Support
Outturn Spice things up Friday 5 July Issue 07, 2019
WINTER WARMERS It’s time for coziness, comfort and conviviality: share in the spirit of the season by spicing things up with our heart-warming selection of new single casks.
WARMING HEARTS SMWS.COM.AU
CONTENTS Cellarmaster’s Note Andrew Derbidge.............................. 3 Caperdonich distillery
Malt of the Month Cask No. 48.105 Custard and crumble..................... 8
Andrew Derbidge.............................. 4
Ambassador’s Note
Premium release Cask No. 38.24 Princes Street Gardens in summer........................ 6
Events
Matt Bailey............................................ 18 Check out the latest listings........ 19
JULY BOTTLINGS OLD & DIGNIFIED
SWEET, FRUITY & MELLOW Cask No. 38.24 Princes Street Gardens in summer .................................
7
Cask No. 48.105 (Malt of the Month) Custard and crumble................................................................
8
Cask No. 36.157 Mad Wax: beyond thunderdram.....................................
JUICY, OAK & VANILLA Cask No. 51.14 Alluring fruits and spices.......................................................
SPICY & SWEET Cask No. 12.20 Martini in a trenchcoat...........................................................
10
Cask No. 35.229 Bountiful yet balanced.............................................................
10
SPICY & DRY
12
15
PEATED Cask No. 135.11 Paddle steaming..........................................................................
15
Cask No. 66.123 A strong personality.................................................................
16
Cask No. 1.209 Waxing a hot woodsman ......................................................
11
Cask No. 66.145 Flambé away.................................................................................
16
Cask No. 73.106 Nutty mint chocolate muffin................................................
11
Cask No. 53.272 Spot on!.............................................................................................
17
ARMAGNAC
DEEP, RICH & DRIED FRUITS Cask No. 76.139 Speygermeister............................................................................ 2
12
Cask No. A2.2 Enchanted woodland stroll..................................................
17
FOR WHAT IT’S WORTH Dear Members, A discussion that frequently pops up in whisky circles is the relative cost and “worth” of a particular bottling. A new release might appear on the market, or a whisky will be offered “on special” at some outlet, and the whisky community instantly asks, “Is it worth it?” It’s something that’s a regular feature on one of the whisky Facebook groups here in Australia and, to be honest, it’s a tired and increasingly frustrating thing to observe. To give this some context: Assume a distillery, let’s call it Glen Bagpipe, puts out a new whisky called Ruanishla, which is gaelic for “Dan Murphy’s Talking Point”. It doesn’t have an age statement, and it’s being retailed at $119. You’ll instantly see a pic of it on the Facebook whisky group with the inevitable question from some punter asking, “Is it worth it?”. Followed by the inevitable re-hashing of the usual replies: Relative price comparisons will be made to Glen Bagpipe’s 10yo expression which is cheaper at $99; someone will point out that Ruanishla is only £45 in the UK, bitch about our local taxes, and then ask what charges they’ll be hit with by Customs if they import it themselves from overseas; and someone else will chime in with a lament that Glen Bagpipe only used to cost $55 back in 2002 when the barley used to be handmassaged daily and the warehousemen used to read Robert Burns’ poems aloud to the casks as they matured in the warehouse. And, finally, some helpful dipstick will state that they’ve never actually tried Glen Bagpipe, but they reckon Glen Sporran “tastes really smooth” and feel they’ve advanced the conversation. And, sadly, everyone will miss the point. It should go without saying, but worth is a subjective principle. The whisky may cost $119, but it will be worth more than that to an avid collector of Glen Bagpipe. And it will be worth less than that to someone who’s never enjoyed Glen Bagpipe’s releases previously and thus has a negative opinion of the brand. Similarly,
