure a VERY small parcel of the casks from Denmark, Canada, Austria, and Japan!

These bottlings will not be available to purchase, but will be shared around in the Gathering spirit at events around the country, and in one of this month’s virtual events. You, however, have a chance to win the FULL SET of all five bottlings, just by joining the SMWS, or referring a friend to join. Easy peasy.

PURCHASE YOUR MEMBERSHIP ONLINE AT SMWS.COM.AU

Every new member and referrer will be automatically entered into the draw. Promotion runs from Friday 1 September until Saturday 30 September 11:59pm AEST. The winner will be announced on socials and contacted on Tuesday 3rd October.

September is The Gathering month across the globe at the Society. Make this the month you explore our Gathering offerings and special offers, along with some amazing experiences around the country!

MELBOURNE

THE GATHERING: CHALLENGE THE PANEL

The SMWS tasting panel has some of the most revered noses on the planet on it. VIC state ambassador Alex Moores for his Gathering month has decided to challenge the panel for this special small-format Gathering at partner bar superstars Whisky & Alement. Do not miss this lineup and fun informal night of malts and banter.

Thursday 14 September, 6:30pm for 7pm Whisky & Alement, Melbourne

MELBOURNE

THE GATHERING

Let’s gather Melbourne! The full international Gathering, featuring the Alex Moores-picked Gathering cask along with the rarities from the other countries in a full lineup, live in the grand surrounds of the Kelvin Club for a full night of great company, great drams, and great gathering!

Thursday 28 September, 6:30pm

The Kelvin Club

SOCIETY EXPERIENCES

SYDNEY

GATHER & GUESS!

Let’s gather in the city for a night of guesswork, flavour exploration, and incredible hosting from our illustrious NSW ambassador Andrew Derbidge! Fun, informal, and best of all - you’ll enjoy some incredible whiskies along the way. And, for those new to the Society or new to the world of whisky, we’ll cover off a few of the basics – so come along and feel free to bring a friend or two.

Friday 15 September, 6:30pm for 7pm

Royal Automobile Club

ADELAIDE

THE GATHERING

Our state ambassador, Cody Banks, takes us on a journey into the global gathering and our local exclusive, first off the block pairing whisky, chocolate, The Sugar Man.

Date and time TBC

Spier & Wright, Adelaide

HOBART

THE GATHERING

From The Vaults to Hobart, TAS State Ambassador Tom Rofe has been a staple of the Society family for years and is bringing the global gathering Down Under, all the way down in Hobart! Join Tom for 5 x drams, 3 x course dinner, and a great night in Salamanca!

Saturday 9th September, 6:15pm Ball & Chain Grill

CANBERRA THE GATHERING

The Gathering: A time for whisky lovers to get together for Rolling Greens and Rollicking Good Times! Against the splendid backdrop of the Royal Canberra Golf Club, we will enjoy a very laid back, convivial gathering with whisky and canapés, celebrating all that is good about the Canberra whisky community.

Wednesday 13th September, 6:30pm Royal Canberra Golf Club

BRISBANE

THE GATHERING

The Gathering comes to Brissie in 2023 with the full international casks and dinner at the Brisbane Club for one night only. Book in the 29th of Sept for a great night of storytelling and global Gathering!

Friday 29 September, 6:30pm The Brisbane Club

LAUNCESTON

THE GATHERING

Tassie Ambassador Tom Rofe will be hosting a delicious and intimate dinner at Geronimo Aperitivo Bar & Restaurant this September to celebrate Global Gathering. 5x SMWS Gathering casks will be enjoyed alongside a two-course dinner with share plates that will warm the heart and ignite your senses!

Saturday 16th September 6pm for 6.30pm

Geronimo Aperitivo Bar & Restaurant

GATHER

Virtual tastings at the SMWS are a great way to experience amazing whisky samples at home, and what better month to really jump into these Deluxe packs than the Gathering?

Join us live on Wednesday 20 September, 7pm AEST, or watch at your own leisure, for a full tasting of five-continent selections from other branches and our local hero bottling celebrating the Gathering.

Packs are just $99 each and are available Friday 1 September along with Outturn!

SPICY & DRY PEATED

SPICY & SWEET DEEP, RICH & DRIED FRUITS PEATED

CASK No. 41.169

ZUCKERWALZER MIT PFEFFERL

CASK No. 53.456 “POUDING CHÔMEUR” AT THE SHACK

CASK No. 94.43 SOIRÉE WITH CRÈME BRÛLÉE

CASK No. 55.84

CASK No. 10.250 PEAT LOVER’S NIGHT

JOIN US FOR THE WORLD’S BIGGEST ONLINE WHISKY TASTING

SAVE THE DATE

30/09/2023

11PM AEST

We’re attempting a Guinness World Record! You read that right. As part of our 40th Anniversary celebrations The SMWS is making a formal attempt at hosting the world’s biggest whisky tasting, and we want you to be a part of it.

Three drams, three hosts, and the world’s biggest online tasting, hosted by the world’s leading whisky club, The Scotch Malt Whisky Society.

Join us, along with thousands of members from around the world and literally be a part of Guinness World Record history!

The 45 minute, three dram tasting will be held on Saturday 30 September 2023 at 11pm AEST time. Get ready, let’s go large!

Only 100 packs available.

PURCHASE YOUR PACK ONLINE AT SMWS.COM.AU

Please ensure if purchasing the pack that you are available to attend the Guinness attempt LIVE with us at 11pm on Saturday 30 September 2023.

$49 LIMITONEPER MEMBER