Outturn January 2018

JANUARY 2018

M A LT O F T H E M O N T H : FRISKY FUN CASK No. 96.11

Jumping online: Fr iday 5th Januar y

CELLARMASTER’S NOTE Dear Members,

T

he Christmas / New Year period is always an interesting and conflicting time of year for whisky drinkers in Australia. Historically and traditionally, most Aussies are raised with the traditional European (or, at least, northern hemisphere) imagery of Christmas, which typically comes with accompanying snow, snowflakes, snowmen, and the subliminal theme that Christmas is a cold time of year – perfect for the enjoyment of fine, single malts! Certainly as a kid, I remember we would always leave a whisky out for Santa.

(And, as an aside, I was very particular about the type of whisky I subsequently got my kids to leave out for Santa!).

WHAT’S THE TRICK THIS JANUARY TO ENJOY A WHISKY IN THE HEAT? TURN YOUR DRAM INTO SOMETHING REFRESHING. The trouble at our end, of course, is that your typical Aussie Christmas is anything but cold. Over the course of my life, I’ve spent Christmas Day in Sydney, Melbourne, Canberra and Coolangatta, and the fact is, it’s typically bloody hot and humid…hardly the type of weather that used to encourage the Scots to squirrel away their spare barley and turn it into some warming spirit to combat the cold.

Of course, the same goes for New Year’s and all of January – it’s a time of year when beer, chilled wine, champagne, spritzers, and any other number of drinks or mixers seem to be more compelling to reach for than the bottle of malt that’s sitting forlornly on your mantelpiece.

We typically describe sherrymatured whiskies as having the attributes of Christmas cake, and there are plenty of drams that can qualify as “summer drinking”, so what’s the trick this January to enjoy a whisky in the heat? Whilst I’d never endorse this for a quality, single cask, single malt, why not turn your dram into something refreshing by adding ice and soda and turning it into a Highball? Or pour your whisky over crushed ice and add some summer berries? Blackberries and raspberries work best – you can also add some sugar, soda, and oloroso sherry into the mix and make yourself a Cobbler.

If you like a bit of zest with your drinks, then mix your dram with ginger beer and add a few slices of lime.

Lighter, Speyside whiskies or simple blends work best with the above, but I’m sure with a bit trial and error, there’s no doubt a good combination and ratio that would turn a smoky Islay malt into a refreshing summer drink.

If you stumble upon or succeed with such a concoction, why not post it on the Society’s Facebook page so we can all share in and enjoy the goodness.

Happy New Year!

Director, Cellarmaster & NSW Manager

TA K I N G A C L O S E R L O O K : N AV I G AT I N G O U T T U R N Those with a keen eye would have noticed that our beloved Outturn has been getting a gradual facelift over the last twelve months. So we thought for newer members and even older members, it’s often worth exploring how to make the most of your dramming selection each month.

As you will see, there is a full experience in navigating an Outturn each month, from working out the flavours you’re seeking, to the point of maybe seeking a particular birth month or date to celebrate with.

We hope this guide helps you on your dramming journey and demystifies some of the Outturn bottling details for you, making selecting your single cask, cask strength bottlings just that little bit easier.

1

FLAVOUR PROFILE INDICATOR

2

CASK NUMBER

OLD & DIGNIFIED

CASK No. 35.153 A SYMPHONY IN FOUR MOVEMENTS TASTING NOTES: Pack your picnic wicker hamper full with delicious food. Don’t forget the bottles of bubbly, as we will be enjoying an outdoor classical concert on the lawn in front of a castle. The air was filled with scintillating aromas of spicy and sweet summer perfumes, elegant polished waxed wood and marigolds in full bloom. On the palate like the crescendo, vibrant and delicate at the same time with sweet, fruity, spicy and woody flavours playing in perfect harmony. A drop of water and a hint of tobacco, hand rolled Cuban cigars, and perfumed wood smoke made this an experience long remembered.

3 TASTING NOTES

Drinking Tip: One way to practise mindfulness.

21 YEARS 1ST

FILL

1 7 N OV E M B E R 1 9 9 4

TOASTED

OAK

56.0%

1

FLAVOUR PROFILE INDICATOR

First up, look at the flavour profile.

We always have this, in its corresponding colour code to match the bottle, right up the top. We have 12 unique flavour profiles that makes picking the general guide to the bottling really straight forward. In this case, it’s Old & Dignified. This should be your first point of reference in picking a Society single cask.

