Outturn All aboard Friday 3rd May Issue 05, 2019
WHISKY WITH CHARACTER
Let’s get together, old friends and new, to celebrate the rich diversity and personality of our unique new selection of colourful casks. SAILY AWAY AT SMWS.COM.AU
CONTENTS Cellarmaster’s Note
It’s festival season!
Andrew Derbidge.............................. 3
Four specially-selected casks..... 12
Distillery 24 Jazz Trio
Creatives and numbers
Three distinctive bottlings........... 4
Matt Bailey............................................ 17
Malt of the Month Cask No. 30.105 Dolly mixtures in a washback.......................................... 8
The oldest & the rarest A rare whisky experience back through time............................ 18 Events Check out the latest listings........ 19
OUR BOTTLINGS YOUNG & SPRITELY Cask No. 123.25 Joyful impressions of Spring...............................................
10
Cask No. 24.135 An opulent temptation (Jazz trio)....................................
SWEET, FRUITY & MELLOW Cask No. 24.136 A sweet seduction (Jazz trio)...............................................
6
Cask No. 30.105 Dolly mixtures in a washback............................................
8
SPICY & SWEET Cask No. 10.157 Banging.............................................................................................
10
SPICY & DRY Cask No. 77.48 Bountiful biscuit bisque...........................................................
11
DEEP, RICH & DRIED FRUITS Cask No. 24.134 A dark allurement (Jazz trio) .............................................
6
Cask No. 29.260 A visceral, elemental experience.......................................
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OLD & DIGNIFIED
6
JUICY, OAK & VANILLA Cask No. 58.30 Fresh and invigorating...........................................................
11
Cask No. 7.216 Champagne and crepes Suzette ........................................
13
LIGHTLY PEATED Cask No. 93.108 Earthy and masculine..............................................................
13
Cask No. 53.284 Smoky, malty minerality.......................................................
14
Cask No. 29.250 Peat fire flame...............................................................................
16
ARMAGNAC Cask No. A5.3 Fully loaded sweet trolley......................................................
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A MOST INGENIOUS PARADOX Dear Members, These little column articles of mine have had a strong nostalgic theme running through them over the last few Outturns, and it’s been great to receive some comments and feedback from members who’ve expressed similar memories, experiences, and ideals. There’s a certain paradox to whisky – as much as the industry advances and progresses, there is much that remains rooted in tradition and memories. To my mind, at least, there’s another paradox that’s emerged in the whisky industry in recent times and, in fact, it’s a reversal of how things were just a decade or two ago. I refer to the relationship between OB’s and IB’s. For those not up with the lingo, they’re Official Bottlings (the commercial releases put out by the distilleries and chiefly available at your local) and Independent Bottlings (such as those released by the Society, whereby a third party unrelated to the distillery acquires and bottles its casks). Not too many years ago, certainly in Australia, the OB scene was simple and the IB scene was considered complex. If you went to your local bottle shop to pick up a whisky from your favourite distillery, you simply chose whichever OB you wanted – for example, either the 12yo or the 18yo. Meanwhile, the IB’s offered these strange things called single casks, which had different and higher ABV’s; the cask types were often different; and there was a limited number of bottles; and the labels and names were all different. IB’s needed explaining, and there was an inference – either real or perceived – that you had to “work your way up” to an IB whisky. Today, in my opinion at least, independent bottlings – and most definitely the Society’s whiskies – offer delightful simplicity compared with the OB scene. Pick up a Society bottle and its style and flavour has been condensed and described to you via its nominated Flavour Profile. The type of cask it was matured in is printed clearly on the label. Its age is proudly
