Outturn September 2018

SEPTEMBER 2018

M A LT O F T H E M O N T H : T H E M A LT S T E R ’ S D R A M CASK No. 12.13 Go nuts: Friday 7th September

CELLARMASTER'S NOTE Dear Members, I was at a social gathering recently and found myself amongst a circle of newly-made acquaintances. In the course of conversation, the fact that I was an avid whisky enthusiast came up. “Oh, what’s your favourite whisky?” was the question immediately thrown at me.

I’ve been asked that more times than I can possibly remember, and I have my standard answer always queued at the ready, but I reflected afterwards that it’s an increasingly irrelevant question. Ask yourself that same question and try and answer it honestly: What is your favourite whisky? I’ll bet the first response that comes to most readers is “It depends!”.

I posit that it’s an outdated proposition.

Until a few decades ago, the question had relevancy because (a) there was a significantly smaller range of options to choose from, and (b) brand loyalty was a much stronger notion for the demographic and consumers of those times.

We’ve all heard the stories about the uncle who “only drank Talisker” or the grandfather who would “only pour himself a Dewars”. Until the 1990’s, Scotch whisky continually shot itself in the foot by marketing to – I’m sorry to say – an older, male demographic, and it’s no accident or coincidence that Scotch had the reputation of being an old man’s drink.

I remember walking into the best-stocked bottle shops in the early 1990’s, and the retail outlets with the biggest ranges might have had a mere 10 different single malts to select from. Three or four of these were excellent whiskies; six or seven of them were…well… nice without being exceptional. In that world, it was a plausible notion to have a favourite whisky – and so we all did! Compare that to today – even the lower tier supermarket stores have a decent selection of malts and, of course, the bigger or speciality stores will boast upwards of one hundred different malts…and plenty of them are excellent. It’s led to us all having “many favourites”.

One of the biggest catalysts and drivers of Scotch whisky’s current boom and popularity is that it is being sold and marketed differently now, and it has appeal, currency, and patronage amongst a much younger generation. And this

is a generation that advocates and espouses diversity and a multi-experiential lifestyle: why commit to or limit yourself to one whisky when there are hundreds of others to try and enjoy? This same philosophy drives a demand for the “new”. No blend or distillery with its own single malt brand survives these days with only a 12yo being the sole and constant expression in the portfolio. Instead, all the major brands and distilleries regularly bring out new expressions and limited releases; they frequently change their packaging; they expand their core range – all to fulfil the current market’s insatiable thirst for something new and different. Your favourite whisky this month will not be your favourite whisky next month.

Ironically, it was this quest for and discovery of diversity that contributed to the founding of the Society. The uniqueness and diversity of the single cask taught a new cohort of whisky drinkers that there was variability and a broader spectrum beyond a distillery’s published house style. In the days when most distilleries had just one, single public flavour profile, a contrasting release by the Society went a long way to breaking down the misconception that a distillery’s character was monochrome. Distilleries that were virtually unheard of suddenly became some members’ favourite distillery, courtesy of the Society’s single cask releases.

For my own personal journey, the Society was instrumental in teaching me that you can have many favourites: A favourite distillery for peated whisky; a favourite distillery for sherried casks; a favourite distillery amongst the floral, fruity Speysiders and so on. Yes, I do have a favourite distillery, but it’s as much to do with its individual history, its story, the people who run it and their philosophy as it is to do with how much I adore the whisky they produce.

But you can’t give that complex answer in five seconds at your next social gathering. So what’s my favourite whisky? Whichever one you’re buying me.

A N D R E W D E R B I D G E // D I R E C T O R , C E L L A R M A S T E R & N S W M A N A G E R

M A LT S T E R ' S M A G I C : WELCOMING THE SPIRIT OF BENRIACH

F

ounded in 1897, BenRiach’s story is not unlike many Scottish distilleries throughout history: periods of closure due to either war or running out of money. However, where BenRiach didn’t stop production was in that infamous Scotch whisky downturn of the 1980’s. A time when production was surplus to demand, while vodka sales soared and single malt sales were vanishing. This didn’t dissuade BenRiach in the slightest, who were under the ownership of Seagram Distillers at the time. So much so, they started making peated spirit in 1983, and even added another pair of stills to increase production in 1985!

Always at the forefront of pursuing a fascinating diversity of spirit profiles and cask finishes, it’s the last 14 years of BenRiach that interest me the most at the moment, especially when we’re talking about our 8 year old single cask in this month’s Outturn.

