August 2022 Outturn

NEW RELEASES WILL BE ONLINE AT MIDDAY AEST, FRIDAY 5TH AUGUST

Outturn Crack open the cocoa : Friday 5 August Issue 07, 2022

WHISKY & CHOCOLATE WINTER!

There’s nothing quite like pairing up artisanal chocolates with single cask whisky, so take a flavour journey with us for August Outturn.

EXCLUSIVELY THROUGH SMWS.COM.AU

Contents Avoiding the ocean Matt Bailey......................................................................................... 3 The shape of water Andrew Derbidge..........................................................................

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OUR BOTTLINGS

SPICY & DRY Cask No. 12.60 A grist of lemon ............................................................................. 9

SMALL BATCH BLENDED MALT

OLD & DIGNIFIED

Cask No. BAT.13 (Malt of the Month) Tabanco Time.................................................................................. 6

Cask No. 26.186 Polished and refined ................................................................ 10 ................................................................

Cask No. 35.295 Mythical and magical............................................................. 20 Cask No. 97.23 (Vaults Collection) Seductive whispers of oak.................................................... 22

SWEET, FRUITY & MELLOW

Cask No. 13.85 Smiling from within

Warming winter cocktails with Lachlan Watt Adam Ioannidis........................................................................... 28

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SPICY & SWEET Cask No. 48.134 Secret snacks in the wardrobe ............................................ 9

DEEP, RICH & DRIED FRUITS Cask No. 59.68 Leather bound petrol station............................................... 14 Cask No. 24.160 Madeira cake in a humidor ................................................ 20

JUICY, OAK & VANILLA Cask No. 73.125 A multiplex of lush .................................................................... 25

PEATED Cask No. 137.12 Adrenaline rush ......................................................................... 26

HEAVILY PEATED Cask No. 10.222 Campfire on a cold night....................................................... 26

GIN Cask No. GN5.6 Irresistibly beautiful harmony

YOUR SOCIETY 2

.......................................

BASIK Chocolates X SMWS............................................ 16 Events in your state.............................................................. 18 An evening with John McCheyne................................ 19 Special Partner Bar giveaway........................................ 35

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AMBASSADOR’S ADDRESS

Avoiding the ocean I

was at a whisky tasting earlier this year, as a punter, being virtually hosted by Angus MacRaild, for his own bottlings and a bit of banter. As well as his bottlings, Angus also freelances as an expert tasting panellist for The SMWS. He’s easily one of the most respected characters (and satire writers) working in Scotch whisky today with strong connections and who also consults for a number of bottlers, clubs, and associations – not least his work approving single casks for members along with our full panel.

However, it was at this virtual tasting earlier in the year where he said something that really struck a chord with me. It was around two-thirds of the way into this tasting where we were tasting a rather old cask of Tormore, something in the late 20’s age statement. This was certainly going to be a crowd favourite and desired by collectors and drinkers alike. After tasting it, a guest asked, “How can we buy a bottle of this?”. Angus then informed

the guest that access to this bottling, which is limited to 150~ odd bottles worldwide, would be via ballot only. There were a few grumblings, a few disappointed sighs, a bit of, “Well, I’ll never have a chance”.

He then went on to talk about availability, global demand, scarcity of aged stocks, and how this was a necessity. The phrase he used that resonated with me was, “There’s an ocean of very average whisky out there, and you can always access mediocrity.” This sounds a bit fluff, but at its core, it’s entirely accurate. Let’s compare this to the wine world for a moment, which is not immune to this phenomenon. If you walk into any bottle shop in the world, you can purchase wine. Red or white, Australian, Italian, French, Spanish, etc. If you want some 3

“Whether you’ve purchased 1 bottle or 1,000 over the years, or you’ve joined last week or last decade, this is an open club and place to share the journey with likeminded friends you’ll make along the way.” of the rarer wine out there, it might sometimes be a case of actually visiting the cellar doors, or being on their mailing list or club. For the truly rare or sought-after wines, it’s often another layer entirely: you have to be on their mailing list for a minimum of 10+ years; have bought a minimum of 12x cases per/year, every year, and are basically on a first-name basis with the winemaker. At this point, you’ve probably had dinner with them many times, they’ve scolded you for pairing cheese with their wine, and you’ve babysat their kids.

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Now the whisky world isn’t quite that entrenched in the generational social games that happen in wine, but it does have its own set of challenges that go with accessing and selling rare and desirable casks to a global membership, as we’ve seen at The SMWS. The SMWS is a rather unique whisky club, and one of the most awarded, globally, for the quality and consistency of what goes into our iconic green bottles. But we’re not immune to the frustrations members may experience with trying to score a bottle of something that is either really desirable, or in very short supply: remembering that most of what we bottle is single cask, meaning there’s only so many bottles that stretch across global branches of nearly 40,000 members.

