Outturn March 2019

Outturn Reel it in – Friday 1st March Issue 03, 2019

CHRISTMAS STRIKINGLY PARCELS DIFFERENT

Take taste experience Bring your happiness, joy and to a different depth: good cheer to the season with this collection discover a vibrant of perfectly paired presents diversity of flavour by and stocking filler exploring the colourful single casks. contrasts in our new cask collection.

HOOK YOURS AT SMWS.COM.AU

CONTENTS Dramming in 3D

Best shared

Andrew Derbidge.............................. 3

Matt Bailey............................................ 15

Malt of the Month Cask No. 13.59 Apricots in a hessian sack........... 4

How to host your own whisky tasting

Special Release Cask No. 51.11 Irish danger juice............................. 8

Paper or pixels?

Discover C5 An incredible aged cognac........... 12

Check out the latest listings........ 19

Your five step guide......................... 16 For Outturn & Unfiltered............. 18 Events

OUR BOTTLINGS YOUNG & SPRITELY Cask No. 91.21 Sweet simplicity...........................................................................

JUICY, OAK & VANILLA

6

SWEET, FRUITY & MELLOW

6

Cask No. 51.11 Irish danger juice........................................................................

8

SPICY & SWEET Cask No. 13.59 Apricots in a hessian sack......................................................

4

Cask No. 41.108 Fairy surprise................................................................................

8

SPICY & DRY

2

10

OILY & COASTAL

Cask No. 115.8 A strawberry chocolate kiss.................................................

Cask No. 135.5 Intriguing? Captivating? Fascinating!.........................

Cask No. 64.104 Oat cuisine.......................................................................................

7

Cask No. 93.95 Tails of the sea...............................................................................

10

LIGHTLY PEATED Cask No. 53.254 French flair.....................................................................................

11

Cask No. 66.125 Scattering the ashes...................................................................

11

SINGLE CASK SPIRITS Cask No. C5.3 Blood orange sorbet..................................................................

12

Cask No. R11.6 Just add sunshine.......................................................................

14

Cask No. A5.1 Fruit shop raid..............................................................................

14

DRAMMING IN 3D Dear Members, Matt Bailey and I sat down last month and filmed a wee video which got uploaded to YouTube and circulated via our usual social media channels.

You may possibly have seen it by now. (If not, search YouTube under Matt’s or my name and you’ll find it easily enough). It’s not the first video I’ve filmed for the Society, but it’s the first in the style that is now so prevalent on many internet and media channels, and certainly in the food and beverage blogging world. Part dramside chat, part whisky review, and part Q&A, it was a bit of fun and the first of many more videos that we’ll produce in future.

I reflected afterwards how much our minds have become attuned to video media. Professionally, I spend a lot of time on LinkedIn and it seems almost every second post is someone filming themselves doing a “piece to camera”. It seems shaky footage captured using a handheld iPhone held selfie-style whilst walking and talking somewhere aimlessly is now de rigueur.

Similarly, in the drinks world, people are reading less printed whisky reviews, but happily watching and listening to someone verbalising their review to a camera. Have we lost our willingness or skill to read words? Some folks have certainly indicated as much to me – some of my more meaningful and involved pieces that I’ve posted here and there are met with the response “TL/DR”! The irony is that people won’t take three minutes out of their lives to read a concise whisky article, but they’ll happily watch a 20 minute video of some person giving their spoken two cents’ worth.

I’d be keen to hear from members what their preferred source or medium is for getting their whisky news and education. Is it a specific whisky website? A whisky-focussed forum or discussion page? Printed periodicals such as Unfiltered? Or just watching Ralfy? Or, perhaps – just perhaps – you’re a bit like me, and prefer to take it all in in 3D with a tangible dram in your hand and the pleasant company of others?

I refer, of course, to a whisky tasting. Of course, 10-15 years ago, this was the norm! (Not just the norm, mind you, but perhaps the only option).

With fewer opportunities or services to scoop up whisky trivia and tips, lovers of the cratur would cross town to attend tastings and to hear what came out of the presenter’s mouth.

International luminaries would visit our shores more frequently, and we’d listen to the brand ambassadors as they poured out drams of their latest release and told us all about it.