In 2004, Intra Trading bought BenRiach distillery after Seagrams mothballed it just two years earlier, and under the ‘midas touch’ of director Billy Walker, pulls the distillery out of the shadows and back into whisky appreciators glasses again.

Billy Walker is almost deity-like in whisky nerd circles with his revival of not just BenRiach in 2004, but also Glendronach (2008) and Glenglassaugh (2013). He’s taken sleeping tigers of distilleries and turned them

into charismatic and honest interpretations of his vision for the spirit ever since.

Even by Billy’s own admission, in his period of ownership of BenRiach group he once quipped that BenRiach really did get the most attention as the diversity of spirit and incredible wood policy improvements in the last 14 years have been phenomenal.

In 2016, American drinks giant Brown Forman confirmed the purchase of BenRiach group for a cool $560 million, which, over time, will likely continue an even stronger wood policy for BenRiach group, including Glendronach and Glenglassaugh, with a bloodline of great ex-bourbon casks from Woodford Reserve and Jack Daniels.

So, let’s raise our glasses to innovation, having a vision for a diverse and exciting spirit, and tuck into this month’s Malt of the Month, Cask 12.13 ‘The maltster’s dram’.

An absolute masterclass of a cask in spiritled innovation, a cask from Billy Walker’s era of the distillery, and the first distillery code ’12’ we’ve ever had for Australian members of the SMWS. Expect rich honey, light spices and carrot cake. Malty and slightly nutty – singed caramel, buttercream and dried fruits.

A dram that will very much appreciate a drop or two of water, but a truly remarkable cask strength bottling of a rarely seen code at an incredible price for members.

HELLO SPRING ‘Tis the season for an outpouring of sensational single cask bottlings, both in our bumper edition of Outturn and at our events around the country. Jump in and find your perfect match - you’ll be spoiled for choice.

ALL NEW RELEASES WILL BE AVAILABLE ONLINE FROM FRIDAY 7TH SEPTEMBER AT MIDDAY AEST.

SPICY & SWEET

CASK No. 5.66 TOFFEE AND TURF TASTING NOTES: Following the trails of aroma led us along paths of lush grass encapsulating the pure freshness of green vegetation that occasionally took a detour to tomato plants in a greenhouse. A sweet layer of toffee and fudge floated above a creamy undercurrent of melted butter whilst a waft of pineapple squash introduced soft fruit. The addition of water kicked into the air a puff of dry dust, perhaps from sun-baked flowerbeds as it mingled with the floral bouquet of sweetly scented flowers.

The palate delivered an invigorating dash of chilli spice that interchanged with peppermint to create a tension between hot and cold. Green bell pepper revisited a crisp vibrancy that was balanced by vanilla custard before finishing with paprika sprinkled over new wood.

15 YEARS 1 S T

1 6 JA N UA RY 2 0 0 3

F I L L

B A R R E L

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

55.0%

LOWLAND

1 of 208 bottles PRICE: $199

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. 12.13 T H E M A LT S T E R ’ S D R A M The job of the Maltster is to turn the grain into malt, and this dram is for them.

The youthfulness of this spirit brings out a rich barley nuttiness with herbal honey, while the first fill barrel accentuates the clean vanilla and butter pastries.

Truly remarkable spirit character and the first ever cask from this distillery offered up to members!

TASTING NOTES: Heady herbal aromas with rich honey, light spices and carrot cake.

Malty and slightly nutty – singed caramel, buttercream and dried fruits. Spicy and fiery to taste at full strength, but sweet and becomes creamy. Barley sugars, marshmallows with herbs and slight bitterness. It needs water. The nose is gentler now but still heady and floral.

Spicy (ginger), mineralic and carrot cake again, becoming malt bins, milk chocolate and butter pastries with slightly burnt sugar. The taste is still spicy and tangy. Barley remains to the fore with green apples, herbal notes and a slight bitterness of liquorice root.

8 YEARS 1 S T

29 SEPTEMBER 2009

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

60.2%

SPEYSIDE

1 of 185 bottles PRICE: $149

REDUCED FROM $165 JUST FOR THE MONTH

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

CASK No. 58.22 S W E E T S C E N T S A N D TA N G Y S P I C E TASTING NOTES: Aromas teased the nose with sweetly scented aromatics that ventured through delicately perfumed rose petals, pot pouri and dusty talcum powder.

