April Outturn 2024

Celebrating on Friday 5 April Issue 4, 2024

Fire up the valves, it’s music & malts!

Incredible single casks and member offers for April inside…

BUNDLE OFFERS

Cask No. 140.6 Wicked, wacky, wondrous!

Cask No. 18.45 Hola oloroso!

Cask No. 4.300 A horned beast

13.91

Cask No. 28.78 Orient and Occident

Cask No. 73.138 Whin whin situation

Cask No. B5.7 Speculoos cookie butter ice cream

Cask No. B7.12 Foraging fruits of the forest

Cask No. CW1.5 Cinnamon sins

Cask No. CW2.3 Buttery baked corn on the cob

Cask No. 72.109 Orchestral manoeuvres in the cask

Cask No. 68.91 Andalusia in a glass

Cask No. 149.4 A tasty morsel

Cask No. 4.321 Knitting with peat

Cask No. 4.307 A siren in the haar

Cask No. 4.316 Not a genuine ‘philosophical’

4.304 A proper BBQ dram

4.333 Surprisingly smoky, so

THE PERFECTLY

UNLIKELY PAIRING

BY MATT BAILEY

Welcome to our third year of Music & Malts! This whole idea of pairing up music & whisky was sort of spawned out of the Virtual Pub sessions we hosted during the pandemic, and the enjoyment of whisky and music together while stuck at home. But that doesn’t mean it cannot work outside of a pandemic, and this has meant the format evolves and grows with the times. But this still begs the question: how do you pair music and malts?

I like to think whisky has five elements, just with maybe less aliens and worldending complications. Nose (undiluted and with water), palate (taste), finish (length), mouthfeel (texture), and MOOD. The mood aspect plays a huge role in our enjoyment. That mood will be mostly built by your environment, your day, what you ate that day, the company you keep, and time of day. Whisky does taste different first thing in the morning vs that last midnight sip, and I don’t recommend doing both in the same day.

“THE DIVERSITY IN MUSIC IS ENDLESS. THE DIVERSITY IN FLAVOUR THROUGH SINGLE CASK WHISKY IS MUCH THE SAME. NO TWO CASKS ARE THE SAME, NO TWO COMPOSITIONS ARE THE SAME.”

“IF WE FIND A FEW OF THOSE MOMENTS WITH THE LIGHTS DOWN, THE SPEAKERS UP, AND THE AROMAS OF GREAT WHISKY SWIRLING OUT OF A GLASS, WHAT ELSE CAN YOU ASK FOR?”

But mood plays a role in your enjoyment. The same can be said about music. Sometimes you need some J.S. Bach, sometimes some Mahler, sometimes some Miles Davis, or Khruangbin, or classic disco, or contemporary sound installation art. The diversity in music is endless. The diversity in flavour through single cask whisky is much the same. No two casks are the same, no two compositions are the same.

But how do we actually “pair” these? We’ve given this a red hot go in the past, and will try again this month. Of course, a lot of this is subjective. Musical taste between two people, two casks, two moods, and two moments can vary wildly, but in the end if we find a few of those moments with the lights down, the speakers up, and the aromas of great whisky swirling out of a

glass, what else can you ask for? The other aspect in pairings that you might want to consider is the medium with which you enjoy both music and whisky. Music, can be enjoyed recorded, with headphones or speakers, and that can be from a multitude of formats like vinyl, CD, streaming, or, if you’re so inclined, minidisc, SACD, or even 78RPM shellac! This could be likened to the differences between enjoying a single cask whisky from a specific nosing glass for critical assessment, vs a hot afternoon of mixing some whisky and ginger ale with a big ice cube in an oversized tumbler. How good is versatility in spirits…

To pair things up this month, we’ve picked out a slew of tasty casks to put on stage, including the fascinating spirit from distillery 6 with its weird still setup, or the new world of American single malt from 143, or the Oily & Coastal Mull spirit from 42,

or the incredible sherried and coastal 18, or our rather special Malt of the Month - a distillery that’s been making huge waves in the whisky community for their old-school flavour and incredible texture.

I hope you take a few moments this month to sit back, spin a record, and delve into the great casks on offer this month.

Cheers.

Matt Bailey ~ Branch Director, SMWS Australia

DEEP WITHIN THE JAM MINE

TThere’s been some amazing things happening in Scotland in the last ten years. Sure, all the distilleries we know and love have been continuing to make great spirit, but there’s been a solid uprising of new distilleries which we’ve been fortunate to collaborate with at SMWS in showcasing their amazing spirit. One of which is distillery 149, which we’ve been lucky to see a few casks from since the first cask just in 2021.

Distillery 149 is the most Westerly-located distillery on the mainland, and as such has had to think a lot about sustainability. The spirit quality is reminiscent of whisky of yesteryear with old-school production methods and rich attention to detail. A medium peating level and our team’s meticulous cask sourcing has made this distillery really stand out in recent years.

This cask is a celebration of ‘The New Wave’ series of whiskies we’ve seen, with each bottle featuring the direct artwork input from our original artist, Bob Dewar, to celebrate the ‘new wave’ of distilleries across Scotland.