2

1 of 222 bottles

HOGSHEAD

Colour - Molten glow sunset

CASK NUMBER

Next take a look at the cask number.

In case you are unsure, the first number represents the distillery code. In the case of the above sample, distillery 35 was the 35th single malt distillery to join the Society since our foundation in 1983.

The .153 means this is the 153rd cask from distillery 35 to pass the Society's Tasting Panel. We may have been offered many more, but this is the 153rd that has passed the scrupulous panel. With that kind of number we must have a great relationship there!

SPEYSIDE LOSSIE

PRICE: $290

3

4 CASK INFO

TASTING NOTES

Now onto the tasting notes: don’t be overwhelmed! Also don’t be dismayed if you don’t pick up all or even any of those flavour descriptors. They are purely guidance from our panel to help you identify unique flavours from a single cask.

Each cask is unique in flavour, so each cask's notes are as well. They are there to help guide your appreciation for full flavour, and can assist in selecting a cask without tasting it on the spot! What we can assure you of, however, is the tasting notes are very accurate in their descriptions.

4

CASK INFORMATION

Lastly, let’s talk stats: below the tasting notes are all the nitty-gritty details about each cask, always printed with full transparency of the age, the date it was distilled, the ABV, the region, the number of bottles (which is the worldwide total spirit yielded from the cask, not our local allocation!), the colour (which is always natural) and the price.

HAPPY NEW YEAR! A kaleidoscope of flavour profiles and all single cask limited editions, January Outturn brings divine diversity and is just a taste of things to come.

For us there is nothing more exciting than a whole new year ahead of amazing Society spirits to tempt you with.

So many distillery firsts on the horizon, and so many old favourites. A new year, with so many new and unique spirit adventures!

All new releases will be available online from Friday 5th January at midday AEDT.

S W E E T, F R U I T Y & M E L L O W

CASK No. 5.53 EXOTIC FRUITS AND EASTERN SPICE TASTING NOTES: The nose had perfumed tropical fruits (peach, raisins, lemon bonbons, pineapple, passionfruit) and polished wood. The palate combined those fruits (orange, papaya, banana) with toffee donut sweetness and some wood tannins; the finish found curry, wasabi and chilli. The reduced nose detected cinnamon buns, Peshwari naan, cigarette packets and a Spanish bodega wine note. In reduction, the palate was now full of pleasant intrigue, any previous tensions were completely reconciled – exotic fruits and Eastern spice, sherbet straws and chocolate raisins – all wonderfully integrated – an eminently enjoyable dram. After fourteen years in ex-bourbon wood, we transferred this to a second-fill Sauternes hogshead.

Drinking Tip: While planning adventures.

16 YEARS 2 N D

F I L L

11 OCTOBER 2000

S AU T E R N E S

60.1%

LOWLAND

1 of 240 bottles

H O G S H E A D

Colour - Rich brassy gold

PRICE: $248

P E AT E D

CASK No. 33.135 P E AT- R E E K A N D B A R B E Q U E C H A R TASTING NOTES: The nose contrasted golden syrup sweetness with the sharpness of aniseed and lemons squeezed on a barbeque – behind that drifted smoke, tarry ropes and burning wood – like a battle scene from Master and Commander. Smoke confronted the palate – peat-reek and barbeque char, exquisitely balanced by soothing marzipan and marron glacé sweetness. The reduced nose detected vanilla custard slice, while smoke from a garden bonfire (juniper, pine) curled round lemon-scented laundry on the washing line. On the palate now – the youthful, smoky spirit and the Spanish wood conspired to present a satisfying mix of burnt sugar, Twiglets, orange peel and charcoal.

9 YEARS I S L AY

1 of 606 bottles

60.2%

24 MAY 2007

2 N D

F I L L

PRICE: $225

O L O R O S O

B U T T

(limit of one bottle per member)

M A LT O F T H E M O N T H Y O U N G & S P R I T E LY

CASK No. 96.11 FRISKY FUN Summer is all about having some 'Frisky Fun' in the sun, so why not make the most of our first Malt of the Month for 2018 with a lesser-seen distillery code 96 in our Young & Spritely category!

A cult-like distillery with sherry heads, this cask from a refill ex-bourbon barrel shines with an honesty in the flavour and with the natural sweetness of their spirit shining through.

Expect hints of apricot jam, orange peel, gummy bears and brown sugar. Your single cask summer dramming sorted!