Light fruit notes followed closely, combining orange oil with zesty pineapple tarts before turning to sticky jelly sweets. A waft of milk chocolate carried us onto the palate with waves of Belgian waffles and pink wafers wrapped by the warming tingle of crystalised ginger. A cool breeze of mint leaves and eucalyptus drifted over dry pinewood whilst water released spicier dimensions, incorporating garam masala and cloves with the tangy finish of candied lime peel and marmalade.

11 YEARS 2 N D

2 1 AU G U S T 2 0 0 6

F I L L

56.3%

SPEYSIDE

1 of 231 bottles

B A R R E L

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

PRICE: $185

RUM

CASK No. R2.6 BANANA FLAMBÉE TASTING NOTES: On the nose neat we got served a vanilla bean cream Frappuccino with a dash of peach syrup as well as a warm raspberry compote banana bread muffin.

Lots of banana flavours to taste; baked banana chips, banana flambé split with rum-pineapple caramel and spiced banana fritters. With some water initially a whiff of petrolic/engine oil with a touch of wood glue and varnish which quickly faded into the background allowing a crème Brulee flambé to take centre stage. On the palate now candyfloss, strawberry liqueur trifle as well as coconut tapioca with pineapple, mango and lime – truly heaven for the sweet-toothed!

Made in a wooden ex-Enmore pot still!

14 YEARS

01 JUNE 2003

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 8 B O T T L E S

51.3%

G U YA N A

1 of 204 bottles PRICE: $195

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

CASK No. 27.112 A BROADSIDE CANNON BARRAGE A late night dram with a remarkable family history from a 1st fill sherry butt unlike any other. Indulge in our special premium offering of cask 27.112 this month and take a trip through the rich fruits of Campbeltown.

TASTING NOTES: The deep golden red brown colour of a Tiger’s eye gemstone gave a good indication of what lay in store for us. Wow – what a nose! Dark moist brandied fruit cake, Maraschino cherries and raisins soaked in rum, and the overall impression was like loading and firing an 18th century musket. Tasted straight it felt more like firing a 32 pounder naval cannon from the lower gun-deck of a first-rate ship of the line; frightful, big, dry, woody and plenty of tannins but all in a balanced harmony.

Water brought out oily and slightly salty notes combined with iron rust and the mouthfeel was now viscous, thick and chewy with the bitterness of coffee beans and a dry medicinal finish.

21 YEARS 1 S T

F I L L

08 NOVEMBER 1996

S H E R R Y

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

54.7%

C A M P B E LT O W N

1 of 532 bottles PRICE: $599*

*LIMIT OF ONE BOTTLE PER MEMBER

P E AT E D

CASK No. 66.120 BACON BUTTY TASTING NOTES: The aroma neat was “just like a bacon butty”, a simple sandwich with cooked bacon in-between bread spread with butter and seasoned with ketchup. We added to that breakfast delicacy waffles with roasted rhubarb compote and caramelised onion relish.

The taste was an explosion of sweet peat smoke and in our sandwich was now honey candied bacon using plenty of honey, brown sugar, cider vinegar and cayenne pepper. With water we opened a bag of smoky bacon crisps whilst starting a barbeque on the beach and on the palate now a little drier, less sweet with a smoky flinty character like a mouthwatering Pouilly-Fume wine.

11 YEARS R E F I L L

06 MARCH 2006

58.3%

HIGHLAND

1 of 279 bottles

H O G S H E A D

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

PRICE: $180

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

CASK No. 84.25 D I S T I N C T I V E A N D D E L E C TA B L E TASTING NOTES: The nose neat had the flinty chalky sweetness of opening a bag of Pontefract cakes followed by a cranberry-apple spritzer and a new leather smell.

The taste, without water, came as a slight shock; mineralic dry heat – mouth-puckering and after all that, in the finish, chicken liver parfait with apple & saffron chutney.

Takes a lot of water as we now cooked mustard-crusted pork chops with caramelised apple rings and on the palate we had a mixture of apple juice, yeast, orange, honey and must reminding us of both a glass of Cornish mead wine or Jamaican ginger beer.

9 YEARS R E F I L L

19 MARCH 2008

H O G S H E A D

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

56.4%

SPEYSIDE

1 of 242 bottles PRICE: $150

SPICY & DRY

CASK No. 72.61 MUSK PERFUME AND RUM PUNCH TASTING NOTES: Tropical murmurs suggested an aromatic undercurrent of ripe melon, coconut body oil and rum punch laced with liquorice. The curiously seductive waft of musk perfume unveiled floral tones as talcum powder merged with the lychee-laden fruit of guwurtztraminer wine. Shortcrust pastry expanded the oily richness before turning towards herbal realms and strong black tea. The palate carried the lively zing of gooseberry tart but blended seamlessly with red berries, cinnamon, nutmeg and star anise. A butter pastry element led us to cherry pie before turning to juniper berries and a finish of fresh green twigs.