Some luxury goods out there have found ways around this, or at least, tempered access to these items. Ferrari won’t let you buy their SP3 Daytona unless you’ve already previously owned ‘x’ number of Ferraris. This ‘x’ will vary based on the tenure and spend of that customer. You cannot just buy, at retail, a Rolex Submariner. You have to know your ‘Authorised Dealer’, build a relationship with them, own a few Rolex timepieces already, and then you might get allocated one after a few

months, but only maybe. After a bottle of Chateau Lafite? Or Screaming Eagle wine? Again, same thing: you have to have been on that mailing list, that membership, that relationship to score it. I could go on, but you get the idea.

We’ve never fussed with anything like this at The Society, because membership is membership, and we want it to be as egalitarian as possible. Whether you’ve purchased 1 bottle or 1,000 over the years, or you’ve joined last week or last decade, this is an open club and place to share the journey with like-minded friends you’ll make along the way. No secret handshakes, no fusty chesterfields, and a whisky with authenticity you can trust and enjoy. However, doing it this way comes with some pitfalls. As we’ve seen recently, if we release an in-demand bottling via ballot, we see quite a few disgruntled members who don’t want an additional layer to access these on top of their membership fee. However, if we release it as a normal release on an Outturn, it vanishes in seconds,many miss out and we see site crashes and, you guessed it, disgruntled members. Can’t seem to win this one.

This problem isn’t unique to the SMWS either.

Other in-demand bottlings suffer the same problems, often from companies or clubs many times smaller or bigger than us in size and scale. A ballot bottling from Sullivans Cove?

A new Cairdeas release from Laphroaig? Just like my wine examples above and these whisky ones, it’s not specific to any country or release that this happens, but just the best of the best in what is produced for those customers. I’ve personally seen the Laphroaig website come to a halt from demand, and that’s from a distillery that’s owned by a global spirits company with oodles of hosting resources at its disposal.

My point here is that you win some, you lose some, and we’re always trying to fine-tune this experience to make it as enjoyable and usable for members as possible. Angus was right. If you want the best, there’s sometimes some

issues with attaining it, and the alternative will never seem fitting. The other point to hammer home here is that at the time I’m writing this, we have no less than 58, yes FIFTY EIGHT different single casks available online for members, and only members, to choose from.

And as more seasoned members will attest to — once you dig beneath the superstar codes, the popular stuff at the surface, you might stumble across some of the legitimately best-underrated whiskies on earth. Keep exploring, find your flavour, and enjoy our massive chocolatethemed Outturn for August with some really special experiences both in-person and online.

Cheers.

Matt Bailey ~ Branch Director, SMWS Australia

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TABANCO TIME TABANCO TIME SMALL BATCH BLENDED MALT CASK NO. BAT.13

$165

Limit of two bottles per Member

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REGION

Blended malt

CASK TYPE

Oloroso & PX butts & hogsheads

AGE

11 years

DATE DISTILLED

28 September 2009

OUTTURN

2,130 bottles

ABV

50.0%

AUS ALLOCATION 120 bottles

T MALTHE OF NTH MO

This small batch was drawn from the latest refresh of the SMWS blended malt solera. It saw the addition of whiskies from both Speyside & Highland regions and the cask make-up included a mixture of quarter casks, hogsheads and butts, all seasoned with PX or Oloroso sherries. Don’t forget that there’s Spanish & American oak too! The aromas and flavours reminded us of our trips to Jerez to source these very casks!

Imagine you were seated outside a tabanco in Jerez at a polished oak table and the waiter put down a bowl of toasted nuts and thinly sliced Serrano ham. To drink you ordered an Oloroso dulce VORS Sherry, lightly chilled, smooth and unctuous with that typical taste of cinnamon, dried fruits, candied orange peel and a rich sweet finish – it certainly did hit that S-spot (Sweetspot). After a drop of water, we chose a rich dessert, cherry tart made with fresh blackberries in the buttercream, almonds and plenty of kirsch brandy.

On the palate hazelnut chocolate, walnuts, juicy black cherries and chocolate chip acorn truffles, and we were reminded of an old Spanish saying: ‘a meal without a glass of Sherry is like a day without sun’.

It’s a warm and breezy afternoon in Jerez, Spain. You’ve wandered into a Tabanco serving up tapas and wine.

It’s a warm and inviting atmosphere as summer approaches. This is a vibe.

RE LEARNBMAOT.13

about be YouTu on our nel chan

Tabanco Time is something a bit different for our Malt of the Month in August. It’s still a malted whisky, but it’s a blended malt from the mixing desk of our Spirits Manager Euan Campbell. His skills as a blender and craftsman in bringing together a harmonious blend and incredible cacophony of flavours, has been advancing since Exotic Cargo onwards — and Tabanco Time is a testament to that. The casks used in this creation are all ex-sherry casks sourced from our close relationship with Jerez sherry cask producer Miguel Martin. Thick sherry, serrano ham, toasted nuts and rich sweet complexity. An incredible opportunity to taste this creation all the way from Jerez to your glass.

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A GRIST OF ISLAY Distillery 12 has had something of a modern-day resurgence of late with the relatively new owners putting a real emphasis on their single malts.

