Outturn October 2019

Outturn Let loose Friday 4 October Issue 10, 2019

FOUNDER FAVOURITES

We’re going back to our roots, celebrating our founder’s ethos of sharing unique discoveries with like-minded friends.

Explore an exceptional collection of new casks, hand-picked for sensory adventure.

GO EXPLORING AT SMWS.COM.AU

CONTENTS The Founder’s Tale New book release from Pip Hills...................................... 3

Malt of the Month Cask 135.12 Juicy yet mouth-drying..................................... 10

Cellarmaster’s Note

Ambassador’s Wrap Matt Bailey............................................ 21

Andrew Derbidge.............................. 4 Demolished Delights Matt Bailey............................................ 6

Events Check out the latest listings........ 23

Special Release Cask 140.1 Cornography............. 8

OUR BOTTLINGS YOUNG & SPRITELY Cask No. 80.9 A wolf in wolf’s clothing..........................................................

JUICY, OAK & VANILLA

12

SWEET, FRUITY & MELLOW Cask No. 26.126 A wildcat did purr......................................................................

12

Cask No. 140.1 Cornography (Special Release).........................................

8

Cask No. 76.144 I caught the darkness..............................................................

13

SPICY & DRY

13

Cask No. G4.18 The paradise patisserie...........................................................

17

OILY & COASTAL

14

17

LIGHTLY PEATED Cask No. 135.12 Juicy yet mouth-drying (Malt of the Month)............

10

Cask No. 93.102 Papaya the sailor man............................................................

18

PEATED Cask No. 10.176 Tea-smoked salmon..................................................................

OLD & DIGNIFIED Cask No. 35.228 Cigar juice........................................................................................

14

Cask No. 52.28 Milking a Cowfish.......................................................................

SPICY & SWEET

Cask No. 58.28 Usquebae an’ blankets warm..............................................

Cask No. 51.14 Alluring fruits and spices.......................................................

18

RUM Cask No. R13.1 Deep, dark and brooding...................................................... 20

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THE FOUNDER’S TALE We’re super excited to be talking about the history of the SMWS, but no one really does it better than the man who started it all.

Founder of the Society, Pip Hills, has written a new book titled The founder’s tale. A good idea and a glass of malt which started the world’s most unique whisky club as we know it today.

The book is a collection of stories about Pip and his friends and how they brought Scotland’s finest product to a waiting world.

It begins in a small farm in Aberdeenshire and moves through high places (The World Trade Centre) and low (a jungle dive in the South Seas), with the help of the famous and the obscure, the good, the bad and the mildly delinquent. There are high mountains and wild seas, and a trip (with whisky) to Communist eastern Europe in a vintage Lagonda.

Available from Friday 4th October for just $35.00

THE FOUNDER’S TALE – AVAILABLE FROM 4TH OCTOBER SMWS.COM.AU/SHOP

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ORIGINS CELLARMASTER’S NOTE Dear Members, There’s a quote traditionally attributed to King James VI of Scotland (aka King James I of England) in which he lauds the bravery of the man who first tried eating an oyster. Imagine being the first to embark on such a culinary dare!

Similarly, think of other “firsts”: Neil Armstrong’s famous lunar steps, or Edmund Hillary’s ascent.

Consider both the bravery and the imagination required to undertake something that no human had previously done. The above examples are obviously famous and well known, but there are countless other first-achievers whose names are largely lost in history’s anonymity.

Have you heard of Andre-Jacques Garnerin?

He was the first person to jump from a height with a parachute (975m back in 1797).

Have you heard of Matthew Webb? He was the first to swim the English Channel, back in 1875.

How about Philip Hills? He started a certain whisky club.

It’s funny when you look into the origins of something. The final result or achievement is often a long way from the original intentions that inspired the first steps. When Alexander Graham Bell invented the telephone, he’d have had little notion that a future derivation of his device would one day be used to take photos, send typed messages, or facilitate Angry Birds.

Similarly, when Pip Hills brought home a cask of whisky from the Highlands, he could not possibly have imagined what his venture would grow into.

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As we focus on our Founder and our own origin story this month, have a think back to the origins of your own whisky journey.

Was your first whisky a blend? A single malt?