stated and in big numbers to be seen; and the number of bottles that came from the cask is also happily shared. No secrets and no ambiguity. I consider this to be in stark contrast to the ever-increasingly confusing world of OB releases where names and packaging change as frequently as Australian prime ministers; NAS whiskies with meaningless names are sold at higher RRP’s than their age-statement superiors; marketing fluff and obscure “points of difference” litter the packaging; and the flavour profiles of certain brands and age statements change to the point where you’re not quite sure what you’re getting until you get home and crack the bottle. (For example, the OB release of Glen Bagpipe 10yo used to be heavily sherried; now it’s 100% ex-bourbon). What are consumers to hang their hat on? There’s a third paradox in all of this: whilst no two Society releases will ever be the same, and the Society celebrates diversity by virtue of the single cask, there’s a constancy and a comfort in the enduring consistency of knowing what you’re getting from the Society. Fifteen years ago, there was possibly a misconception that whisky drinkers should work their way up to Society whiskies. I’m increasingly convinced that whisky lovers should start with the Society. Because once you start, you’ll never need to look anywhere else… Sláinte,
Andrew Derbidge ~ Director, Cellarmaster & NSW Manager
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DISTILLERY 24 JAZZ TRIO:
IN PERFECT HARMONY The Society reached a crescendo with this set of whiskies like no other – a trio of distinctive bottlings from distillery 24 that all shared their first 20 years of life in the same oloroso sherry puncheon, before taking their own paths in three different cask types. You know we like to do things differently at The Scotch Malt Whisky Society, and sometimes that means playing our own tunes with the whiskies in our warehouse. In this case, we had a large oloroso sherry puncheon from distillery 24, which had reached the age of 20 before we decided to divide it into three separate casks for an additional two years of maturation.
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We split the whisky between a first-fill oloroso hogshead, a first-fill Pedro Ximenez hogshead and a second-fill bourbon barrel to see what impact and influence the wood would have on the on the whisky’s flavour. True to expectation, after the period of further maturation, all three whiskies each display a different Flavour Profile in the finished product, varying from Deep, Rich & Dried Fruits to Old & Dignified and Sweet, Fruity & Mellow.
THE JAZZ TRIO IS MADE UP OF:
A DARK ALLUREMENT
24.134
OLOROSO PUNCHEON
56.7% ALC
1 of 225
1ST FILL OLOROSO HOGSHEAD
22
YEARS AGED
AN OPULENT TEMPTATION
24.135
OLOROSO PUNCHEON
56.9% ALC
1 of 241
1ST FILL PX HOGSHEAD
22
YEARS AGED
OLOROSO PUNCHEON 1 of 218
2ND FILL BOURBON BARREL
22
YEARS AGED
The earthiness of the PX sherry strikes first with a dense cloak of autolytic brown bread, leaf mulch, aged walnut wines and cured meats rising from the glass. As this heady veil retreats there emerges raisins stewed in cognac, ancient rhum agricole, caramelised demerara sugar and sweet almost botrytic - sultanas. Water brings a wealth of aromatic complexity; a sense of ancient balsamic, long-aged Vin Juane, menthol tobacco and aged Chinese tea cakes. Also jasmine and softer notes of earthy chamomile and dried mint. The palate is dense and yet well-chiselled and punchy. Immediately there is raspberry jam, quince, dark chocolate covered prunes, date compote, black pepper and a rich note of damp hessian sack cloth. With reduction comes a saliva-summoning acidity, leavened bread, lambic ale and aged strawberry wine. More autolytic touches such as sourdough starter and soda bread emerge. The finish melts into a chocolatey, darkly fruited, warming olfactory smog. Transferred to 1st fill PX hogshead after 20 years of maturation in an Oloroso sherry puncheon.
A SWEET SEDUCTION
24.136
58.3% ALC
A resinous, mineralic sherry - almost brittle in its purity - leaps at you from the glass. It evolves into a poetic riddle of camphor, dates, aged Borderies Cognac, supple earthiness, dark brown sugar, pomegranate molasses and aged cigars. There’s cough medicine in there as well, alongside sour cherries, redcurrant jus and cured game meats. Reduction brings forth a sense of long-aged medicines, shoe polish, peppermint tea, eucalyptus oils and pine resin. The sherry remains vibrant, nervous and beautifully poised. The arrival on the palate is mouth-enveloping. A dense, hugely syrupy texture full of salted almonds, white truffle, dunnage earthiness, spiced plum wine, pressed marigold flowers and dried herbs. With water there are more nutty qualities, toasted seed mixes, grassy olive oil, sooty inflections and notes of dry cereals, buttery brown toast and expensive liquorice. A fading, rancio-rich finish follows with notes of salted lemons and dried thyme in the aftertaste. After 20 years maturation in an Oloroso puncheon this whisky was transferred to a 1st fill Oloroso hogshead.
