Outturn August 2020

Outturn Encounter: Friday 7 August Issue 08, 2020

Enjoy an invasion of flavour on the senses with our new cluster of out-of-this-world whiskies.

BOLDLY EXPLORE AT SMWS.COM.AU

CONTENTS Cellarmaster’s Note Andrew Derbidge............................. 3 Malt of the Month Cask 12.39 Sugared summer strawberries........................................ 4 Vaults Collection Cask 24.140 Sublime Nectar.................................. 8

OUR BOTTLINGS SWEET, FRUITY & MELLOW Cask No. 26.141 An Ottoman tent of delightful aromatics. ...................

6

Cask No. 39.195 Starch of the penguins.............................................................

6

Cask No. 134.7 A dreamer’s dram .....................................................................

17

7

SPICY & DRY Cask No. 9.175 Marmalade glade.......................................................................

Events August event details........................ 22

JUICY, OAK & VANILLA Cask No. 12.39 (Malt of the Month) Sugared summer strawberries . .......................................

4

Cask No. 1.225 The first step of adventure ...................................................

13

OILY & COASTAL Cask No. 93.131 Campfire treats on the beach..............................................

13

Cask No. 135.18 Bellissimo! ......................................................................................

14

PEATED

7

DEEP, RICH & DRIED FRUITS Cask No. 24.140 (The Vaults Collection) Sublime nectar..............................................................................

8

Cask No. 46.84 Velvet complexity........................................................................

12

LIGHT & DELICATE Cask No. 128.9 Electrochemystery.....................................................................

Ambassador’s Address Matt Bailey........................................... 19

LIGHTLY PEATED

SPICY & SWEET Cask No. 55.62 Oddfellows in the wardrobe ...............................................

Distilling Delorean Let’s go back in time to examine technology + distilling................... 10

12

Cask No. 53.324 Lighthouse to smokehouse....................................................

14

Cask No. 134.6 Happiness is a warm Goa.....................................................

17

GIN AND RUM Cask No. GN3.4 Viscous citrus.................................................................................

18

Cask No. R11.8 Big and bountiful .......................................................................

18

CELLARMASTER’S NOTE Dear Members, You may be aware that every few weeks or so, we host a Friday night drinks session via Zoom through our Facebook Group. It’s a great way for members across the country to tune in for a social chat, a dram, and to engage in the very conviviality that is a foundation stone of the Australian SMWS branch.

A recent Friday chat revolved around the question of how do we identify, recognise, and acknowledge the people who work in and contribute to the whisky industry?

Yes, there are some awards platforms and industry organisations that seek to do this, but these can sometimes be flawed in their recognition viewports and who is deemed to qualify. My argument is that for every one high profile brand ambassador who shines in the spotlight, there are several hundred unknown and unsung heroes behind him/her that are equally deserving.

Consider the next bottle of whisky you purchase and have a think about all the people who contributed to its existence. It all starts with the farmer who grew the barley, and his team that harvested it. The truckies who transported it to the maltings, and the team of people there who turned the green grain into sweet, sugary malt. The scientists in the lab who then checked and signed-off that the malt had the requisite nitrogen levels and other properties necessary for fermentation. The logistics team who then get the malt to the distilleries. Once there, you have the brewers in the mashhouse, the distillers in the stillhouse, and the warehouse folks in the warehouse – each of them carefully undertaking their role to make the product the best it can be.

And don’t forget the legion of people responsible for procuring casks: Those that strike deals with the bodegas in Spain and the distilleries in the USA, and the coopers in Scotland who repair and fashion the casks.

You’ve then got the people responsible in the bottling halls; the graphic designers and label makers; the folks behind the logistics of cask and bottle movements; the account managers who take care of orders and distribution; the PR/marketing teams and so on. And, unique to the Society, our tasting panel and writers who put together the tasting notes and assemble all the information. Then the shipping and transportation team who ship the cases around the world; the bond store and customs people who warehouse our bottles; and the crew that march up to Australia Post every day or two to despatch members’ bottle orders around the country.

If you think of it in these terms, there are literally hundreds – if not thousands – of people who work tirelessly and contribute to the Scotch whisky industry just to PRODUCE the whisky. And that’s before we come to the visible, outwardly-facing folks like the brand ambassadors, bartenders, and retail staff who you see and interact with.