Did you try something “new” at a bar? Or were you at a friend’s house and they said, “Here, try this!”? More importantly, at what point did you fall in love with whisky? When – and perhaps, more importantly why – did whisky transition for you from being something that was merely just a spirit to a drink that you get passionate about? Think about the type of whisky you enjoy now and ponder if it’s any different to your first forays into the category?

So much has changed, yet one thing remains as it always has: We bottle delicious single casks of whisky and make them available to our members.

My own whisky journey had some pretty clearlydefined steps. I was 19 and at university when I first started regularly making whisky a tipple of choice - although Black Douglas, Teachers, and White Heather were my preferred drams.

That changed dramatically just a year or two later when I encountered my first single malt: Lagavulin 16yo. That first, incredible experience with the heavily peated, dry, smoky spirit opened my eyes in a road-to-Damascus-like moment and lit a genuine fire within that still continues

to burn. I started to read and learn as much about whisky as I could; I travelled to Scotland and visited a couple of distilleries. And then, a couple of years later in 2002, I went to the first launch event of The Scotch Malt Whisky Society, as it set out to establish itself in Australia.

The Society was – and, in many cases, still is – a benchmark for whisky drinkers on their journey, as it’s often the means through which someone first encounters cask-strength, unchillfiltered, single-cask, single malt whisky.

Certainly, back in 2002, such a style of whisky was virtually unknown in Australia, and the Society’s origins and initial activities in this country owe much to the fact that the early adopters were discovering something that was new and not previously experienced.

No different, in fact, to the same journey of discovery that Pip Hills and his Edinburgh friends had experienced twenty years prior.

Of course, cask-strength, unchillfiltered, single-cask, single malt whisky was not new in 1983. Let no one misinterpret this as a wild claim that the Society invented the stuff. It’s just that no one was making a virtue of it, and – with some very, very rare exceptions – it simply wasn’t being bottled and sold to consumers at that time.

A quick look at the whisky landscape today tells

you just how far we’ve come. It is, again, perhaps further insight that things often grow and develop a long way from their initial origins. Such is the way of life and progress – stay still for too long and you’ll be left behind.

If the Society is special to you and you love what we’re doing and offering just now, remember that this is merely where we are right now, and it’s the product of some 36 years’ of trials, triumphs, tribulations, successes, missteps and innovations! So much has changed, and yet one thing remains exactly as it always has: We bottle delicious single casks of whisky and make them available to our members.

I urge you to read about our history this month; check out our origin story; and – when you have the appropriate dram in hand and a moment to savour it – raise your glass to Pip Hills and say thanks.

Slainte,

Andrew Derbidge ~ Director, Cellarmaster & NSW Manager

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WELCOME CARO NI

DEMOLISHED DELIGHTS Rum. The enigmatic and brooding complexities

of great rum are really as enjoyable as any great whisky, and have fascinating stories around them. One of these stories is that of Caroni distillery.

Even saying the word ‘Caroni’ around rum-lovers can inspire a bit of eyebrow movement, especially amongst those who’ve tasted them before. Often described as the ‘Port Ellen’ of rum distilleries, this demolished piece of Trinidadian history is a remnant of another era of local sugar cane harvesting, hand-made spirit, from a remarkable distillery long gone.

Established in 1923 on the site of the old Caroni sugar factory with both column and pot stills, Caroni distillery produced rums notable for a distinctive heavy profile which were supplied to the British Navy. When you’ve got all this sugar cane, and a sugar factory to process it, the decision to start a distillery almost seems a perfect one, right near the Caroni swamp which is home to the stunning red ibis that is iconic to the area. The site operated as intended for over 77 years producing rums for the navy, but rarely being seen in the wild. In 2001, despite local protest, the distillery was sold to rum giants Angostura, who bought the site purely for the stills and to eliminate competition, and they promptly shut Caroni down and dismantled the working production of the distillery shortly after. By 2002 it was all done and dusted.

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However, thanks to the inquisitive mind of an Italian man named Luca Gargano, the world has benefitted from what some have called ‘Caronimania’. A rum authority, author, and at the helm of Edizioni Velier, Italy’s biggest alcohol importer, it was in 2004 that Luca was on a trip to the Caribbean island and discovered that there were vast warehouses of this already mythical and delicious dark rum sitting in oak, of which had seemingly been left behind after being bought out and demolished. How often does that happen to you where you find a few hundred barrels of rum just quietly maturing that the new owners had no care for?

