January 2021


Bringing a whirl-wind of flavour and amaze the senses with this mouth-watering new selection of tongue twisting casks.

Scroll down to see more



Burns Nights this year will be a bright candle burning in the gloom of a Covid winter. It presents a great chance for us to gather friends, have some fun and share an evening of food, poems and drams. Things will, of course, have to be a bit different this year, so here’s Alistair Heather’s guide on how to celebrate a digital Burns Night.

Flavour Profiles


Wha’s like us? Gey few, and they’re a’ deid.

Celebrate your Burns Supper in style with a braw single malt from our muckle January Outturn – plant yerself by an ingle, bleezing finely, and it’s sure to make you unco happy.

Whisky an’ lockdown gang thegither!

SMWS Home Dining


We’re delighted to announce that our popular Home Dining experience will now be available for delivery – nationwide! Head to the website now to view the menu and book your experience, ensuring you can still celebrate Burns Night in style this year.

Featured Bottlings


Since we were founded in 1983 the Society’s mission has been to follow our own path in terms of bringing our members not only excellent whisky, but in doing things our own way to provide a huge and never-ending variety of flavour experiences.

Cask No. 68.53



PROFILE Deep, Rich & Dried Fruits REGION Highland AGE 13 Years ABV 59.4% CASK TYPE 1st fill ex-Pedro Ximenez butt

Wonderful, can you smell the coffee – those freshly ground beans now in your mug. It triggered all sorts of good feelings and memories like making Christmas cookies with your mum and being allowed to lick the bowl. On the palate juicy sultanas, salty flavours of Macadamia nuts, warm walnut and raisin bread, cinnamon custard and buttery shortbread pastry dough.

Water opened it up with sumptuous rosewater in sherry and hot buttered crumpets while to taste chocolate pots with dried orange peel and five-spice – chocolate and spice what a great partnership! After eleven years in a refill oloroso butt, we transferred this whisky into a 1st fill Pedro Ximenez sherry butt.

Cask No. 82.34



PROFILE Young & Spritely REGION Highland AGE 9 Years ABV 62.1% CASK TYPE 2nd fill ex-bourbon hogshead

A bit of a Jekyll and Hyde dram tamed by water. The neat nose presented saltwater taffy, apricot yoghurt and rhubarb clafoutis, liquorice, coffee cake and dark chocolate with cherry pieces. The robust, astringent palate delivered Bramley apple, leather, barley sugar dipped in paprika and sweet chilli egg noodles with oyster sauce.

With water, however, the nose suddenly stepped up – butter on freshly baked scones, vanilla, lemon, a bouquet of spring flowers and suggestions of ‘after the rain’ greenery. The palate became tamer and more refined – floral flourishes, delicious citric sharpness, Haribo Tangfastics, cherry Tunes and hints of juniper and rosemary.

Cask No. 63.71



PROFILE Sweet, Fruity & Mellow REGION Speyside AGE 8 Years ABV 61.9% CASK TYPE 2nd fill ex-bourbon barrel

The aroma greeted us and instantly we left all the daily chores behind us as we relaxed with the scent of strawberry meringue, peach and custard Danish as well as pineapple upside-down cake. A lovely texture on the palate neat with us all enjoying bakery delights like apple pie, cherry cream cake and puff pastry plum cake with vanilla pudding. Diluted we unwound, even more, a scent of roses, spearmint, candied hazelnuts, honeyed oats and cinnamon sugar puff pastry, which was followed by an oak aged Slivovitz, Eastern European plum brandy distilled from the very aromatic plum called Pozegaca.

Cask No. 135.28



PROFILE Spicy & Sweet REGION Highland AGE 9 Years ABV 59.2% CASK TYPE 1st fill ex-bourbon barrel

One panellist imagined carrying fresh hay into an old, but very well-kept, barn while another was drinking pineapple juice at a petrol station. The palate neat would probably reach yellow on the Scoville scale but it was well balanced by the sweet fruitiness of a tropical fruit syllabub adding plenty of honey and lemon juice and topped with a dollop of cream. After dilution we were out in the middle of a bitter cold night for the ice-wine harvest, picking those grapes left to freeze on the vine to create a sweet concentrated wine with that unique flavour making it an ideal aperitif or the perfect complement to a fruit-based dessert or indeed cheese.

Next Outturn Preview


Next month we’re exploring the new virtual world and how this has been a game-changer in how we enjoy, share and appreciate whisky.

Look back in time