The Society continues to push the envelope a bit further here with Cask 12.60 A grist of lemon. In the desirable Spicy & Dry flavour profile, this cask was extra-matured in an ex-SMWS Cask 10.169 Obsidian Salmagundi, which was an unpeated, sherried, festival Islay cask from back in 2017 for UK members. So we’re talking about a Speyside single cask that’s seen extra maturation in an unpeated Islay cask. Sounds heavenly to us!

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A GRIST OF LEMON SPICY & DRY CASK NO. 12.60

$180

RE LEARN 2M.6O0 on about 1 uTube our Yo l n a ch ne

SECRET SNACKS IN THE WARDROBE SPICY & SWEET CASK NO. 48.134

$220

REGION

Speyside

CASK TYPE

2nd fill bourbon barrel

AGE

11 years

DATE DISTILLED

18 March 2010

OUTTURN

211 bottles

ABV

59.2%

AUS ALLOCATION 36 bottles The initial nose was nicely fresh with a fizz of citrus vitamin tablets in soda water, then freshly laundered linens, toasted cereals, flints, mineral oil and a wonderfully rich bready note. Water brings out buttered white toast, marshmallow spread, crushed cashew nuts, a hint of camphor and white chocolate buttons. The neat palate is robust and dry with soft notes of cooking oils, white flowers, chamomile, orange peel and a subtle sooty note. Reduction enhances the camphor and oily tones, bringing green and peppery qualities as well. Lovely notes of barley water, lemon peel and miso emerge.

REGION

Speyside

CASK TYPE

1st fill bourbon barrel

AGE

17 years

DATE DISTILLED

7 January 2004

OUTTURN

201 bottles

ABV

61.1%

AUS ALLOCATION 18 bottles With time and patience the nose discovers blackberry pie with nutmeg and cinnamon-sprinkled custard, chocolate-dipped candied orange, brandy snaps and old red roses lying on polished wood. The palate has marrons glacés, coffee creams and marzipan lebkuchen; then the finish warms up with crystallized ginger, hints of wood, whispers of leather and wasabi tingles. The reduced nose finds walnut cake and Topic bars (hazelnut, chocolate and caramel), freshly baked crumbles, toffee, fig and wood – secret snacks in a wardrobe perhaps? The palate becomes fruitier – peach, pear and pomegranate, jam tarts, berry granola and Anton Berg plum and Madeira chocolates.

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POLISHED AND REFINED SWEET, FRUITY & MELLOW CASK NO. 26.186

$190

WEEK 2 RELEASE 12TH AUGUST

SMILING FROM WITHIN SWEET, FRUITY & MELLOW CASK NO. 13.85

$180

REGION

Highland

CASK TYPE

1st fill bourbon barrel

AGE

10 years

DATE DISTILLED

8 February 2011

OUTTURN

232 bottles

ABV

59.2%

AUS ALLOCATION 42 bottles

D WOO LIED T P SUP EXPER E G M A FRO OPER A C O ASY M V

Savoury and herbal aromas progressed towards toasted cereals and nuts while a floral fragrance supported sandalwood and thick clotted cream sweetened into fudge. Plenty of chilli, cloves and ginger on the palette softened into honey roasted cashew nuts with a squeeze of citrus before a delightful beeswax mouthfeel fused with waxy orange skin. Water immediately released more oils that suggested freshly snuffed out candles and coconut oil. Cinnamon and nutmeg now arrived with balsa wood and herbal notes of green malt. The now soft and juicy palette was abundant with pineapple, waxed lemons and orange while manuka honey combined with carnations on a dry grape skin finish.

REGION

Highland

CASK TYPE

1st fill bourbon barrel

AGE

13 years

DATE DISTILLED

13 September 2007

OUTTURN

191 bottles

ABV

58.9%

AUS ALLOCATION 48 bottles A joyous combination of custard cream biscuits, creamed coconut and honey married with the evocative aromas of a dunnage warehouse nestled among lavender fields.

The palate was pure fruity bliss, a social mingle of mango, apricot and peach before plums and blackcurrants invited pineapple and watermelon into polished oak casks and wood char. A fine fragrance returned with water that mixed ladies’ perfume with fresh coconut and elderflower. Apricot jam joined dark chocolate and black forest gateau with earthy notes of pine forests before light cream poured over tinned peaches in syrup and vanilla ice cream arrived with tropical fruit and ginger.

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CHAIRMAN’S COLUMN

The shape of water With the joys of La Nina re-visiting us once more, I’m staring out my window at the moment, observing a non-stop deluge of insanely heavy rain that hasn’t stopped for three days straight.

Not surprisingly, it leads one to ponder water.

I

remember hosting a whisky tasting event for the Society nearly 15 years ago where we explored water in a bit of detail. As part of the night’s fun, we presented a blind tasting of three different waters and asked all attendees to try and identify which water was which. We had tap water, Mount Franklin Spring Water, and Evian Mineral Water. (All still; no sparkling). The results on the night were interesting: Not surprisingly, with two cleaner or “purer” samples for context and comparison, everyone correctly picked the tap water — the presence of chlorine was the giveaway, even though it’s in relatively small concentration in Sydney’s system.

Roughly two thirds of the room correctly identified the Evian from the Australian mineral water — it had a flavour profile and also a “texture” that stood out far enough from most folk’s benchmark or “normal”.

