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MARCH 2018

M A LT O F T H E M O N T H : FLAMING ORANGE TWIST CASK No. 10.116

Creating a st ir : Fr iday 2nd March


CELLARMASTER’S NOTE Dear Members,

It is an exciting time to be managing our cellar! Allow me to elaborate…

The whisky business is a funny game – built on traditions, relationships, iron-cast handshakes, and flexible/moving targets. The Society is an amazing club, and – although we are a club – it’s very much built around the principle of sourcing casks for our members and bottling them for us to drink and enjoy. Our ability to source casks and how/where we get them from is a constantly shifting landscape. In the 1980’s and 1990’s, you could virtually pick up a cask at a distillery door. (As, indeed, the Society was famed for doing!). By the 2000’s, by which time the single malt boom had well and truly taken hold, it became increasingly harder to purchase good casks. (The distilleries, recognising what was happening, were starting to hold on to them for their own burgeoning OB releases and markets). A lot of consolidation had occurred amongst the distilleries and owners, and there were even (misplaced) predictions that independent bottlers would struggle or fold. It was during that cloudy period that the Society (truly a member-owned group at that time) elected to be acquired by Glenmorangie – thereby opening a multitude of new doors to us…and simultaneously closing one or two others! Of course, we are now back in private ownership again, having de-coupled from Glenmorangie a few years ago now. This has re-opened a few doors, as well as allowed us to operate independently…doing things and approaching distilleries & cask brokers in a way that wasn’t possible just a few years earlier. My colleagues in Scotland have been busy over the summer months (well, their winter to be more accurate) and they’ve acquired a veritable war chest of casks from

all over Scotland – and further afield! Some will continue to slumber for another year or two; others are being bottled in the next few months. One of my main roles with the Society is obviously to select and manage the casks we bring in to Australia and New Zealand, and – as such – I’m working with Scotland each month and seeing what’s coming down the line. The exciting news is that, over the next few months, the Society will be bottling casks from distilleries we’ve not seen for quite some time. And, from our SCS range (Single Cask Spirits), the selection of Armagnacs, Cognacs, Rums and American whiskies (both Bourbon and Tennessee whiskey) will blow you away! Naturally, Australian members need to appreciate that it takes time to ship from Scotland across the water – in fact, it’s typically three months for one of our shipments to leave Scotland and land in our local warehouse. Bear in mind also that we typically put a shipment on the boat once every three months. What this means is that, occasionally, if you happen to see or hear of an amazing SMWS cask being released in the UK, it may be quite a few months (up to six, in fact, although more typically just two or three) before that same cask even lands in Australia…let alone until I then elect to release it locally in our Outturn, which may be another month or two after that! So don’t panic or worry if you think you’ve missed out or that a bottling passed us by. The good news is that – right now – there are some amazing whiskies and other spirits in our warehouse; there’s more currently on the water; and there’s more in Scotland waiting to be put onboard the boat after that! And the boat after that, and the boat after that! It’s an exciting time to be managing our cellar.

DIRECTOR, CELLARMASTER & NSW MANAGER


AUTUMN DR(E)AMS As we hurtle into the cooler whisky-drinking months, March Outturn is a bumper edition simply bursting with phenomenal feel-good flavours. Lots of new releases to fulfil your spiritual fantasies. Jump in and bag a gem, there is truly something for everyone. All new releases will be available online from Friday 2nd March at midday AEDT.