Since 2004, the world has seen some of the best heavy, dark, and brooding rums from this now demolished distillery, thanks to the work of an inspired Italian. Not all of it great, not all of it cared for properly, but when the chance came for our expert tasting panel to assess it and pass it, this one passed with flying colours.

A Trinidad cask strength, 20 year old, Society rum, from an era that we’ll never see again.

To that, I raise a glass. And I hope that you will join me.

Matt Bailey ~ National Ambassador & Development Director

R13.1 IS BEING OFFERED UP WORLDWIDE THIS

MONTH. FIND OUT MORE ABOUT IT ON PAGE 20.

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SPECIAL RELEASE WELCOME DISTILLERY 140 We’ve come a long way since 1.1, and this month we’re proud to welcome distillery 140 to our coding system, hailing all the way from Texas, USA. A single cask, single malt, American whiskey from an ex-blue corn cask.

Sweet and syrupy, complex and crazy, a true milestone and delicious cask that showcases the adage that age is not a determiner of quality. One of the first ever single malt single casks to come from this distillery, expect notes of polished wood, creamed corn, waxy leather and hint of paprika.

Limit of one bottle per member.

REGION

Texas

CASK TYPE

2nd fill ex-blue corn barrique

CORNOGRAPHY

AGE

3 years

DATE DISTILLED

17 April 2015

SPICY & SWEET

OUTTURN

187 bottles

CASK NO. 140.1

ABV

63.6%

AUS ALLOCATION

18 bottles

$249.00

Highly polished on the nose. Bags of fresh varnish, putty, lemon air freshener, bubblegum, bouquet garni, turmeric, lapsang souchong, vanilla cheesecake, fruity red chilli and chopped mint. Water eases things into softer territories. Lots of salted flatbread drenched in olive oil, earthy hummus, fresh paint, curry leaf and hint of tutti fruitti lushness. To taste it’s all on sweetened hessian, dried lavender, hot BBQ sauce, tobasco spiced popcorn, buttermints, spiced liquorice, herbal chewing gum and smashed Oreo cookies. A big, rollocking beast of a whisky.

Add water and you get cherry lipstick, smouldering pine cones, battenberg cake, herb-infused oils, face cream and wild sorrel. A mushroomy earthiness pokes it’s way out between the spicy oak and pithy citrus peels.

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MALT OF THE MONTH HELLO, SMOKE! Malt of the Month for October Outturn is a delightful twist on a unique cask with a peated offering from distillery 135. Mainland peated whiskies like this offer a totally different smoky experience than something from Islay. Smoky tea and toffee on the nose, while sweet berries and ash on the palate. A real holiday dram for Spring weather. Sláinte!

JUICY YET MOUTH-DRYING

REGION

Highland

LIGHTLY PEATED

CASK TYPE

1st fill ex-bourbon barrel

CASK NO. 135.12

AGE

12 years

DATE DISTILLED

28 April 2006

REDUCED FROM $195

OUTTURN

192 bottles

ABV

60.0%

AUS ALLOCATION

42 bottles

$169.00

On the nose the smoke was subtle and distant – the impression was of gooseberry fool, Haribos, toffee and petits fours in plastic dishes on a polished wooden counter. The palate was a satisfying blend of sweetness (watermelon sweets, blackcurrant travel sweets) light spice (clove, nutmeg, peppery nasturtium) and gentle smoke and ash. The reduced nose took us to an outdoor holiday swimming pool, with singed sacking, cigar ash, biscotti and lime marmalade. On the reduced palate, the attractive sweetness started to encompass hints of exotic fruits (star-fruit, papaya, mango sorbet) – followed by a dry, tickling finish of smoke and spice.

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REGION

Speyside

A WOLF IN WOLF’S CLOTHING

CASK TYPE

Refill ex-bourbon hogshead

AGE

11 years

DATE DISTILLED

09 October 2007

YOUNG & SPRITELY

OUTTURN

250 bottles

CASK NO. 80.9

ABV

55.7%

AUS ALLOCATION

12 bottles

$150.00

Pine cones, fabric and air freshener strike first in this open and inviting nose. Underlying are textural notes of engine oil, raw barley, earthy turmeric, lemon peel and macadamia nut. Water opens the nose further with white stone fruits, lemon cheesecake, lychee, rosewater, grass, sorrel, wild garlic, pistachio nut and a pebble strewn minerality. The taste is surprisingly dense for this distillery.