These days, the marketing and PR departments have worked out a cheaper way to do it. Why put on a tasting for 100 people, when you can put on a select tasting for just 10 people and invite the influencers along. I’m not whinging or complaining, and I do get it. But – as a consumer and a proud member of the whisky appreciation community – I reckon we’ve lost something along the way. At least you can rely on the Society to keep delivering tasting events and to pour out the drams. And if you’re in a rural area and can’t get to one of our events – well, hey, we’re on YouTube, too!

Cheers,

Andrew Derbidge ~ Director, Cellarmaster & NSW Manager

YOUTUBE.COM DRAMSIDE CHAT WITH ANDREW DERBIDGE 3

MALT OF THE MONTH

Welcome back distillery 13! Considered by many to be one of the most luxurious malts on earth, this Highland distillery is rarely seen as an independently released single cask, let alone a Society one. Founded in 1839 and still to this day employing some of the most curious ‘flat top’ stills and distillation techniques, you’ll be hard-pressed to find a more exciting and intriguing offering.

Expect a Spicy & Sweet delight with the apricots oozing from a hessian sack.

REGION

Highland

APRICOTS IN A HESSIAN SACK

CASK TYPE

Refill ex-bourbon barrel

AGE

9 years

DATE DISTILLED

29 May 2008

SPICY & SWEET

OUTTURN

183 bottles

CASK NO. 13.59

ABV

60.5%%

AUS ALLOCATION

36 bottles

REDUCED FROM $185

Soft spice in a hessian sack ventured into earthy territory before it was lifted by icing sugar and fruit jelly sweets.

The palate initially produced the warming tingle of fresh ginger and crushed black pepper before a wave of soft fudge and barley sugar sweetness encircled the spice with a drizzle of golden syrup. A soft fruitiness came to the fore with pear skin, nectarine and fresh apricots. The texture had a waxy appeal that occasionally dipped into chalky sweets and the chewy softness of smooth peanut butter whilst the finish touched on wet rocks before displaying new leather and delicately medicinal tea tree oil.

$160.00

4

5

REGION

Speyside

SWEET SIMPLICITY

CASK TYPE

Refill ex-bourbon barrel

AGE

8 years

DATE DISTILLED

07 July 2009

YOUNG & SPRITELY

OUTTURN

176 bottles

CASK NO. 91.21

ABV

59.1%

AUS ALLOCATION

30 bottles

$155.00

The nose was easy and attractive – lemon bonbons, orange fondant, vanilla custard slice and American Cream Soda ice-cream float, with teasing hints of meadowsweet and sage. The neat palate was lively and mouth-filling but not aggressive – confectionery sweetness (rhubarb rock, cola cubes), some marmalade citrus peel and sweet spice to finish (Big Red, hot cross buns). The reduced nose was sweet and gentle (gummi bears, jelly beans, strawberry laces) with subtle dandelion and gorse flower perfume.

The reduced palate had sweet simplicity – tinned pineapple and lychees in syrup, light traces of oak and little flickering tongues of spicy warmth afterwards.

REGION

Speyside

A STRAWBERRY CHOCOLATE KISS

CASK TYPE

Refill ex-bourbon barrel

AGE

8 years

DATE DISTILLED

02 September 2009

SWEET, FRUITY & MELLOW

OUTTURN

240 bottles

CASK NO. 115.8

ABV

59.9%

AUS ALLOCATION

42 bottles

$160.00

A sweet malty cereal note as well as tinned peaches in fruit juice and a moist lemon and coconut cake drizzled with warm lemon syrup made this a very moreish experience on the nose neat. On the palate, creamy warm melted white chocolate mixed with dark chocolate sauce over sweet raspberries - an absolute delight. When adding some water we got aromas of citrus five fruit blended juice and strawberry sauce with caramelised sugar and pink peppercorns. We finished by receiving a strawberry chocolate kiss (a light fluffy mallow covered in chocolate on a waffle base) – one more please!

6

IAL SPECISH FIN

REGION

Speyside

CASK TYPE

1st fill charred red wine barrique

AGE

13 years

DATE DISTILLED

04 March 2005

SPICY & SWEET

OUTTURN

169 bottles

CASK NO. 41.108

ABV

56.4%

AUS ALLOCATION

30 bottles

FAIRY SURPRISE $220.00

A fresh and fruity aroma made us feel like Red Riding Hood, off to the forest to pick flowers and berries before visiting grandma. It was completely different on the palate however, more like a Barolo wine - full bodied and robust with a complex array of spices, firm tannins and plenty of liquorice and treacle in the finish. With water we moved deeper into the forest to the fairy tale gingerbread house and were surprised when we were served braised ox cheek with pickled walnuts, smoked anchovy and glazed carrots puree with fresh ginger. After eleven years in an ex-bourbon barrel we transferred this whisky into a 1st fill charred red wine barrique.

