Outturn Shaking out our feathers on Friday 5th April Issue 04, 2019
CHRISTMASTHE EMBRACE PARCELS EXTRAORDINARY Get ready for anjoy intriguing Bring happiness, and sensory adventure: challenge good cheer to the season with this collection your taste-buds asofwe celebrate perfectly paired presents the extraordinary with this and stocking filler exceptional selection single casks. of new single casks.
ON DISPLAY AT SMWS.COM.AU
CONTENTS Cellarmaster’s Note
Twisting it up
Andrew Derbidge.............................. 3
Matt Bailey............................................ 16
Unfinished business
Paper or pixels?
Andrew Derbidge.............................. 4
For Outturn & Unfiltered............. 18
Malt of the Month Cask No. 88.11 A day at the beach........................... 6
Events Check out the latest listings........ 19
OUR BOTTLINGS DEEP, RICH & DRIED FRUITS
YOUNG & SPRITELY Cask No. 108.13 Green fingers, nougat and ginger....................................
8
Cask No. 44.103 Blown away...................................................................................
10
Cask No. 91.21 Sweet simplicity...........................................................................
8
Cask No. 4.249 The mermaid’s marmalade..................................................
10
OLD & DIGNIFIED
SWEET, FRUITY & MELLOW Cask No. 37.110 Spiced fruit compote.................................................................
9
9
SPICY & DRY Cask No. 88.11 A day at the beach......................................................................
6
Cask No. 29.250 Peat fire flame...............................................................................
12
Cask No. 53.254 French flair.....................................................................................
15
PEATED Cask No. 53.283 A smoky smooch..........................................................................
2
12
LIGHTLY PEATED
SPICY & SWEET Cask No. 10.157 Banging.............................................................................................
Cask No. G5.11 Flash, I love you!.........................................................................
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CELLARMASTER’S NOTE Dear Members,
SCOTLAND
One item that often causes discussion (if not confusion!) amongst members is the allocations we get here in Australia. In particular, members may wonder why we get 12 bottles of one particular cask, yet 42 bottles of another cask? Does it mean the cask with only 12 bottles is rarer or more valuable? No, not necessarily. Allow me to explain… With each production run the Society does (i.e. when we elect to bottle our casks), the international branches are alerted and given an indication of the expected outturn (i.e. total number of bottles) from the casks that are being offered to us. Not surprisingly, the contents of one, single cask can’t be shared amongst 20,000 global members, and so casks are typically allocated and shared amongst certain branches. In other words, if the Society bottles two casks of Laphroaig, then one cask might be offered to six or seven branches only, and the other cask would be offered to the other remaining branches. The allocations are obviously a function of each branch’s membership size and consumption/ordering patterns. This is why you’ll often see casks on the UK website that we don’t feature here in Australia. But don’t worry, it cuts both ways: There are plenty of casks we feature here in Australia that the UK never sees or gets to taste! One of my tasks as Cellarmaster each month is to go through what’s offered to us and to place orders for our next shipment. In terms of the quantities we request, we have to take a bit of a punt as to how popular we think a cask might be. If it’s an obscure distillery or a particularly expensive bottling, then it follows there might not be much demand, and I may request only 12 or 18 bottles. On the other hand, if it’s from a popular distillery or a style/ Flavour Profile that we know our members enthusiastically pounce on, then I’ll request significantly higher quantities – anywhere up to 240 bottles!