Our industry is filled with unsung heroes – the vast majority of whom will never hear their name called out at an Icons Awards event, or have a plaque on their mantlepiece acknowledging them as a Keeper. Raise your dram to these people and give them a quiet nod and thanks when you next sit down with a glass.

Cheers,

Andrew Derbidge ~ Director, Cellarmaster & NSW Manager

3

MALT OF THE MONTH Once a relatively unknown distillery with an output almost exclusively for blenders, the new interest and profile of Distillery 12 as a single malt is well-deserved now. Their fruity new make, fun flavour, and cask selection make for a fun Malt of the Month. Sixty bottles available with plenty to go around for all!

SUGARED SUMMER STRAWBERRIES

REGION

Speyside

CASK TYPE

1st fill bourbon barrel

AGE

10 years

JUICY, OAK & VANILLA

DATE DISTILLED

29 September 2009

CASK NO. 12.39

OUTTURN

208 bottles

ABV

58.5%

AUS ALLOCATION

60 bottles

$169.00

REDUCED FROM $190 Limit of one bottle per Member until 17th August (unless sold out prior)

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We were all busy potting lemon cypress trees as this fresh lemony fragrance filled the room along with a sweet sprightly aroma of cotton candy and sugared summer strawberries.

The taste neat had the sweetness of toffee and fudge followed by black peppercorns and fresh ginger and culminating in a very pleasant dry, slightly oaky finish. When we added water initially the aroma of palm tree sap appeared before warm rhubarb crumble with custard and hot peppermint tea took over and we reminisced on a childhood favourite no longer on the shelves, Campino yoghurt and fruit strawberry candy.

5

AN OTTOMAN TENT OF DELIGHTFUL AROMATICS SWEET, FRUITY & MELLOW CASK NO. 26.141

$179.00

REGION

Highland

CASK TYPE

1st fill bourbon barrel

AGE

7 years

DATE DISTILLED

23 October 2012

OUTTURN

231 bottles

ABV

62.4%

AUS ALLOCATION

30 bottles

The nose was a charming mixture of floral perfumes (jasmine, Parma Violets), sweet citrus (lemon tart, clementines), understated wooden pencil cases and white pepper. The palate had mouth-filling viscosity and flavours of sherbet lemons, Turkish delight, foamy shrimps, toasted pineapple and vanilla tart – we found it intense, floral, waxy, perfumed and lovely. The reduced nose combined orange zest, apple tarts, sherbet straws, vanilla-scented candles, rosewater, lemon and silk – a Turkish Ottoman tent of delightful aromatics. The palate now delivered mouth-coating sweet and perfumed waxiness; honey and soy in a dreamy stir-fry and wasabi and pink pickled ginger to finish.

REGION

Speyside

CASK TYPE

Refill bourbon hogshead

STARCH OF THE PENGUINS

AGE

13 years

DATE DISTILLED

24 July 2006

OUTTURN

320 bottles

SWEET, FRUITY & MELLOW

ABV

59.1%

CASK NO. 39.195

AUS ALLOCATION

18 bottles

$195.00

6

A rather lovely initial aroma of fresh fabrics, laundered linens, sunflower oil, flatbreads, buttered toast and a wee hint of pocked-melted Penguin chocolate biscuits. This overall starchy and malty quality really works nicely with these further notes of lemon barley water, herbal toothpaste, pomegranate, star fruits and banana pudding. Reduction brings out elegant floral aspects such as bog myrtle, heather flowers, meadowsweet and gorse. Then back to cereals with grist, putty, anthracite and trail mix. In the mouth this one opens rather surprisingly on hessian, clover, mint julep with posh ginger beer, bread pudding with sultanas, dried mushrooms and touches of wax and canvas. With water the mouth becomes more floral and starchier again, more fabrics, more chocolate biscuits, lightly sooty, barley sugars, vegetable broths, chalky, Serrano ham wrapped around Manchego cheese and hints of roast vegetables.