The initial appearance of orange-flecked gold hints at this whisky’s sherry cask origins. Indeed, the first nosing reveals a gentle abundance of gingerbread, spun sugar and precious nectars. Some quietly luscious fruit syrups linger in the background and between it all lies a warmth of peppery spice, grated nutmeg, cinnamon bark and ground allspice. A little water reveals supple green fruits, poire williams eau de vie and warm, custard-drizzled gooseberry tart. The arrival in the mouth is thrillingly dense, with an enlivening - almost gooey - Muscovado sugar sweetness. Runny honey, aged herbal liqueurs and a kind of sticky rancio all make themselves felt. Water unveils lightness; assorted citrus rinds; pink grapefruit; white pepper and truffle oil. There follows a mineralflecked, lingering finish that treads the knife-edge of sweetness and drying earthy qualities. Matured for 20 years in an Oloroso puncheon before transfer to a 2nd fill bourbon barrel.
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THE JAZZ TRIO $3,000
10 available*
Not only is this delicious and old spirit from distillery 24, but also the first ever ‘split cask’ project from the Society. The Jazz Trio is a project to showcase the influence of the wood and additional maturation on the flavour of Society whisky.
SP RELEECIAL ASE
The liquid has been matured for over 20 years and then rested in three separate casks for around 18 months. True to expectation, after the further maturation, the wood has made a real impact on the flavour.
“The concept for the Jazz Trio is all about the differences between the three woods, and the variety of flavours they’ve created from whisky that spent its first 20 years in the same sherry puncheon,” Euan Campbell ~ SMWS Spirits Manager
A DARK ALLUREMENT DEEP, RICH & DRIED FRUITS CASK No. 24.134
AN OPULENT TEMPTATION OLD & DIGNIFIED CASK No. 24.135
A SWEET SEDUCTION SWEET, FRUITY & MELLOW CASK No. 24.136 *The Jazz Trio is only available as a full set and is limited to one set per member. No ballots, no holds.
A NOTE ON DISTILLERY 24 If ever there was a statement of intent about a distiller’s growth ambitions – and the future health of the whisky industry in general – it’s written large at the recently opened Macallan distillery. The numbers tell their own story – an investment of £140 million, six years from conception to opening, 36 stills and a production capacity of 15 million litres per year. But this is a construction that’s as likely to attract aficionados of architecture as devotees of the dram, thanks to the breathtaking vision of lead architect Graham Stirk from Rogers Stirk Harbour + Partners. Macallan has put the visitor experience front and centre in the new distillery, with numbers projected to double in the first year compared with the 15,000 who visited the former distillery. They’re certainly in for an experience unlike anywhere else. Macallan, however, as a distillery dates much further back than the new site would have you believe, or as these casks would indicate! It was founded in 1824 under a license granted to Alexander Reid and since 1999, has been owned primarily by Edrington Group, who also have the Glenrothes, Glenturret, and Highland Park distilleries under their belt. Since expansion completed in late 2018, their expansion to 15 million litres of spirit per year puts them in 2nd place for malt whisky distillery capacity, just behind Glenlivet. Macallan drinkers will know that their spirit absolutely excels in sherry butts, but also their ex-bourbon barrels that provide an incredible sweet balance of flavour that is unlike any distillery on earth. Visit our YouTube channel to see a walkthrough the new Macallan distillery, or go to: bit.ly/macallanunfiltered 6
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MALT OF THE MONTH The Rothes Malt Distillery 30 is a story of short and long processes that makes it one of the most complex malts from Scotland. A long distillation run in very tall stills with boil bulbs which help to maximise reflux, and allow the full range of complexities to be teased out. Intertwined with distillery 24 in some way or another since 1878 onwards, single casks like this are uncommon and will appreciate some proper time to open up in the glass. Welcome Cask 30.105 Dolly mixtures in a washback to May Outturn as Malt of the Month!