$119 may seem like an awful lot of money and an expensive purchase to one person, and it might be loose change to another. Discussing the worth of a whisky is a meaningless exercise, yet I’m bemused to see how passionate and hot-under-thecollar some punters get as they thrash out their opinions on the social media outlets. Let’s bring it back to flavour and start asking the right questions: Is it a good example of Glen Bagpipe and does it reflect the house style? Does Ruanishla taste similar to the 10yo or is it a completely different taste experience? Have they used different casks or a different finishing regime? Has it been bottled at a different ABV and thus has a different texture and mouthfeel? Is it a limited edition release or has it now joined the core-range in the portfolio? These are the questions that define the whisky and give the consumer meaningful information to assist with their purchase. There is so much drivel and nonsense said about whisky these days, it seems many people have forgotten to simply drink it and enjoy it. I’m pleased to observe and report that the Society’s Facebook group is a far more intelligent forum. The right questions are asked; helpful answers are given; and – importantly – it facilitates conversations between members who might be separated by a few thousand kilometres, yet they are brought together with a common appreciation for whisky. Good whisky. Outstanding whisky. Whisky that is worth it. Cheers,
Andrew Derbidge ~ Director, Cellarmaster & NSW Manager
3
CAPERDONICH DISTILLERY With so much focus in recent times on the wealth of new distilleries being established in Scotland, it’s easy to overlook that there were still quite a few distillery closures in recent times. There’s a certain romance and reverence assigned to silent and lost distilleries; not to mention a lament as delicious examples of their whisky are bottled years after the distillery closed. Caperdonich is one such distillery. Very few distilleries close due to making poor spirit or their quality being deemed inadequate. (Parkmore, back in 1931, and arguably Imperial in 1998 are two examples where quality was a determining factor). Rather, distilleries are usually closed by accountants. The facility is deemed either surplus to requirements; too expensive to run; or too expensive to overhaul and upgrade. Caperdonich was all of the above. The distillery started life in 1898 with the remarkable name of “Glen Grant No. 2”. As the name would suggest, it was intended as a duplicate distillery of Glen Grant and was built directly across the road from the original distillery. Glen Grant was enjoying tremendous growth and appeal, including international sales as a single malt brand. Rather than expand the existing distillery, it was decided to simply duplicate it across the road. However, in a case of bad timing, the bottom fell out of the whisky market at the start of the 20th century, and a raft of distillery closures occurred. Glen Grant No. 2 was closed after just four years 4
in 1902 and subsequently remained silent for the next 63 years! By this stage, Glen Grant was again back in favour, particularly in Italy, where it had become the number-one selling whisky. Glen Grant No. 2 was re-activated to help boost production, and its capacity was even doubled with the number of stills being increased from two to four in 1967. In 1977, following a law change that forbade two distilleries having the same name, Glen Grant No. 2 was re-christened as Caperdonich. The distillery survived the tumultuous 1980’s and stayed strong in the 1990’s. Whilst it was never bottled as an official bottling (OB) single malt by the owners, it evidently supplied plenty of fillings for the blenders, and many, many casks subsequently found their way to the independent bottlers – as evidenced by the number of single cask releases that have appeared in the last 10 years. The Society has been one of the more prolific bottlers of Caperdonich. Glen Grant and Caperdonich were part of the Chivas group when they were acquired by Pernod Ricard in 2001.
Pernod Ricard is a strong advocate for automation and efficiency, and perhaps the old distillery, which sat ignored from 1902 to 1965 was too difficult to bring into line with the company’s love for a streamlined facility? (Ironic, given that Caperdonich was significantly modernised in the late 1960’s and was one of the more advanced distilleries of that time, being able to be operated by just two personnel – a brewer and a stillman). Regardless, Caperdonich was mothballed the following year in 2002. (Glen Grant would subsequently be sold to Campari in 2006). I was fortunate to visit Caperdonich and see around the silent distillery in 2009, which was timely, as the distillery was completely demolished in 2010 and the site was sold to its adjacent neighbour, Forsyth’s – the famous coppersmiths and stillmakers. Whilst Caperdonich’s spirit shared many attributes and similarities with its sibling, Glen Grant, it never quite achieved the objective of being an exact duplicate. It was, however, a wonderful example of Speyside whisky in its own right.
Light, floral, and with a sweetness typically associated with orchard fruits (particularly pears), it’s an interesting whisky to encounter today, given that the youngest bottlings are now pushing 17 years old and cask influence is overtaking the spirit influence. This month sees one VERY impressive bottling from Distillery 38 appear in Outturn – a notable award winner in fact, having collected a Double Gold at the San Francisco World Spirits Competition.