REGION

Speyside

ODDFELLOWS IN THE WARDROBE

CASK TYPE

Recharred hogshead

AGE

13 years

DATE DISTILLED

4 August 2006

SPICY & SWEET

OUTTURN

257 bottles

CASK NO. 55.62

ABV

56.9%

AUS ALLOCATION

12 bottles

$195.00

The nose had something intriguingly dusty and woody – wardrobe interiors, attics or old-fashioned weaving looms, with the sweetness of custard Danish, Bounty bars, dolly mixtures, Black Forest gateaux and Oddfellows spicy sweets. The palate also combined wood spice and sweetness – peppercorns, charred casks, ginger snaps, and raspberry jam pips against Acacia honey, toffee, Oreos and pears poached in wine with a Demerara crunch. The reduced nose turned slightly earthy – autumn leaves, oloroso sherry and rum-soaked raisins – marshmallow teacakes, syrup tart and pain au chocolat. The palate now offered Fry’s Turkish Delight, cappuccino, brandy snaps and plenty of nutmeg, ginger and cinnamon.

REGION

Speyside

CASK TYPE

Refill bourbon hogshead

MARMALADE GLADE

AGE

23 years

DATE DISTILLED

23 April 1996

OUTTURN

185 bottles

SPICY & DRY

ABV

59.6%

CASK NO. 9.175

AUS ALLOCATION

18 bottles

$370.00

A brittle, elegant and superbly complex initial nose. It displayed pear, quince, lime blossom, ripe mango and pineapple juice.

Hints of sweet clotted cream fudge, glue sticks, green apples, mixed nuts and dried wild flowers all mingled underneath.

Water revealed strawberry jam with vanilla pods, ground coconut, spearmint, leafy petrichor, pink marshmallows and rose petals. Some sweet roast apples and dried orange peel as well. The palate was beautifully balanced and showed plenty of warming ginger, cloves and vanilla-laced tannins. Deftly peppery, lightly bitter and with aniseed, toasted fennel and kumquat. With reduction it evolved more towards fresh fruits and an effervescent texture. Satsumas, lime pith, earl grey tea, orange marmalade, barley bread and a hint of milk chocolate.

The definition of easy, mature, quaffable single malt.

7

SUBLIME NECTAR The expert tasting panel exclaimed while tasting this neat, it was simply sublime, like a scoop of thick New Zealand Manuka honey. Cask 24.140 Sublime nectar is a Vaults Collection timepiece. A moment captured in distilling history from a distillery that excels in old quality sherry casks.

While Macallan might be a behemoth of both output and brand now, back in 1989 that wasn’t quite the case. Back then, a large proportion still went to blenders and sherry casks like this skipped the blending queue and slumbered away until now. Their mission today continues with small stills, narrow spirit cut, and sherried maturation. Take a trip back in time with one of the rarest examples of long-aged rare spirit from distillery 24.

AULTS THE VECTION COLL IUM PREMEASE REL

8

SUBLIME NECTAR DEEP, RICH & DRIED FRUITS CASK NO. 24.140

$3499.00

Limit of one bottle per Member

REGION

Speyside

CASK TYPE

Refill sherry butt

AGE

30 years

DATE DISTILLED

25 September 1989

OUTTURN

565 bottles

ABV

50.4%

AUS ALLOCATION

12 bottles

A mesmerising sweet and floral yet extremely delicate scent bewitched us and we felt we’d fallen under a spell. Veil-like aromas of rose petals, peach orchards, orange blossom, marzipan and a summer fruit liqueur emerged and much later (it deserves that time), we slow-cooked succulent braised venison.

The taste neat was simply sublime, like a scoop of thick New Zealand Manuka honey with that characteristic earthy, oily, herbaceous and florid rich, complex flavour.

Diluted, the aroma turned to butterscotch, rose water and mead whilst on the palate a strawberry-orange mĂŠlange served over vanilla ice-cream and garnished with mint sprigs.

9

DISTILLED DELOREAN

BY MATT BAILEY

To properly examine the effects of technology in distilling and how it’s changing the game, we need to really go back in time to begin with.

Where was distilling first discovered?

Always a hotly contested subject among whisky buffs, as some say that the first use of distillation occurred in China, Egypt, or perhaps Mesopotamia. This ‘distillate’ was then mostly to create balms, essences, and perfumes.

