Outturn June 2019

Outturn Rolling out on Friday 7 June Issue 06, 2019

BEAUTIFULLY BALANCED Discover adventurous pairings which boldly strike at the senses, and explore our new selection of casks alongside our explosive food matches.

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CONTENTS Cellarmaster’s Note Andrew Derbidge.............................. 3 Old Pulteney Andrew Derbidge.............................. 4 Find your pairing Matt Bailey............................................ 5

Perfect pairings Two specially-selected casks...... 6

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

Malt of the Month Cask No. 53.257 Restorative, relaxing and refreshing.................................... 10

OUR BOTTLINGS YOUNG & SPRITELY Cask No. 123.25 Joyful impressions of Spring...............................................

12 OILY & COASTAL

SPICY & SWEET Cask No. 113.19 (Perfect pairing) Thyme for a banana ................................................................

6

Cask No. 52.23 Ice-cream and gorse by the sea.........................................

12

SPICY & DRY Cask No. 73.106 Nutty mint chocolate muffin................................................

13

Cask No. 10.165 Sea, sand and soot......................................................................

16

LIGHTLY PEATED Cask No. 93.108 Earthy and masculine..............................................................

17

Cask No. 53.284 Smoky, malty minerality.......................................................

17

PEATED

DEEP, RICH & DRIED FRUITS Cask No. 39.174 The Shaman will see you now... .......................................

14

Cask No. 66.145 (Perfect pairing Flambé away ................................................................................

8

Cask No. 29.260 A visceral, elemental experience.......................................

14

Cask No. 53.257 (Malt of the Month) Restorative, relaxing and refreshing.............................

10

SCS - OTHER SPIRIT

JUICY, OAK & VANILLA Cask No. 58.30 Fresh and invigorating...........................................................

13

Cask No. R8.5 Sheer opulence .............................................................................

18

Cask No. 7.216 Champagne and crepes Suzette ........................................

16

Cask No. A2.2 Enchanted woodland stroll..................................................

18

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WHISKY IS FOR DRINKING Dear Members, Our industry finally hit maximum silliness last month when one well known distillery released an exceptionally rare whisky. So rare, in fact, that there was only one bottle!

Now, admittedly, the bottling was produced specifically for a charity auction and the proceeds will go to a good cause, but that doesn’t change the ethos behind what’s happening here. At the end of the day, the premium whiskies of this world are being produced for an increasingly small and privileged portion of the world’s whisky drinkers.

The founding fathers of our industry sought to make whisky that travelled and was for everyone. Alexander Walker, Tommy Dewar, James Buchanan, and so on, worked to make whisky a drink that all could enjoy. If there was a distinction in class or quality amongst their products, the leap was not enormous – even today, the premium Johnnie Walker Black Label is not that great a price stretch beyond the Red Label. The renaissance and focus on malt whisky (as opposed to blended whisky) in the last 20 years gives us much to celebrate, but we’re now also seeing the ugly side. Deluxe whisky gave way to premium whisky; premium gave way to ultra-premium; and we now have the stratospheric-premium where whiskies are specifically produced and bottled with retail prices of hundreds of thousands of dollars.

Such products are no longer whiskies to drink,

but they are whiskies to brag over; whiskies to invest in; whiskies to merely look at and read press releases about. But, to me, it’s all folly.

What’s the point of spruiking a new 60 year old release that came from some special cask when less than a handful of people on this planet will ever actually get a chance to taste it? I receive press releases from the drinks companies all the time about such products; I wonder how many millionaires they think make up my readership?

Whisky is for drinking. When I really got into malt whisky 25 years ago, most flagship offerings from the distilleries were between $40 and $80; extra-aged or premium bottlings were $100$250; and the really old, uber-expensive whiskies were $300-$500. Today, the corresponding numbers for those same brackets are $60-$130; $200-$900; and $1,000-$100,000! Now whiskies didn’t suddenly become two hundred times more expensive to make, so what’s happening here? It’s simply exploiting a market that pays because it’s can. As we often lament, the great tragedy about the rare bottlings these days is that no one is actually drinking them!

It flies in the face of what the Society is about.

The Society came about because one guy “discovered” a style and quality of whisky that was unlike what he found at his local bottle shop and he wanted to share that experience with others. He didn’t keep the secret to himself, and the Society bottlings weren’t priced at a level that put them beyond the reach of most. I don’t know what makes a whisky “premium” for you, but if it’s cask-strength, unchillfiltered, and came from a single cask…that’ll do me just fine.