J U I C Y, O A K & VA N I L L A

CASK No. 9.127 AZALEAS IN BLOOM TASTING NOTES: A warm late springtime feeling on the nose neat like walking through woodland blanketed with swaths of pastel coloured azaleas. We stopped right there. Rolling out the woolly rug, sat down and had a picnic. An assortment of Turkish delight, pineapple liquorice nougat, aniseed flavoured sweets and all washed down by ice cold cherry vanilla cream soda. When we added water aromas of panna cotta with raspberries and cranberry Florentines appeared as well as pomegranate & elderflower cordial. On the palate now an old favourite with a modern twist – a bright yellow Margarita cocktail infused with turmeric, cloves and honey. 11 YEARS

15 SEPTEMBER 2005

R E F I L L

B A R R E L

A U S A L L O C AT I O N : 3 6 B O T T L E S

56.8%

SPEYSIDE SPEY

1 of 188 bottles PRICE: $170


M A LT O F T H E M O N T H P E AT E D

CASK No. 10.116 FLAMING ORANGE TWIST It’s not often we get the pleasure to offer up a single cask, cask strength, properly Peated Islay powerhouse as Malt of the Month, and especially at this price. Cask 10.116 ‘Flaming orange twist’ is a revelation on the palate with wafting thick smoke and juicy orange twist on the finish. For us, this distillery 10 is truly a ‘10’.

TASTING NOTES: Thick perfumed smoke on the nose neat; sweet smoked spare ribs with chilli powder, paprika and ground cumin as well as, right out of the bartender’s bag of tricks, a flamed orange twist for an Old Fashioned cocktail. On the palate; plenty of salty peat smoke, sweet char and extra strong mints make this a real bruiser - let’s see if we can rein it in with water. A nutty sweetness of honey roasted almonds came to the fore followed by pan-fried scallops with lime and coriander and the taste changed dramatically; juicy, sweet, charred and fragrant like barbequed sea bass in banana leaves with grilled pineapple salsa. Drinking Tip: Turns heads and sparks conversation. R E D U C E D F R O M $ 1 9 5 . 3 0 B OT T L E S AVA I L A B L E .

9 YEARS

7 FEBRUARY 2008

R E F I L L

B A R R E L

A U S A L L O C AT I O N : 6 6 B O T T L E S

59.6%

I S L AY

1 of 187 bottles PRICE: $169


D E E P, R I C H & D R I E D F R U I T S

CASK No. 26.119 D A R K A N D D A N G E R O U S LY G O O D TASTING NOTES: We gently became acquainted with the dram in hand as we savoured walnut oil, pistachio nuts, new leather and fruit and nut chocolate. After a waxy suggestion like scented candles things began to get dark and dangerous with figs, dates, treacle and black forest gateau that had an overly enthusiastic helping of black cherries and dark chocolate. Then turning spicy with cinnamon swirls and spiced orange before delicious rum and raison ice cream, salted caramel and melted butter to finish. After being matured for 20 years in an Oloroso butt it was transferred to a 1st Pedro Ximinez butt for the remainder of its maturation.

21 YEARS 1 S T

F I L L

1 3 O C TO B E R 1 9 9 5

P E D R O

X I M E N E Z

56.0% B U T T

A U S A L L O C AT I O N : 1 8 B O T T L E S

HIGHLAND NORTHERN

1 of 475 bottles PRICE: $ 335

OLD & DIGNIFIED

CASK No. C3.1 A FRAGRANT RAMBLE TASTING NOTES: Our journey began in the high mountain meadows dotted with delicate flowers releasing a musk perfume aroma into the air that mingled with linseed oil and fine oak sawdust left over from wood cutting. Descending the air became warmer and we found ourselves firstly amongst bushes of blackcurrants and geraniums and then taylor’s gold pear trees, kumquats, lemon trees and finally pink grapefruit. The air was hot now and carried a spiciness of nutmeg, cinnamon and muscovado sugar. We quenched our thirsts with some fizzy apple juice as we passed a rum agricole distillery to find ourselves now on a dry and dusty plain. Drinking Tip: A lovely accompaniment to caramelised sugar desserts or ice cream. Wh i l s t we c a n ’ t d i s c l o s e t h e exa c t a g e s t a te m e n t , we c a n co n f i r m t h a t t h i s i s a n ex t re m e l y o l d a n d ra re co g n a c f ro m t h e C r u o f G ra n d e C h a m p a g n e .