The first recorded examples however for spirit was somewhere in the fourth century B.C. where Aristotle suggested the possibility of spirit distillation when he wrote: “Seawater can be made potable by distillation as well and wine and other liquids can be submitted to the same process.” He wasn’t wrong!

Civilisations in almost every part of the world developed some form of alcoholic beverage very early in their history. The Chinese were distilling a beverage from rice by 800 BC. There is sketchy evidence to support the Romans were doing so 10

at the same time, but by 100AD they certainly were. Further, there’s writings and evidence that the French, Spanish and Portuguese were distilling wines then, limited until the 8th century after contact with the Arabs.

Over time, technology has constantly changed how distillate is made, improving on old methods to produce spirit, and refining the process, or in some cases, modifying it beyond belief.

One of those major changes happened in the 11th century when Avicenna invented a coiled pipe which allowed the plant vapour and stream to cool down more effectively than previous distillers that used a straight cooling pipe.

This kind of innovation changed spirit forever.

That’s essentially a technological change in spirit development that has shaped it for centuries since.

Scrolling a bit further along in history, we can thank the Turks. Perhaps not for their invasions of Europe during the 14th and 15th centuries, but for what they left behind including once-strongly held secrets from their civilisation.

Their development into the ‘al-ambiq’ or as we know it today as ‘alembic’ still, was one of those secrets that ended up in widespread use across Europe as a result. Two vessels connected by a tube and used to create an alchemical reaction via heat. What an innovation that we take for granted now!

That alembic still for quite some time still held the dream by alchemists that it would produce pure gold from the use, but instead ended up making lots of acqua vitae, or eau de vie, meaning ‘water of life’. Not originally made

for enjoyment as we do today, but instead praised for their therapeutic qualities and even pharmaceutical ones with reports of distilled spirits offering a feeling of relaxation and wellbeing. I’d agree with that even today! It was then in 1526 Paracelsus used a water bath, or known then as a ’Balneum Mariae’, for the first time.

It prevented the flask from cracking while

heating up, and stabilised the liquid’s temperature. The vapour cooling system was also improved. You have to remember however that back in 1526 the spirit was being enjoyed across the world in different ways, but almost always straight from the still, likely always single-distilled, and at ‘still strength’ in most instances. The ‘accidental ageing’ that a wooden cask did to the spirit come the earlymid 1800’s from the spirit traveling around the world on a vessel was an innovation and relative technological marvel.

So scaling a period of nearly 2,000 years, we’ve seen some incredible developments in design, construction, and shaping how spirit tastes. But what about the last 50 years or so?

Many writers and futurists will claim the rate of human progress and technological development is accelerating, and I’m inclined to agree. We’ve seen mass-scale of coopering and wood management, diversity of spirit increase at the same time as homogenisation, and in more recent years an explosion of new distilleries across the whole world producing the widest array of interesting spirit. Even in this very Outturn we have one release that is a proper ‘new world’ whisky distillery out of Wales that makes a single distilled spirit, and we also have a genuine historical timepiece out of distillery 24 that will transport even the most jaded sherried whisky fan to another decade. It’s like pitting a Delorean up against a Tesla… In other words, technology moves on, the rate likely increases, and we, as the whisky appreciators can take this journey with open palates with the Society, and continue tasting, sharing, discussing, and look forward to the future.