TURN THE PAGE TO DISCOVER CASK NO 38.24 PRINCES STREET GARDENS IN SUMMER. Andrew Derbidge ~ Director, Cellarmaster & NSW Manager 5
6
SPECIAL RELEASE
Closed distilleries like this are often time capsules of what whisky was from a different era, and this complex and delicate offering from Distillery 38 is no different. A dram to take your time with, after 26 years in oak, the flavour will transport you to the vibrant flora of Princes Street Gardens in Edinburgh with roses, lillies and tropical fruit. This whisky also just won the highest award of Double Gold at the San Francisco World Spirit Awards 2019.
PRINCES STREET GARDENS IN SUMMER
REGION
Speyside
CASK TYPE
Refill ex-bourbon barrel
AGE
26 years
DATE
17 June 1992
SWEET, FRUITY & MELLOW
OUTTURN
270 bottles
CASK NO. 38.24
ABV
51.2%
AUS ALLOCATION
18 bottles
$699.00
UM PREMILING BOT T
The nose takes you to Princes Street Gardens in the summer – grass, roses, flower beds, ice-cream vans and pastry wagons laden with donuts, Danishes and churros; also perfumed sweets (sherbet straws, blackcurrant, lemon, apple). The palate is delicious – tropical fruits (custard apple, monstera, Charentais melon), vanilla slices and dark chocolate digestive biscuits – all balanced by subtle back-tastes of wood and clean leather. The reduced nose is even fresher, with a dominant flavour of perfumed pear. The palate has that je ne sais quoi of age – oak, putty, Gewurtztraminer and Hoegaarden against the marshmallow, coconut, cocoa and biscuit of luxury Rocky Road.
7
MALT OF THE MONTH Distillery 48 is always a bundle of fun. One of a handful of distilleries that still utilises traditional worm tubs in its spirit production, resulting in complexity and character to the spirit, which when matured in a rich 1st fill barrel oozes with custard and crumble. A fun and shareable experience in the Sweet, fruity and mellow flavour profile that will delight dram after dram.
REGION
Speyside
CUSTARD AND CRUMBLE
CASK TYPE
1st fill ex-bourbon barrel
AGE
10 years
DATE DISTILLED
17 April 2008
SWEET, FRUITY & MELLOW
OUTTURN
249 bottles
CASK NO. 48.105
ABV
57.9%
$159.00
AUS ALLOCATION
24 bottles
REDUCED FROM $170
The nose welcomed us in a convivial manner with easy-to-get-on-with bubble gum and apple crumble. A large dollop of pineapple jam nestled beside gooseberry tarts with a glass of sweet apricot liqueur. Creamy coconut led us along to vanilla custard heaped on top of rhubarb crumble and slices of ripe mango. The palate combined ginger marmalade with heather honey on fruitcake whilst a delightful texture encapsulated waxy candlesticks. Digestive biscuits and vanilla sponge cake merged with a scattering of pine nuts before nutmeg and sultanas blended with banana splits on a finish that left a lasting memory of grated dark chocolate.
8
9
REGION
Speyside
MARTINI IN A TRENCHCOAT
CASK TYPE
1st fill ex-bourbon barrel
AGE
8 years
DATE DISTILLED
29 September 2009
SPICY & SWEET
OUTTURN
215 bottles
CASK NO. 12.20
ABV
59.8%
AUS ALLOCATION
24 bottles
$180.00
An unusually robust nose greeted the panel. Notes of oil of wintergreen, camphor, linseed oil and a drying mineral quality were all notes. As were white flowers, stone fruits, oatmeal and runny honey. Whiffs of lychee sorbet, lanolin, soot and wax dipped in cod liver oil. A little water revealed a big hit of dirty martini along with cut grass, salted mead, dandelions, dry earth, old paper and freeze dried raspberries in a gooey flapjack. The mouth was dense in texture to begin. Notes of spearmint, green olives, pink marshmallows and white pepper. Then cough mixtures, pineapple syrup and darjeeling tea. With water it became increasingly buttery with tiger balm, caraway and trampled bracken.