AUSTRALIA
Of course, our Whisky Manager back in Scotland then has to collate all these requests from each of the branches and assign the final allocations. Not surprisingly, if the branches all place enthusiastic orders for certain casks, then we won’t always get the quantity we ask for. Many is the time we’ve requested 42 or 60 bottles of something, only to end up with 24 or 30 bottles because other branches requested the same stock. (In case you’re wondering – a bourbon barrel will typically yield anywhere between 150-250 bottles; a hogshead will typically yield anywhere between 200-320 bottles; and a butt will be anywhere between 450-600 bottles. It depends on the age of the cask and how much was lost to evaporation during maturation). So the final allocation you see in Outturn is thus influenced by several factors. It’s not necessarily a function of the cask’s outturn (i.e. the total number of bottles the cask yielded), nor a reflection of a cask’s value or rarity. It’s a complex equation, although as I’ve said on many an occasion, this is both the blessing and the curse of the single cask. It’s a finite resource, and you’ll only get so much from a cask that then has to be shared around. And, whilst each cask is unique and special in its own right, one of the joys of the Society is knowing that a similar cask is never too far around the corner. Cheers,
Andrew Derbidge ~ Director, Cellarmaster & NSW Manager
3
UNFINISHED BUSINESS Much is made of the fact that whisky is made from only three ingredients: malted barley, yeast, and water. There is arguably a fourth ingredient, which is the oak cask that the spirit is matured in. By law (at least in Scottish terms), the cask must be oak, and the classic line touted in all the textbooks these days is that the maturing cask contributes roughly 60-70% to the final flavour of a whisky. On the surface, then, there doesn’t seem to be much scope or many parameters the distiller can play with to create a broad palette of flavours. In truth, there is a multitude of variables the distiller can tweak to create an enormous flavour spectrum – and the massive spread of styles and flavours available through Society bottlings lay testament to this. Limited space prevents me from exploring all those many variables here, but maturation in wood is one of the more interesting aspects. To borrow a phrase, “oaks ain’t oaks”. It wasn’t that many years ago that most distillers threw their spirit into any wood they could source. Sherry casks from Spain were in good supply; bourbon casks were plentiful from the USA; casks were used and re-filled two, three, even four times to mature spirit. Of course, the vast majority of spirit produced was going into blends, and the majority of distilleries did not produce or market their own single malt brand. It would be fair to say that the science of maturation wasn’t all that well understood, and it wasn’t until the late 1980’s and early 1990’s that research and a more scientific approach began to shine a light on the ins and outs of maturation and what was really taking place between the spirit and the oak. 4
By the 1980’s, there was an emerging and growing market for single malts. Whilst blends presented a merged, rounded whisky that offered a little bit of everything, single malts allowed a more focussed flavour or style to be showcased. And so it was that two distinct styles emerged: whiskies that were matured in American-oak bourbon casks (vanilla, sweetness, tropical fruits), perhaps best typified by the flagship offerings of Glenmorangie, Glenlivet and Glenfiddich, and those that were matured in European-oak sherry casks (spices, dried fruits, tannins), perhaps best typified by the likes of Macallan and Glenfarclas. For the entire history of Scotch whisky, this had been the norm: stick the spirit in a cask, let it slumber for a few years, then tip the cask out and either bottle the spirit “as is” or blend it with other spirit. If the cask was American oak and/or ex-bourbon, you got one style; if the cask was European oak and/or ex-sherry, you got another style. And never the twain shall meet. Until one day… There are two claimants to the title, but general consensus these days is that it was David Stewart, Master Blender at the time for William Grant & Sons (Glenfiddich and Balvenie) who was the first to come up with the concept of “finishing”.
E PAG
A EXTRRED MATU
That is, to take whisky that had chiefly been matured in one type of cask, and to then transfer the contents into a different cask type for a short finishing period. The story goes that Stewart took Balvenie that had been matured in American oak ex-bourbon casks (and was sufficiently matured and ready to drink), but re-racked the whisky into some sherry butts for a short period. The whisky thus took on some of the character from the second cask-type and a new flavour profile for Balvenie was born! That was back in 1983. What was once an experiment is now incredibly common, with most brands now having at least one finished whisky in their portfolio. Ex-wine casks that previously held port, sherry, madeira, sauternes, chardonnay, etc, are typically the finishing cask, although sometimes it’s more about the wood, e.g. French oak or even Mizunura oak! It was about 10 years ago that Glenmorangie dispensed with the term “finish” and instead coined the phrase “Extra Matured” – a term that is now gaining favour with other players in the industry. It was a few years ago that the Society began to play around with finishing or extra-maturing with some of its casks. Sometimes it might be to explore new flavours; sometimes it might be to create a flavour profile that is different to the “house style” typically associated with a distillery’s reputation; and sometimes it might be to inject some life and sparkle into a cask that was maturing too slowly. Virgin oak casks can be used to tremendous effect in such cases, as the active wood not just imparts new and fresh flavours, but also accelerates the interactive process and relationship between the spirit and the oak.