Cheers, Matt Bailey ~ National Ambassador

11

VELVET COMPLEXITY DEEP, RICH & DRIED FRUITS CASK NO. 46.84

$220.00

Limit of one bottle per Member

ELECTROCHEMYSTERY LIGHT & DELICATE CASK NO. 128.9

$220.00

12

REGION

Speyside

CASK TYPE

2nd fill oloroso butt

AGE

17 years

DATE DISTILLED

31 May 2002

OUTTURN

504 bottles

ABV

58.7%

AUS ALLOCATION

36 bottles

SPE FINI CIAL SH

Pure ancient balsamic, sultana puree, sweet black coffee, chai tea, star anise, five-spice, aged plum wine, pine resin, damp hessian in a dunnage warehouse, sweet back cherries, caramelised muscovado sugar and aged sauternes. Superb notes of rancio increase with time. Water brings out subtle notes of onion seed, lemongrass and coriander leaf. Then foie gras on rye bread, orange oils, cocktail bitters, passion fruit syrup and aged Navy rum. The palate is superbly slick and rich. Natural tar extracts, bitter espresso, molten dark chocolate, cherry cola, cranberry jus, walnut wine, aged puerh tea, cannabis resin, Bovril eau de vie and pre-phylloxera Marmite. With water there’s pastis, liquorice sauce, herbal extracts, rosewater, sweet Gewurztraminer, melon syrup and pomegranate molasses. This was matured for 15 years in an oloroso sherry butt then transferred into a second-fill ex-oloroso Spanish oak sherry butt to add an extra layer of velvety complexity.

REGION

Wales

CASK TYPE

2nd fill bourbon barrel

AGE

9 years

DATE DISTILLED

8 September 2010

OUTTURN

211 bottles

ABV

59.8%

AUS ALLOCATION

30 bottles

The Panel found this one immediately sweet, fruity and herbal.

Notes of geraniol sap wood, lemon verbena, grass, vanilla and fresh sandalwood were recorded. Also grapefruit, orange cordial and gorse flower with an undercurrent of rich gasoline.

Reduction brought more citrus fruits, green leaves, thyme, sage, green tomato, marjoram, banana syrup and further cavalcades of assorted fruits. The palate displayed a more concentrated style. Lots of wine gums, white malt, malt vinegar, caramel, toffee chews, red apples, pineapple juice and petrolic richness. Water brought a slightly peppery and minty aspect but still this unusually dense, oily, fruity profile. Lots of unusual notes of aspirin, limoncello, brambles, strawberry and mango were noted.

REGION

Speyside

THE FIRST STEP OF ADVENTURE

CASK TYPE

1st fill bourbon barrel

AGE

8 years

DATE DISTILLED

6 April 2011

JUICY, OAK & VANILLA

OUTTURN

218 bottles

CASK NO. 1.225

ABV

57.9%

AUS ALLOCATION

30 bottles

$190.00

A journey unravelled before us that began with crunchy green apples, mandarins and lavender before taking us through toffee, fudge and almonds. The sweetness of balsa wood and new leather conjured images of a French polisher’s toolbox as a cinnamon stick twirled in hot lemon and honey. Peppermint and ginger tingled the tongue before we strolled along a path of dried banana, Brazil nuts and coconut. Drops of water caused us to veer towards dark treacle and toffee apples, navigating our way through caramel wafers, old dunnage warehouses and cinnamon on apple pie. Nearing our destination, we strolled through soft oak and vanilla with curry spices, coffee grounds and strong Darjeeling tea.

REGION

Campbeltown

CAMPFIRE TREATS ON THE BEACH

CASK TYPE

1st fill bourbon barrel

AGE

14 years

DATE DISTILLED

21 March 2005

OILY & COASTAL

OUTTURN

182 bottles

CASK NO. 93.131

ABV

59.8%

AUS ALLOCATION

30 bottles

$215.00

Seriously scintillating with aromas of wood char, tar and a dowsed peat fire but at the same time, menthol and liquorice notes were combined with vanilla pipe tobacco and a salted caramel sauce. The palate neat was like deep-fried whitebait in a creamy roasted garlic mayo (devilled whitebait). With water it evolved to open-fire roasted fruits (maple-baked apple and cinnamon-roasted pears) but also crab meat in smoky sweet potato soup.

The taste was now salty, sweet and smooth with a delicate hint of smoke teasing in the background making this a very enjoyable experience – classic campfire treats on the beach!

13

REGION

Highland

CASK TYPE

1st fill charred red wine barrique

AGE

13 years

DATE DISTILLED

28 April 2006

LIGHTLY PEATED

OUTTURN

198 bottles

CASK NO. 135.18

ABV

58.9%

AUS ALLOCATION

18 bottles

BELLISSIMO! $195.00

The aroma neat transported us to the Lago Maggiore in Piedmont where we opened a bottle of Barolo Chinato, infused with herbs, quinine bark and cardamom.

On the palate we stayed in northern Italy and enjoyed Riserva Vermouth based on dry Muscat wine mixed with wormwood and alpine herbs and a teasing hint of smoke.