Plenty of sooty wax, lime curds, white truffle, dried sage, hazelnut, white balsamic, graphite oil and savoury pastries.

With reduction there is a heightened earthiness, more gravelly notes, mineral oil, crushed aspirin, aged white madeira, perfumed waxes and old riesling.

REGION

Highland

A WILDCAT DID PURR

CASK TYPE

2nd fill ex-bourbon barrel

AGE

7 years

DATE DISTILLED

19 September 2011

SWEET, FRUITY & MELLOW

OUTTURN

182 bottles

CASK NO. 26.126

ABV

60.8%

AUS ALLOCATION

30 bottles

$170.00 WHIS

KY FA

IR

E URIT FAVO ASK C

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A delightful and deceptively mature aroma of sweet bubblegum, butterscotch, oatmeal run through with honey, flapjack studded with dark fruits, madeira sponge, light ointment and fruity waxes. There’s further tertiary notes of light menthol cigarettes, sweet sultanas and green banana. Water gives chalk, white flowers, coastal freshness, beach pebbles, white stone fruits, lemon blossom and some oily hessian cloth. The mouth is rich and full of waxy honey, topical fruit jellies, cream soda, jasmine and light vanilla.

A little reduction brings out red cola cubes, sardines in olive oil, yellow flowers, tizer, red lipstick and glazed fruits.

REGION

Speyside

I CAUGHT THE DARKNESS...

CASK TYPE

1st fill charred red wine barrique

AGE

13 years

DATE DISTILLED

05 October 2005

SPICY & SWEET

OUTTURN

237 bottles

CASK NO. 76.144

ABV

60.0%

AUS ALLOCATION

36 bottles

$220.00

USQUEBAE AN’ BLANKETS WARM

The heat of charred wood rises first from the glass.

Followed by BBQ sauce, cherry wine, strawberry laces and pocket-warmed fruit loops. A dense stodge of malt loaf with plum jam, stem ginger, mulling spices and cinnamon spiced damson compote. Dilution moves things towards green fruits, wildflowers, apricot preserve, lime jelly and some aged Rioja. Some dark chocolatey must, boiled sweets, curry leaf and old Sauternes.

The mouth is full on with red liquorice, new leather, brandy butter, brown bread, beef jerky, black tea and abundance of spice. Water unearths pencil shavings and erasers. Cooking oils, strawberry wine, cloudy cider, black grapes, softmints, baking soda and earthy turmeric.

Matured in a bourbon hogshead for 11 years before transfer to a 1st fill charred red wine barrique.

REGION

Speyside

CASK TYPE

Refill ex-bourbon barrel

AGE

13 years

SPICY & DRY

DATE DISTILLED

21 April 2005

CASK NO. 58.28

OUTTURN

225 bottles

ABV

59.7%

AUS ALLOCATION

30 bottles

$179.00

SPE FIN CIAL ISH

If you sniff too deeply, the dry, spirity nature is like a frozen thistle up the nose, but treated with caution it gives pears and toffee apples, gingerbread, juniper bushes and gin; a warm blanket of laundry and blotting paper.

With water it settles nicely – pot pourri, snuff, ginger snaps, Blackpool rock and raisins. The initial neat palate is sweet and tart – apple strudel, lemon peel, fresh fruits; with pepper, chilli and cinnamon heat on the finish.

The reduced palate is even quite civilised – and tasty; jelly beans, spearmint Mentos and chalky lavender sweets – just a hint of cheek-tingling wasabi at the end.

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REGION

Speyside

CIGAR JUICE

CASK TYPE

1st fill Oloroso hogshead

AGE

31 years

OLD & DIGNIFIED

DATE DISTILLED

18 September 1987

CASK NO. 35.228

OUTTURN

174 bottles

ABV

48.9%

AUS ALLOCATION

24 bottles

$649.00

M MIU PRE T TLING BO CIAL SPE NISH FI

The Panel found a weighty woodiness in this one at first.