I’ll crack it, I’ll drink it, and I’ll share it.

Sláinte,

Andrew Derbidge ~ Director, Cellarmaster & NSW Manager

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OLD PULTENEY When you think of the great coastal distilleries that play on their maritime location, the usual suspects typically include the likes of Talisker, Lagavulin, Bunnahabhain, even Highland Park.

One distillery that particularly plays on its maritime theme somehow continues to manage to sail under the radar: Pulteney Distillery.

Pulteney is located in the town of Wick, which is right up in the very far north-east of Scotland’s mainland – in fact, John O’Groats is just a further 22km north. Wick was a major herring port in the 19th century and Pulteney Distillery was established in 1826 to cash in on the thousands of sailors, fishermen, and associated trades that descended on the port each season. The distillery experienced mixed fortunes and changes in ownership, particularly once the herring had been fished out and the industry died away. It is one of the few Scottish distilleries to suffer the ignominy of being closed due to the temperance movement – Wick was a “dry town” from 1922 until 1947.

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I visited the distillery a few years back and it is a quirky place, to say the least. A tour through the production area takes you on a twisting, twirling path between different buildings; a function of both the small, tight space it was originally established in and the result of previous refurbishments in the 1950’s.

The stills themselves are particularly unique, unlike any other pair in Scotland. It is one of the few distilleries left to still use wormtub condensers and these, combined with the stills that induce high reflux, produce a particularly oily and weighty spirit. With the warehouses sitting just 300m from the North Sea, it is no surprise that the resulting whisky has a notably maritime character.

Pulteney has been in the hands of Inver House since 1995 and they’ve quietly been building the brand over the years. Bottled under the name “Old Pulteney” and bearing the moniker “The Maritime Malt”, its 12yo and 17yo releases have been cult favourites amongst those in the know. It’s a small distillery with relatively small output and the majority of its spirit finds its way to the Inver House blends – explaining why the Society hasn’t bottled it as prolifically as much as some other distilleries.

IN THIS MONTH’S OUTTURN, YOU’LL FIND OUR FIRST EXPRESSION FROM THIS DISTILLERY IN OVER 4 YEARS – CASK 52.23 ICE-CREAM AND GORSE BY THE SEA. WELCOME BACK DISTILLERY 52!

Andrew Derbidge ~ Director, Cellarmaster & NSW Manager

FIND YOUR PAIRING THIS MONTH IS ALL ABOUT FOOD PAIRINGS. As I write this, I’m sitting at Melbourne Airport waiting for my flight to Edinburgh! I’m flying again to the spiritual home of the SMWS, The Vaults. In fact, this time I’m going to be staying at The Vaults in the new apartment upstairs where members around the world can book in to stay. Travelling to the UK and soaking up the atmosphere of The Vaults is truly something I encourage all members to do at some point in their membership journey.

This month is all about pairings, or more specifically – food pairings. I remember last year at a drinks industry show where I was asked to assemble a panel of experts to talk about the future of the whisky scene, and the spirits scene in general. There was one question in the Q&A portion of the event where we were asked where we’d ideally like to see whisky, as in the physical placement of it, in future. Julian White, co-owner of Whisky & Alement partner bar in Melbourne, who was also on the panel, answered this best I believe. He said that in future, when we’re sitting on the long-haul flight and dinner service starts, instead of there just being the usual ‘red or white’ offer, perhaps a whisky matched with the fish or beef or chicken could be offered.

Why not? Why can’t whisky one day be as prevalent with the service of good food as wine is? The wine trade mastered this, and with the popularity and palate of whisky

drinkers adapting, there’s no reason we can’t see this one day in more day-to-day drinking.

There’s a proper argument to be made here and quite honestly I’d love to see whisky as far more than just an after-dinner thought when dining out, especially when the diversity of the spirit is so wide now, and the way that we enjoy these spirits so varied. Single cask rum old fashioned?

Whisky sour? Or just neat, it’s your choice.

Lastly from me, the tickets for our Vaults 1682 event are now up on the website, the ‘Save the date’ I teased in a video a while back is happening on 14th September. It’s without a doubt the oldest and rarest selection of ‘paper label’ era Society bottlings from deep within our director’s archive, alongside a four-course dinner at the remarkable Bentley Restaurant. Truly a once in a lifetime experience that I’d love to see you at.

Always lots going on, always lots to explore online, in-person at our events, and at a truly global whisky club. ba Cheers!