Diluted we unwrapped a pungent and crumbly Castelmagno cheese which we enjoyed with bitter chestnut honey and a glass of Gattinara wine, a lighter version of Barolo, with elevated dried fruits flavours and an earthiness in the finish.

After 11 years in an ex-bourbon hogshead we transferred this whisky into a first-fill charred red wine barrique.

REGION

Islay

LIGHTHOUSE TO SMOKEHOUSE

CASK TYPE

1st fill bourbon hogshead

AGE

8 years

DATE DISTILLED

27 April 2011

PEATED

OUTTURN

275 bottles

CASK NO. 53.324

ABV

57.7%

AUS ALLOCATION

30 bottles

$185.00

14

A sweet perfumed smokiness mixed with sea air and washed over oysters and crab meat sprinkled with chopped dill and parsley. Applewood-smoked fish hung beside peppered pickled herrings and soft leather whilst sweet notes came from mango, vanilla and salted popcorn. Then water landed us face-first into the saltwater of a rock pool. With sand in our hair and squelching shoes we lit a beach bonfire to dry damp wool and burn marshmallows on the ends of driftwood sticks. Finally, as beach sand mixed with melting ice cream cones we watched waves crash against the seaweed covered rocks beneath the lighthouse illuminated by a glowing sun as it kissed the Hebridean horizon.

15

16

REGION

Goa, India

CASK TYPE

2nd fill bourbon barrel

AGE

5 years

SWEET, FRUITY & MELLOW

DATE DISTILLED

31 January 2014

CASK NO. 134.7

OUTTURN

215 bottles

ABV

61.0%

AUS ALLOCATION

30 bottles

A DREAMER’S DRAM $329.00

This was a nosing dram with an initial puff of mild sweet spice, followed by black peppercorns crushed in one’s fingers and fried plantains with a squeeze of lime.

Sweet and spice and all things nice on the palate neat, like a grilled tuna steak with an Asian sesame crust using freshly grated ginger and lime juice alongside soy sauce.

Diluted we imagined sitting on Mobor beach in south Goa at sunset smoking a perfumed shisha pipe and having a slice of rum-soaked gateau with dark chocolate shavings.

A tranquil, peaceful and beautiful rich experience which transported us to another realm, climate, world even.

REGION

Goa, India

HAPPINESS IS A WARM GOA

CASK TYPE

2nd fill bourbon barrel

AGE

5 years

DATE DISTILLED

28 February 2014

PEATED

OUTTURN

207 bottles

CASK NO. 134.6

ABV

58.5%

AUS ALLOCATION

24 bottles

$349.00

M MIU PRETTLING BO

Clean and punchy! Full of freshly ground green peppercorns, spiced lentil soup, honey roast parsnips, smoked paprika, dry earthiness, TCP and medical vapour rubs. Also, some dried herbs such as oregano and bay leaf. A rather raw peat profile bubbling away beneath it all... Water brings out ripe melon, star fruit, kiwi and jasmine tea. Also hints of exotic spices, Darjeeling tea and cloves. Some pollens and bonfire smoke in the background too. A wonderfully syrupy texture on arrival in the mouth. Like a smoothie of soot and condensed milk with smoked lemongrass, elderflower cordial, eucalyptus medical balms, lime zest and coriander seed. Sumptuous and silky - like peat cordial! After dilution there’s touches of cordite and flint smoke. Wood char embers, peat smoke, mechanical oils and concentrated wood spices. Warming, fat, syrupy and luxurious!

17

VISCOUS CITRUS

REGION

Hawick

CASK TYPE

2nd fill bourbon barrel

AGE

–

GIN

DATE DISTILLED

1 November 2018

CASK NO. GN3.4

OUTTURN

255 bottles

ABV

49.1%

AUS ALLOCATION

36 bottles

$110.00

A huge nose embraced a bold juniper character with coriander and lemon peel as aniseed, spruce needles and pink grapefruit added depth. On the tongue an intense experience merged lemon and lime oils with burnt orange, cinnamon and fig rolls before lighter notes of rose water shone through. Water emphasised the floral components allowing a display of roses, lilies and lavender in addition to eucalyptus and hibiscus flowers. The palate was sweet and viscous with shades of bergamot, liquorice and kaffir lime leaves. Then pink peppercorns amplified the oils before lemongrass and blueberries softened the finish.