INTRIGUING? CAPTIVATING? FASCINATING!

REGION

Highland

CASK TYPE

2nd fill ex-bourbon barrel

AGE

17 years

DATE DISTILLED

28 July 2000

SPICY & DRY

OUTTURN

259 bottles

CASK NO. 135.5

ABV

56.0%

AUS ALLOCATION

18 bottles

$230.00

A warm sweet earthy aroma of quality potting soil using peat, bark and recycled mushroom compost was soon joined by the scent of a brand new Mackintosh raincoat and sweet gooseberry pickle – intriguing?

We certainly were! To taste, like spicy savoury basmati rice with cloves, cinnamon, cardamom and curry powder as well as peas, sweetcorn and sliced almonds – captivating? When we added water we were brewing a Chinese Chrysanthemum flower based infused tea and drinking cactus juice liqueur (tequila, triple sec. and herbs) as well as kummel (liqueur flavoured with caraway seed, cumin and fennel) – fascinating!

7

SPECIAL RELEASE

Hand-picked by the Chair of our UK tasting panel, Charlie Maclean, Cask 51.11 Irish Danger Juice is an Irish delight to taste, just as our Ambassador & Cellarmaster found in our video “Dramside Chat” in February, and is a truly moreish cask to behold. Dangerously drinkable and easily shareable, this cask comes from a small handful of selections from Charlie and will take a special spot on your shelf. It’s also just in time for St Patrick’s Day on March 17th!

REGION

Ireland

IRISH DANGER JUICE

CASK TYPE

1st fill ex-bourbon barrel

AGE

15 years

DATE

22 May 2002

SWEET, FRUITY & MELLOW

OUTTURN

198 bottles

CASK NO. 51.11

ABV

56.7%

AUS ALLOCATION

24 bottles

$299.00

L SPECIASE RELEA

8

At first there are suggestions of caraway and pencil shavings beneath a taught and sinewed exterior.

Time is needed to pry it out of itself. We are rewarded by jelly babies, icing sugar, chocolate digestives, wet beach pebbles, earth, various crushed flowers, baled hay and background notes of maraschino cherry and cola cubes. Reduction brings notes of warm custard tart, apple crumble and a sharp damson puree. The mouth is soft and viscous at first.

Runny honey, buttery cereals, tea tree oil, camphor and fruit syrups all vie for attention. Some green peppercorns, soot, furniture wax and shortcrust pastry. With water: green fruits, a little talcum powder, some oatmeal and honey glazed garden fruits.

9

REGION

Speyside

OAT CUISINE

CASK TYPE

Refill ex-bourbon barrel

AGE

9 years

DATE DISTILLED

05 March 2008

JUICY, OAK & VANILLA

OUTTURN

191 bottles

CASK NO. 64.104

ABV

61.8%

$175.00

AUS ALLOCATION

24 bottles

A soft, warm, comforting aroma of banana oat bread pudding straight from the oven filled the room, plenty of maple syrup, ground cinnamon, vanilla essence, marzipan and coconut sugar. On the palate; neat like sprightly, spritzy pineapple lemonade punch and slices of Battenberg cake (light and colourful sponge covered in marzipan).

With a drop of water we popped the cork of a bottle of demi-sec champagne with that scent of sweet juicy ripe pears and freshly baked shortbread, whilst to taste now, the malty sweetness of winter honey porridge oats, sprinkled with a little ground cinnamon and then topped with juicy grated pear.

REGION

Campbeltown

TAILS OF THE SEA

CASK TYPE

Refill ex-bourbon barrel

AGE

15 Years

DATE DISTILLED

06 May 2002

OILY & COASTAL

OUTTURN

234 bottles

CASK NO. 93.95

ABV

56.6%

AUS ALLOCATION

36 bottles

$249.00

10

Straight away we were swept to a busy fishing harbour packed with fishing nets, lobster shells and tar-covered ropes. Puffs of smoke popped out of ship’s funnels and carried the light oily smell of engine rooms. Amongst the salt and tar and creosote soaked wood came delicately floral hues of heather and lavender with soft blackberry fruit. The irresistible fat from smoked duck brought a rich and viscous texture to the palate that touched on aniseed and herbal cough syrup with the sweetness of crayfish tails.