REGION
Speyside
DOLLY MIXTURES IN A WASHBACK
CASK TYPE
Refill ex-bourbon hogshead
AGE
9 years
DATE DISTILLED
28 August 2009
SWEET, FRUITY & MELLOW
OUTTURN
207 bottles
CASK NO. 30.105
ABV
65.7%
AUS ALLOCATION
36 bottles
REDUCED FROM $185
A sweet and rather dense nose to begin. Lots of maple syrup, pecans, orange liqueur, brown sugar, butterscotch and background floral aspects. A splosh of water brings melted butter, popcorn, grape must, crushed hobnobs, iced gems and party rings. On the palate when neat there are ripe cherries, overripe nectarines and vanilla pods simmering in milk. The sweetness remains on decadent form. With water the mouthfeel intensifies and becomes creamier. There are notes of fizzy citrus, sherbet lemons and a simple and satisfying finish full of glazed pastries and custard.
$169.00
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JOYFUL IMPRESSIONS OF SPRING
REGION
Highland
CASK TYPE
1st fill ex-bourbon barrel
AGE
9 years
DATE DISTILLED
29 August 2008
YOUNG & SPRITELY
OUTTURN
222 bottles
CASK NO. 123.25
ABV
62.1%
AUS ALLOCATION
42 bottles
$175.00
The nose delivers joyful impressions of Spring – caramel, Toffifee sweetness, vanilla, pineapple and subtle perfume (jasmine, bergamot), eventually finding pine timber, ginger and cinnamon. Those warm spices are much more evident on the palate – moist gingerbread, ginger snap biscuits, mincemeat pies and cinnamon-dusted apple cake – while still holding golden syrup and brown sugar sweetness and fruit (cherry, apple, pear, orange oil). With water, we identified millionaire’s shortbread, candied fruits and a bouquet of flowers on the nose. The palate suggested dried apple rings and quince jelly, with a touch of white pepper – playful and lively in the mouth and very enjoyable.
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. 10
REGION
Highland
BOUNTIFUL BISCUIT BISQUE
CASK TYPE
Refill ex-bourbon hogshead
AGE
10 years
DATE DISTILLED
07 August 2007
SPICY & DRY
OUTTURN
234 bottles
CASK NO. 77.48
ABV
58.7%
AUS ALLOCATION
12 bottles
$180.00
A highly perfumed aroma greeted the panel at first. Like walking into a florists with added notes of warm A4 printer paper, raspberry jam sponge fragrant body wash and mentholic herbs. Touches of wax, fresh thyme, stem ginger and a satisfyingly spicy bite. A dollop of water revealed oatmeal and a scent of damp earth and assorted game meats. The mouth was waxy in texture with notes of lemon bonbons, rainbow drops, sugar puffs and crushed custard creams. A little dilution brought notes of aspirin, lemon rind, crisp cereals and turmeric. Superbly earthy and elegantly spicy.
REGION
Speyside
FRESH AND INVIGORATING
CASK TYPE
1st fill ex-bourbon barrel
AGE
8 years
DATE DISTILLED
08 February 2010
JUICY, OAK & VANILLA
OUTTURN
238 bottles
CASK NO. 58.30
ABV
60.9%
AUS ALLOCATION
18 bottles
$160.00
The initial nose has sanded wood, fresh hay and floral soap, then develops citrus, ending up fresh and invigorating – lemon puffs, candied orange and lemon slices, tinned mandarins, lychee and honey. The palate has orange peel, lemon and lime, juicy pineapple and fruity boiled sweets, plus marzipan and tinned pears with vanilla custard. The reduced nose hints at a new, felt top hat, with more mundane notes of foamy bananas, fruit salad chews and chocolate coins. The palate now combines Hubba Bubba gum, pink wafers, apple sour sweets and dried apricots; suggestions of tansy leaf and warm spice on the finish. 11
IT’S FESTIVAL SEASON! May is festival time in Scotland! Four specially-selected casks for May Outturn to celebrate Scotland’s Speyside Festival, Campbeltown Festival, and of course the renowned Feis Ile Festival of malt and music.