CO WITHNNECT MATT iley@ sm

@sm ws.com ws_ . mat au t

Matt Bailey ~ SMWS National Ambassador 5

PERFECT PAIRINGS It’s Thyme for a banana! For the first of our special global food pairing casks, we welcome back Distillery 113. A fascinating high-altitude Speyside distillery that has no formal single malt releases on the market, this is your chance to tuck into a flavoursome dram that you might like to pair with:

Lamb cutlets with mint jelly and a side of mashed rosemary potatoes

THYME FOR A BANANA

REGION

Speyside

CASK TYPE

Refill ex-bourbon barrel

AGE

7 years

SPICY & SWEET

DATE DISTILLED

01 November 2010

CASK NO. 113.19

OUTTURN

254 bottles

ABV

62.2%

AUS ALLOCATION

30 bottles

$150.00

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Attractive aromas of dried flowers and lavender joined the delicate yet woody spice of sandalwood that had been polished with linseed oil. Complex notes of mixed herbs initially suggested herbs d’Provence but later condensed into rosemary and thyme on roasted parsnips. Soft fruit jelly sweets mixed with apple and pear tarts on a palate that embraced the sweet spice of chilli jam and camphor. Then came the distinctive character of ripe bananas baked with milk chocolate and a sprinkling of cocoa powder. The finish returned to herbal domains, embracing fennel seeds before cooling tones delivered a pinch of peppermint.

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PERFECT PAIRINGS It’s flambé time! A French cooking favourite of flaming the food in the cooking process, this cask deserves some time and the ‘pan’, if you like, after 21 long years in oak. A relic of a different era for Distillery 66, when the stills were coal-fired and the spirit had that rich highland peat of yesteryear. Don’t miss out.

This will pair brilliantly with:

Sticky glazed ribs with some sesame seed and peppermint jelly. Dessert can follow: banana pudding topped with maple syrup.

REGION

Highland

FLAMBÉ AWAY

CASK TYPE

Refill ex-bourbon hogshead

AGE

21 years

PEATED

DATE DISTILLED

23 October 1997

CASK NO. 66.145

OUTTURN

274 bottles

ABV

53.8%

AUS ALLOCATION

30 bottles

$329.00

The smell of barbeques was thick in the air and we could hear sausages sizzling beside sticky glazed ribs. A hot pan of caramelised butter became engulfed in flames as rye whiskey was poured in, singeing the edges of ripe bananas and melting Demerara sugar. A large glass of chianti delivered soft blackcurrant fruit with grape tannins that merged delightfully with applewood smoke and venison.

Sweet tones of vanilla sponge cake sat with marmalade and maple syrup as the delicious spice of hot cross buns ventured forward. A thick texture persevered throughout, combining barbeque sauce with fruit syrup whilst the finish delivered a refreshing hue of buttermints with a hint of peppermint.

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MALT OF THE MONTH The Sound of Islay. That’s literally the translation of the Gaelic name of Distillery 53 on Islay. A windswept behemoth of a distillery, it produces a mix of unpeated and peated spirit, but in the case of this Malt of the Month, it is definitely peated! A restorative, relaxing and downright refreshing experience, this 11 year old single cask will truly transport you to the Sound of Islay in a glass.

RESTORATIVE, RELAXING AND REFRESHING

REGION

Islay

CASK TYPE

Refill ex-bourbon hogshead

AGE

11 years

DATE DISTILLED

18 July 2006

PEATED

OUTTURN

254 bottles

CASK NO. 53.257

ABV

54.9%

$169.00

AUS ALLOCATION

48 bottles

REDUCED FROM $185

We imagined sitting on the beach with a lit barbeque and a fatty oily fish, possibly a Florida pompano, seasoned with herbs on the grill and just about cooked as we splashed freshly squeezed lime juice and a light drizzle of truffle oil on top. On the palate ginger spice at first followed by dry, wet slate, sweet smoke with a hint of minerals and petrol so distinctive of old riesling wines from the Mosel valley. When we added some water it was like a pu-erh tea with some earthy notes balanced by a clean, smoky sweetness and to taste, as gleaming as a steel knife and as refreshing as coconut water.