Notes of pencil shavings, new leather satchel, salted ham, cedar wood and sawdust in an old workshop. With time more subtle notes of orangeade, blueberry muffins, jasmine and strawberry wine were all noted. With a little water we found a more medicinal side with notes of old cough syrup and gauze followed by mint tea, wet leaves, damson compote and sage. The mouth resembled a whole rack of aged spices with dates, aniseed, prune juice, camphor, polished hardwoods, graphite oil and beeswax. Reduction brought out plum sauce with five spice, mutton, walnut wine, soot, butterscotch and white asparagus. Matured for 28 years in a bourbon hogshead before being transferred to a first-fill Oloroso hogshead.

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

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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.

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ON $120LY !

BRING THE GATHERING TO YOUR LIVING ROOM! Last month we announced our global Gathering concept tastings that were taking place across the world including in many cities across Australia.

If you couldn’t come along or there wasn’t an event in your area, we don’t want you to miss out!

You’ll be able to taste the Gathering casks, including a special global Gathering-exclusive distillery 33 bottling, in the comfort of your own home! No matter where you live, no matter your circumstance, we want you to enjoy the Gathering wherever you are.

INTRODUCING THE GATHERING DISCOVERY PACK. The Gathering Discovery pack comes with a live tasting which your Australian team will be broadcasting live from the Ambassador’s HQ on Saturday 28th September, 7PM AEST. An email on how to tune in live will be sent to everyone prior, but if you can’t make the Saturday, that’s also fine as the stream will be available afterwards whenever you want to view it.

The Gathering Discovery pack is available to purchase online now and includes full access to the stream plus the five miniature drams for just $120.

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THE GATHERING DISCOVERY PACK: SMWS.COM.AU/SHOP

MILKING A COWFISH OILY & COASTAL CASK NO. 52.28

$220.00

REGION

Highland

CASK TYPE

Refill ex-bourbon hogshead

AGE

11 years

DATE DISTILLED

21 March 2007

OUTTURN

231 bottles

ABV

59.6%

AUS ALLOCATION

36 bottles

A tough nose. Brutal and full on with baking soda, sourdough, fabric, linene, sea greens, lambic ales, citrus peel, raw lemon juice, sheep wool, soy sauce, smelling salts and kelp. Water softens it only slightly with notes of wild gorse, tart gooseberry, forest floor and trampled ferns. Gets animalistic with these notes of goat and cow stable. New leather and bovril. The mouth is pin sharp on green peppercorns in brine, salty lemons, saline porridge, savoury pastry, brioche, salted butter and cooling wort. Water gives lemon curd, salty popcorn, lemon thyme, beach sand, cloves, caraway, salty liquorice, sour cherries, plum sauce, five spice and miso.

REGION

Lowland

THE PARADISE PATISSERIE

CASK TYPE

2nd fill ex-bourbon barrel

AGE

29 years

DATE DISTILLED

01 May 1989

JUICY, OAK & VANILLA

OUTTURN

241 bottles

CASK NO. G4.18

ABV

54.7%

AUS ALLOCATION

24 bottles

$320.00

A magnificent mix of tropical fruits and jelly sweets combined with desiccated coconut to produce a picture of paradise. Just as we were settling into papaya with a squeeze of lime juice we discovered an array of sweet treats that delivered vanilla sponge cake with creme brulee and milk chocolate. Sweet cereal notes morphed into popcorn and caramel whilst the palate carried a hint of tomato plants and a cooling breeze in the form of peppermint and menthol. A wedge of ginger cake with custard came served with a glass of rose tea and sticky Turkish delights before the finish combined balsa wood and cooking chocolate in perfect harmony.

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PAPAYA THE SAILOR MAN LIGHTLY PEATED CASK NO. 93.102

$199.00

REGION

Campbeltown

CASK TYPE

1st fill ex-bourbon barrel

AGE

11 years

DATE DISTILLED

19 June 2007

OUTTURN

208 bottles

ABV

57.8%

AUS ALLOCATION

24 bottles

Aromas began with a sweet intensity that combined peated banoffee pie with sugar-coated fennel seeds.

A distinct nuttiness transpired that formed into coconut husk on a beach, surrounded by rock pools and dried seaweed. The fruitiness of plums and peaches came rolled in coal dust but introduced a softer floral character like potpourri. Delicious smoked duck on the palate with herbal hues and sea buckthorn that cut through the oils. Mango and papaya emerged in a medicinal smog that settled on carrot juice with ginger and a sprinkling of rock salt.