We’re really proud to offer this full sherrymatured masterpiece of sweet & smoke to members, and have scored a very healthy allocation to share around. Do not miss this thick and unctuous masterpiece as our Malt of the Month!

A COAL SCUTTLE OF JAM AND TREACLE

$195

CASK No. 149.7

See following page for further details

DEEP WITHIN THE JAM MINE

What is Malt of the Month?

Malt of the Month is a cask picked out by our flavourobsessed team as something fun, approachable, and at a price that you might want to even double-up on! Cask strength, full-flavoured, and SMWS panel-approved magic in a glass.

A COAL SCUTTLE OF JAM AND TREACLE

PEATED

CASK No. 149.7

$195

REDUCED FROM $230

REGION Highland

CASK TYPE 1st fill ex-Spanish oak Oloroso butt

AGE 7 years

DATE DISTILLED 19 September 2015

OUTTURN 570 bottles

ABV 61.7%

AUS ALLOCATION 144 bottles

Thick and syrupy Pedro Ximénez sherry, infused with fragrant smoke, oozed over toasted peanuts and red berry fruits on a thick slab of sugary toffee. The palate was a compounded conglomerate of tinned fruit, blood oranges and dried herbs, swirling together in an old coal scuttle and topped with cinnamon, ginger and ash. Adding water only released further treacle, toffee and honey, still in a dusty old coal scuttle but now with dried flowers and lemon zest. The palate had somewhat softened, however, now embracing peat-smoked flapjacks, dark berry jam and roasted peaches with sprigs of thyme, and the light sweetness of mead on the finish.

DANDELION SAUTERNES

SWEET, FRUITY & MELLOW

CASK No. 35.320

$170

EXOTIC PROBIOTIC!

SWEET, FRUITY & MELLOW

CASK No. 112.107

$195

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 9 years

DATE DISTILLED 28 June 2012

OUTTURN 235 bottles

ABV 59.5%

AUS ALLOCATION 48 bottles

A lovely and very classical example of this Elgin distillery. The neat nose suggested butterscotch, sweetened popcorn and crème brûlée. Beyond that we also noted flambeed banana, pineapple upside down cake, ripe mango, and floral bouquets with lots of pollen. Some water brought hints of youthful calvados, lime cordial, rose syrup and sweet sauternes. In the mouth we noted pink wafer biscuits, vanilla panna cotta with strawberry syrup and subtle notes of hazelnut butter and scone mix. Water brought out marzipan, eucalyptus, ripe melon and tutti frutti diluting juice.

REGION Highland

CASK TYPE 1st fill bourbon barrel

AGE 10 years

DATE DISTILLED 24 October 2011

OUTTURN 201 bottles

ABV 60.9%

AUS ALLOCATION 36 bottles

Wow, we went exotic with a probiotic rhubarb and honey soda, warm miso caramel sauce and lychee flavoured tapioca pearls traditionally used to make the popular Taiwanese drink boba. Talking of bubble tea, on the palate we got a vanilla malted milkshake, lime posset, peach yoghurt and a gooseberry fool. Following reduction, the fragrant floral aroma of apple blossom combining with poached pears in a chocolate sauce prepared us for ooey-gooey cream cheese-glazed hazelnut rye rolls as well as hot salted-buttered crumpets and a Swedish almond caramel cake called “toscakaka”, very similar to the German Bienenstich – “bee sting cake”

THE RETURN OF COSECHA!

Those with a keen eye on Outturn may have noticed Cask 1.278 ‘Fruitberg! Dead Ahead!’ from March Outturn was also from this cask type, but for new members (or those who missed that little detail), this is another Cosecha cask, this time from distillery 13. Distillery 13 is one of the most ‘luxurious’ single malts, and it just shines when bottled at cask strength. Ex-Cosecha cask is a very specific ex-Rioja wine cask, in this case an almost half and half maturation, with 5 years in ex-bourbon, then 4 years in ex-Cosecha. Open something a bit different, a bit exotic, and a bit fascinating this month.

TART CHERRY FRUITCAKE

SWEET, FRUITY & MELLOW

CASK No. 13.99

$185

COSECHA MASTERPIECE

REGION Highland

CASK TYPE

1st fill Cosecha from Ximenez Spinola barrique

AGE 9 years

DATE DISTILLED 23 April 2013

OUTTURN 247 bottles

ABV 60.1%

AUS ALLOCATION 36 bottles

Heady aromas of rum and raisin ice cream, melon and sandalwood incense combined with sweet coconut shavings and digestive biscuits before the arrival of earthy root vegetables and ancient woodland. Flavours touched on ginger and white peppercorns but swiftly swayed towards tart cherries, pomegranate and cranberries, with finishing notes of old leather and dry pipe tobacco. Water released grilled pineapple, mango smoothies and apple crumble with custard alongside honey, marmalade and toasted pine nuts. The palate now had greater depth, with candied orange peel in spicy fruitcake, dry stone fruits and nutmeg, cinnamon and brown sugar sprinkled over creamy porridge. Five years in an ex-bourbon hogshead before being transferred to a cosecha wine first fill barrique.