Cutting through the oils came a hint of menthol and Jaffa cakes that became reminiscent of old fashioned cocktails with a dash of cocktail bitters. Wonderfully creamy notes evolved on the finish as brandy butter melted over seaweed with smoked muscles in a cream sauce and layer of smoke from burnt porridge.

FRENCH FLAIR

REGION

Islay

CASK TYPE

Refill ex-bourbon hogshead

AGE

11 years

LIGHTLY PEATED

DATE DISTILLED

18 July 2006

CASK NO. 53.254

OUTTURN

270 bottles

$195.00

ABV

57.1%

AUS ALLOCATION

30 bottles

The aroma had for all of us an immediate calming effect like marjoram essential oil, slightly warming, citric, herbaceous and woody with sweet scented pine needles.

On the palate neat like a ‘croque monsieur’, boiled ham in brown grilled bread topped with grated cheese, seasoned with salt and pepper and baked in an oven.

With a little dilution lightly peat smoked marshmallows as well as sweet lavender and rose water on the nose, whilst the taste is now very delicate, smooth and creamy like lightly oak smoked goat’s cheese or a bacon, brie and red onion baguette.

SCATTERING THE ASHES LIGHTLY PEATED CASK NO. 66.125

$185.00

REGION

Highland

CASK TYPE

Refill ex-bourbon hogshead

AGE

12 Years

DATE DISTILLED

06 March 2006

OUTTURN

294 bottles

ABV

57.9%

AUS ALLOCATION

36 bottles

A great whack of farmyard, yeast and sourdough starter takes some time to dissipate before subtler notes of wood embers, coal dust and distant peat smoke slowly emerge.

We find it clean and slightly salty with scatterings of ash and embrocation. Water uncovers toasted cereals, mineral properties, BBQ char and an empty horse stable. The palate is immediately sprightly with notes of smoked grist, fresh barley, cured meats, Calpol and frying pancetta. Some slightly burning notes and a hint of salted dark chocolate as well. Reduction gave us salted liquorice, cow sheds, olive oil, lapsang souchong, wood ash and a sense of burning pine wood.

11

DISCOVER C5 BRANDY. The word has its origins in the Dutch meaning “brandewijn” which means burnt wine, or in this case ‘distilled wine’. Cognac, is in its simplest description, a French brandy.

One that has been produced in France since the early 16th century initially as a way to transport wine without it souring.

Fast forward to 2019 and Cognac is still one of the most unchanged industries of distillation in the world. Old-worldly production techniques, family-run distilleries, and ancient old-growth vineyards grace the Grande Champagne region where distillery C5 sits. Of the six main Cognac regions in France, the rather tiny Grande Champagne region is generally accepted as the premium Cognac-producing regions. Amazing really given the size: it’s about one tenth the size of Hobart.

12

That’s where our new Cask 5.3 Blood orange sorbet comes in.

It hails from the Grande Champagne region, it’s a single cask (which is basically like hens teeth in the Cognac world where everything is blended), and it’s in the XO region. Whilst we can’t legally list the age statement beyond the classification system employed in Cognac, there are two clues here: it’s already as low as 42.7% natural cask strength. The angel’s share of spirit evaporation in France is not too dissimilar to Scotland’s at around 2.4-2.8% per year. The other indicator of age here is the knowledge I can pass on to you that most of their older spirit that gets vatted for their seasonal and rare releases at a similar proof and with XO (extra old) classification, is in the vicinity of 70 to 90 years of age. Read that again. 70 to 90 years in Limousin French Oak barrels.

Truly a remarkable piece of history..

With strong ties to the Scandinavian country of Norway, the history of Cognac Tiffon dates back to 1875. Tiffon is to this day a family run business, and is based at the beautiful family home, the Chateau de Triac, just 5 kms from the town of Jarnac. The Chateau itself has a battlescarred and convoluted history, dating back to the 11th century, which includes being razed to the ground by fires and completely demolished during the Hundred Years’ War. Today, the family grows 40 hectares of Grande Champagne and Fins Bois vines, overseen by cellar master Richard Braastad, who comes from an old cognac producers’ family.