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Cask-strength whiskies can usually accommodate a drop or two; some will even improve with and benefit from water.

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The conversation then naturally flowed to the topic of adding water to whisky. If our noses and/or palates can so readily detect the origin of water and identify aspects of its flavour, to what extent does this adulteration impact our perception of a whisky? If we were to take a generic 12yo malt from Speyside, will water-adding consumers in different locations perceive the whisky differently? It stands to reason that, for example, someone in Adelaide adding hard tap water to that dram will have a different experience to someone in, say, the Highlands of Scotland adding soft, spring water. Like all matters culinary, (and particularly in cooking) if you’re seeking the optimal result, you must strive to use optimal ingredients every time. Watch any cooking show and the chef will emphasise the importance of using the freshest-possible produce and the best quality you can afford. Using a lower quality ingredient in a recipe has the potential to drag the whole experience down.

This is the classic conundrum in the whisky cocktail world: If you’re making a whisky cocktail that has five or six components to it, are you really going to notice if the whisky used in the drink is a $250 18yo single malt from a 1st fill ex-bourbon cask? If you replaced it with a $60 deluxe blend, will there be a discernible difference in the final drink? Purists will answer, “Of course”.

But in a “cocktail” that involves just two ingredients, namely whisky and water, it follows that the characteristics of the latter will significantly shape the sum of the parts.

Adding water to your whisky was once considered de rigueur, although it’s less a part of the narrative these days. Cask-strength whiskies can usually accommodate a drop or two; some will even improve with and benefit

from water. But it stands to reason that you want to be using good H2O. After all — we used some pretty good barley, yeast, and oak to make the rest of the dram!

Cheers.

Andrew Derbidge ~ Chairman of the SMWS, NSW State Manager, and writes as Whisky & Wisdom online

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DIESEL DELIGHT

Welcome back distillery 59! In last month’s Outturn, we excitedly welcomed back distillery 105 — a real gem for whisky fanatics — but this month, we get to welcome back distillery 59! There are far and few between for this Diageo workhorse which is a truly odd distillery in design. There is no mash tun, as they’ve instead opted for a mash filter and hammer setup, the only one of its kind in Scotland. Clean, Highland spirit paired up with a wild cask for this monster of a whisky. Take a journey with us this month back into this fascinating spirit, and see how it pairs with Basik’s bonbons from our special virtual pack this month.

LEATHER BOUND PETROL STATION DEEP, RICH & DRIED FRUITS CASK NO. 59.68

$185

Limit of one bottle per Member

RA EXT URED MAT

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REGION

Highland

CASK TYPE

1st fill Spanish oak Oloroso hogshead

AGE

12 years

DATE DISTILLED

12 February 2009

OUTTURN

181 bottles

ABV

57.0%

AUS ALLOCATION 52 bottles Pencil shavings and charred oak mixed with linseed oil and beeswax on pine wood before polished leather bound together burnt raisins, sticky toffee pudding and dates soaked in diesel. In the mouth a sticky syrup of marmalade, treacle and fruit chutney prepared the taste buds for dark navy rum, cloves, cinnamon and liquorice.

Water took us to places of dark chocolate, espresso coffee and charred wood while toasted hot cross buns merged with figs, pears and walnuts. Flavours now embraced more tropical fruit while molasses and demerara sugar mixed into grapefruit juice and coconut oil. After spending 10 years in an ex-bourbon hogshead this was transferred to a 1st fill Spanish oak oloroso hogshead.

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BASIK Chocolates x SMWS How it started “It was all with Whisky baby!”, Not-So Gandhi, 2022.

Anytime I explain that whisky was the reason I started in the world of chocolate, our fellow whisky patrons are either surprised or in a momentary disbelief.

A familiar beginning to most of you, it was watching online videos, which eventually led to buying, attending tasting events, learning how to be patient, a gentle pause to nose and taste presented the opportunity… to live the experience within a glass! This element of exploration was the part I slowly developed an obsession with. But what sealed the deal was the rekindling of memories of old. A hint of nostalgia, if you will.

Sounds cheesy, but it was my draw card to diving further down the rabbit hole. If you have tasted a BASIK bonbon, you know what I mean. For those who haven’t, it’s that moment you regale about the tales of youth, where you first tried a particular food or drink that only a special member of your family made or poured, on this Sunday of every month. These olfactory memories are truly the driving force behind the creative process for BASIK Chocolates — a reconstruction of old memories, a take on the current, and of course, forging entirely new moments that I’m certain will live on in your memory long after.

Cheers, Krsna

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The Chocolate Scientist Returns!

JOIN US LIVE! THURSDAY 25 AUGUST, 7PM AEST After a sold-out 2020 and 2021, we’ve had countless requests for Krsna to make a triumphant return to The Society with his INCREDIBLE and mind-boggling flavour pairings like nothing else on Earth. Fennel pollen? Butterscotch Caramel? Ginger Ganache?! Truly the mad scientist of chocolate, Krsna Rajalingam from Basik Chocolates will be returning in 2022 for two huge nights in-person and a massive monthly virtual with all your whisky and chocolate delivered to your doorstep.