E PAG
15
10
This month sees the Society make a virtue of its extra-matured exploits, showcasing a number of casks that will be unveiled and shared simultaneously amongst branches all around the globe. We have two stunning releases to present in Australia: Cask 44.103 Blown away From an impressive Speyside distillery, Blown away is a whisky that spent 13 years in an ex-bourbon hogshead before being transferred into a 1st-fill pedro ximinez sherry hogshead for a further two years. The result is a stunningly complex and delicious whisky that presents the best of both worlds. Cask 53.283 A smoky smooch From one of our favourite Islay distilleries, A smoky smooch is quite a young whisky, which is actually all the better here, since both peat and smoke in a whisky actually diminish with age. After six years in a refill bourbon cask, the spirit was transferred to a newly charred cask – specifically a heavy char, medium toast. The heavy char (as opposed to a light char) increases the influence of the hemicellulose and lignins in the wood as it interacts with the spirit, giving greater sweetness (vanilla and toffee), spices, and smoke. Merely a year in this finishing cask has yielded incredible results, producing a whisky that will have tremendous appeal to Islay fans. Andrew Derbidge ~ Director, Cellarmaster & NSW Manager 5
MALT OF THE MONTH Welcome back lucky 88!
Nestled in a cosy little glen, just outside the same village that’s home to the likes of Glen Grant and Glenrothes, distillery 88 is shrouded in forest. Their use of worm tubs and old-fashioned production techniques give this malt a solid backbone yet fragrant and delicate delivery, even at cask strength. Cask 88.11 is just the eleventh cask ever for the SMWS and a truly delightful Day at the Beach.
REGION
Speyside
A DAY AT THE BEACH
CASK TYPE
Refill ex-bourbon barrel
AGE
8 years
DATE DISTILLED
05 March 2009
SPICY & DRY
OUTTURN
224 bottles
CASK NO. 88.11
ABV
54.8%
AUS ALLOCATION
24 bottles
REDUCED FROM $175
On the nose neat we felt like a morning walk over the sand dunes. The reed grass rustled in the sea breeze whilst we watched the sun appear over the clear horizon and felt the warmth of the first rays on our skin. We then enjoyed a sweet porridge with grilled crispy crumpled bacon rashers as well as sweet and salty peanut granola bars. Invigorated with a drop of water we started to paint our beach hut in bright colours and by the end of the day, having finished, sat on the veranda and enjoyed a mint flavoured Grasshopper cocktail.
$159.00
6
7
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.