With only 12 x bottles available in Australia, this might just be your only chance to taste something as old and remarkable as C5.3 presents, in single cask form as the Society does best.

REGION

Cognac Grande Champagne

CASK TYPE

Cognac barrel

BLOOD ORANGE SORBET

AGE

XO

DATE DISTILLED

Vintage

OUTTURN

515 bottles

COGNAC

ABV

42.6%

CASK NO. C5.3

AUS ALLOCATION

12 bottles

$340.00

Immediately inviting, the nose promised to treat us well. Vanilla studded whipped cream, jammy figs, chalky marshmallows and fragrant potpourri.

One imagined ripe mangos nestled in a pile of new tennis balls! On the palate, a luxurious velvety texture greeted us, moving to deep notes of brown sugary coffee cups and strawberry sauce over clotted cream ice cream.

A little drop of aqua emphasised the fruity notes in the form of blood orange sorbet, custard creams, and maybe lavender shortbread. There was a refined “polished antique” note in there too. Very gentle in the mouth, with the chalky sweetness of Edinburgh rock, some orange blossom finishing on an oaty gingery slice of parkin cake.

13

JUST ADD SUNSHINE

REGION

Jamaica

CASK TYPE

Refill ex-bourbon barrel

AGE

7 years

RUM

DATE DISTILLED

01 May 2010

CASK NO. R11.6

OUTTURN

274 bottles

$195.00

ABV

66.2%

AUS ALLOCATION

18 bottles

A vibrant tangerine tinge immediately caught our attention before the ensuing arrangement of aromas reached our nose. With equal vibrancy we discovered an abundance of toffee and caramel with the peppermint spice of rye whiskey and the petrolic freshness of fine German Riesling.

Lychee and papaya lead a tropical charge into aromatic rice and lime couscous with crispy jerk chicken. The palate presented masses of molasses and treacle tart with a darker edge reminiscent of liquorice, singed blackcurrants and banana skins on a barbeque. Cinnamon and nutmeg on pecan pie joined a sweet glue note that continued into the long finish of juicy raisons and Cognac.

FRUIT SHOP RAID

REGION

Bas Armagnac

CASK TYPE

Armagnac barrel

GRAPE VARIETY

Colombard

ARMAGNAC

AGE

29 Years

CASK NO. A5.1

OUTTURN

600 bottles

ABV

61.3%

AUS ALLOCATION

24 bottles

$399.00

Bursting through Lucozade colours of the fruit shop, you’re mugged by soft warm spice and oak.

Layers of warm Muscovado sugar mingle with caramel, cinnamon and angelica. Scraps of over ripe quince hang around for good measure. The mouthfeel is warm and inviting, the ripeness of the fruit sitting very comfortably with warm light, yet quite fresh tannins that give a somewhat misleading impression of youth. The giveaway for the age is the sheer depth of complexity and flavour, leaving an incredibly long soft oak finish.

14

BEST SHARED What an epic start to the year! Burns Suppers, whisky dinners, boilermaker nights, pop-up bars, and some of the most diverse offerings of casks every month in our online shop for members.

This is, of course, just the beginning of the year still. But what I like about March is that the weather finally starts returning to a nice ‘normal’ without the blistering heat we’ve had.

What I also love is that we start planning out our months of cooler Outturns, breezy events, and welcoming members to our rugged-up gatherings.

Something I wanted to remark on just now relates to this very Outturn in your hands.

We’re making March the month of sharing the love of the Society around with friends.

It’s a month where we’re encouraging you to introduce a friend to cask strength whisky, and to start to navigate around what that means and how to approach it. Something that is echoed in your latest issue of Unfiltered and also this Outturn is the theme of home tastings, how to set them up, and how to navigate guests through them. Home tastings are a great way to introduce friends to the Society after all, and some of the best advice we give is to take it slow, taste one at a time, prepare tasting notes, and less is more.

That last point for newcomers is one I always personally recommend as well. Better to crack open three Society casks and take your time with those, rather than overwhelming a newcomer.