10 YEARS 1 S T

2 7 N OV E M B E R 2 0 07

F I L L

5 7. 7 %

SPEYSIDE

1 of 244 bottles

B A R R E L

PRICE: $165

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

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

CASK No. 51.6 A FRUITY SMOOCH TASTING NOTES: A nose bursting with soft green fruits, lemongrass, meadowsweet, little touches of nougat, camphor, pink million sweeties, lemon curd and well-sugared pancakes. Some orange and lemon throat lozenges, the sting of a crushed nettle and a good slug of tropical sauvignon blanc (all grass, pineapple and no cat’s pee). Water brings a sense of mineralic gravitas; steel wool; coal dust; pineapple cubes and pink marshmallows. At full strength the mouth is alive with syrupy, glycerine like fruitiness. Juicy fruit bubblegum, soft mints, lavender oil, passion fruit sorbet, caraway, pine resin and a few touches of motor oil.

Reduction shows foam bananas, spearmint chewing gum, lanolin, buttered toast, bramble liqueur, strawberry bonbons and just a lick of spice. Harmonic and beautiful.

16 YEARS 1 S T

1 6 O C TO B E R 2 0 0 1

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

56.4%

N. IRELAND

1 of 234 bottles PRICE: $299

O I LY & C O A S T A L

CASK No. 10.126 MY CLOAK’S ON FIRE TASTING NOTES: The nose was a cloak of subtle complexity that shrouded a palate with a more dominant demeanour. Salty aromas pictured rock pools and seashells beside sand dunes and faint wafts of peat smoke. A light sweetness was present akin to plums in syrup and sweet and salty popcorn. It was on the palate that the smoke appeared from behind the cloak like a bullfighter sidestepping a charging cloud of peat reek. From within the plumes came salted liquorice and caramel with fennel seeds, cloves and barbequed scallops. The finish retained a sweet and salty attitude with a twist of lemon and herbal liqueur.

Featured at The Australian Malt Whisky Tasting Championship 2018.

9 YEARS R E F I L L

0 3 O C TO B E R 2 0 07

61.2%

I S L AY

1 of 276 bottles

H O G S H E A D

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

PRICE: $190

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

CASK No. 93.93 SUMMER SEASIDE PICNIC TASTING NOTES: Clean and fresh aromas of sea air on a summer’s day with seaweed, tarry ropes. A robust herbal honey, hot smoked salmon and sweet soy sauce. Quite approachable at full strength – charred wood in honey, sweet porridge, vanilla and barbecued sausages. Water reveals pineapple cube sweets, gingerbread and an exotic fruit salad with background notes of oily rags, biscuit and comforting coastal aromas. The palate is well balanced - sweet, gently smoky, black pepper then menthol, minerals and tangy charred wood with a pleasing finish.

16 YEARS R E F I L L

16 FEBRUARY 2001

H O G S H E A D

A U S A L L O C AT I O N : 3 0 B O T T L E S

55.8%

C A M P B E LT O W N

1 of 267 bottles PRICE: $249

P E AT E D

CASK No. 53.247 TRUE GRIT TASTING NOTES: The nose conveyed the sweetness of peanut brittle, vanilla and refreshers, some light wood smoke and ash (dying beach bonfire) lemon on a juicy tuna steak, hints of seaweed, rock-pools and ‘a mermaid’s armpit’. The palate had burnt fruit cake, coal dust, smoke, tar and leather – we remembered John Wayne, reins in his teeth, firing two guns in True Grit.

The reduced nose had ‘sherbet lemons in a coal scuttle’ and hoisting a leather suitcase onto the Hogwarts express. The palate kept its sweetness but we also found quarry dust and ginger cough tincture – young and muscular but not aggressive.

7 YEARS

01 JUNE 2010

R E F I L L

58.5%

I S L AY

1 of 300 bottles

H O G S H E A D

A U S A L L O C AT I O N : 3 0 B O T T L E S

PRICE: $175

OLD & DIGNIFIED

CASK No. 35.210 A PA I N T E R ’ S S T U D I O TASTING NOTES: Deep copper in colour. A winey top-note (Madeira?) supported by natural turpentine, linseed oil and fresh tropical fruit salad, on a base of fragrant oak shavings.

A still wet still life of tropical fruits (in oils) comes to mind.