GREEN FINGERS, NOUGAT AND GINGER
REGION
Speyside
CASK TYPE
2nd fill ex-bourbon barrel
AGE
10 years
DATE DISTILLED
01 February 2007
YOUNG & SPRITELY
OUTTURN
244 bottles
CASK NO. 108.13
ABV
59.5%
AUS ALLOCATION
18 bottles
$165.00
The nose carried a freshness that took us straightaway to newly mowed and well-kept grass lawns, framed by lavender bushes and herb beds with the distinct scent of fresh peppermint. The subtle smell of peach stone combined with jasmine tea and lily of the valley before becoming sweeter as Turkish delight blended with nougat, almonds and coconut shavings. The palate quickly turned from spicy chilli and ginger to butterscotch and orange with a softening texture that sat somewhere between chalky sweets and thick cream. Water returned us to perfumed realms as melon and violet liqueur aligned with tangy satsuma and sandalwood spice. The finish displayed the mouth coating tannins of dark chocolate yet with a lively dance from fizzy orange and ginger. 8
REGION
Speyside
SPICED FRUIT COMPOTE
CASK TYPE
1st fill Pedro Ximenez hogshead
AGE
15 years
DATE DISTILLED
01 October 2002
SWEET, FRUITY & MELLOW
OUTTURN
249 bottles
CASK NO. 37.110
ABV
55.9%
AUS ALLOCATION
18 bottles
$230.00
CIAL SPE NISH FI
The nose represented a sweet medley bound in a sticky goo of toffee and fudge. Dried dates and fresh orange combined in a spicy marmalade with layers of ginger and citrus pith whilst butter and coconut oil provided a delightful texture. Juicy fruit continued onto the palate with a tingly and lively vibrancy bursting with crystalised ginger and dried apricots. Apples and soft plums intermingled seamlessly with nutmeg and cloves as richer notes suggested coffee dregs and dark chocolate. Creamy vanilla framed the finish perfectly as it gently meandered into a horizon of well-integrated oak. After spending 13 years in an ex-bourbon hogshead this was transferred to a pedro ximinez hogshead for the remainder of its maturation.
REGION
Islay
CASK TYPE
Refill ex-bourbon barrel
BANGING
AGE
12 years
DATE DISTILLED
25 May 2005
SPICY & SWEET
OUTTURN
187 bottles
CASK NO. 10.157
ABV
60.1%
AUS ALLOCATION
18 bottles
$199.00
Shy it was not as it offered a complex concoction of seashells and rock pools with vanilla custard, walnuts and permutations of peppermint. We felt the hefty punch from a French 75, made with burnt sugar and a sprig of mint. Singed herbs and juniper berries carried through to a palate that tingled like sweet chilli sauce before settling on butterscotch and cherry pie. A refreshing wave of lemon and gooseberry coulis appeared post water with floral tones of violet liqueur and a hint of green tea. A soft sweetness remained as marshmallows and meringue merged with white chocolate mice and followed onto a finish of strong tea, liquorice and suggestions of fennel. 9
10
REGION
Speyside
CASK TYPE
1st fill Pedro Ximenez hogshead
BLOWN AWAY
AGE
15 years
DATE DISTILLED
06 November 2002
DEEP, RICH & DRIED FRUITS
OUTTURN
247 bottles
CASK NO. 44.103
ABV
59.0%
$199.00
AUS ALLOCATION
30 bottles
IAL SPECISH FIN
Dark aromas came to mind; black cherries, brown sugar banana bread, chestnut honey and baked spiced red wine plums. Sweet and rich on the palate, funky spiced rum, possibly in the original Australian ‘salty dog’ cocktail. Diluted, we were on the beach, opening a leather satchel full to the brim with ripe red cherries. To taste, there was the sweet, spicy, earthy and perfumed flavour of rich vanilla – the ripe cherries were now spiced with a pinch of clove. After 13 years in an ex-bourbon hogshead, we transferred this whisky into a first-fill PX hogshead.
REGION
Highland
THE MERMAID’S MARMALADE
CASK TYPE
Refill Oloroso butt
AGE
13 Years
DATE DISTILLED
31 May 2004
DEEP, RICH & DRIED FRUITS
OUTTURN
592 bottles
CASK NO. 4.249
ABV
64.6%
AUS ALLOCATION
30 bottles
$230.00
The smell of burning driftwood combined with salted toffee and liquorice before taking on the charred character of barbequed orange and sausages. Salty seaweed created an interesting interplay with peanut brittle before taking on a suggestion of fruit with cherry chocolates. Ginger cake and rum introduced spicy notes that formed into aniseed and rye bread. Thick cut marmalade brought rich fruit that echoed fine warm Cognac and developed a singed note like burnt raisins in a fruitcake. Charred spice rounded out the palate with hint of cinder toffee rolled in ash and fresh ginger.
11
REGION
Highland
FLASH, I LOVE YOU!