REGION
Speyside
BOUNTIFUL YET BALANCED
CASK TYPE
Refill Oloroso puncheon
AGE
10 years
DATE DISTILLED
10 March 2008
SPICY & SWEET
OUTTURN
538 bottles
CASK NO. 35.229
ABV
64.2%
AUS ALLOCATION
18 bottles
$180.00
10
It begins with pencil shavings, graphite and mineral oil before opening up along more fruity fissures with sultanas fruit loaf, ginger cake with lemon icing and damson jam. Wood spice keeps the warmth in. Dilution brings redcurrants, fruit jellies, corn syrup, freshly malted barley, potpourri, caramel logs and millionaire shortbread. On the palate the initial impression is of fruit chutney, ointments and lime curd. In time come wood resins, herbal spices, crispy chicken skin and vegetable stock. A grinding of black pepper as well. With water there’s black wine gums, lemon balm, coal dust and cinnamon bark. A soft liquorice note as well, along with strawberry jam, orange marmalade and warm cocoa.
REGION
Speyside
WAXING A HOT WOODSMAN
CASK TYPE
Refill ex-bourbon hogshead
AGE
7 years
DATE DISTILLED
08 June 2011
SPICY & DRY
OUTTURN
242 bottles
CASK NO. 1.209
ABV
64.9%
AUS ALLOCATION
36 bottles
$180.00
Herbal toothpaste and cough medicine strike first. A great big battering ram of aroma right up the schnozz. Then it’s coconut, lime oils, lemon bonbons, camphor, English mustard powder, dry earth, aged pinot noir, liquorice and fennel seeds. A good slug of water brings out smoked paprika, strawberry jelly, pine extract, hardwood resins, hot workshop wood shavings, graphite oil, spicy bourbon cocktails, charred wood and butterscotch drizzled red liquorice. The palate is hugely spicy, full of fruity chilli heat, black coffee, old rum, strong mojitos, new leather, crushed mint, tiger balm, chamomile, black tea, cherry throat sweeties and mulling spices. H2O reveals cherryade, toasted pink marshmallows, cola cubes, a strong dark ‘n’ stormy and buttermints. Mental!
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.
11
REGION
Speyside
SPEYGERMEISTER
CASK TYPE
1st fill Pedro Ximenez hogshead
AGE
15 years
DEEP, RICH & DRIED FRUITS
DATE DISTILLED
01 October 2002
CASK NO. 76.139
OUTTURN
266 bottles
ABV
56.5%
AUS ALLOCATION
30 bottles
$250.00
RA EXTRATION U MAT
The panel found this immediately earthy and organic with plum chutney, spicy wood, honey cake, molasses, pomegranate syrup, menthol sweets, lemon butter and pear liqueur. A little water revealed Jagermeister, flapjacks, flambeed raisins, throat sweets, orange bitters, lemon oil, blossom, coriander marmalade and coal hearths. On the palate there was charred pineapple with herbal sweetness and some summer fruit barley water. Also notes of grape must, aged riesling, wax, mineral oil and dried tarragon. Reduction gave deeper tannin, malt loaf, honey comb, cinnamon buns, lanolin, paraffin wax, rosewater and earl grey tea. Matured for 13 years in a bourbon hogshead before being transferred to a first fill PX sherry hogshead for the remainder of its maturation.
MAD WAX: BEYOND THUNDERDRAM
REGION
Speyside
CASK TYPE
Refill ex-bourbon barrel
AGE
21 years
OLD & DIGNIFIED
DATE DISTILLED
15 August 1997
CASK NO. 36.157
OUTTURN
151 bottles
ABV
60.6%
AUS ALLOCATION
18 bottles
$299.00
12
Full maturity and abundance of character is immediately evident on the nose. Dried apricots buoyant in custard, lemon cheesecake, ripe orchard fruits, a multitude of elegant and supple waxes, fermenting cider apples, expensive sultanas and some wonderfully buttery cereals. A little drop of water and out comes coconut milk, dried thyme, lamp oil, paraffin, toasted pine nuts, banana bread and a medical swab of gauze. It arrives on the palate with a pristine, all-encompassing waxy swoosh. Notes of furniture polish, dried wild flowers, toasted rye bread, camphor, old wine cellar, manuka honey, long-aged Sauternes and a delicate backbone of wood spice. Water dredges up tropical fruits such as pineapple jelly beans, aged mead, old workshops, hardwood resins, boot polish and ancient yellow Chartreuse. Magnificent.