THE FESTIVAL BUNDLE
$1,099
Only 6 available
Cask 7.216 Champagne and crepes Suzette bottled for Speyside Festival 2019, Cask 93.108 Earthy and masculine bottled for Campbeltown Festival 2019, and Casks 53.284 Smoky, malty minerality and 29.260 A visceral, elemental experience for Feis Ile 2019, all released to Australian members in the same month as the festivals in Scotland! Get all four as a bundle with a $31 saving for just $1,099. A month of celebrating the best casks for the most renowned whisky festivals worldwide with these four special offerings.
CHAMPAGNE AND CREPES SUZETTE JUICY, OAK & VANILLA CASK No. 7.216
EARTHY AND MASCULINE LIGHTLY PEATED CASK No. 93.108
SMOKY, MALTY MINERALITY LIGHTLY PEATED CASK No. 53.284
A VISCERAL, ELEMENTAL EXPERIENCE DEEP, RICH & DRIED FRUITS CASK No. 29.260 12
CHAMPAGNE AND CREPES SUZETTE
REGION
Speyside
CASK TYPE
1st fill ex-bourbon barrel
AGE
14 years
DATE DISTILLED
17 November 2003
JUICY, OAK & VANILLA
OUTTURN
188 bottles
CASK NO. 7.216
ABV
58.9%
AUS ALLOCATION
42 bottles
$235.00
SIDE SPEYTIVAL FES
Imagine spreading a soft cashmere blanket for a picnic on the grass in a meadow full of flowers on a warm late afternoon. We were licking soft vanilla ice cream, chewing coconut cookies and pouring Champagne into flutes – this is the life! Wow – spicy, sweet and fragrant on the palate neat; fluffy waffles with a pinch of cinnamon, vanilla and maple syrup made this a real treat. When we added water we lit a sweet eucalyptus-vanilla scented candle and ate crepes Suzette with flambéed orange sauce accompanied by a jug of Sangria - the night had only just begun.
REGION
Campbeltown
EARTHY AND MASCULINE
CASK TYPE
1st fill ex-bourbon barrel
AGE
10 years
DATE DISTILLED
13 June 2008
LIGHTLY PEATED
OUTTURN
222 bottles
CASK NO. 93.108
ABV
58.0%
AUS ALLOCATION
36 bottles
$230.00 CA M
P
FES BELTOW TIVA N L
The nose reminded one panellist of fixing his model railway – others got cooking chocolate, pain au chocolat, pine needles, a carpenter’s bench and an Afghan coat. The palate had intense, sweet wood smoke, medicinal elements (menthol, Euthymol) foamy bananas and stewed rhubarb; an after-taste of chewing twigs and coltsfoot rock – all rather earthy and masculine – but good. Water and time improved the nose – perfumed, floral smoke; spicy Christmas baking and an old leather bag of wooden-shafted golf clubs. The palate had hints of herbal smoke, coffee, Murray Mints and salty driftwood – a perfect dram for coming in from the cold. 13
A VISCERAL, ELEMENTAL EXPERIENCE
REGION
Islay
CASK TYPE
1st fill Oloroso butt
AGE
19 years
DATE DISTILLED
25 March 1999
DEEP, RICH & DRIED FRUITS
OUTTURN
507 bottles
CASK NO. 29.260
ABV
56.9%
AUS ALLOCATION
42 bottles
$430.00
IUM PREMTLING BOT ILE F E I SC T I O N SELE
The nose – syrup of figs, prunes, moist gingerbread, custard tart, Liquorice Allsorts, cigars in bodegas and boots of Spanish leather. The palate – cough syrup, ash, burnt wood, dark honey, dried orange peel, sugary espresso dregs, poached pears with cloves and kippers soaked in PX. With water, the nose finds malt loaf, stem ginger, maple pecan pastry, muscovado, creosote, exotic pipe tobacco and burnt prawn shells. The palate now has bottled Guinness, Amarena cherries and burnt raisins in a cake – quite a dram, a visceral, elemental experience. 16 years in an American oak Oloroso butt – then into a first-fill Spanish oak Oloroso butt.