TASTING NOTES: Plenty of ‘suckie sweets’ on the nose neat; caramel candy, chalky fizzy lemon sherbet, sugar coated gummy bears and toffee chews loaded with coconut, almonds and brown sugar. The taste initially a chilli heat moving swiftly on to menthol - cooling iced peppermint tea and in the finish fresh strawberries with mint whipped cream. Water released a deeper sweetness of honey and nut cluster muesli, white chocolate cheesecake and a mild white pepper powder. On the palate now gingerbread pudding with salted caramel sauce as well as tropical fruit salad in a mint and passion fruit syrup making this a mouth-watering experience.

10 YEARS SPEYSIDE DEVERON

1 of 210 bottles

5 7. 6 %

08 JUNE 2006

R E F I L L

B A R R E L

PRICE: $160

$ 1 6 0 R E D U C E D F R O M $ 1 7 6 . 4 2 B OT T L E S AVA I L A B L E .

SPICY & SWEET

CASK No. 73.87 DA R E YO U E N T E R ?

TASTING NOTES: Initially the nose encapsulated the fragrant whiff of a scented garden, rich in orchids, jasmine and hibiscus flowers. An orange sponge cake had been baked for this occasion, dusted with icing sugar and accompanied by an apricot flan. The introduction of water uncovered an altogether denser disposition as sticky dessert wine, toffee apples and figs in syrup entered the game. Then came the first nuances of spice with hot cross buns, cinnamon, ginger and orange chutney. The palate unashamedly delved deeper into darker dimensions as we encountered rich fruitcake, juicy malt loaf and black cherry jam.

The texture became thick, syrupy and intense like mulled wine combining honey, cherry brandy and oloroso sherry. After 13 years in an ex-oloroso sherry butt it was transferred to a 1st fill Spanish oak Pedro Ximenez butt for the remainder of its maturation.

14 YEARS

26 SEPTEMBER 2002

59.5%

1 S T F I L L S PA N I S H O A K P E D R O X I M E N E Z B U T T

SPEYSIDE DEVERON

1 of 558 bottles

PRICE: $195

L I G H T LY P E A T E D

CASK No. 4.225 A CRUNCHY BRUNCH TASTING NOTES: The nose neat felt like a hearty brunch; smoked mackerels on rye bread with horseradish cream, parsnip and beetroot crisps sprinkled with sea salt, maple-smoked bacon and blueberry pancakes. The taste neat surprised us all, ‘like a dragon breathing fire’ or ‘walking barefoot over hot coals’. After the initial heat, rich dark burnt caramel, toasted malt and molasses with a hint of sweet peppermint mints in the finish. Diluted we dowsed a beach bonfire made out of old fish boxes with sea water whilst on the palate, sherry soaked sultanas and now a warming sweet smoke, chilli pepper pearls marinated in natural sugar cane brine, which added a spicy crunch finish to our brunch.

Drinking Tip: A daring proposition neat.

15 YEARS

2 0 AU G U ST 2 0 0 1

R E F I L L

B U T T

Colour - Gold with a light green tint

60.6%

HIGHLAND ISLAND

1 of 580 bottles PRICE: $263

S W E E T, F R U I T Y & M E L L O W

CASK No. 1.204 B L A C K B E R R Y L E M O N PAV L O VA TASTING NOTES: Nosing this neat we struck up an acquaintance with a fruity, slightly tart, blackberry lemon Pavlova – tender crisp on the outside, sweet and marshmallow-y inside. It was love at first sniff and we celebrated with a glass of raspberry lemonade Champagne punch and rum-spiked roasted caramelised mangoes. With water we entered a wine cellar in a French chateau and enjoyed sipping sweet wines with paté, mousse and cured ham nibbles and as dessert, chocolate-covered grapes. After 18 years in an ex-bourbon hogshead, we transferred this whisky directly into a 1st fill American oak Pedro Ximenez hogshead for the remainder of its maturation.

20 YEARS

53.5%

0 5 M AY 1 9 9 4

1ST FILL AMERICAN OAK PEDRO XIMENEZ HOGSHEAD

SPEYSIDE SPEY

1 of 233 bottles

PRICE: $310

OLD & DIGNIFIED

CASK No. 35.153 A SYMPHONY IN FOUR MOVEMENTS TASTING NOTES: Pack your picnic wicker hamper full with delicious food. Don’t forget the bottles of bubbly, as we will be enjoying an outdoor classical concert on the lawn in front of a castle. The air was filled with scintillating aromas of spicy and sweet summer perfumes, elegant polished waxed wood and marigolds in full bloom. On the palate like the crescendo, vibrant and delicate at the same time with sweet, fruity, spicy and woody flavours playing in perfect harmony. A drop of water and a hint of tobacco, hand rolled Cuban cigars, and perfumed wood smoke made this an experience long remembered.