Adding water to your dram is also a personal recommendation. I almost always do, but my rule

of thumb however is with water: tread carefully with sherried whiskies, and basically never with super old casks. Adding water can really open up a lot of the aromas of your dram, draw out the bouquet of flavour, and discover the tapestry of flavour inside. Adding water however to sherried whisky I sometimes find can ‘dull’ the intensity without bringing more out, and older whisky really falls apart quickly with it. That said, something I’m asked quite often at tastings is whether to add ice to whisky. Generally, I say that if you prefer a whisky on ice, then go for it, but you’re leaving a lot of aromas and flavours behind by doing so. Jump into a frozen lake and see how your muscles react… you’re essentially contracting the flavours and you’ll miss a lot of the complexities.

So with that said, if you haven’t already downloaded our free tasting mats, flavour profile charts, and in-depth tasting sheet, they are available now for members online at smws.com.au. You might want to also pick up your triple-bottle bundle buy (page 17) which is the perfect introduction to the Society for new members, for existing members to introduce others with a home tasting, or even just some casual dramming.

Cheers,

Matt Bailey ~ SMWS National Ambassador

CO WITHNNECT MATT baile y@s m

@sm ws.com . ws_ matt au 15

HOW TO

HOST YOUR OWN WHISKY TASTING For many members, tasting Society whisky is done at one of our tasting events or partner bars. However, not everyone can get to the tastings, depending on time, place, and circumstance. That’s where enjoying our casks at home comes in. Here’s a guide to putting together the perfect Society tasting event in the comfort of your own home.

Here’s an easy 5-step guide to hosting your own tasting:

1. PREPARATIONS – SUPPLIES

2. LOOK – ASSESS THE APPEARANCE

Friends are coming over, so let’s break out the good glassware! We find our official crystal Society tulips and our new spirits glasses work best. When hosting a comparative tasting “flight” or indulging in more than one cask, ordering your whisky is key. Check out our 3-bottle home-tasting bundle at a bargain price – only six available. The Scotch Malt Whisky Society’s proprietary 12 Flavour Profiles are coincidentally arranged from happy hour to nightcap, and work as a great chart to follow; from Young & Spritely to Heavily Peated. If you must however, you can break all the rules so long as you remember just one: save the peat for last!

Take a long hard look before you’re quick to fall in love. What colour is the whisky? Is it opaque?

The look of whisky in your glass can tell you a lot about its production. For instance, it can allude to the whisky’s filtration or even proof. That said, with Society whisky everything is bottled unadulterated at varying cask strengths, and nonchill filtered. Whisky intended for assessment is best served at room temperature. For my fellow wine-lovers: please don’t vigorously swirl your whisky! This is especially important for whisky at cask strength. We’re about to embrace the olfactory system and we wouldn’t want to burn our nose hairs off…

Here’s the list of supplies you’ll need for your tasting session, aside from your whisky:

3. SMELL – TAKE IN THE AROMA

• Tasting tools (flavour profile guide, tasting mat and evaluation sheet – downloadable from the Society’s website) • Glassware • Friends! (When in doubt, even a virtual tasting will do.)

• Room temperature still mineral water (water-dropper optional) • Nibbles (my favourites are hard cheeses and dark chocolate) 16

In through your nose, out through your mouth…

We’re talking deep meditative breaths here, people! Walk the glass up from your waistline towards your nose until you can first smell it.

When you can, stop and hold the glass right there. There’s no need to deep-dive your glass with your nose, especially whisky bottled at cask strength.

4. TASTE – UNDERSTANDING FLAVOUR

5. TIME – TAKE YOUR TIME!

(otherwise known as “The Fun Part”)

Something we’ve ranted about before on WhiskyWise is the ‘no rush’ approach to tasting and appreciating single cask whisky.

There’s no need to rush, and quality over quantity is a wise approach here.

There you have it! The five steps to hosting your own whisky tasting at home and making the most of the experience.

Have fun! And just make sure you share your discoveries with us on Instagram or Facebook.

Sláinte!

Matt Bailey ~ National Ambassador

IN-DEPTH

AVAILABLE NOW TO DOWNLOAD! For the Society’s Home Tasting Kit, visit smws.com.au/home-tasting-kit to download our flavour guide, tasting mat and evaluation sheet.

TASTING NOTES

THE 12

TASTING TASTING NOTES 10

CASK No.

NAM

SEL ECT FLA V PRO OUR FIL E

NOTES ON

NOSING

ABV K N o.