The finish was backed by a firm wedge of tree bark married with an opulent dark chocolate bitterness.

REGION

Islay

TEA-SMOKED SALMON

CASK TYPE

2nd fill Oloroso hogshead

AGE

11 years

DATE DISTILLED

10 December 2007

PEATED

OUTTURN

266 bottles

CASK NO. 10.176

ABV

59.2%

AUS ALLOCATION

36 bottles

$239.00

CIAL SPE NISH FI

18

Usually one finishes with fireworks but here we started with them but at the same time somewhere nearby pork tenderloin with maple and walnut figs and red onions was roasting. On the palate, after an initial peat fire ignited we had tea-smoked (soy, ginger and a cilantro marinade) salmon. With water we made sweet cured streaky bacon hash with cabbage served with a nutty herb pesto which we washed down with a German Rauchbier (ham-and-bacon-like note, rich, slightly sweet but semidry in the finish). After nine years in an ex-bourbon hogshead we transferred this whisky into a second fill Spanish oak ex-Oloroso hogshead.

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DEEP, DARK AND BROODING RUM CASK NO. R13.1

$649.00

REGION

Trinidad

CASK TYPE

1st fill ex-bourbon barrel

AGE

20 years

DATE DISTILLED

01 January 1998

OUTTURN

184 bottles

ABV

62.3%

AUS ALLOCATION

12 bottles

A deep brooding colour was followed by ‘dark aromas’ – treacle, tar, soot, black olives, damson jam, Demerara sugar and black pepper.

Big, funky, delightful on the palate neat – barbequed beef ribs with black garlic and chilli accompanied by roasted artichokes prepared with salt and pepper, garlic cloves and plenty of olive oil as well as heavily barbequed seasoned bacon wrapped shrimps.

When we added water, sea salted dark chocolate at first before roasted chestnuts, hot engine oil and blackstrap molasses in hot milk appeared.

The taste had a bit of everything now; antiseptic, seaweed, sultanas, fruit marmalade and in the finish a strong sweet Turkish coffee.

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AMBASSADOR’S WRAP Whew, I can’t wait for a big 2019 and…. oh wait, it’s already October?!

Seriously what a year so far, and still a few big months ahead.

Working on Outturn each month and putting together amazing events each month among other things can make time fly, especially when surrounded by members and those who appreciate what we do.

By the time you’re reading this, we’re coming to the close of our massive Gathering experiences around the country where we’re gleefully pouring Gathering casks including that rather special cask from distillery 33. Which now leads us into the festive season events around the country which will sneak up on us rather quickly. The festive events are our way of saying thank you. A thank you to you as members for being a part of this amazing and evolving whisky club where our members, our casks, and our experiences are at the core of what we do.

At the core of many of the experiences we host is an element of education. I’m constantly in awe of the questions I get asked at some of our events, so much so that I often leave the night feeling like I know even less than when I walked in. It’s a good feeling knowing there’s still so much to learn all the time, especially as the whisky industry grows and it’s being made in more places - and fantastically as well.

Last month’s Cask 139.4 ‘Spellbindingly sublime’ was an example of that, and this month’s Cask 140.1 is too. A single cask, cask strength, 2nd-fill blue corn barrique from Texas, USA. Wrap your head around that, and at just 3 years old you won’t believe the complexity from that cask.

I read a fascinating article written by one of our UK whisky panelists recently about the history of our .1 casks and how they are invariably young, but show a remarkable ‘snapshot’ of time in history with that distillery, and this is no different. Also excitedly this month we welcome peat back to Malt of the Month, read on for that, and of course we’re back at Archie Rose Distillery in Sydney for our epic 3-night pop-up bar from 17-19th Oct. See you there?

And lastly, did you know I’ve been doing a daily, yes DAILY livestream video on Instagram at 8pm each day? Well if you didn’t, you do now. It’s a great way for me to connect with you as members and guests, ask me some questions, talk about some upcoming releases and events, and learn a few things along the way. Just go to our profile on Instagram (@smws_aus) and check the story button each day for the time and update.

Cheers,

CO WITHNNECT MATT bail ey@ sm

@sm ws.com ws_ . mat au t

Matt Bailey ~ SMWS National Ambassador 21

ARCHIE ROSE POP-UP YOU CAME IN 2018, YOU LOVED IT. WE’RE BACK FOR 2019!

