Cask No. 7.280
COCONUT AND GUAVA PASTE POPSICLE
PROFILE Sweet, Fruity & Mellow REGION Speyside AGE 18 years ABV 56.6% CASK TYPE 1st fill ex-bourbon barrel
An incredible bouquet of aromas greeted the Panel, floral honey, bananas soaked in brandy, lush apricots, fresh pineapple and tropical perfumed wood with a delicate minty scent in the background. On the palate the apricots turned into cream cheese Danish pastries - a creamy and oily mouthfeel, smooth and sweet, cocoa dust, fruit pastilles and hazelnut milk chocolate biscuit bars.
A drop of water, if you wish, and even more tropical on the nose emerged with a homemade lemon and lime squash and coconut water, while the taste reminded one Panellist of a paletas de coco con bocadillo (coconut and guava paste popsicles) - sounded delicious.
Cask No. 18.50
ROOT BEER CARNIVAL
PROFILE Juicy, Oak & Vanilla REGION Speyside AGE 15 years ABV 60.5% CASK TYPE 1st fill ex-oloroso hogshead
Creamy vanilla ice cream melted over strawberries, kiwi and melon, finished with toffee sauce and a Caribbean rum cocktail garnished with kaffir lime and mint leaves. Flavours in the mouth were chewy and rich however, as marmalade, raisins and dark chocolate merged with red liquorice, cherry cola and the warming spice of nutmeg, ginger and cinnamon.
With water came a complex mix of root beer, fennel seeds and hazelnuts, that combined with fresh raspberries and lime. Evocative notes of brioche and fruit tarts now joined ripe pears and dried apricots in a heavy fruitcake topped with orange zest. After 12 years in an ex-bourbon hogshead, this was transferred to a first fill Spanish oak oloroso hogshead.
Cask No. 137.16
SOFT, SPONGY SPHAGNUM PEAT MOSS
PROFILE Peated REGION England AGE 11 years ABV 67.0% CASK TYPE 2nd fill ex-bourbon barrel
We pan-seared a tuna steak in soy, coriander and honey to then serve it with stir-fried samphire over an open peat fire on the beach. The taste had a lovely sweetness, like a peated sponge cake, while a tinge of lemony zing combined with roasted, salted pistachios and crispy seaweed made this an enticing combination.
Following reduction, we discovered a slatey, lightly petrol-smoky aged riesling wine with a bowl of peanuts and thyme-sea salt crackers. On the palate, it was sweet, silky and smooth like grilled avocado served with a smoky almond cream and macadamia-crusted grilled pineapple with coconut whipped cream.
New Member Focus
MAKING THE MOST OF THE SOCIETY IN 2023
Welcome to The Scotch Malt Whisky Society, the world’s largest whisky club. Priding ourselves in being unconventional whisky experts, we focus on standing out by doing things differently. For 40 years, we’ve celebrated whisky in its purest form, with our expert Tasting Panel hand-picking exclusive whiskies from over 150 distilleries for our members. Recent recruit Duncan Gorman takes a look at how to make the most of your membership as we kick off a new year of whisky adventures with the Society.