E

TASTING NOTES

SCORE 10 9 8 7 6 5 4 3 2 1

ON NOS

ING 9 8 7 6 5 4

NAME

CAS

SHEET

SCORE ON

TASTING 1 97 10 90 8 5 4 3 2 1 86 7 6 5with 10 being the highest rating possible, the 41 being 3 2 least favoured dram 1 NOT

ABV

10 being the highest rating possible, with 1 being the least favoured dram

UCED NOS 10 9 8 ING 7 6 5 4 3 2 NOTES ON 1

FLAVOUR PROFILES

D NOSING

SPICY & SWEET SPICY & DRY DEEP, RICH & DRIED FRUITS OLD & DIGNIFIED LIGHT & DELICATE ON RED JUICY,1OAK & VANILLA UCED TAS 0 9 TING OILY & COASTAL8 7 6 5 4 3 2 LIGHTLY PEATED NOTES ON REDUCE PEATED D TASTIN G HEAVILY PEATED

1

“DON’T RUSH IT” ADDITIO

NAME

ABV

SMWS MEMBER, U N I T E D S TAT E S

NAL COM

10 9 8 7 6 5 4 3 2 1

ABV

10 being the highest rating possible, with 1 being the least favoured dram

TA G Y O U R H O M E TA S T I N G W I T H U S O N I N S TA G R A M @SMWS

SHARE THIS DRAM WITH YOUR KINDRED SPIRITS FAC E B O O K . C O M / T H E S M W S U K

MENTS

CAS

2 1

“Take your time! People new to sampling Scotch need to be introduced to nosing the whisky as part of the experience. Those who are used to having whisky on the rocks or with water also need to be encouraged to try at least a sip neat before adding a drop of water.

Encourage a revisit to the nose and delay finishing the whisky for 15-20 minutes or more.”

REG

YEA

E D IS

K T YP

S

TIL

LED

E

ION

RS

AGE

D

HOME TASTING HAPPINESS A trio of whiskies that’s sure to delight every one of your senses….and friends. Get your home tasting off to a flying start with this selection, as you taste through these distinct drams.

Whisky? Sorted! Only 6 available at this price, so don’t miss out!

E SMW

ADDITION AL INFO OVE

RALL SCO 10 RE 9 8 7 6 5 4 TOBY NYGAARD, 3

SCORE

OF TH

ITELY SWEET, FRU SPICY & ITY & MELLO W SW SPICY & EET DRY DEEP, RIC H OLD & DIG & DRIED FRU ITS LIGHT & NIFIED DEL JUICY, OAK ICATE OILY & COA & VANILLA LIGHTLY STAL PEATED PEATED HEAVILY PEATED

DAT

NAME

OFILES

FLAVOUR PROFILES YOUNG & SPR

REDUCE

YOUNG & SPRITELY

3 SWEET, 2 1 FRUITY & MELLOW

TING

CASK No.

UR PR

ON RED

ES ON TAS

CASK No.

FLAVO

$425.00

HEAVILY PEATED

Take a small sip and hold on your tongue, allowing the flavour to sit there and bounce around what some refer to as the “cathedral” of the mouth. You may either swallow or spit, the choice is yours. But what you must do is take two sips. The first sip will be just a handshake with the whisky; the second will get you more acquainted. At this point with our cask strength Society whisky, you have the option to add a little water and repeat steps two, three and four.

There you have it! In four easy steps you are now ready to taste like the connoisseur you are.

SAV $60 E !

Only 6 available

LET THE GOOD TIMES ROLL YOUNG & SPRITELY CASK No. 2.109

A STRAWBERRY CHOCOLATE KISS SWEET, FRUITY & MELLOW CASK No. 115.8

THE PEAT FAERIE LIGHTLY PEATED CASK No. PTB.MO1

17

PAPER OR PIXELS? WHAT IS YOUR PREFERENCE? Dear Members, Firstly, thanks for your patience after a couple of late arrivals this year with our printed materials.

This was due to circumstances beyond our control and very frustrating. Thank goodness we are in the digital age. We sincerely hope (subject to Australia Post) that this March edition has reached you in good time and prior to the First Friday bottling releases!

On that subject, from May 2019 onwards, we will no longer be mailing out physical copies of Outturn and Unfiltered – UNLESS, that is, you would still like to receive them.

PAPER IS MY PREFERENCE If you are fan of the touchy-feely paper version, and like to browse in bed (or wherever else), then we will happily continue to provide your whisky reading material in tangible form.