After a hugely successful 2018 pop-up bar with Archie Rose Distilling Co, we’re back for 2019 to again bring out and pour a wide selection of new and rare single casks available by the dram at a premier Partner Bar for a 3-night takeover of their mezzanine.

THE BIGGEST BAR TAKEOVER IN AUSTRALIA SPANNING 3 NIGHTS: Thursday October 17th Friday October 18th Saturday October 19th

SEE YOU THERE!

3 NIGHTS ONLY: OCTOBER 17, 18, 19 85 DUNNING AVE, ROSEBERY NSW 2018 22

EVENTS SYDNEY

WOLLONGONG

Returning after too long a break, Franz Scheurer – the master of whisky and food matching – is back to deliver an incredible whisky dinner, teaming up with head chef Brent Savage and presenting a menu that takes in the entire Bentley Group restaurants: Bentley Restaurant & Bar, Cirrus Dining, Monopol, and Yellow. If you’ve not experienced Franz, you’ve never experienced a whisky dinner. Come and enjoy a magical evening where 1 + 1 = 3.

Join Fred Apolloni at the Fraternity Club for some amazing SMWS whiskies, Italian wines and Mediterranean food. Some divine matches to sit back and enjoy. All welcome. Salute!

THE MAESTRO RETURNS

MONDAY 11 NOVEMBER, 7.00 FOR 7.30PM Bentley Restaurant & Bar Cnr Pitt & Hunter St, Sydney Hosts: Franz Scheurer & Andrew Derbidge

FESTIVE EIGHT PARTY

Come along for our traditional end of year whisky party at the RAC. You choose the drams you’d like to taste from a range of delicious new cask releases.

Whisky, delicious food and great company, the perfect way to end the year. All welcome.

FRIDAY 6 DECEMBER, 6.30 FOR 7.00PM

Royal Automobile Club, 89 Macquarie St, Sydney Host: Matt Bailey + Society Legends

MELBOURNE

SUPERNORMAL WHISKY LUNCH

Join your National Ambassador for a delicious whisky lunch at the multi award-winning Supernormal restaurant. Incredible food matched to amazing single cask single malts.

Limited seating, first in, best dressed.

SATURDAY 2 NOVEMBER, 12:30PM

Supernormal, 80 Flinders Lane, Melbourne Host: Matt Bailey, National Ambassador

SMWS X STARWARD FESTIVE DRAMS

Come along for our traditional end of year SMWS whisky party at Starward Distillery.

You choose the drams you’d like to taste from a range of delicious new cask releases. Whisky, delicious food and great company, the perfect way to end the year. All welcome.

SATURDAY 7 DECEMBER, 4.00PM TIL 8.00PM

Starward Distillery, 50 Bertie St, Port Melbourne Hosts: Owen Smythe, VIC Manager & Matt Bailey, National Ambassador

WHISKY WITH A LATIN TWIST

FRIDAY 8 NOVEMBER, 7.00 FOR 7.30PM Il Bene Restaurant, Fraternity Club 11 Bourke Street, Fairy Meadow Host: Fred Apolloni, Wollongong Manager

BRISBANE

WHISKY & CHOCOLATE FESTIVE FUN

Come along for a divinely delicious evening of whisky and chocolate curated and co-hosted

by Jasper and Myrtle. Join us as we explore the journey from single origin to handmade bar. All welcome.

MONDAY 2 DECEMBER, 6.00 FOR 6.30PM Venue TBA Hosts: Scott Mansfield, QLD Manager & Jasper+Myrtle

ADELAIDE FESTIVE DRAMS

Join Jenny Forrest at the Rob Roy for some amazing Festive Drams to end the year.

Delicious supper, great company, incredible casks! All welcome.

FRIDAY 13 DECEMBER, 6.00 FOR 6.30PM

Rob Roy Hotel, 106 Halifax St, Adelaide Host: Jenny Forrest, SA Manager

PERTH & CANBERRA

OUR NEXT PERTH AND CANBERRA EVENT LISTINGS WILL BE ONLINE SOON. TO BOOK IN FOR AN EVENT, PLEASE VISIT OUR WEBSITE OR CONTACT OUR OFFICE.

SMWS.COM.AU/EVENTS

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GO EXPLORING

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.