Each pack includes 5x SMWS single cask releases | 30ml samples of each bottling + 2x of each bonbon to share, sent to you in two separate delicious packages.

Join us virtually or in person at one of our two events in Sydney & Melbourne where Krsna himself will be making two rare appearances in late August. See the events page for more details.

WE’LL BE PAIRING UP FIVE SINGLE CASKS WITH FIVE EXPERTLY-CREATED BONBONS CASK 5.91

Lip-smacking and seductively luscious

CASK 6.50 By this great clatter

CASK 59.68

Leather bound petrol station

CASK 108.43

A cornucopia of curiosities

GRAB YOUR VIRTUAL TASTING KIT AND JOIN IN! SMWS.COM.AU/SHOP Packs are strictly limited and on a first-come first served basis.

CASK R11.14 Hot shots

$A1C3H P9ACK E

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SOCIETY EXPERIENCES

BASIK X SMWS CHOCOLATE MASTERCLASS PAIRINGS IN-PERSON VIRTUAL

Thursday 25 August, see page 16.

SYDNEY

JOHN MCCHEYNE TOUR: MELBOURNE

Tuesday 9 August, Social Event, Whisky & Alement, Ticketed by Whisky & Alement.

Thursday 11 August, Full masterclass, The Kelvin Club, Melbourne Lane, 6:30pm for 7pm start.

SYDNEY

Wednesday 10 August, Full masterclass, ISC Room Royal Automobile Club, 89 Macquarie Street. 6:30pm for a 7pm start.

Friday 26 August, Royal Automobile Club, 89 Macquarie Street. 6:30pm for a 7pm start.

MELBOURNE

Saturday 27 August, Melbourne Whisky Room, 270 Russell St, 6:30pm for a 7pm start.

BRISBANE

THE GATHERING IN BRISBANE

Friday 30 September 6:30pm for a 7pm start The Brisbane Club: 241 Adelaide St, Brisbane City

ADELAIDE

WOLLONGONG

Friday 30 September 6pm for a 6:30pm start Seven Stars Hotel: 187 Angas St, Adelaide

Rug up in the Sunken Lounge at the Fraternity Club Friday 19 Aug, 7pm Fraternity Club: 11 Bourke St, Fairy Meadow

THE GATHERING IN ADELAIDE

WINTER DINNER, WINTER DRAMS

FOR OUR LATEST EVENT LISTINGS AND TO BOOK ONLINE VISIT SMWS.COM.AU/EVENTS 18

FIRS T

FO

UR RO

E EV

STRALIAN TOU U A R R

AU

TOUR

EVER ST

S T RA LIA

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FIR

Global Ambassador John McCheyne!

TO BOOK ONLINE VISIT SMWS.COM.AU/EVENTS Join us for a night of storytelling and fantastic new whiskies from John’s personal selection in Sydney and Melbourne for this oncein-a-lifetime opportunity with our Global Ambassador in Australia. With a career in whisky and flavour spanning decades, this promises to be a fun and flavoursome evening out with The SMWS.

SYDNEY 10 AUGUST – 6:30PM FOR A 7PM START Royal Automobile Club 89 Macquarie St, Sydney.

MELBOURNE 9 AUGUST – 6:30PM FOR A 7PM START Melbourne Whisky Room 270 Russell St, Melbourne.

Ticketed by Whisky & Alement.

11 AUGUST – 6:30PM FOR A 7PM START The Kelvin Club 14–30 Melbourne Place, Melbourne.

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MADEIRA CAKE IN A HUMIDOR DEEP, RICH & DRIED FRUITS CASK NO. 24.160

$250

REGION

Speyside

CASK TYPE

1st fill Spanish oak Oloroso hogshead

AGE

12 years

DATE DISTILLED

13 October 2008

OUTTURN

328 bottles

ABV

63.5%

AUS ALLOCATION 60 bottles At ten years of age, we combined selected casks from this distillery. We then returned the single malt into a variety of casks to develop further. This is one of those casks.

The nose is spectacular – plums, prunes and almonds, Demerara, sherry, oranges, cherry cola and wine-soaked, flamenco-battered floorboards in a Seville bar. The palate unfolds in waves – root beer, vanilla, ripe figs, red apples, leather and medicinal notes. The reduced nose gets Madeira molasses cake in a humidor, treacle tart, damson jam and honeyed waffles. The life-affirming palate finds nougat, maple candies and pressed dried dates; then a clove, mulled wine and pencil chewing finish.

MYTHICAL AND MAGICAL OLD & DIGNIFIED CASK NO. 35.295

$470

M MIU PRE T TLING BO

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REGION

Speyside

CASK TYPE

1st fill toasted hogshead

AGE

26 years

DATE DISTILLED

24 November 1994

OUTTURN

205 bottles

ABV

57.4%

AUS ALLOCATION 42 bottles The nose neat was a dream; bold, elegant and refined with a deep fruity sweetness like one can find in an old vintage Armagnac with notes of apricots, oak spices and caramel.