All you need to do is to let us know by Monday 15th April that you’d like to keep receiving Outturn and/or Unfiltered* by post.

Drop us an email at admin@smws.com.au, call our office, message us, or send us a postcard(!) to opt-in, and you’ll continue to receive your paper copies from the postie.

I HEART PIXELS If you are happy viewing/reading the online versions only, then no further action is required. Your last paper Outturn will be the April edition, and Unfiltered will be online only for you from the May edition onwards.

Just a reminder that you can download online some or all pages from both these great publications if there is a particular article/ section/bottling of interest.

For those of you going digital-only, as a wee thank you from the trees now saved from the paper mills, please use coupon code ILOVETREES to receive $10 off your next online purchase.

HAPPY WHISKY READING HOWEVER YOU LIKE IT! THE SCOTCH MALT WHISKY SOCIETY. *From the May edition onwards, printed copies of Unfiltered will arrive up to 2-3 months later than the month shown on the cover page. They’ll be coming from Scotia with our bottlings, and on the high seas for a few weeks. Can’t wait? Rest assured the online version will be digitally available on the 1st of the month for each quarterly edition (Feb, May, Aug and Nov).

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EVENTS SYDNEY

ADELAIDE

A short lightweight 3-dram session discovering the basics about whisky and the benefits of the Society. The perfect introduction for new members.

A fun evening exploring whisky myths and magic, sharing a few myths or even myth-takes while enjoying some fabulous drams!

WEDNESDAY 13 MARCH, 6.00 TO 7.00PM

Location: Rob Roy Hotel, 106 Halifax Street, Adelaide

SOCIETY DISCOVERY SESSION

Location: Captain’s Balcony, 46 Erskine Street, Sydney Host: Matt Bailey, National Ambassador

MELBOURNE

WHISKY BOAT CRUISE Sail down the Yarra in a luxury cruise boat enjoying some single cask whiskies and canapés.

SATURDAY 9 MARCH, 4.00PM SHARP Location: Melbourne City Marina, 85 Newquay Promenade, Docklands Host: Owen Smythe, VIC Manager

SMWS X FIXATION BREWING CO. BOILERMAKERS

WHISKY MYTHS

FRIDAY 29 MARCH, 6.00 FOR 6.30PM Host: Jenny Forrest, SA Manager

WOLLONGONG

SMWS X BULLI BREWING BOILERMAKERS An afternoon of cracking craft beers from Wollongong’s newest brewer, Society malts and delicious tapas.

SATURDAY 23 MARCH, 2.30 TIL 5.00PM Location: Bull & Bear Restaurant, 2A Victoria St, Wollongong Host: Fred Apolloni, Wollongong Manager

BRISBANE

A SATURDAY SUNDOWNER – CHALLENGE THE PANEL

An evening of amazing IPA craft beers at this IPA specialist brewery and all matched to our newest Society malts.

Taste a range of Society whiskies and come up with your own bottling titles.

You ARE the panel! Prizes on offer.

THURSDAY 4 APRIL, 6.00 FOR 6.30PM

SATURDAY 30 MARCH, 4.00 TO 6.30PM

Location: Fixation Brewing Co. 414 Smith Street, Collingwood Host: Owen Smythe, VIC Manager

CANBERRA

WHISKY MASTERCLASS WITH A TWIST Enjoy a Society single cask masterclass with a twist. Curious? Come along and find out.

THURSDAY 7 MARCH, 6.00 FOR 6.30PM Location: Hippo Co, 1/17 Garema Pl, Canberra Host: Matt Bailey, National Ambassador

Location: Newstead Brewing Co. 85 Doggett Street, Newstead Host: Scott Mansfield, QLD Manager

PERTH Details of the next Perth event will be posted online shortly – keep an eye on the website for details.

FOR MORE INFORMATION OR TO BOOK IN FOR ANY OF THESE EVENTS, PLEASE VISIT OUR WEBSITE OR CONTACT OUR OFFICE.

SMWS.COM.AU/EVENTS 19

HOOK YOURS – BEFORE THEY DISAPPEAR. SMWS.COM.AU

02 9974 3046 Mon-Fri 9.00am - 5.00pm AEDT

@SMWS_AUSTRALIA

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Society whiskies are offered and sold through The Wine Empire Pty Ltd, Liquor Licence LIQP770010175.