Water reduces these attractive aromas but doesn’t alter them.

The taste is sweet and oaky, with some black pepper and a cool, mentholic aftertaste.

Distilled in a remarkable era of distillery 35.

23 YEARS 1 S T

F I L L

17 NOVEMBER 1994

T O A S T E D

56.0%

H O G S H E A D

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

SPEYSIDE

1 of 171 bottles PRICE: $319

ANNOUNCING THE ‘ F I F T H F L AV O U R E L E M E N T ’ – SINGLE CASK SPIRITS WITH THE SMWS

Whisky, Bourbon, Cognac, Rum, Armagnac. Coffee, Cheese, Chocolate and more.

Five diverse spirits and one big night of exploring how flavours match up with foods for each spirit.

SYDNEY 5TH OCTOBER / MELBOURNE 18TH OCTOBER

Discover a world of single cask spirits from the Scotch Malt Whisky Society and the flavours that you can enjoy in food that might pair, might contrast and might just blow your mind!

For our upcoming Fifth Flavour Element tastings, we’ll be exploring SMWS Armagnac, Cognac, Bourbon, Rum and Whisky in ways never before done in Australia. A whole new range of single cask spirits to explore and discover in ways you never knew possible.

WELCOME TO THE FIFTH ELEMENT OF FLAVOUR!

FIFTH FLAVOUR ELEMENT BOOKINGS For more information or to book in for either the Sydney or Melbourne tasting, please visit: smws.com.au/events Sydney: Royal Automobile Club, Friday 5th October Melbourne: The Botanical, Thursday 18th October

35TH ANNIVERSARY

VIRTUAL TASTING M O N D AY 2 4 T H S E P T E M B E R 2 0 1 8

It’s 2018 and we’re spending this year celebrating 35 years of the SMWS internationally. So this Outturn, we’d like to officially announce that we’ll be hosting a very special 35th birthday tasting as a virtual tasting – which you can take part in using your computer/smartphone on the night!

Ticket entry will be your sample box of special 35th anniversary drams* which will be available to purchase via smws.com.au for members only.

Five special anniversary drams, in the comfort of your own home, hosted by the SMWS, with our first proper virtual tasting.

M A R K T H E C A L E N D A R : M O N D AY 2 4 T H S E P T E M B E R , 2 0 1 8 !

LOAD THE CANNONS! OUR SPECIAL CASK FROM '27' HAS ARRIVED. This month I’m super proud to announce the release of Cask 27.112 ‘A broadside cannon barrage’ for a few reasons. This particular cask has had a fascinating history that I’d love to share with you.

T

o start with, we need some context and how ‘Australian’ this special release is. At least once per month I get a phone call out of the blue from a member or someone on the periphery of the Society with “I have a cask of whisky coming to maturation in Scotland, does the Society want to buy it?”

99% of the time, it’s an ex-bourbon barrel from a blending-house distillery like Linkwood or similar, and it’s just hit ten years old but is ready to be sold on.

Without the panel, without our attention to wood policy, without the attention to detail the Society has, most of the time it’s a pass I’m afraid. Rewind eighteen months, however, when one of our lovely Melbourne members, John, calls me and starts with the usual “I have a cask coming to maturation and is the Society interested?” Instead of being a young Speysider, it’s a 21 year old, full single cask matured Oloroso sherry butt, from the enigmatic Springbank distillery, that John himself filled at the distillery 21 years ago.

I had to follow up with “Are you sure you said Springbank, John?!”

Thus began the process of getting samples to the panel for them to taste blind and as objectively as possible, which it passed with flying colours.

Springbank is located on the southern tip of the Kintyre peninsula off the western coast of Scotland and shares the area with both Glen Scotia (code 93) and the younger Glengyle distilleries. Founded in 1828 by

two brothers, Archibald and Hugh Mitchell, the distillery, even to this day, is still owned by the Mitchell family and is one of a handful of distilleries in Scotland that is still family owned.

We’ve had a long and fruitful history with Springbank, now at cask .112 here, and bits and bobs throughout the Society’s history with their other two spirit runs of Hazelburn (code 126) and Longrow (code 114).

But their spirit has become increasingly difficult to secure casks from as their core range continues to be cult-like in popularity from malt drinkers around the world. Truly an analogue operation and not a computer in sight, the handmade nature of their spirit is something to truly behold, with a character that is often rich, earthy, complex and truly the taste of the land around it.