Rich with just enough spice to be interesting without overpowering the palate and enough sweetness to keep us coming back for more like churros dipped into a spicy chocolate sauce or a three-spice crème brûlée. A drop of water and the aroma moved on to an old rhum Agricole with the scent of cinnamon, vanilla, muscovado sugar, hints of tobacco and fresh Thai lemongrass. To taste plenty of dark fruit, dark chocolate and a perfectly made caffe mocha with a layer of espresso.

SCAN THE QR CODE to submit your ballot entry or click here To be drawn 12th August at 2pm AEST

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SEDUCTIVE WHISPERS OF OAK One of Scotland’s oldest distilleries that ran on and off between 1772 until its final demise in 1992, this cask is some of the last stocks we’re likely ever to see from this Lowland enigma. Single malts from this distillery today are rare, but single casks are hens teeth. A seductive whisper of oak and exotic snapshot of another era of whisky out of Scotland.

LTS VAUECTION L COL

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SEDUCTIVE WHISPERS OF OAK OLD & DIGNIFIED CASK NO. 97.23

$1,399

REGION

Lowland

CASK TYPE

1st fill bourbon barrel

AGE

30 years

DATE DISTILLED

23 April 1990

OUTTURN

152 bottles

ABV

58.2%

AUS ALLOCATION

24 bottles

An old-school malt of slowly emerging complexity and eye-twitching pleasure.

The nose combined orange fondant and golden syrup sweetness with seductive whispers of oak (vanilla, sweetie tobacco and orange crates). On the palate, that whisper became a Carmina Burana chorus of church pews, leather, tobacco strands and spiced rum, cinnamon flambéed bananas, Grand Marnier, Sercial Madeira wine, spun sugar and toffee. The reduced nose was golden sunshine on late summer meadows; walnut toffee, barley sugars, jellybeans, chocolate ice-cream and champagne Bellini. The palate now – teasing oak, orange peel, sugary espresso dregs, heather honey and anise. A fabulous exotic journey.

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LUSH MULTIPLEX Clear wort, long ferment, downward lyne arms, and slowly run stills. That’s the nerdy stuff out of the way. The distillate from 73 is absolutely a ‘dressing’ malt. A hugely desirable spirit that is often light on the nose, but heavy on the palate. A rich, creamy cereal note that excels in both exbourbon and ex-sherry casks alike. Cask 73.125 A multiplex of lush is the perfect example of that in action. Juicy apples, pineapple chunks, pear drops and buttery croissants. The epitome of what incredibly well-selected malt whisky should taste like. Don’t snooze on sleepers like this.

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A MULTIPLEX OF LUSH JUICY, OAK & VANILLA CASK NO. 73.125

$175

REGION

Speyside

CASK TYPE

1st fill bourbon barrel

AGE

10 years

DATE DISTILLED

25 March 2011

OUTTURN

209 bottles

ABV

62.5%

AUS ALLOCATION 36 bottles From an upturned fruit cart tumbled juicy apples, pineapple and pear drops that developed into fragrant sandalwood, marzipan and croissants with a buttery texture. Green notes then emerged of lush ferns, asparagus and pine sap. Bundles of toffee, fudge and ginger syrup engulfed the palate before morphing into cinnamon on hot cross buns, coriander and clotted cream. Aromas became more floral with water, embracing chamomile, honeysuckle and apple blossom. The juicy fruits of melon, guava and ripe banana turned more towards gooseberries and quince jelly with time. The palate was now slightly fizzy, embracing orange zest in gin and tonic but with the sweetness of vanilla sponge cake and dry wood to finish.

IRRESISTIBLY BEAUTIFUL HARMONY GIN CASK NO. GN5.6

$135

REGION

Scotland

CASK TYPE

2nd fill bourbon barrel

DATE DISTILLED

23 March 2020

OUTTURN

240 bottles

ABV

49.6%

AUS ALLOCATION 48 bottles The aroma was like a walk amid green cone pines with the alternation of lawns, groves of flowering shrubs, rhododendrons, flourishing juniper bushes and lochans (small inland lakes) - a very harmonious landscape. On the palate neat, a blackberry and Meyer lemon gin and tonic, using the much sweeter less acidic lemon with an intriguing spicy bergamot fragrant taste reminded us more of spice or herb. After a drop of water, we used the Meyer lemons to make a floral tempting homemade lemonade as well as a creamy marmalade which we pepped up with a little cracked black pepper and caraway seeds.

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ADRENALINE RUSH PEATED CASK NO. 137.12

$230

WEEK 3 RELEASE 19TH AUGUST

CAMPFIRE ON A COLD NIGHT HEAVILY PEATED CASK NO. 10.222

$205

Limit of one bottle per Member

RA EXT URED MAT Y USL V I O TO E R P SED E U TUR 5 MA 3.30 K CAS 26

REGION

England

CASK TYPE

1st fill bourbon barrel

AGE

9 years

DATE DISTILLED

3 Mar 2011

OUTTURN

207 bottles

ABV

63.2%

AUS ALLOCATION 42 bottles The sweet peat scent of smoked Bourbon vanilla beans combined with gentle wood smoke and the best potting soil for garden plants made this a heart-warming experience.