BIG AND BOUNTIFUL

REGION

Jamaica

CASK TYPE

2nd fill barrel

AGE

6 years

RUM

DATE DISTILLED

1 June 2013

CASK NO. R11.8

OUTTURN

258 bottles

ABV

67.9%

AUS ALLOCATION

24 bottles

$199.00

CIAL SPE NISH FI

18

Barrels of burnt sugar, molasses and star anise joined moist tobacco leaves and old dunnage warehouses at the start. Then notes of roast lamb and parsnips evolved into liquorice and muscovado sugar on the palate before a considerable wave of fresh ginger and chillies washed over burnt orange and crème brûlée. A dash of water uncovered earthy elements of rhubarb and coal bunkers but with large doses of dark treacle, chocolate and Chinese five spice. Finally, herbal notes of rosemary, sage and thyme joined cherry cake before cloves and strong black tea rounded out the finish. After spending five years in an ex-bourbon hogshead this was transferred to a second-fill barrel for the remainder of its maturation.

AMBASSADOR’S ADDRESS This month, we look to the future. The unknown.

The virtual. The realm of whisky, the experience, the people, and what that looks like...

This month’s Outturn features whisky of the old school ways of making things. The handmade way of whisky production. It also has single casks from distilleries that are from a different era now from when they were distilled. That in itself is incredible. Yes, distillery 24 is an undulating landscape of modernity today, but that wasn’t always the case. Before we had slick rooms full of stills and meticulous maturation, there was an era of whisky production that really did hail back to an earlier era of distillation and maturation. More on that later…

This Outturn also features whisky from distilleries that are positively modern in comparison, and have always been in some cases. Take Cask 128.9 Electrochemystery as an example. Distilled and matured in Wales, and from a distillery that opened barely 16 years ago. Adorned with modern Faraday stills and essentially ‘single distilled’, not too dissimilar from what we see with Armagnac, this results in a clean and fruity distillate, and in this example it’s not overly-encumbered by cask profile so we can taste the results of such a fascinating make.

CONNECT WITH MATT E: bailey@smws.com.au @smws_matt

Now let’s look at Cask 24.140 Sublime nectar.

A Scotch whisky that was distilled at a properly previous incarnation of what this distillery looks like today. A moment in spirit history with the rich, chewy, sherried heart of where this distillery shines. Thirty years slumbering in a sherry butt.

Compare that to today where its rolling hills, cutting-edge distilling technology, and an output that places it as the second biggest malt whisky distillery in Scotland, just behind Glenlivet.

Time and technology will always change, but in the end so long as we still get to taste incredible whisky, share that experience whether it be online or in-person with friends and family – that’s all that really matters.

Lastly, to all my friends & colleagues in Victoria: sanitise often & stay safe!

We’re all thinking of you.

Matt Bailey ~ SMWS National Ambassador 19

SPIRIT & WHISKY TASTING GLASSES

The Society’s stylish spirit and whisky tasting glasses are the perfect dramming companion.

Y WHISKS GLAS

$20

These elegant glasses have been specifically designed to maximise your nosing and tasting experience.

SPI GLA RIT SS

Both styles of glass come in a beautiful presentation box.

$30

SOCIETY

WATER JUG New release – an elegant Society branded 500ml glass water jug for your home tasting enjoyment.

You’ve got the whisky, the glasses, now complete the set!

$35

20

N RELEEW ASE

N DES EW IGN

T-SHIRTS AND HOODIES Grab yourself one of our amazing high quality new Society T-shirts and Society hoodies with the new Society monogram and unique design. Dress to impress at your next Society home tasting / gathering!

HOO

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SMWS.COM.AU/SHOP

All prices are including GST and excluding shipping

21

EVENTS LIVE

THURS 27 AUGUST 7PM AEST

VIRTUAL TASTING

THE FIVE FLAVOUR FORTE VIRTUAL TASTING! It’s triple fortissimo time at the Society with the Five Flavour Forte virtual tasting! Five unique Society flavour profiles across five full-flavoured 30ml serves, the full virtually-hosted format is back for August.

