A NEW FLAVOUR GENERATION
Beautiful in their simplicity and colourful execution, the Society’s flavour profiles have many shades of brilliance. Read more and find out how you can get involved in shaping a new generation of flavour profiling.
FOCUS ON FLAVOUR
Get ready to embrace the summer with this month’s collection of flavour-filled adventures.
Sometimes it’s not even about where the spirit comes from, or even what category it falls into – the flavour journey can take you on some amazing adventures, says SMWS Spirits Manager, Euan Campbell.
Whisky Tracking Systems
TRACK AND TRACE
Marks out of 10? Sophisticated spreadsheet? Treasured notebook? Or simply stored away in the recesses of our memory? How we choose to record our whisky journey is as personal as our reaction to what’s in the glass. And you won’t be surprised to find out that when it comes to tracking and scoring whiskies, our members take every possible approach.
Cask No. 78.47
PROFILE Juicy, Oak & Vanilla REGION Highland AGE 11 Years ABV 63.5% CASK TYPE 1st fill ex-bourbon barrel
The nose got one panellist imagining he was enjoying banana bread, Jammy Dodgers and lemonade, after applying Danish oil to his oak front door. The palate was a citric firecracker; orange oil, lemon zest and mandarin cheesecake, which then flooded with spice heat; white pepper, cinnamon, clove, pickled ginger and wasabi.
On the reduced nose we got more sweet citrus, lemon drizzle cake, lemon barley water and orange blossom, trifle, marrons glacés and car wash shammy leather. The reduced palate was now creamier, raspberry ripple ice-cream perhaps, with lemon and ginger, tobacco and wood on the lovely, long-lasting finish.
Cask No. 35.288
PROFILE Sweet, Fruity & Mellow REGION Speyside AGE 25 Years ABV 52.8% CASK TYPE 1st fill ex-sauternes barrique
First, we noticed the gorgeous colour which was followed by the slow-moving think oily legs when swirling the glass a little. We baked banana bread muffins, Caribbean coconut tart and sweet potato pudding. On the palate, a fruit trifle made with pineapple, papaya, mango, coconut and plenty of spiced rum.
Water added the scent of Curacao bitter orange peel, candied kumquats and quince jelly while to taste like a bar of white chocolate filled with a delicate passion fruit cream. This took us all, right from the start until the finish, to a tropical destination. After twenty-three years in an ex-bourbon barrel, we transferred this whisky into a 1st fill Sauternes barrique.
Cask No. 16.54
PROFILE Peated REGION Highland AGE 10 Years ABV 59.0% CASK TYPE Re-charred hogshead
The nose pricked our imaginations – evoking smouldering leaf bonfires, ‘tarpaulin-covered railway sleepers on low-loader and a firewalker’s sneakers’, charcuterie and venison cooked in red wine vinegar. The palate conjured hickory wood smoke, charred bacon and burnt marshmallows; also ‘licking a barber’s razor strop’, tar, aniseed and the scrapings of a burnt curry pot.
The reduced nose combined liquorice and magic balloons, ‘a candle in a pumpkin lantern’ and ‘a burnt out car wreck’. Ash and brine on the reduced palate – caramels rolled in ash, candyfloss, burnt twigs, s’mores and vinegar on chips; then a dry, ashy, clove-ish finish – ‘Frightfully good!’
A MATTER OF TASTE
In this issue, we’re reflecting on how the Society’s approach to flavour profiling came about, as well as looking to the future in terms of how we continue to refine our flavour-based approach
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GLORIOUS GAME-CHANGING PAIRINGS
Feel the flavour force and get creative in the kitchen. Next month we're exploring alternative food and whisky pairings.