MY BIG FAT GREEK RICE PUDDING

SPICY & SWEET

CASK No. 6.59

$170

ORCHESTRAL MANOEUVRES IN THE CASK

SPICY & SWEET

CASK No. 72.109

$220

REGION Speyside

CASK TYPE 2nd fill bourbon barrel

AGE 10 years

DATE DISTILLED 22 June 2011

OUTTURN 217 bottles

ABV 61.9%

AUS ALLOCATION 24 bottles

We experienced a complex nose, encompassing tangy red fruits (cranberry sauce, strawberry tart, cherries, plums), lemongrass, tom yam soup and something singed, like well-fired apple turnovers or roasted chestnuts. The sweet, warming palate had brown sugar on porridge, garibaldi biscuits and spiced clementine panna cotta; then a finish of hazelnut shells, wood, soft leather and restrained chilli. On the reduced nose we identified Greek rice pudding with cinnamon, coconut macaroon bars, oatcakes, carob and whole nut chocolate. The palate now entertained us with chocolate hazelnut spread in puff pastry shells, cinnamon biscuits and hints of quince on the finish – good balance and body.

REGION Speyside

CASK TYPE 1st fill puncheon - heavy char #4+

AGE 10 years

DATE DISTILLED 23 June 2011

OUTTURN 636 bottles

ABV 57.4%

AUS ALLOCATION 42 bottles

The nose spiralled from earthy base notes of cask char, black pepper and rye through mid orchestra exotic woods into heavenly harmonies of toffee apples, rum fudge and lemongrass. The palate stirred deep swirls of ash and toasted oak up into malted biscuits and wood resins, with top notes of heather flowers and freezedried strawberries. Water sweetened the nose to crème brulée, manuka honey and Sauternes, with hints of orange, lemon, rosewater and tobacco. After eight years in an oloroso butt we transferred this into a heavy-char first-fill puncheon.

TWO FOR ONE

We like to think when you drink cask-strength whisky, you’re already getting a two for one, but in the case of Cask 18.48, you’re maybe getting more. This whisky hails from a coastal distillery, located just outside the fishing port of Buckie, and the spirit often carries this lovely rich and nutty salinity. Quick mashing, short ferments, and a weighty spirit which is then expertly extra-matured in a first fill Spanish oak Oloroso hogshead. For fans of waxy coastal malts with an extra dimension of complexity, do not miss this underdog.

TWO FOR ONE

DEEP, RICH & DRIED FRUITS

CASK No. 18.48

$250

REGION Speyside

CASK TYPE 1st fill Spanish oak Oloroso hogshead

AGE 15 years

DATE DISTILLED 18 September 2007

OUTTURN 237 bottles

ABV 60.9%

AUS ALLOCATION 36 bottles

Initial nosing drew notes of cherry bakewells, hessian, toasted pecan nuts, red apples and old leather. A rich, but precise and spicy nose. Some water evoked notes of fig jam, peppery watercress, chamois leather, cured game meats and dried herbs, plus a wee saline tang of black olive tapenade. We agreed it was more complex with water. The palate when neat was wonderfully salty and earthy; lots of salted almonds, cellar mulch, pipe tobacco, walnut oil and dark chocolate. With water we found bitter citrus piths, apple seeds, toasted almonds, aged amontillado sherry and earthy black teas. This was matured for 12 years in a bourbon hogshead before being transferred to a first fill Spanish oak oloroso hogshead.

SPICY CHERRY DANISH

SPICY & SWEET

CASK No. 1.264

$195

GROWN-UP MEDICINE

REGION Speyside

CASK TYPE 1st fill bourbon barrel

AGE 9 years

DATE DISTILLED 25 January 2012

OUTTURN 237 bottles

ABV 58.4%

AUS ALLOCATION 36 bottles

We prepared a lime and Frangelico liqueur parfait with white chocolate wafers, as well as a yoghurt cranberry bar using Greek yoghurt, fresh strawberries, raw cocoa nibs and dried cranberries. On the palate neat, pineapple chunks, roasted pears, honey and nut muesli as well as dark chocolate key lime pie truffles. Water certainly released a fruity apple aroma like in a strudel or a turnover, alongside fruit-infused herbal tea and tea tree oil. To taste, it was like biting into a cherry Danish made with buttery puff pastry filled with a spicy cream cheese and tart cherries.

REGION Speyside

CASK TYPE 1st fill Spanish oak Oloroso hogshead

AGE 17 years

CASK No. 41.155

$260

DEEP, RICH & DRIED FRUITS DONELLE’S PICK

DATE DISTILLED 25 August 2004

OUTTURN 254 bottles

ABV 57.6%

AUS ALLOCATION 42 bottles

We found this nose to be deep, dark and brooding at first, with lots of liquorice, toasted wood, dark chocolate, mint choc chip and ginger wine. Beyond that we also found pear drops, bonfire embers and natural tar extracts. With water it became increasingly mentholated and medicinal, with eucalyptus and wintergreen, plus notes of cherry toothpaste, children’s cough medicines, herbal wines and new leather. The neat palate showed an initial unctuous fruitiness conjuring red apples, raisins, spiced fruit cake and boozy black forest gateau. Matured for 14 years in a bourbon hogshead before being transferred to a first fill Spanish oak oloroso hogshead.