CASK TYPE
2nd fill ex-bourbon barrel
AGE
30 years
DATE DISTILLED
03 November 1987
OLD & DIGNIFIED
OUTTURN
206 bottles
CASK NO. G5.11
ABV
52.4%
$379.00
AUS ALLOCATION
12 bottles
Wet cereals, mixed toasted grains, light hessian, honeyed porridge, old rope, oily cloth and white pepper greet the nostrils first. Followed by lamp oil, desiccated coconut, sweet esters and a greenhouse full of geraniums. A slice of French toast lingers somewhere in the depths. Water unearths notes of talcum powder, hair gel and shea butter with wood char, lemon balm and slightly meaty salami note. The mouth is surprisingly oily in texture. Some curious smoked tea notes alongside buttered brioche, kaffir lime leaf, curry powder and chamois leather. Reduction adds throat sweets, mascarpone, mustard oil, caraway and vanilla ice cream.
REGION
Islay
PEAT FIRE FLAME
CASK TYPE
Refill ex-bourbon hogshead
AGE
19 Years
DATE DISTILLED
11 November 1998
LIGHTLY PEATED
OUTTURN
229 bottles
CASK NO. 29.250
ABV
59.6%
AUS ALLOCATION
24 bottles
$355.00
The scent of seafood paired with sweet, spicy and fruity aromas make this a real experience; a lobster mango salad with Thai crab cakes and a sweet chilli sauce seasoned with coriander, salt and black pepper. With this we serve a Pouilly-FumĂŠ dry white wine from the Loire; stony minerals and lemon flavours balanced by a smoky floral fruitiness. With a few drops of water, we enjoy our salad and wine sitting outside a cottage by the sea and as the full moon lights up the night sky we share stories and songs by the smouldering peat fire.
12
13
14
A SMOKY SMOOCH PEATED CASK NO. 53.283
$180.00
IAL SPECISH FIN
REGION
Islay
CASK TYPE
2nd fill heavy toast medium char hogshead
AGE
7 Years
DATE DISTILLED
12 October 2010
OUTTURN
209 bottles
ABV
60.2%
AUS ALLOCATION
30 bottles
The nose begins unexpectedly with honey-roast root vegetables such as parsnip and neep. Then some dried sage. And eventually bigger, smokier ambitions are revealed. Carbolic soap, smoked grains, black olive bread, umami paste, oyster sauce and lemon oil. A wee peat fire squeaks in the corner. Reduction gives peated cereals, Dettol, assorted medicines and rollmop herring. The palate reveals a deep, yet silky peat smoke. Almost velvety in texture with notes of salted white fish, black pepper, BBQ sauce, dry earth and a briny lemon note at the back. With water there are green olives, chopped parsley, salted popcorn and smoked almonds. Transferred to a heavy toast medium char hogshead at six years of age.
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. 15
TWISTING IT UP “Well you’re just everywhere at the moment, huh! This is a line I’m hearing more and more, especially as I zip around the country for the first big round of member events, experiences, tastings, dinners, pairings, and the odd private booking here and there. That’s a little-advertised portion of our day-to-day operation. If you as a member want to ever consider a fully-hosted private tasting, that’s something we’re always happy to discuss as it’s our area of expertise!