On the palate your heartbeat will go up a couple of notches as it was absolutely massive – huge waves of smoke followed by juicy tropical fruits and a salty, slightly dry, finish! Where did that come from? Recovered, we added water and found ourselves on the coast with smoked haddock, sweet langoustines and a Japanese seaweed salad.

Now a lot more rounded and manageable to taste as the smoke was still big but more balanced with the fruitiness and the sweetness - think of muesli with heavily peated cereal

REGION

Islay

CASK TYPE

2nd fill PX hogshead

AGE

7 years

DATE DISTILLED

17 October 2013

OUTTURN

272 bottles

ABV

60.3%

AUS ALLOCATION 42 bottles Woah – seared breast of wood pigeon with smoked bacon, smoked hot red cabbage and gyoza style dumplings with a spiced cranberry dip. On the palate we continued the culinary theme with a three-course meal of smoked miso soup followed by smoked chilli con carne and charred honey-glazed pineapple as dessert. Diluted, smoked paprika crisps and hickory smoked mixed nuts emerged accompanied by a beer that used beechwood-smoked malt and brewed with several charred manzanita logs. That gave it an assertive smoke but also nutty, herbal, sweet and savoury flavours - perfect for a campfire on a cold night.

After four years in an ex-bourbon hogshead, we transferred this whisky into a second fill PX hogshead.

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Lachlan Watt from Melbourne Partner Bar, Whisky & Alement, shares his SMWS winter cocktail creations with us — and even shows you how to make a truly peculiar and mouthwatering one at home, Adam Ioannidis writes.

Warming Winter Cocktails with

Lachlan Watt WORDS BY ADAM IOANNIDIS ORIGINALLY FOR UNFILTERED MAGAZINE

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“I have now been at Whisky & Alement for the greater part of six years, and having the best time sharing incredible whisky, cocktails, beer and chats with our incredible community.”

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W

hisky & Alement is a bit of an SMWS beacon, an outpost for the Australian branch. Stocking over 250 SMWS bottles you’d be hard-pressed not to find something to your liking. But beyond the knowledgeable and passionate staff behind the bar, Bar Manager Lachlan Watt is also an experienced mixologist, and, with the country settling into the middle of winter (I dare say on the south-east coast we’re feeling it a touch more than the rest) I thought it would be prudent to approach Lachlan about concocting some elaborate and (most importantly) delicious SMWS winter whisky cocktails. Unsurprisingly, he did not disappoint.

THE MIXOLOGIST

Lachie has been working in bars for the better part of eight years, starting at a small hotel bar for six months before moving onto ‘The Kilburn’ in Hawthorn, a little whisky bar where his manager thrust him into the mixology game and expanded his understanding of whisky; it was here that Lachie first discovered The Scotch Malt Whisky Society. Not long after and Lachie met the Bar Manager at Nieuw Amsterdam in the Melbourne CBD whom he describes as “one of the most talented and inspired bartenders I have ever met”; Lachie’s affinity and talent for creating his own liqueurs, and understanding the right balance and extraction of flavour, came from this encounter.

“After working at the Kilburn for two years, I got a job at Whisky & Alement where my relationship with The Scotch Malt Whisky Society and my excitement for fun and exciting drinks using top-notch booze grew stronger.

After a short while, I took over the entire cocktail list and started having as much fun 30

as I could, creating a series of small-batch liqueurs and amaro. I have now been at Whisky & Alement for the greater part of six years, and having the best time sharing incredible whisky, cocktails, beer and chats with our incredible community.”

THE WINTER CONCOCTIONS

The plan was to create two SMWS winter cocktails — one that could be replicated at home for members and friends to enjoy at their leisure (as well as ordered at the bar), and the second to be a bar-exclusive, enjoyed only at Whisky & Alement and mixed by the creator himself; the bar-exclusive utilises one of Lachie’s famous in-house liqueurs, establishing it as a true bar-exclusive cocktail. Let’s begin with the first cocktail, aptly named — Hot Buttered Saké.

Hot Buttered Saké INGREDIENTS • 30ml 93.161 Dirty Martinis On A Yacht • 90ml Savoury Junmai Saké • 5ml 2:1 Honey Syrup • 10g slice of miso butter

HOW TO MAKE THE 2:1 HONEY SYRUP • 500 grams of honey • 250 grams of boiling water • Mix until the honey completely dissolves and refrigerate (lasts about 1 month in the fridge).

HOW TO MAKE THE MISO BUTTER • 250 grams of Australian unsalted butter • 3 heaped teaspoons of white miso • 1 heaped teaspoon of red miso • At room temperature, gently whip the butter and miso until fully integrated, spoon on a sheet of cling wrap and roll into a sausage of about 3cm diameter, and refrigerate.

If you need to re-form it after some time in the fridge, do so. Can be stored indefinitely in the freezer.