SWEET SUCCULENT SMOKE

OLD & DIGNIFIED

CASK No. 66.207

$345

EXTRA MATURED

HIKING THROUGH WOODS AFTER DARK

OILY & COASTAL

CASK No. 42.78

$260

REGION Highland

CASK TYPE 1st fill shave toast rechar Oloroso barriques

AGE 23 years

DATE DISTILLED 23 October 1997

OUTTURN 238 bottles

ABV 48.2%

AUS ALLOCATION 36 bottles

Imagine driving in a Jaguar 1967 420 Compact Saloon, all windows down due the sun and the warmth, and the wind carried the whiff of sweet smoke from lobster meat and oranges being barbequed over a peat fire. We stopped and were invited to enjoy a plate of lobster meat which had undergone the miraculous Maillard reaction producing all these incredible deep flavours. After a drop of water, we could smell pan-crisped pancetta, beef au jus, smoked samphire and burned twiglets before we finished with bacon and maple syrup-drizzled pancakes. Following twenty-one years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill shaved, toasted and re-charred Oloroso barrique.

REGION Highland

CASK TYPE 1st fill bourbon hogshead

AGE 15 years

DATE DISTILLED 5 April 2006

OUTTURN 276 bottles

ABV 56.3%

AUS ALLOCATION 36 bottles

The nose offered an odd mix of impressions – dubbined leather boots, wooden shelves in a sweetie shop, wax paper and salted rice cakes; nougat and whisky baba. The palate started with fruity sweetness (peaches in syrup, dates, raisins) then got brandy butter and dark chocolate with salted caramel – finishing with dry wood, leather and salted honey. The reduced nose found damp woollen jumpers, tinned pipe tobacco and paraffin lamps lighting the way through autumnal forests. The palate now combined flat cola and figs, vanilla and cherry in chocolate, with hints of seaweed and salty driftwood.

“AN ABSOLUTE NUT-TER”

JUICY, OAK & VANILLA

CASK No. 94.25

FRUITY FLORAL FANTASY

JUICY, OAK & VANILLA

CASK No. 5.103

$275

REGION Highland

CASK TYPE 2nd fill bourbon barrel

AGE 13 years

DATE DISTILLED 9 January 2009

OUTTURN 245 bottles

ABV 56.9%

AUS ALLOCATION 48 bottles

This was an “absolute nut-ter” on the nose neat, with peanut brittle, hazelnuts, almonds, salted peanuts and peaches with crème fraiche, brown sugar, cinnamon and nutmeg. On the palate, creamy oat milk, toasted coconut as well as sweet Spanish jamon and salt and pepper pork with a pickled salad. Following the addition of water, the aromas were salted pretzels and olives but at the same time honeyed cereal, lime marmalade and whipped butter. To taste, we got orange-salmon canapes before finishing with a walnut whip - that whirl-shaped cone of milk chocolate, vanilla fondant and topped with a half walnut.

REGION Lowland

CASK TYPE 1st fill bourbon barrel

AGE 19 years

DATE DISTILLED 27 January 2003

OUTTURN 78 bottles

ABV 55.5%

AUS ALLOCATION 24 bottles

The first comment was ‘perfectly ripe fruits’ - peaches, pears and mangoes next to a passion fruit parfait, lychees in syrup and a bourbon crème anglaise. On the palate neat, a lovely lemony peppermint zing at first before custard creams, cinnamon bagels and apple slices over double vanilla bourbon ice cream and drizzled with Grand Marnier appeared. Water added a floral aroma reminding one panellist of walking though the famous Amsterdam flower market along the Singel canal, while to taste soft and sweet like peach iced tea and fresh mango salsa prepared with red bell pepper, lime juice, jalapeno, red onion and cilantro leaves.

A SEATTLE MILESTONE!

When the first 143 appeared around 2018, the entire Aussie allocation of that cask vanished. Not necessarily because it was a ‘dot one’ and first ever single cask from that distillery, but because a few members tasted it and minds were absolutely blown by the quality of the liquid. This was American complexity incarnate. The 143.2 we’re now able to finally offer up more than five years later has been made from their own custom five-malt mash bill, with a mixture of pale malt and caramel malt barleys, or what they call their “Scotch ale” malt. The team behind Distillery 143 out of Seattle are very much brewers at their core, and love to innovate with different malts and malting levels. Twice distilled in copper pot stills, and really shaping the new landscape of American single malt, one cask at a time. Do not miss this.

A DRAM FROM DAYDREAMING

JUICY, OAK & VANILLA

CASK No. 143.2

$195

REGION

Seattle, Washington

CASK TYPE 1st fill barrel - #3 char

AGE 3 years

DATE DISTILLED 28 May 2018

OUTTURN 172 bottles

ABV 58.6%

AUS ALLOCATION 48 bottles

We felt like explorers in a tropical rainforest with its hot and humid climate and all the sights, sounds and smells including orchids and bougainvillea, as well acai palm and Swietenia trees (the former known for its grapelike berries the latter for mahogany wood). After reduction we imagined walking around traditional earthenware giant jars where traditionally grape juice was stored following harvest and, on the palate, beautifully balanced with ripe juicy black cherries, nuts, liquorice, pastries, and tobacco leaves. Made with a “Five Malt” recipe.