Join us on Thursday 27 August at 7pm AEST for a dynamically pleasing and full-flavoured journey into these preview single casks.

Live on Youtube and Facebook.

AUGUST TASTING SET ONLY $99*

A virtual tasting of 5 x 30ml drams, some featured in August Outturn, others are exclusive releases that may never make it to an Outturn but also available as 700ml bottles for purchasers of the tasting pack (very limited stock).

*Includes 5 x 30ml drams of the following bottlings, two tasting mats and tasting notes: Cask 112.54 Uncle Monty goes burgling Cask 35.257 Eau to joy Cask 93.131 Campfire treats on the beach Cask 55.61 The ambassador of lavender Cask 134.6 Happiness is a warm Goa 22

GRAB YOUR FIVE FLAVOUR FORTE TASTING SET AND JOIN IN THE FUN! SMWS.COM.AU/EVENTS

ARCHIE ROSE x SMWS POP-UP BAR, SYDNEY Open Thursday–Saturday 20-22nd August. Running across both upstairs and downstairs at Archie Rose, three nights only from 4:30pm onward each day. Rare historical releases, new preview casks, one-off ambassador cocktails, and member-only pours. All available by the dram, with full social distancing. Bar bookings essential for $30 which goes towards all drinks. Make the most of your membership and your incredible Partner Bars!

Book now: www.archierose.com.au/experiences

THREE EXCLUSIVE EVENTS AT ARCHIE ROSE: CHALLENGE THE PANEL THURSDAY 20 AUGUST, 6:30PM

Challenge the SMWS panel with 6 x single casks in the actual distillery at Archie Rose! 20 x guests maximum. Tickets through Archie Rose for $99. Host: Matt Bailey

HERESY HISTORY FRIDAY 21 AUGUST, 7:00PM

Taste and test through the Society’s ‘heresy history’ with all the dearly-departed heresy releases. 20 x guests maximum.

Tickets through SMWS: $79 members / $99 non-members.

Host: Matt Bailey

SMWS MEMBERS-ONLY DISTILLERY TOUR SATURDAY 22 AUGUST, 1PM & 3PM

A full tour of the Archie Rose distillery from grain to glass, then tasting an Archie Rose preview single malt straight from the cask, exclusive to SMWS members. 18 x guests per/session.

Tickets through SMWS: $10 members only. Host: Matt Bailey

85 Dunning Ave, Rosebery NSW 2018

BRISBANE

SYDNEY

Let’s get back into the swing of things. For too long there’s been a prohibition on the good times. Let’s jazz things up and have a barrel of fun with a divine dinner matched to sublime single cask single malts.

Password is Charlston.

Andrew Derbidge’s Grand Tour of Speyside returns after a corona-hiatus! We’ll take a close look at Speyside’s history, its geography, its style, its place in the industry, and – of course – its distilleries and their whiskies. Reduced numbers to allow for social distancing. First in, best dressed!

ROARING TWENTIES: BACK INTO THE SWING!

FRIDAY 21 AUGUST, 7.00 FOR 7.30PM The Brisbane Club: 241 Adelaide Street, Brisbane Host: Scott Mansfield, QLD State Manager

WOLLONGONG

GRAND TOUR OF SPEYSIDE

FRIDAY 4 SEPTEMBER, 6.30 FOR 7.00PM Macquarie Room, Royal Automobile Club 89 Macquarie Street, Sydney Host: Andrew Derbidge, Cellarmaster

THE FRAT PACK

We return to The Gong at last with an explosion of single cask flavours at The Fraternity Club. Let’s reunite responsibly and have some whisky-filled fun.

Limited numbers due to social distancing.

FRIDAY 28 AUGUST, 7.00 FOR 7.30PM The Fraternity Club 11 Bourke Street, Fairy Meadow Host: Fred Apolloni, Wollongong Manager

TO BOOK IN FOR AN EVENT, PLEASE VISIT OUR WEBSITE OR CONTACT OUR OFFICE*

SMWS.COM.AU/EVENTS

*All event listings are considered final, however may change at short notice due to evolving restrictions.

Please keep an eye on our website for further detail and updates.

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

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