XO

EXTRA OLD

C O G N A C

B A R R E L

A U S A L L O C AT I O N : 1 8 B O T T L E S

50.9%

COGNAC

1 of 558 bottles PRICE: $695


SPICY & SWEET

CASK No. 70.20 S P I C E D S A I N T-T R O P E Z TA R T TASTING NOTES: A fresh, bright and summery scent filled the room, cupcakes in white fondant icing and topped with a cherry, sparkling strawberry lemonade and a tropical fruit punch iced tea brought a smile to our faces and that smile never left us. Wonderfully sweet on the palate neat, like a vanilla cream filled brioche (Saint-Tropez tart) balanced by the sweet and tangy spiciness of a tamarind date chutney – most unusual but it worked! Diluted the scent of freshly made lemon filled doughnuts and salt & vinegar crackers turned it equally moreish and tempting. The taste was now sweet and slightly perfumed as well as herbal like a ginger lemon mint tisane.

10 YEARS

1 9 M AY 2 0 0 6

R E F I L L

5 7. 6 %

HIGHLAND NORTHERN

1 of 203 bottles

B A R R E L

A U S A L L O C AT I O N : 1 8 B O T T L E S

PRICE: $176

Y O U N G & S P R I T E LY

CASK No. 73.78 Z I N G Y, E F F E R V E S C E N T A N D I N T R I G U I N G TASTING NOTES: The nose – zingy, effervescent and intriguing – had melon, grape and raspberry prosecco, plus occasional touches of polished wood. The palate offered lively bramble, blackcurrant and salted pineapple, then toffee apple, cinnamon Danish and Walnut Whip sweetness, all finely balanced by cask-derived flavours of liquorice, nutmeg and clove. The reduced nose combined runny honey and chocolate mint cracknel with toasted coconut and a jenga tower of fresh staves. Eminently drinkable, the palate now gave us lip-smacking ice-lolly and raisiny sweetness over a pleasantly tingling, spicy, oaky under-structure. A lively, clean, spicy fruit symphony. Drinking Tip: A summery, uplifting dram.

14 YEARS

24 S E P T E M B E R 2 0 0 1

R E F I L L

B U T T

A U S A L L O C AT I O N : 3 6 B O T T L E S

5 7. 6 %

SPEYSIDE DEVERON

1 of 528 bottles PRICE: $195


Y O U N G & S P R I T E LY

CASK No. 96.10 L I V E LY A S A S Q U I R R E L TASTING NOTES: The nose had definite cereal notes (fresh grist, hay bales) with pleasant toffee and apple pie sweetness and some lime marmalade, cherry liqueur and floral pot-pourri perfume. The palate was bright, zesty and appealing – sherbet, fizzy sweets, brown sugar and chilli flakes, with a soft leather and bourbon kick in the finish. The reduced nose evoked hedgerows in summertime, lemon and lime, mint and white pepper. The palate, with water, remained playful and lively as a caffeinated squirrel – effervescent orange vitamin C drink, strawberry and lemon sweets and some bittersweet and spicy notes in the reasonably long finish. A pick-me-up dram.

9 YEARS

2 0 J U N E 2 0 07

R E F I L L

59.2%

SPEYSIDE DEVERON

1 of 185 bottles

B A R R E L

A U S A L L O C AT I O N : 1 8 B O T T L E S

PRICE: $165

D E E P, R I C H & D R I E D F R U I T S

CASK No. 134.3 H E L L O F L AV O U R TASTING NOTES: The nose began most intriguingly… lively and fruit laden yet simultaneously sticky, rich and bountiful. Juicy tropical fruits of mango, ripe pineapple and banana mingled with sugar coated cashews, sticky fig pudding and coconut panna cotta. A joy to behold as we ventured into realms of dark chocolate with black forest gateau and sweet chocolate liqueur mixed with dark cherries and raspberry marshmallow. The viscous and mysterious nature once again became lifted with the appearance of candied mint leaves and Kendal mint cake with the intense sweetness of meringue, Chantilly cream and pink wafers with creamy vanilla ice cream. Drinking Tip: A dram for special occasions. 6 YEARS