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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

Highland

ICE-CREAM AND GORSE BY THE SEA

CASK TYPE

2nd fill Pedro Ximenez hogshead

AGE

11 years

DATE DISTILLED

21 March 2007

SPICY & SWEET

OUTTURN

227 bottles

CASK NO. 52.23

ABV

58.9%

AUS ALLOCATION

24 bottles

$220.00

CIAL SPE NISH FI

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The initial nose has a scintilla of sherry, with salted caramel and toffee; also apricot brandy, apple pomace, fresh fig and blackcurrant jam. On the palate the sherry hollers out louder – sherry-soaked sultanas, medjool dates and chocolate custard, with leather, pipe plug tobacco, cinnamon and coltsfoot rock rocking the finish. The reduced nose gets ice-cream and gorse flowers by the seaside, cinnamon and sugar on barbequed banana and honey on cooked pears. The palate now, a fine example of sherry-matured whisky – fudge, strawberry jam and Dandelion and Burdock, with a mouth-numbing finish of Big Red chewing gum and pink pickled ginger. After 9 years in an ex-bourbon hogshead we transferred this whisky to a 2nd fill PX sherry hogshead for the remainder of its maturation.

NUTTY MINT CHOCOLATE MUFFIN

REGION

Speyside

CASK TYPE

Refill Oloroso butt

AGE

16 years

DATE DISTILLED

24 September 2001

SPICY & DRY

OUTTURN

527 bottles

CASK NO. 73.106

ABV

55.7%

AUS ALLOCATION

30 bottles

$249.00

We were greeted by creamy hazelnut praline paste, maple syrup and agave nectar followed by an iced ginger cake and Stollen bites (soft spiced fruit bread with marzipan, raisins, sultanas and citrus peel).

We found juicy sultanas and plums as well as slowroasted cherry tomatoes with basil oil on the palate neat, whilst in the finish a chewy chocolate gingerbread cookie. Water added a berry salad with balsamic vinegar and honey as well as a coconut and raspberry jam loaf cake on the nose whilst to taste, bursting with rich dark cocoa, mint flavour and crunchy hazelnuts like in a nutty mint chocolate muffin.

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.

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REGION

Speyside

THE SHAMAN WILL SEE YOU NOW...

CASK TYPE

1st fill Sauternes barrique

AGE

28 years

DATE DISTILLED

30 April 1990

DEEP, RICH & DRIED FRUITS

OUTTURN

132 bottles

CASK NO. 39.174

ABV

54.3%

AUS ALLOCATION

24 bottles

$449.00

IUM PREMTLING BOT CIAL SPE NISH FI

A VISCERAL, ELEMENTAL EXPERIENCE

SAUTERNES! Exclaimed the panel in unison upon first nosing.

This is a total smorgasbord of stewed prunes and figs smothered in ancient petit champagne cognac, old boal madeira, botrytis, herb encrusted game meats, vv, an ocean of rancio and sultana compote. Water tames things a little but it’s like trying to pin down a lithe and stubborn old wrestler. There’s pine resin, precious hardwoods, exotic spices, graphite oil, minerals, cloves, pencil boxes, old ink wells and ancient balsamico. Neat, in the mouth, there is a slick of soft tannins, blackcurrants, bramble jelly, long-aged herbal liqueurs, walnut wine, more rancio, tar liqueur, waxy lemon rind, menthol tobacco, sage and damp dunnage notes. Water brings pressed wild flowers, cinnamon and a wealth of aromatic teas: chamomile, jasmine, lapsang souchong. Beyond this there’s heather, biltong, aged pinot noir, cured meats, red liquorice and old plum wine. What a ride!

In a bourbon hogshead for 26 years before transfer to a fresh Sauternes barrique.

REGION

Islay

CASK TYPE

1st fill Oloroso butt

DEEP, RICH & DRIED FRUITS

AGE

19 years

CASK NO. 29.260

DATE DISTILLED

25 March 1999

OUTTURN

507 bottles

ABV

56.9%

AUS ALLOCATION

42 bottles

$430.00

CIAL SPE NISH FI

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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.

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REGION

Islay

SEA, SAND AND SOOT

CASK TYPE

Refill ex-bourbon barrel

AGE

11 years

DATE DISTILLED

06 October 2006

OILY & COASTAL

OUTTURN

181 bottles

CASK NO. 10.165

ABV

62.4%

AUS ALLOCATION

18 bottles

$199.00

Mineralic sea air came laden with the sweet smell of vanilla ice cream cones and cinnamon on seaweed.

Coal dust and soot sprinkled down onto a sandy beach as driftwood and the frayed remnants of ship’s rope washed up on the shore. The sweet fragrance of hibiscus flowers drifted into earl grey tea and spicy sandalwood like a lucid dream whilst a whiff of the medicinal delivered tea tree oil and salted blackcurrants. Sticky cherry cola and pink wafer biscuits became balanced by the tartness of cumquats and lime pickle with a suggestion of turmeric and lemongrass.