REGION
Islay
SMOKY, MALTY MINERALITY
CASK TYPE
Refill ex-bourbon hogshead
AGE
10 years
DATE DISTILLED
24 September 2007
LIGHTLY PEATED
OUTTURN
282 bottles
CASK NO. 53.284
ABV
59.8%
AUS ALLOCATION
42 bottles
$235.00
ILE F E I SC T I O N SELE
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Imagine a flattering sweet peat smoke which was immediately apparent then add some oysters and scallops cooked on an open fire as well as winter waves sending their iodine rich scent into the salty, misty air and you should get the picture. On the palate neat salty almonds, tangy lemon and lime zest floated in a tide of a ‘smoky malty minerality’. With water a little more phenolic at first (petrol and diesel fumes), but soon turning sweeter with roasted marshmallows, and to taste a lightly smoked tuna salad with sweet relish, sweet corn niblets, mayonnaise and honeyed mustard.
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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-Fumé 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.
REGION
Bas Armagnac
FULLY LOADED SWEET TROLLEY
CASK TYPE
Armagnac barrel - Gascon black oak
GRAPE VARIETY
Baco
AGE
21 years
ARMAGNAC
OUTTURN
562 bottles
CASK NO. A5.3
ABV
65.0%
$255.00
AUS ALLOCATION
24 bottles
16
Deep rich and opulent, the very quintessence of a Gentleman’s club. You settle comfortably into folds of warm leather armchairs, which mingle with wafts of cedar wood and tobacco, with crème brûlée being served. The palate has subdued, quiet low tones where barley sugar discusses the baked custard with orange citrus fruit and toasty spice. The conversation fades very slowly as it resonates at length along polished oak corridors of flavour. From the Baco grape.
CREATIVES + NUMBERS
It’s often a hard mix between creative work and numbers work. I’m the first to admit I’m not much good at the numbers part. Dreaming up inventive tasting formats, striving to create incredible experiences, writing a bit about whisky, filming a bit about it, and tasting new single casks every month is the truly fun part. Putting together spreadsheets, expense reports or heaven forbid something I’m reliably told is called a ‘pivot table’ (shudder) is my kryptonite. However, whether it’s a blessing or a curse, there’s one set of numbers I’m hard pressed to forget, and that’s most of our unique coding system for casks we release. If and when someone tries to throw me a curve ball on a bottling code, my inner-competitive self absolutely has to reference the associated distillery. However, this is also a blessing and a curse. For me, anyway, it’s easy to sometimes forget the goal behind the coding system and how it works for us in a number of ways. The first way the Society bottle coding works is in the supply of truly remarkable casks. If our whisky team in the UK are sourcing and securing amazing pieces of distilling history (see our Jazz Trio in this issue as evidence of that!) then using a coding system to obscure the source of the spirit means that as a whisky club, we’re not competing with their brand or marketing, which they have, in many cases, spent sometimes millions of pounds/dollars on each year. The second benefit to the coding system is in your hands. Being able to select a cask off an Outturn that has a unique
flavour profile, full transparency of tasting note, cask type, age statement, region, distillation date, and global Outturn is just amazing to me. A few weeks ago when I’d just finished hosting an experience in Adelaide for members and guests, and after crashing back at my hotel room, I had with me a dram of a G14.3 Light, fine and sculpted. At that exact moment, without cheating, I had no idea what distillery it was from, and at that moment, I didn’t care! That would be missing the point, and it wouldn’t even matter. What could the name of that distillery actually tell me anyway when it’s a unique single cask that might be miles away from the ‘house style’ to begin with, which in itself is part of the journey? I poured a dram, watched something on the TV, and was transported to a flavour and moment in time that only a great whisky can do. In conclusion, the goal is experience, and the flavour is king. Happy dramming! Cheers,