LA VIE ANCHOVY

PEATED

CASK No. 53.418

$199

DUNDEE MARMALADE AND TIRAMISU

AMERICAN RYE WHISKEY

CASK No. RW3.3

REGION Islay

CASK TYPE Refill bourbon hogshead

AGE 10 years

DATE DISTILLED 27 April 2011

OUTTURN 284 bottles

ABV 58.4%

AUS ALLOCATION 42 bottles

Many classical and keenly anticipated notes greeted the panel at first nosing: seawater, lemon juice, antiseptic, smoked sea salt, seaweed flakes and herbal bitters. Pristine - as expected! With water this one evolved towards bath salts, lime juice, celery salt, gentian eau de vie and anchovy paste. In the mouth we got an initial thickness of hessian with camphor. With water it was really all on petrol, smoked olive oil, natural tar extracts, boiler fumes, charred fish, black olives and old school herbal cough syrups. The kind of whisky that Hannibal Lecter would ‘sook’ antagonistically.

REGION New York

CASK TYPE 1st fill charred new oak barrel

AGE 5 years

DATE DISTILLED 22 January 2016

OUTTURN 183 bottles

ABV 60.0%

AUS ALLOCATION 36 bottles

The initial nose neat was full of red fruits with raspberries, strawberries and cherries but there was also rosewater, Dundee marmalade and tiramisu. Big and bold on the palate neat, think bitter cocoa and toasted coconut brittle with hints of salted liquorice as well as sweet and salty white chocolate popcorn. Water released a heady musky perfume and a discreet petrol aroma with hints of camphor and white pepper. A lot more balanced now with flavours of candied fennel seeds, roasted butternut squash, coconut custard tart with roasted pineapple and in the finish a subtle dryness of strawberry flavoured liquorice laces.

BUNDLE OFFERS

Music & Malts Bundles! Save money, get a bundle, and share the love.

BIG BOLD AND BROODING TRIO

$599

8 available

SAVE $65 ASABUNDLE

Whisky is about mood, and we pick based off it. Sometimes you need something that’s bold, robust, and brooding in the glass. Our ‘Big Bold and Brooding’ trio is all about the biggest flavours available in whisky today.

The wacky and wonderful Texan, the richly sherried and coastal Speysider, and the rather heavy distillate with spades of peat from Orkney. Open a bold drop today.

WICKED, WACKY, WONDROUS!

CASK No. 140.6

SPICY & SWEET HOLA OLOROSO!

DEEP, RICH & DRIED FRUITS

CASK No. 18.45

A HORNED BEAST

CASK No. 4.300 PEATED

BUNDLE OFFERS

SPICY & SWEET DISCOVERY TRIO

$449

10 available

Over and over we hear that our Spicy & Sweet flavour profile is a memberfavourite. A showcase of what we love most about Scotch whisky.

That zip, vim and vigour that the perfectly balanced single cask in the deep purple profile broadcasts best. Jump in on this trio of wildly diverse, yet closely aligned single casks picked by our expert tasting panel.

A COLOURFUL COMPANION

SPICY & SWEET

CASK No. 13.91

ORIENT AND OCCIDENT

SPICY & SWEET

CASK No. 28.78

WHIN WHIN SITUATION

SPICY & SWEET

CASK No. 73.138

UMAMI MASTERS TRIO

$549

10 available

BUNDLE OFFERS

SAVE $76 ASABUNDLE

The ‘fifth element’ of flavour, umami is all about texture. These three casks as picked by our ambassador are all perfect examples of incredible mouthfeel, which is like the fourth and lesser-talked-about aspect of whisky enjoyment — nose, palate, finish, and then mouthfeel.

The orchestral complexity of the 72, the nutty and richly textured 68, and the new Scottish world of sherried 149. An incredible trio of great whiskies.

ORCHESTRAL MANOEUVRES IN THE CASK

SPICY & SWEET

CASK No. 72.109

ANDALUSIA IN A GLASS

DEEP, RICH & DRIED FRUITS

CASK No. 68.91

A TASTY MORSEL

JUICY, OAK & VANILLA

CASK No. 149.4

BUNDLE OFFERS

ALL ACROSS THE US OF A QUARTET

$799

10 available

SAVE

$183 ASABUNDLE

Yeehaw! We’re seeing a slew of incredible American whiskies come through of late, and the best way to explore this is to take a trip around the states that produce it.

Kentucky, Indiana, Texas, and Tennessee!

Four casks, four different distilleries, four incredibly rich and tasty corn-based goodies.

Save an absolute bundle by getting this quartet in one hit.

SPECULOOS COOKIE BUTTER ICE CREAM

BOURBON

CASK No. B5.7

FORAGING FRUITS OF THE FOREST

BOURBON

CASK No. B7.12

CINNAMON SINS

CORN WHISKEY

CASK No. CW1.5

BUTTERY BAKED CORN ON THE COB

CORN WHISKEY

CASK No. CW2.3

We’re seeing a lot of great 4s out of Orkney of late, not that anyone would complain about that. The best part of all of these peaty punchers is they are all so diverse in flavour, but all have that lovely oily richness to the spirit that reminds us of what this distillery tasted like 20+ years ago.