Drinking Tip: One way to practise mindfulness.

21 YEARS 1ST

FILL

1 7 N OV E M B E R 1 9 9 4

TOASTED

OAK

Colour - Molten glow sunset

56.0%

HOGSHEAD

SPEYSIDE LOSSIE

1 of 222 bottles PRICE: $290

P E AT E D

CASK No. 66.107 E N J OY T H E R I D E !

TASTING NOTES: Aromatherapy in a glass – one sniff and the scent of sweet smoke was sending us all into peat heaven. The aroma of sage-roasted pork belly and caramelised crispy pork rinds with preserved lemons, rosemary and chilli flakes left us almost in a trance. The taste neat was then like a pick-me-up! A real bruiser; lively, hot and ashy flavours mixed together with extra strong mint freshness. Water added aromas of sweet and salty popcorn, candyfloss and toasted marshmallows. The taste was now much more manageable, smoked vanilla custard and smoked salted toffee apples.

That was a rollercoaster but we enjoyed the ride.

8 YEARS

60.8%

23 JULY 2008

R E F I L L

HIGHLAND EASTERN

1 of 222 bottles

B A R R E L

PRICE: $145

RUM

CASK No. R7.2 JAMAICA ME CRAZY TASTING NOTES: We run into a freshly-painted candy shop in Kingston, Jamaica, but as the solvent on the nose evaporates it leaves the fruity aroma of strawberry red lace liquorice. There are intense reggae flavours of jerked spices, sweet peppers, cranberries and a leather strap.

Drinking Tip: Chilling after dinner with a fun group of friends.

16 YEARS JAMAICA

1 of 199 bottles

52.8%

30 SEPTEMBER 2000

R E F I L L

PRICE: $285

B A R R E L

(limit of one bottle per member)

AMBASSADOR’S ADDRESS

L O O K I N G A H E A D T O F L AV O U R & F U N As I write this, it is almost Christmas.

We have recently had an absolutely bumper Outturn (plus added a few cheeky extra casks online), and simply put, had an absolutely stellar year full of flavour in 2017.

It's actually kind of scary how fast the year feels to have passed, but I hope that your 2017 was punctuated with fine drams, which either slowed the world down or gave you a moment of contemplation, festivity or celebration.

As I've been putting the final layer of sheen on our 2018 planner, there's a recurring theme going on with our bottlings and events coming up: flavour, and fun.

As you'll read in Andrew's welcome, whisky is meant to be fun, and you're meant to be able to do whatever you like with it. This is precisely the recurring theme of our year to come.

The Society is still, and will continue to be, right at the forefront of not just single cask, cask strength, full-flavoured spirit, but also in spirit experiences, pairings, dinners, masterclasses and more. The important part

@smws_matt

here that I'm getting at is that everyone enjoys their whisky in a different way, and there's that 'fifth element' of enjoyment when selecting what to imbibe, which is your mood. On a hot day in January that mood might be the rewards for mowing the lawn, or it might be 'damn it's hot, I need a dram on ice' or otherwise, but I often say at my events the mood is the missing key in the puzzle. Drink well, have fun, and let your mood drive your selection.

There are some cracking new events coming up in 2018, so check the website in January and book in quick to avoid disappointment.

And I want to say it here first for those who follow this column: the Champs are coming back for 2018! That's right: the Australian Malt Whisky Tasting Championship is coming back in 2018 and will be bigger than ever. That's all I can say for now. Keep your eyes on this space.

Best wishes and Happy New Year!

bailey@smws.com.au MATT BAILEY, SMWS NATIONAL AMBASSADOR

@smws_aus

facebook.com/groups/smwsaustralia

@smws_australia @smws_matt

W H AT A Y E A R !

What a year 2017 has been through the adventures in single cask dramming! Thanks to everyone who shared and continues to share their dramming adventures with the SMWS. Please stop by to say hello via Instagram, our Facebook Group, or via Twitter.

And another 2017 highlight – the Society won the overall title of Independent Bottler of the Year 2017 in Whisky Magazine's Independent Bottlers' Challenge, along with the awards for Independent Bottler of the Year for the Speyside, Campbeltown and Grain whisky categories – a fantastic haul of awards. Here's to 2018!

W W W. S M W S . C O M . A U

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