CO WITHNNECT MATT bail ey
@sm @sm ws.com ws_ . mat au t
Matt Bailey ~ SMWS National Ambassador
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SAVE THE DATE SATURDAY 14TH SEPTEMBER
BENTLEY RESTAURANT SYDNEY
You’ve seen the tease, you might have even seen the video, but we can now formally announce that the oldest and rarest Society whisky experience ever hosted in Australia is coming. Introducing VAULTS 1682 Vintage Whisky Experience. You read that right. The oldest and rarest Society whisky experience and full dinner ever hosted in Australia. The name Vaults 1682 celebrates not just the history of the Society as a whisky club, but the history of our spiritual home, The Vaults in Leith, Edinburgh, which was formally constructed as a wine cellar in the year 1682. The genesis of this experience takes a local trip back through time when our Ambassador politely raided the Society Director’s cupboards from the early days of the club, along with the local archive for this very purpose. We’re taking this trip by opening no less than TEN single cask, cask strength, panel-approved Society whiskies from our vintage ‘paper label’ era of extremely old offerings, for members and guests to enjoy. Many of these bottlings pre-date the Society’s existence in Australia. We will break it up halfway through with a stunning full four-course dinner from the expert Chefs at Bentley Restaurant, cnr Pitt & Hunter St, Sydney.
VAULTS 1682. 14TH SEPT 2019. WATCH THE PREVIEW: http://bit.ly/vaults1682 18
EVENTS SYDNEY
HOBART
OLD SCHOOL
DARK MOFO SINGLE CASKS
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.
In the darkness of night, in the middle of winter, let’s get together and share around the best. One night only, Lark Cellar Door, an evening with the national ambassador.
FRIDAY 3 MAY, 6.30 FOR 7.00PM
THURSDAY 13 JUNE, 6.00 FOR 6.30PM
Location: Royal Automobile Club, 89 Macquarie St, Sydney
Location: Lark Distillery, 14 Davey St, Hobart
Host: Andrew Derbidge, Cellarmaster
Host: Matt Bailey, SMWS Ambassador
VAULTS 1682 VINTAGE WHISKY EXPERIENCE
ADELAIDE
A trip back through time. Ten vintage ‘paper label’ casks and a four course dinner.
SATURDAY 14 SEPTEMBER, 6.00 FOR 6.30PM Location: Bentley Restaurant & Bar, cnr Pitt & Hunter Street, Sydney Hosts: SMWS Team
MELBOURNE
DECODING THE SOCIETY: A NIGHT WITH THE AMBASSADOR For one night in Melbourne we’ll be opening some lesser-seen codes, some rarities, and some cask oddities with the ambassador at Melbourne Whisky Room. Tickets strictly limited.
THURSDAY 9 MAY, 6.00 FOR 6:30PM Location: Melbourne Whisky Room, Upstairs W&A, 270 Russell St, Melbourne Host: Matt Bailey, SMWS Ambassador
BRISBANE
DRAMOCRACY DINNER
The choice of 2019, fine dining expertly paired with single cask, cask strength spirits. That’s the ticket. Cask your preference here.
FRIDAY 10 MAY, 7.00 FOR 7.30PM. Location: The Brisbane Club 241 Adelaide St, Brisbane Host: Scott Mansfield, QLD Manager
THE WONDERFUL WORLD OF WHISKY WORDS Ever been envious of our Whisky Tasting Panel? Ever wanted the opportunity to serve on a panel where drinking on the job is both mandatory and fun! Now you can! Taste the whiskies and release your poetic flair.
FRIDAY 26 JULY, 6.00 FOR 6.30PM Location: Rob Roy Hotel, 106 Halifax Street, Adelaide Host: Jenny Forrest, SA Manager
CANBERRA 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.
THURSDAY 27 JUNE, 6.00 FOR 6.30PM Location: The Deck at Regatta Point, Barrine Dr, Parkes 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.
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02 9974 3046 Mon-Fri 9.00am - 5.00pm AEST
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Society whiskies are offered and sold through The Wine Empire Pty Ltd, Liquor Licence LIQP770010175.