Farmyardy, heathery, elegant yet powerful, and ultimately very enjoyable. Take home this distillery vertical set and maybe even host your very own Distillery 4 Masterclass

LIGHTLY PEATED

CASK No. 4.321

LIGHTLY PEATED

CASK No. 4.307

LIGHTLY PEATED

CASK No. 4.316

KNITTING WITH PEAT A

LIGHTLY PEATED

CASK No. 4.304

PEATED

CASK No. 4.300

CASK No. 4.333

SOCIETY EXPERIENCES SMWS EXPERIENCES IN YOUR AREA

SYDNEY

DOLLY’S DONUTS X SMWS

We’re pairing up with Dolly’s Donuts and SMWS to prepare pairings between the two like nothing before seen, in one of our newest Partner Bar locations, Captain’s Balcony Crows Nest.

Friday 5 April, Captain’s Balcony Crows Nest.

ADELAIDE DRAMS ALONG THE TORRENS RIVER

Our own private river cruise with SMWS, your state ambassador Cody Banks, and and a leisurely cruise down the Torrens River. Last call for tickets, don’t miss this unique experience.

Saturday 6 April, Lounders Boatshed Cafe starting point.

MELBOURNE

OFFICIAL FEIS ILE FESTIVAL

Across Scotland in late May into early June, the official Feis Ile festival takes place across the regions, celebrating the whisky, the people, the music and the culture. With that festival, we also see the release of rare and desirable single casks and region exclusives, which we’re flying over for this festival. On the day: access to the whole SMWS Feis Ile releases + more, live music, sampling of all the whiskies, fresh tap beer, live music, pool competition, and more to be announced. Early bird tickets on sale soon, check the website for more details.

Saturday 8 June, 2pm, The Kelvin Club.

MELBOURNE

LIVE BLUES SOIREE IN THE BASEMENT

Beneath Driver Lane is an institution in the Melbourne music scene with live blues and great drinks. We’re partnering up with BLD again, this time for a full venue takeover exclusive to SMWS members & friends.

Sunday 28 April, Beneath Driver Lane.

MELBOURNE

SPECIAL COLLABORATION: ST ALI COFFEE X SMWS

Whisky and coffee. A match made in heaven. How do Australia’s top coffee experts pair with the world’s leading whisky club? There’s only one way to find out. This special collab event will be in high demand.

Thursday 9 May, St Ali.

CANBERRA

MALTS & MUTINIES: MARITIME TALES

Yarrh! There are so many salty stories to be told and mysteries to explore, all in stellar company with marvellous malts! Canberra is in for a real treat this time at the Press Club, so join Drew and let’s have a mutiny!

Wednesday 1 May, National Press Club.

Waxflower, a boutique vinyl listening bar in Melbourne.

BY ADAM IOANNIDIS, ORIGINALLY PUBLISHED IN UNFILTERED MAGAZINE

Have you ever attended an exceptional bar or restaurant that ticked all the boxes, except one — the soundtrack? Scoring a venue is not as easy as it might sound and is an often-overlooked aspect. When it’s good, it can be easy to not consciously notice or think about it, but you know it’s elevating your experience. When it doesn’t suit, it can stick out like a sore thumb. Why is this so important, you might ask? Just like a good dram, a venue is the sum of several parts, and if one part is inadequate, the balance is tilted.

“LIKE THE AROMA OR TASTE OF A CERTAIN WHISKY, MUSIC CAN UNLOCK MEMORIES AND EMOTIONS, ENHANCING YOUR EXPERIENCE.”

Water, barley, wood, time (maturation); service, quality, comfort, music. Whilst the key ingredients of whisky are pretty set in stone, those of a venue will vary based on personal preference (and the type of venue); I would comfortably argue the above four are fairly vital, however. As customers, it can be easy not to think about the effort and strategy behind what goes into a space’s soundtrack, and some of your favourite venues might put a lot more effort into it than is evident. I had a chat with a few different bars and venues to see how they each approached scoring their space — as it turned out, there were a few similarities in tactics even though their main focuses differed.

“MUSIC CAN FILL THE SPACE BETWEEN WORDS, AND IN THOSE MOMENTS, IT’S EASY TO RELAX AND DRINK IN THE GOOD VIBES.”

THE SOUND OF SILENCE

Have you ever tried having a conversation in a venue without music? It can feel a bit strange. Think of it this way: music in a venue is kind of like having an extra person sitting with you that always knows what to say. Marek, one of the founders of Waxflower (a boutique vinyl listening bar in Melbourne), says that “Music can fill the space between words, and in those moments, it’s easy to relax and drink in the good vibes. We’re often surprised by how the music creates a social atmosphere that people feel comfortable in.”

Even when you’re sitting alone at a bar or dining solo at a restaurant, music makes for excellent company. It gives life to the venue and its environment; bonus points when it’s music you enjoy — this can certainly boost your mood. Like the aroma or taste of a certain whisky, music can unlock memories and emotions, enhancing your experience. (A study was published in the International Journal of Neuroscience in 2019

Matt Naturani, No Vacancy Gallery Cafe.

which concluded that self-selected — and unfamiliar — music essentially triggered the most activity within one’s brain in a study regarding music therapy).