31 MARCH 2010

R E F I L L

B A R R E L

A U S A L L O C AT I O N : 1 2 B O T T L E S

56.9%

GOA, INDIA

1 of 189 bottles PRICE: $310


P E AT E D

CASK No. 29.224 WE ARRIVED! TASTING NOTES: Whoever said ‘to travel hopefully is a better thing than to arrive’? Nosing this one neat we had gladly arrived – sea salt, seaweed, sweet shrimp scampi cooked in melted butter with garlic and sliced bell pepper over a driftwood/peat barbeque. To taste we added a glass of Manzanilla Sherry and some lemon juice to the Angel hair pasta. Water brought out the hors d’oeuvres, creamy potted lobster mousse as well as crispy seaweed thin crackers. And for that final splash we added smoked mussels to the pan and enjoyed a delightful barbeque on the beach watching the sunset. Are you there yet?

18 YEARS

1 3 M AY 1 9 9 8

R E F I L L

55.3%

I S L AY

1 of 227 bottles

H O G S H E A D

PRICE: $299

A U S A L L O C AT I O N : 4 2 B O T T L E S

J U I C Y, O A K & VA N I L L A

CASK No. 35.157 R E WA R D F O R A B R A S S B A N D TASTING NOTES: The initial nose was clean, fresh and alluring, offering chocolate, nougat and cinder toffee; gradually balanced by dried grass and flowers – we could imagine honeyed apricot flan and corn dollies laid out on a polished board room table – classy. The palate had two complimentary levels – a lively bugle blast of juicy, succulent sweetness (fudge, cinnamon biscuits, garibaldis, orange zest) underpinned by a very dry, deep tuba-like reverberation of toasted oak. The reduced nose became slightly more perfumed – fresh marigolds and nasturtiums instead of dried. The palate discovered a compromise note of putty, oiled cricket bats and waxed wood. A rewarding dram. Drinking Tip: Might be too mouth-watering for playing brass instruments – but could make listening to them more bearable. 14 YEARS 1 S T

11 DECEMBER 2001

F I L L

B A R R E L

A U S A L L O C AT I O N : 4 2 B O T T L E S

58.2%

SPEYSIDE LOSSIE

1 of 228 bottles PRICE: $195


SPICY & SWEET

CASK No. 54.47 FROM THE BOUDOIR TO THE SWEETIE SHOP TASTING NOTES: The nose was mellow and inviting – lots of chalky, perfumed confectionery (Dolly Mixtures, Parma violets, Softmints, Oddfellows, marshmallows), cereal notes, citrus and honey. The neat palate was less sweet than expected – superseded by tropical fruit-skin bitterness – Cranachan, Pavlova, pineapple and mango and some heat (spiced pistachios and spicy butterscotch). With water, the nose seemed closer to the boudoir than the sweetie shop, but we still found custard and Nestlés Crunch Bar. The palate improved with a little water – the sweetness enjoying a resolving resurgence – pineapple in syrup and sugared plums, with some Acid Drops, Victory V’s and tannic leather to finish. Drinking Tip: Could stimulate the appetite before a meal. 14 YEARS

0 2 O C TO B E R 2 0 0 2

R E F I L L

61.6%

SPEYSIDE SPEY

1 of 189 bottles

B A R R E L

A U S A L L O C AT I O N : 3 6 B O T T L E S

PRICE: $215

RUM

CASK No. R7.1 WELCOME TO JAMROCK TASTING NOTES: I am reminded by my time as a judge in the Miss Jamaica UK beauty pageant. The winner was half Jamaican and half Scottish. As she glided across the stage, her floral perfume was an aromatic blend of sweet candied orange peel, strawberries and tropical fruit. As she came closer, I could smell her sweet nail polish and the fresh leather from the dress that she was wearing. I added a little water to soften the moment. This resulted in allspice, cinnamon with a long finish of peppers and red fruit. Probably strawberry. A nice welcome to Jamrock.