NECT CONH MATT .au WIT mws.comt
s at ey@ _m bail smws @
16
Also, as I write this, we’ve just finished a range of rather unique events around the country, including the Single Cask Cruise where VIC Manager Owen Smythe took members around the Yarra on our own private chartered boat, or ACT members were treated to ‘Whisky with a twist’ where we had the unique opportunity to taste not only the wines that filled the casks before being used to mature whisky, but also the fun of tasting the other core spirits from a certain distillery where we just bottled the Society’s own Cask 136.2 Paradise in a paradis. That was a proper twist! As for Sydney, if you’re not yet booked into our Single Cask Desserts at Lotus, or Adelaide’s Whisky Myths, or Brisbane’s Sundowner Drams, this is a great time to catch up with fellow members, discover what the Society is all about, and enjoy single casks in a convivial and welcoming environment. In fact, you might even find a video I’ve recorded recently on one of the events upcoming if you check out our YouTube channel. As Andrew Derbidge mentioned recently, we’re doing more and more videos on our YouTube channel of late, plus I’ve recently recorded a ‘Twitter Q&A’ video which was
fantastic. I think I’ll do that one again... A great opportunity for us to visually connect with you in this geographically giant land and answer all those questions and have a chat with interesting people along the way. Plus, I’m in the middle of planning another virtual tasting that everyone around the country can get involved in soon. So what’s coming up? This Outturn should provide some of the answers to that. The diversity of casks is widening, the offering constantly delicious, and quality always assured by the expert tasting panel. Don’t forget the date to decide whether you want paper or pixels is coming up – let us know by Monday 15th April if you’d like to continue receiving Outturn and Unfiltered in the mail. Otherwise this April edition will be your last printed copy dropping into your mailbox monthly. It’s our way of being a bit gentler to the environment and moving with the times. Cheers,
Matt Bailey ~ SMWS National Ambassador
CLICK HERE TO SUBSCRIBE TO OUR YOUTUBE.COM CHANNEL 17
OUTTURN & UNFILTERED
PAPER OR PIXELS? WHAT IS YOUR PREFERENCE?
Just a reminder to let us know by April 15th if you’d like to continue receiving Outturn and Unfiltered in the post.
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). 18
EVENTS SYDNEY
ADELAIDE
Lotus Dining Dessert Chef extraordinaire, Pierrick Nicol, crafts some of the most delectable desserts around a range of Society casks.
A fun evening exploring whisky myths and magic, sharing a few myths or even myth-takes while enjoying some fabulous drams!
FRIDAY 5 APRIL, 6.00 FOR 6.30PM
FRIDAY 29 MARCH, 6.00 FOR 6.30PM
Location: Lotus Galeries, Level 1/500 George St, Sydney
Location: Rob Roy Hotel, 106 Halifax Street, Adelaide
Host: Matt Bailey, National Ambassador
Host: Jenny Forrest, SA Manager
OLD SCHOOL
PERTH
SINGLE CASK DESSERT PAIRINGS
Join our Cellarmaster for a tasting that turns back time: old school whiskies explored in an old school masterclass presented by an old school host.
FRIDAY 3 MAY, 6.30 FOR 7.00PM Location: Royal Automobile Club, 89 Macquarie St, Sydney Host: Andrew Derbidge, Cellarmaster
MELBOURNE
SMWS X FIXATION BREWING CO. BOILERMAKERS An evening of amazing IPA craft beers at this IPA specialist brewery and all matched to our newest Society malts.
THURSDAY 4 APRIL, 6.00 FOR 6.30PM Location: Fixation Brewing Co. 414 Smith Street, Collingwood Host: Owen Smythe, VIC Manager
CANBERRA
WHISKY MYTHS
WHISKY – FROM THE BEGINNING What is whisky? What is the Society? We’ll explore how that glorious liquid gets from grain to bottle, along with how to get the most out of your SMWS membership!
TUESDAY 9 APRIL, 6.00 FOR 6.30PM Location: Bar Lafayette Brookfield Place, 125 St Georges Tce, Lower Georges Lane, Perth Host: Jason Davies, WA Manager
BRISBANE
A SATURDAY SUNDOWNER – CHALLENGE THE PANEL Taste a range of Society whiskies and come up with your own bottling titles. You ARE the panel! Prizes on offer.
SATURDAY 30 MARCH, 4.00 TO 6.30PM Location: Newstead Brewing Co. 85 Doggett Street, Newstead Host: Scott Mansfield, QLD Manager
SUBLIME SHERRIED MALT SOIRÉE Join Drew McKinnie for an evening of Sherry, sherried drams and some matched fruity desserts – it doesn’t get any more sublime than that. Please check the website for date and venue details. Host: Drew McKinnie, ACT Manager
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
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Society whiskies are offered and sold through The Wine Empire Pty Ltd, Liquor Licence LIQP770010175.