13
14
REGION
N.Ireland
ALLURING FRUITS AND SPICES
CASK TYPE
1st fill ex-bourbon barrel
AGE
16 years
DATE DISTILLED
16 October 2001
JUICY, OAK & VANILLA
OUTTURN
215 bottles
CASK NO. 51.14
ABV
56.2%
AUS ALLOCATION
42 bottles
$299.00
The alluring nose starts with honey and cereals, pain au raisin and a fruity onslaught of banana, mango and peach with vanilla. Hints of herby savouriness (bay leaf) develop as well. The taste is very sweet. Intense fruits, plum jam, mango and vanilla are joined by subtle new wood and sap notes. To finish it becomes herbal and slightly minty. Add water and the fruitiness (and intense sweetness) suggests sherbet lemons and boiled sweets with fruit salad and vanilla. Dried ginger and white pepper spice round it off. It’s still sweet and spicy with big flavours to taste – fruit salad, vanilla, rhubarb, tobacco and ginger heat with a little pleasant butteriness.
REGION
Highland
PADDLE STEAMING
CASK TYPE
Refill ex-bourbon hogshead
AGE
13 years
DATE DISTILLED
18 March 2005
PEATED
OUTTURN
309 bottles
CASK NO. 135.11
ABV
57.1%
AUS ALLOCATION
12 bottles
$199.00
RO RET BEL LA
We felt like enjoying the beautiful scenery and admiring the most southerly Munro (mountain over 914m height) in Scotland from a Clyde-built paddle steamer. The billowing smoke from the two funnels mixed with fresh air and the oiliness/grease of fish teas being prepared - it felt like taking a step back in time. On the palate we were inhaling smoke from a nearby heather fire on the shore as well as eating a packet of salt and vinegar crisps. With water we opened a well-used leather rucksack on deck and got out smoky salted maple nuts which we’d earlier roasted in peat smoked Hebridean sea salt. 15
A STRONG PERSONALITY
REGION
Highland
CASK TYPE
Refill ex-bourbon hogshead
AGE
12 years
PEATED
DATE DISTILLED
06 March 2006
CASK NO. 66.123
OUTTURN
259 bottles
ABV
57.3%
AUS ALLOCATION
30 bottles
$185.00
We imagined sitting on a shingle beach. Nearby, heather burns over moorland and we opened a leather satchel to get out a few bags of pork scratchings and Thai sweet chilli crisps. Intense sweet peat smoke on the palate neat at first was soon followed by salty liquorice as well as medicinal flavours of iodine and gauze. Careful when adding water! Fresher aromas now appeared, violet leaves and citrus combined with Fisherman’s Friend lozenges and Vichy pastilles, made from the mineral water of the spa town Vichy in Auvergne, whilst to taste, smoked haddock and sweet potato fishcakes.
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
16
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.
REGION
Islay
SPOT ON!
CASK TYPE
Refill ex-bourbon hogshead
AGE
11 years
PEATED
DATE DISTILLED
18 July 2006
CASK NO. 53.272
OUTTURN
313 bottles
ABV
57.8%
AUS ALLOCATION
30 bottles
$220.00
As soon as we poured the sample a salty, sweet, smoky maritime aroma immediately filled the room – like smoked herring in a sour cream sauce made with apple vinegar, chives and mustard. Smoke and sweetness perfectly balanced on the palate like a ‘smoky spotted dick’ (pudding made with suet and dried fruits) served with custard – a smoky version doesn’t really exist, but it does now! With a drop of water the scent from a nearby peat fire reached us on the quayside where we were mending lobster pots. During a wellearned break we sucked oysters with a sweet soy and ginger dressing.