And, at the end of the day, it is about the intention of the venue and what it wants to deliver. Lachlan Watt from Melbourne SMWS Partner Bar Whisky & Alement, talks about his triangle of aspects that bars should focus on: drinks, music, and service.

“You can get two of these, really easily, and it’s easy to maintain that. I realise that it’s easy for us to get people to focus on what they’re drinking, what they’re tasting, the experience they’re having, the service that they’re getting — that’s really important to us. So, music is a secondary thing for us, but we still want it to be enjoyable because we have to listen to it all the time”.

THE DYNAMIC APPROACH

Now, as I’m sure some of you may know, putting the ingredients of a recipe together is one thing, but executing it is another. It’s not just enough to have music in a venue, the right type of music must be selected, too. This is based on more than the environment and the type of bar, but also the customers, the time, and how busy it is.

Matthew Naturani from No Vacancy café gallery in Melbourne first described the idea of a “dynamic playlist” to me; the idea that the venue should be constantly shifting its audible offering to fit the vibe of the room. If it’s busy and loud, something more upbeat might be suitable at a louder volume. Has it quietened down with only a few customers sitting around? It might be time for something more relaxing at a lower volume.

“MATTHEW NATURANI FROM NO VACANCY CAFÉ GALLERY IN MELBOURNE FIRST DESCRIBED THE IDEA OF A “DYNAMIC PLAYLIST” TO ME; THE IDEA THAT THE VENUE SHOULD BE CONSTANTLY SHIFTING ITS AUDIBLE OFFERING TO FIT THE VIBE OF THE ROOM.”

“It was just that idea that you kind of have to read the room and respond to it. If you were to play something bright and happy on a quiet, gloomy morning, there’s going to be that disconnect between the actual energy in the room and the music you’re playing. You can’t force a vibe on someone, it’s very much a give-and-take sort of thing.”

And this isn’t just for cafés. Andy and XY Chu from One Or Two (Melbourne) also spoke about having different playlists and styles of music to suit venue capacity, time of day and even the weather outside. “You don’t want something upbeat if it’s raining outside”, says XY, doubling down on the idea that the weather should influence the music inside.

For One Or Two, the musical approach is minimal, fitting in with the bar’s aesthetic; a dark colour palate, small cocktail menu, and modestly curated whisky selection, not to mention the small physical size of the venue. Lo-fi and jazz-hop beats are the go-to musical styles, with some more up-tempo hip-hop entering the mix on Friday nights and the weekend. In this instance, all of these elements work harmoniously to convey what owner Andy Chu intended for the bar.

At Whisky & Alement, the playlists are based on the venue’s capacity, with three distinct playlists (and two more on the way) designed around the capacity and general accompanying vibe that would bring.

“We’ve got ‘quiet and warming’, and that’s based on, maybe 20% capacity. People sitting there, having a conversation with their friends or bartenders, enjoying and understanding what they’re drinking, background music basically. Then we’ve got ‘high energy conversation’, so closer to 100% seated capacity (roughly 40 people), everyone’s chatting with each other, having a good time, so we need a bit more energy from the music to cut through for those that are sitting on their own and don’t want to be listening in on the next person’s conversation; so you shouldn’t be able to hear the person directly next to you unless you’re actively trying to.

Waxflower.

One Or Two bar.

Lachlan Watt, Whisky & Alement Bar Manager.

“IT’S ONE THING TO CURATE YOUR MUSICAL OFFERING, AND ANOTHER TO CREATE A SPACE WHERE THE MUSIC TAKES CENTRE STAGE; NOT JUST ANY MUSIC, THOUGH, BUT HIGHFIDELITY EXPERIENCES WHERE MUSIC SOURCE, ACOUSTIC TREATMENT, AND HARDWARE ARE TAKEN INTO ACCOUNT.”

And then we’ve got ‘packed to the rafters’ which is full capacity, pumping service, just getting drinks into people’s hands, and they’re kind of ebbing and flowing, I’m constantly taking music off that playlist and adding to another, and also looking at local artists so it’s not stuff that you would usually hear in other bars. Just something different, interesting, left of centre that people wouldn’t have heard before.”

Whilst some venues will focus on more elements than others, the common theme of “reading the room” is seen throughout, even if music isn’t the primary focus. For venues where the music takes up a large part, however, different approaches are taken.

FRONT(S) AND CENTRE/ GOING A STEP FURTHER

It’s one thing to curate your musical offering, and another to create a space where the music takes centre stage; not just any music, though, but high-fidelity experiences where music source, acoustic treatment, and hardware are taken into account.

The listening bar is a concept that is slowly becoming popular as new venues sprout up — it’s a concept with origins in Japanese culture.

The first listening bars appeared in the 1950s as kissaten bars (Japanese tea/coffee houses) which were designed as hybrid spaces offering

high-fidelity audio and refreshments, a place where the music took the spotlight and the other elements followed.

It’s a style that’s been adapted all around the world and Australia is no exception. Waxflower in Brunswick, Victoria, is one such example. Built to be a listening room and offering a selection of beverages (from coffee to a revolving curated wine list) and small plates, the bar is a neat little spot where folks can sit alone and soak up the curated playlist, or catch up with some friends.