METHOD • Pour all ingredients into a mixing glass/container • Heat until the butter melts • Serve in a mug with a small sheet of nori (sushi seaweed sheet)

WATCH NOW on our Instagram page

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“This was a cocktail I had in the back of my mind for some time, a mulled sake inspired by miso soup, savoury and heartwarming, but boozy, so when I was approached about making some wintery drinks for Unfiltered, this jumped forward and came to life.”

Now, I know what you’re probably thinking: “This is the cocktail we can replicate at home?!” — but it’s true, all the ingredients you can easily purchase at your local supermarket, there’s just a bit of exciting pre-prep involved.

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This is a perfect SMWS winter cocktail because it’s so different and we do like challenging ideals and notions! So, why did Lachie pick this cocktail?

“This was a cocktail I had in the back of my mind for some time; a mulled sake inspired by miso soup, savoury and heartwarming, but boozy, so when I was approached about making some wintery drinks for Unfiltered, this jumped forward and came to life.”

“Spirit from distillery 93 is salty, high in minerality, with slight smoke, which lends itself to this drink perfectly. Paired with a savoury Junmai Saké, I used Mii no Kotobuki Biden Hojo Junmai Saké, which was perfect for what I needed. The next challenge was working out the best ratio of butter to miso, and the ratio of miso styles. The best ratio was 3:1 white miso to red miso, which led to a rich and nutty base with a savoury edge. Enjoy making this at home, it pairs well with a nice cheese plate.”

Head to our socials for a quick walkthrough on how to mix the Hot Buttered Saké cocktail yourself.

Dark & Tawny INGREDIENTS: • • • • •

40ml 107.24 Oven-Ready Moomin 20ml Seppeltsfield 10-year-old Tawny 20ml House Made Fig Liqueur 3 drops of absinthe 2.5ml 2:1 sugar syrup

METHOD Stir down over ice and serve in a Nick & Nora glass with candied ginger.

“The secret ingredient to this cocktail is the house-made fig liqueur — one of Lachie’s own concoctions that he has been fermenting for some time.”

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“There’s nothing more Melbourne than a fig tree in an alleyway somewhere.”

ED IN INTEREST ABOUT MORE LEARNING TAWNY? & THE DARK uTube

our Yo Head to watch Lachie l to channe e at the bar. mix on

This Dark & Tawny cocktail was inspired by two key factors: Melbourne and the selected SMWS whisky, Cask 107.24 Oven-Ready Moomin: an 8-year-old Deep, Rich & Dried Fruits whisky aged in a 1st fill ex-sherry butt.

Lachie wanted something deep, rich, sweet, and warming — something that you could sit down and really enjoy for a time — and after much sampling, the honey-forward and dried fruit characteristics of distillery 107’s spirit character really lent themselves to the qualities of the planned cocktail.

The secret ingredient to this cocktail is the house-made fig liqueur — one of Lachie’s own concoctions that he has been fermenting 34

for some time; this is where the Melbourne influence comes into the cocktail as “there’s nothing more Melbourne than a fig tree in an alleyway somewhere — especially hanging over a fence”. Finished off with a local tawny, small touches of absinthe and 2:1 sugar syrup, and garnished with candied ginger, the Dark & Tawny is certainly a ‘sipper’ that’s worth enjoying on a cold Melbourne evening at Whisky & Alement.

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A huge shoutout to Lachlan Watt from Whisky & Alement for concocting these cocktails — if you’re in the area, drop by the bar at 270 Russell St, Melbourne, 3000; open 4pm – 1am Wednesday – Saturday and 4pm – 11pm on Sundays, and request either of these cocktails for a warming and delicious experience!

R

E SP

BA

PA R T N E R L A CI

Away

Give

WIN

REE ONE OF TH OF S E L T T BO TIME! TABANCO

We’re running a special giveaway for August: visit any of our wonderful Partner Bars in the whole month of August, order a dram of Society whisky, take a photo and tag us on your socials, and you could win one of three bottles of Tabanco Time!

Simple as that. Take a photo of you enjoying a Society dram at one of our official Partner Bars in the whole month of August and you could win one of three bottles of Tabanco Time. The most colourful and flavoursome photos win. Drinking it neat?

Mixed? However you enjoy it, show us the dram and the bottle in the photo and you’re in the draw. Post it to our Facebook group, tag us on Instagram, or tweet us.

The official hashtag for this promotion is #PartnerBarPromo.

@SMWS_AUS

@SMWS_AUSTRALIA

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PARTNER BARS NSW

Archie Rose Rockpool Bar & Grill Dean’s Lounge Webster’s Bar The Captain’s Balcony

VIC

Whisky & Alement Beneath Driver Lane 18th Amendment Bar Geelong 18th Amendment Bar Ballarat

QLD

TAS

The Still Bar The New Sydney Hotel

WA

Bar Lafayette

Mrs J. Rabbits Speakeasy T&C’s: You must be a member of the SMWS to enter. Photo must discernibly prove you’re at an official Partner Bar. Photos will be judged on colour and creativity. Winners will be announced during a livestream on Monday the 5th of September 2022.

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SWEET TREATS ON

SMWS.COM.AU

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

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Society bottlings are offered and sold through The Artisanal Spirits Company Pty Ltd, Liquor Licence LIQP770017428.