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. 17
RETURNED AND RARING
As I write this, I’ve just landed back from Scotland from our big annual international branches meeting and while I’m still a bit jet-lagged, I’ve come back more energised than ever about the future of the Society.
W
hat an adventure. I was honoured to be asked to host two events both at the historic Islay house, including our festival tasting pack which sold out locally, and then an old & rare Islay session which sold out in record time and gave me the chance to share around some super rare casks from the Society’s earlier history such as 53.5 and 10.46. However, it also meant I was able to share around some of the rarities being released now, such as the now-dearly departed 29.260, and the by-the-dram worldwide only 23.75. Keep an eye out for something about that soon. So with all that in the bag, I’m going to continue sharing the experiences I had and am looking to bring some goodies out at some events upcoming for members, including some casks that have long sold out but are ready to be shared at special member occasions. So rather than fitting it all into one page here, I encourage you to keep an eye on your email, our Facebook group and so forth for my more comprehensive wrap and tips on how to make the most of a trip to Scotland for any first time travellers. I might not be nearly as well-travelled in Scotland as our intrepid Cellarmaster, however we will both certainly have different experiences that we can and are more than happy to pass onto our members so you can make the most of your trip – and indeed your global membership.
18
A bit of a shameless plug, but if you’ve not had a chance to watch the video interview I did with Euan Campbell yet on our YouTube channel, I can recommend setting yourself up with a dram and sitting for 30 mins for that one. As well as gracing almost every issue of Unfiltered, Euan is the Global Spirits Manager for the SMWS, so one can only begin to gain an appreciation of how many samples from panel and elsewhere must pass his desk. Sounds like a dream job to many I’m sure (including me), but it really does require an incredible focus to ensure what we’re doing is of a certain standard so that buying any Society whisky purely off tasting notes and flavour profile won’t disappoint. He talks quite a bit about his role, what’s coming up, the tasting panel and how it all works behind the scenes! Lastly, I hope you get a lot out of this July Outturn, and we always encourage questions on anything as the club grows. Hopefully see you at one CO of our experiences soon, WITHNNECT and cheers! MA ba
iley@ TT sm @sm ws.com ws_ . mat au t
Matt Bailey ~ SMWS National Ambassador
WATCH NOW ON YOUTUBE: DRAMSIDE CHAT WITH EUAN CAMPBELL
EVENTS SYDNEY
FESTIVAL CASKS PARTY AT SHIRT BAR
BRISBANE
A VERY WHISKY CHRISTMAS IN JULY Come in, its cold. We’ve something to warm your soul. Christmas dinner with wonderful, wonderful whisky. Spirits like these come knocking but once a year.
FRIDAY 26 JULY, 7.00 FOR 7.30PM Let’s party! A winter party at Partner Bar, Shirt Bar, featuring your ambassador pouring a full range of special festival casks and previews of things to come for an informal social evening of good dramming, great company, and more. See you there!
THURSDAY 1 AUGUST, 6.00PM START Location: Shirt Bar Scotch Row, Barangaroo Host: Matt Bailey, SMWS Ambassador
VAULTS 1682 VINTAGE WHISKY EXPERIENCE 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
Location: The Brisbane Club 241 Adelaide St, Brisbane Host: Scott Mansfield, QLD 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
MELBOURNE
FESTIVAL FEAST AT STARWARD DISTILLERY
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
Your ambassador is back from Scotland with a bag full of festival goodies and is keen to share them all around with you. Let us takeover Starward distillery yet again for a full feast, festival bottlings, special guests and preview casks.
SATURDAY 17 AUGUST, 4.00PM
Location: Starward Distillery 50 Bertie Street, Port Melbourne Host: Matt Bailey, SMWS Ambassador
TO BOOK IN FOR AN EVENT PLEASE VISIT OUR WEBSITE OR CONTACT OUR OFFICE. NEW EVENT LISTINGS FOR PERTH AND CANBERRA WILL BE ONLINE SHORTLY.
SMWS.COM.AU/EVENTS
19
WARM UP 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.