“THE CARE TAKEN IN THE DESIGN MEANS THE DEPTH IN THE SOUND IMAGE CAN BE IMMERSIVE WITHOUT BEING OVERWHELMING.”.

“I think for us music is another opportunity to entice the senses and push the dining experience beyond food and wine”, says Marek.

“We don’t consider our sound system to just be the speakers, the mixer, and the electronics. With acoustically treated walls and a lot of careful tuning by Pitt and Giblin — the creators of the Superwax (bespokemade speakers for the venue) speakers — the space itself is the sound system. The care taken in the design means the depth in the sound image can be immersive without being overwhelming.”

And that is the trick — creating an immersive listening experience that satisfies the solo patron purely there for the music, and the party enjoying conversation and laughs, which is where the acoustic treatment comes in. A must, and an expectation, for a bar such as Waxflower, but not exclusive to. Andy Chu has installed several acoustic panels on the ceiling of One Or Two to help contain the sounds and reduce reverberation; something that is bound to happen when the small venue gets packed and multiple groups are chatting away and enjoying themselves.

Another feature of a ‘listening room’ is the allvinyl set-up — a combination of leveraging the high-fidelity sound quality that some LP pressings offer, and the capability to allow

guest DJs to curate their own playlists. The third ingredient is the personalised touch of seeing someone score the scene as it unravels. It’s that sort of tangibility that many appreciate and go to enjoy — that is a key part of a listening room.

“The DJs who play at Waxflower have the creative freedom to curate their own soundtrack. We book a vast range of artists, so you never quite know what to expect when it comes to the atmosphere. Sure, there are some artists who will have a certain style, but even then, Waxflower presents a new environment to play the music they might not normally play, say, in a nightclub.”

The music source is certainly an important part of a listening room where hi-fi quality is key, but how necessary is it in a venue where music takes the backseat? The average pub, bar, café, or restaurant would rely on streaming MP3 quality from the likes of Spotify — a compressed format that’s not the greatest if you’re looking to sit down and

absorb the music, but certainly more than adequate for a lively venue. Again, intentions vary, and these will influence a space’s sonic approach. But, finding the balance (dynamically and genre-wise) and reading the room are key to creating a pleasant atmosphere.

Music plays an integral part in all venues, whether it’s the primary focus, or not. It’s ever-present, and it’s there to guarantee a satisfying experience and elevate the vibe. Maybe after reading this, you might find yourself giving a bit more thought to the music behind some of your favourite venues, you might even notice shifts in musical styles as the place fills up or the weather changes.

This article was written by Adam Ioannidis for Unfiltered Magazine, your monthly members-only SMWS publication full of amazing articles every month.

THIS RARE VAULTS COLLECTION BOTTLING! VALUED AT $1,399

We’re giving away one bottle of our recent Cask 53.432 ‘Take a step back in time’, from our Vaults Collection. The Vaults Collection is a representation of the oldest and rarest casks offered up by the SMWS, showcasing some of the best whiskies ever bottled. This particular cask was an absolute panel favourite, and we’re super excited to put this in someone’s hands this month for just referring a friend to join the club!

You read that right. Refer a friend and when your friend joins the club in April and mentions your name, you’ll automatically go in the draw to win this Vaults Collection bottling, valued at $1,399. 31 years of hushed maturation, this Islay whisky is a truly phenomenal score for any collection. Imagine kicking back with your favourite album on, with your friend sharing this cask, for an evening of conversation and contemplation. Bliss.

Send your friend this link, and once they put your name in the referrers box at checkout, you’ll be entered into the draw. The more referrals, the higher the odds of winning!

Terms and conditions: The referring Member must have joined the SMWS before 31/03/24. This offer runs from 01/04/24 to 30/04/24 at 23:59 AEST. The winning referral entry will be drawn on Monday 1st May and the referring Member notified by 5pm AEST on 1/5/24.

DEPTHS OF WOOD DISCOVERY

THURSDAY 18 APRIL @ 7PM AEST

There’s so much to learn and taste through with our depths of wood discovery pairing this month. In every Outturn and tasting menu, we like to pass on as much information about the cask that’s matured the whisky you’re tasting. After all, the magic of maturation is what we’re best at, so we want to host something that really delves into the wonders of wood for our April Virtual Tasting.

We’ve specially selected 6x samples from whiskies that are either current or upcoming releases, from a multitude of strange cask types and treatments, and we’ll be inviting some expert guests on to talk and taste along with us this month. What does STR mean? How about #3 char? What about Spinola Ximinez? So much to explore here, and we’re super excited to open some really rich and fascinating casks in this month’s rather special virtual tasting. Each whisky tasted will be available to purchase on the night and we’ll learn a lot about them along the way.

CASK No. A5.6

CASK No. B7.12

CASK No. 84.37

CASK No. 140.12

CASK No. 36.189

CASK No. 53.415

BOURBON

FORAGING FRUITS OF THE FOREST ARMAGNAC

LE MOUTON, LE CERF ET LE NOIR BITUME

SPICY & SWEET

BIG CHAR

DEEP, RICH & DRIED FRUITS

ANDALUSIAN BREAKFAST

SPICY & SWEET

LITTLE DRAM ON THE PRAIRIE

PEATED

COSMIC COLLISION OF SHERRY AND PEAT