16 YEARS

30 SEPTEMBER 2000

R E F I L L

B A R R E L

A U S A L L O C AT I O N : 1 2 B O T T L E S

54.0%

BARBADOS

1 of 214 bottles PRICE: $225


J U I C Y, O A K & VA N I L L A

CASK No. G10.11 M O N U M E N T A L LY M O R E I S H TASTING NOTES: A giant amongst drams, a towering megalith of deliciousness standing as a shining monument to flavour, lavishly garnished with freshly buffed copper and shining veneer. Like a fine Cognac it embraced the mellow maturity of old wood and warm spices with the childish playfulness of rhubarb and custard, cream soda and toffee popcorn. A multifaceted monument richly engraved with depictions of mangoes, ripe pears and toffee apples alongside sticky honey, red peppercorns and white chocolate ice cream with pink wafers. Relentlessly luscious and perpetually pleasurable. Switch the phone off… sit back… relax… and enjoy a little piece of history. Drinking Tip: For celebrations, special occasions and conversational lubrication. 39 YEARS

2 3 N OV E M B E R 1 97 7

R E F I L L

55.7%

LOWLAND

1 of 108 bottles

B A R R E L

A U S A L L O C AT I O N : 1 8 B O T T L E S

PRICE: $495

P E AT E D

CASK No. 3.285 FUN ON THE BEACH TASTING NOTES: Our noses were greeted by that old familiar character of perfumed floral smoke – a beach scene unfolded – some were playing beach cricket with limes and barrel staves instead of bats and balls; someone was squeezing lemons over salted prawns; others just sat idly by sipping margaritas and wearing Jo Malone’s lime, basil and mandarin perfume. The palate had the same DNA – an exquisite balance between sweet and smoky, salty and citric – flavours of herb and pepper-crusted barbecued fish, rocket and feta salad, peppermint, ash, salted liquorice, lemon and lime – a delight for all the senses and a gift to the imagination. Drinking Tip: To accompany beach games or any other frivolous pursuit.

20 YEARS R E F I L L

27 M A R C H 1 9 9 6

H O G S H E A D

A U S A L L O C AT I O N : 4 8 B O T T L E S

53.3%

I S L AY

1 of 300 bottles PRICE: $275


AMBASSADOR’S ADDRESS

M

arch already! This is the month of the year typically where all of our fantastic events start really gaining traction, and it’s thanks entirely to you and your love of all things single cask and full-flavoured that we’re able to enjoy each other’s company at these. Take a look at our events tab online, or on the back of this Outturn, to see what’s going on in your city. The Guess the Whisky events coming up are an excellent way to have a bit of fun in trusting your own nose and palate and challenging our panel notes while being surprised by what’s actually in your glass! They might also serve as a nice little warm-up to the biggest whisky tasting in Australia coming on the 28th July 2018... That’s right. The Champs are back. I hinted at it in the last Outturn, but I can’t overstate how excited I am about 2018 being a Championship year! Last held in 2016, winner Adrian Callus was sent on a trip for two to Japan as first prize, where he and a friend sampled whisky from our Park Hotel Bar in Tokyo, with three nights at the hotel, all part of the 1st prize. This year, another awesome prize will be up for grabs... stay tuned. But the Champs isn’t about necessarily winning, it’s about being at the BIG event of the year, nosing and tasting, challenging yourself, and having a LOT of fun at the after-party, all in one ticket. This year