A combination of salty rocks and gravlax returned us to a maritime mood as the finish wrapped our senses with warm butter and pepper.

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

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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

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

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.

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.

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REGION

Nicaragua

SHEER OPULENCE

CASK TYPE

Refill ex-bourbon barrel

AGE

13 years

DATE DISTILLED

31 December 2004

RUM

OUTTURN

257 bottles

CASK NO. R8.5

ABV

68.4%

AUS ALLOCATION

24 bottles

$199.00

Aromas of old, well preserved, wood mingling with varnish, oil, wax and paint made us feel that we had entered a workshop where antique furniture was being restored. On the palate very substantial and rewarding like a Christmas pudding with traditional brandy butter and homemade spiced kumquat marmalade. After dilution the scent of the oily orange peel zest was soon followed by a banana spring roll with butterscotch sauce and on the palate now luscious velvety smooth and sweet like a clafoutis, a classic French dessert of baked custardy pancake made with rum-soaked dried apricots, figs and raisins served with whipped cream.

ENCHANTED WOODLAND STROLL

REGION

Bas Armagnac

CASK TYPE

Armagnac barrel

GRAPE VARIETY

Not available

AGE

44 years

ARMAGNAC

OUTTURN

570 bottles

CASK NO. A2.2

ABV

48.8%

AUS ALLOCATION

18 bottles

$595.00

With a hue verging on that of a 1970 Bond Bug. First sniff is intoxicatingly fruity with a sappy verdant copse in the background. The more you wander amongst the young trees here are glimpses of lemon, lime, putty and toothpaste; however it’s the impression of spiciness of the young wood that lingers. On the palate the woodland is still very apparent, now however the spiciness has fresher sweeter tones of caramel, orange crème brûlée and barley sugar. The sweetness is really nicely balanced by delicate Asian edges of cardamom and turmeric. The finale is warm soft long and lingering.

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EVENTS MELBOURNE

CANBERRA

The chef at PJ’s is crafting a special menu for this occasion. Fantastic food, magnificent malts, great craic and a whole lot of fun.

An exploration of differing sherry styles that have lent their influence to the flavour profile of some sublime Society cask strength drams.

WINTER WHISKY DINNER

THURSDAY 6 JUNE, 6.00 FOR 6.30PM Location: P.J. O’Brien’s 16/3 Southgate Ave, Southbank Host: Owen Smythe, VIC Manager

HOBART

DARK MOFO SINGLE CASKS 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.

THURSDAY 13 JUNE, 6.00 FOR 6.30PM Location: Lark Distillery, 14 Davey St, Hobart Host: Matt Bailey, SMWS Ambassador

PERTH

WHISKY & BLUES Whisky. Blues. There’s no better combo.

Come and enjoy some amazing single cask whisky to the sounds of the Blues at Fremantle’s best new venue. Supper included.

FRIDAY 21 JUNE, 6.00 FOR 6.30PM Location: The Duke of George, 36 Duke Street, East Fremantle Hosts: Jason Davies, WA Manager

ADELAIDE

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

SUBLIME SHERRIED MALT SOIRÉE

THURSDAY 27 JUNE, 6.00 FOR 6.30PM Location: The Deck at Regatta Point, Barrine Dr, Parkes Host: Drew McKinnie, ACT Manager

WOLLONGONG

WINTER WHISKY DINNER An evening of delicious drams and fantastic fare at our beloved Wollongong ancestral home.

FRIDAY 26 JULY, 6.00 FOR 6.30PM

Location: Novotel Northbeach Hotel, 2-14 Cliff Rd, North Wollongong Host: Fred Apolloni, Wollongong Manager

SYDNEY AN EVENING WITH GLENFARCLAS Join us for a fun and memorable evening with whisky legend and Society friend, Ian McWilliam, Glenfarclas’ Marketing Executive and Keeper of the Quaich.

WEDNESDAY 3 JULY, 6.30 FOR 7.00PM Location: Royal Automobile Club, 89 Macquarie Street, Sydney Hosts: Andrew Derbidge & Ian McWilliam

TO BOOK IN FOR AN EVENT, PLEASE VISIT OUR WEBSITE OR CONTACT OUR OFFICE. FOR OUR NEXT BRISBANE EVENT, PLEASE CHECK THE WEBSITE.

SMWS.COM.AU/EVENTS

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PAIR UP AT SMWS.COM.AU

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

@SMWS_AUSTRALIA

AUSTRALIANSMWS

SMWS_AUS

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