So…what we have on offer this month is a single cask, Oloroso butt, cask strength, 21 year old whisky in our Deep, Rich & Dried Fruits flavour profile, and in our premium offering livery with the copper emblem and black label. A late-night treat of the highest order for those who love the experience of enjoying a whisky from one of the most genuinely old-school production distilleries on earth.

~ L i m i t o f o n e bo ttl e pe r m em be r unti l 1s t O cto be r 2018, u n le ss sold ou t ~

AMBASSADOR’S ADDRESS I think I need a holiday. A long week in the sun somewhere with a nice bright sunny dram in hand.

I’ve never been a big winter person, even if it makes for fabulous dramming weather! This dislike of endless dreary cold nights might be one of the subconscious reasons why you can already start to see a bunch of new and exciting Springtime events popping up on our calendar, and a whole bunch of new casks on offer this month which are fit for some delicious Springtime dramming with friends.

The first event I would love to talk more about is the upcoming Fifth Flavour Element events in Melbourne and Sydney. More and more we’re seeing some incredible non-single malt spirits from the Society as we further dig into exploring our Society Rums, Cognacs, Armagnacs, and Bourbons. More and more, these rich flavours are intriguing members as we bottle them with the same ethos we do our whisky: single cask and cask strength.

Read on for more. Already booking out fast is our Spring Casks with a Twist night, where I’ve invited experts from their respective fields of barley, distilling, wood and casks, to come and talk a bit more in-depth and to

take your questions while we imbibe on new and exciting Society casks.

Also this month are quite a few special casks that will tempt and delight: • Cask 51.6 ‘A fruity smooch’ is the first Irish single cask whiskey we’ve seen in a long while, also being the first cask from Distillery 51 ever offered up to Australian members.

• Cask 27.112 ‘A broadside cannon barrage’ is a rather special premium offering that has roots with an Australian member and is from a Campbeltown distillery with a cult-like following and appreciation these days.

• Malt of the Month this month is also the first ever Distillery 12 cask offered up to our local branch and is an affordable, fun, and real malty treat that will fit the Spring dramming requirements perfectly.

New codes, fresh flavours, amazing events, and our Partner Bar network: lots of reasons to get excited about September Outturn and have your Spring dramming sorted. Slainté!

M A T T B A I L E Y // S M W S N A T I O N A L A M B A S S A D O R T W I T T E R : @ s m w s _ m a t t // E M A I L : b a i l e y @ s m w s . c o m . a u

UPCOMING EVENTS 35TH ANNIVERSARY

VIRTUAL TASTING

Five special anniversary drams, in the comfort of your own home, hosted by the SMWS, with our first ever virtual tasting.

Ticket entry will be your sample box of special 35th anniversary drams which will be available to purchase via smws.com.au

M O N D AY 2 4 T H S E P T E M B E R 2 0 1 8

SY D N E Y

ADE L AIDE

SPRING CASKS WITH A TWIST FRIDAY 7TH SEPTEMBER 6.30PM FOR 7.00PM

GUESS THE WHISKY FRIDAY 12TH OCTOBER 6.00PM FOR 6.30PM

Royal Automobile Club 89 Macquarie St, Sydney Host: Matt Bailey, National Ambassador

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

FIFTH FLAVOUR ELEMENT FRIDAY 5TH OCTOBER 6.30PM FOR 7.00PM

STEPS TO WHISKY HEAVEN WEDNESDAY 14TH NOVEMBER 6.00PM FOR 6.30PM

Royal Automobile Club 89 Macquarie St, Sydney Host: Matt Bailey, National Ambassador M ELBO URN E

C A N B E RRA

The Deck at Regatta Point Barrine Drive, Parkes Host: Drew McKinnie, ACT Manager WO L LO NG O NG

SMWS X KAIJU! BOILERMAKERS TUESDAY 11TH SEPTEMBER 6.00PM FOR 6.30PM

CHRISTMAS WHISKY DINNER FRIDAY 7TH DECEMBER 6.30PM FOR 7.00PM

Melbourne Whisky Room 270 Russell St, Melbourne Host: Matt Bailey, National Ambassador

Novotel Northbeach Hotel 2-14 Cliff Rd, North Wollongong Host: Fred Apolloni, Wollongong Manager

FIFTH FLAVOUR ELEMENT THURSDAY 18TH OCTOBER 6.00PM FOR 6.30PM

ADDITIONAL EVENTS PERTH & BRISBANE

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

For details of the next Perth and Wollongong events, please check the website.

FOR BOOKINGS

To book in for any of the whisky experiences listed above, please visit: smws.com.au/events.

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0 2 9 9 74 3 0 4 6

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