@smws_matt

we’ve got an absolutely stellar venue at the Powerhouse Museum in Sydney, some amazing support from our sponsors to be announced shortly, and of course members of the SMWS get first dibs on tickets with a week’s headstart. Keep an eye on your email and mailbox shortly for more detail, or check in at the new AMWTC mini-site: www.amwtc-smws.com. In the meantime, why not come along to one of our incredible events coming up this month and next, bring a friend who you’d love to share a few drams with, and join us on this full-flavoured journey! Take a look at Guess The Whisky in Sydney, Melbourne, Perth, plus other spectacular events to Adelaide, Brisbane, Wollongong, and Canberra coming up. Trust your palate, have a great time, and we hope to see you at one of our remarkable events soon! If you’re already a member of the SMWS and have that one friend whom you know would love to see what this is all about, invite them along, let us know, and we’ll look after the rest. I really hope to catch you at one of these events, sharing a dram, a few tales, and enjoying the full flavour of being a member of the world’s best whisky club! Slainté,

bailey@smws.com.au MATT BAILEY, SMWS NATIONAL AMBASSADOR Photo credit: Dramnation


THE ARE BACK


THE AUSTRALIAN M A LT W H I S K Y TA S T I N G CHAMPIONSHIP IS BACK FOR 2018, BIGGER THAN EVER! Think you can tell the difference between Octomore and Oban? Bruichladdich and Balvenie? Come along to this monumental and fun event held only once every two years! Taste eight whiskies from an answer sheet of nine in front of you and simply list them in the correct order. You’ll be vying for one of the three huge prizes on offer. Then join us for the after party like no other with cocktails, whisky, live music, and more to be announced.

A U S T R A L I A’ S B I G G E S T W H I S K Y TA S T I N G B E C KO N S ! This is a national event so for those of you outside NSW, make a weekend of it, book your flights now and enjoy all of what Sydney has to offer. Visit www.amwtc-smws.com and keep an eye on your Inbox for the latest updates!

Saturday 28th July 2018 Powerhouse Museum, Sydney, Australia

www.amwtc-smws.com


THE WORLD OF COGNAC YOU MAY HAVE NOTICED A FEW MORE ‘C’ CASKS COMING THROUGH THE SMWS OF LATE, INCLUDING THE EXTREMELY OLD C3.1 PICTURED OVERLEAF, CURRENTLY AVAILABLE IN OUR ONLINE SHOP. LET’S LIFT THE VEIL ON THESE AND EXPLORE A BIT MORE...

W

hen the Society first bottled a cask strength Grain whisky, there was furore. When the Society first bottled single cask Japanese whisky, there was upset. When the Society first bottled a single cask Rum, people were upset it “wasn’t whisky”. Yet they were and remain hugely popular with our members wanting to explore spirits around FLAVOUR rather than just titles. Last year, the Society bottled our first ever single cask, cask strength, panel-approved Cognac. Under the code C1 ‘Nectar Céleste’ was another milestone for the Society. Locally and I’m sure in every branch around the world it sold out in minutes. Members were delighted to explore a new Society spirit category and the rush was real! Since then, we’ve released C1.2, C2.1, C4.1 and just recently the oldest and rarest to date, C3.1.


BUT BEFORE WE GO THERE, LET’S EXPLORE WHAT COGNAC ACTUALLY IS. Cognac is a form of brandy named after the town in south west France where it is made, under the strict guidelines of its own industry body, the BNIC. It is solely produced in the wine-growing region surrounding the town of Cognac, known as Charente and Charente-Maritime, and since 1936 has had appellation protections on the name and production. Unlike whisky, Cognac is made from white wine grapes! Where whisky benefits from the general uniformity of grain, grapes can change dramatically from season to season and as such the terroir of the winery and process can have quite wide variation. Cognac, just like whisky, is distilled! The double-distillation process and how much the distiller cuts from the heart of the run to the time it takes is actually quite similar to whisky production. The best cut of the spirit is captured, which is also a clear spirit at birth, before being filled into oak casks. However, continuous ‘coffey’ style still distillation is prohibited. WHAT IS WITH THOSE (LACK OF) AGE STATEMENTS? A careful eye will spot that we aren’t legally allowed to disclose the formal age statement of the single cask we’re bottling. This is protected by the BNIC, so not much can be done there. VO means Very Old, VS means Very Special, VSOP means Very Special Old Pale, XO means Extra Old. The youngest cask we’ve bottled is already XO, meaning it’s already old! WHAT DOES THE SOCIETY DO DIFFERENT HERE? Most, and by most I mean over 98% of all Cognac production around the world is blended. Just like how over 80%+ of all single malts are destined for blends, in Cognac it’s so much the norm that bottling a single cask Cognac is nearly unheard of. By choosing to bottle as both single cask AND cask strength, we achieve a much more focused and unique flavour profile that lets the one-off integrity off each cask shine through. HOW DO I DRINK SMWS COGNAC?

With your normal SMWS short-stem copita glass! As mentioned above, whisky and cognac share a lot of similarities, even down to the glassware you use to enjoy it.

HOW DOES IT TASTE COMPARED TO SINGLE CASK WHISKY? Our single cask Cognacs are utterly unique, but there are some core spirit characteristics you may find like rich fruits, deep floral notes, roasted chestnuts, honey, maple, and stewed apples. THIS WAS GREAT, BUT WHERE DO I LEARN MORE? There are two ways, and we recommend doing both: jump on the website and click on Whiskywise for a more in-depth read about how Cognac is made, who makes it, how to appreciate it. The second way, if you live in New South Wales, is to come along to our Society Cognac Dinner hosted by Cellarmaster Andrew Derbidge at Brasserie l’Entrecôte in Sydney (Pymble) on Monday 9th April. Of course interstate Members are always welcome too! See the website for full details and to book in. Limited availability.


UPCOMING EVENTS M ELBO URN E

C ANB E R RA

GUESS THE WHISKY

CAPITAL BREWING X SMWS BOILERMAKERS

THURSDAY 1ST MARCH 6.30PM FOR 7PM

The Botanical, 169 Domain Rd, South Yarra Host: Matt Bailey, National Ambassador

THURSDAY 22ND MARCH 6.00PM FOR 6.30PM

Hippo Co, 1/17 Garema Pl, Canberra Host: Matt Bailey, National Ambassador

SY D N EY

A DE L A I DE

GUESS THE WHISKY

SINGLE MALTS ON EAST TERRACE

FRIDAY 9TH MARCH 6.30PM FOR 7PM

FRIDAY 6TH APRIL 6.00PM FOR 6.30PM

Royal Automobile Club 89 Macquarie St, Sydney Host: Andrew Derbidge, NSW Manager

Public Schools Club 207 East Tce, Adelaide Host: Jenny Forrest, SA Manager

COGNAC DINNER MONDAY 9TH APRIL 7.00PM FOR 7.30PM

WO L LO NG O NG

Brasserie l'Entrecôte 1047 Pacific Hwy, Pymble Host: Andrew Derbidge, NSW Manager

SATURDAY 7TH APRIL 2.00PM FOR 2.30PM

PERTH

WHISKY, BEER & TAPAS

Bull & Bear Shop 2a Victoria St, Wollongong Host: Fred Apolloni, Wollongong Manager

GUESS THE WHISKY THURSDAY 15TH MARCH 6.30PM FOR 7PM

Bar Lafayette, Brookfield Place, 125 St Georges Terrace, Lower Georges Lane, Perth Host: Jason Davies, WA Manager

For more information or to book in for any of the whisky tasting events listed above, please visit: smws.com.au/events

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

0 2 9 9 74 3 0 4 6

All day every day

Mon-Fri, 9:00am–5:00pm AEDT

AUSTRALIANSMWS

SMWS_AUSTRALIA

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

Profile for The Scotch Malt Whisky Society

Outturn March 2018  

Outturn March 2018