ALL SHOOK UP
A century ago whisky cocktails were all the rage, and it’s time to take a fresh look at Scotch in mixed drinks, says Inka Larissa. Here’s how to take the plunge.
Members’ Rooms Cocktails
With summer firmly in sight, we asked our recently re-opened Members’ Rooms to come up with some next-level cocktails of their own. From elevated classics to cocktails designed to go with dessert, there’s a drink for every occasion – and most don’t even need a cocktail shaker!
MIX IT UP
I know for some of you the idea of using a Society bottling in a cocktail sounds like sacrilege. But breaking the rules can be invigorating, fun – and who knows what you might discover says SMWS Spirits Manager, Euan Campbell.
Cask No. 53.362
PROFILE Lightly Peated REGION Islay AGE 10 Years ABV 56.9% CASK TYPE Refill ex-bourbon hogshead
Smoked mackerel pate on a piece of Melba toast, Parma violets dropped into miso soup, lemon sprinkled on sardines on a barbeque and opening a bottle of a hoppy Pilsner. A wonderful sweet heat on the palate neat, charred prawns glazed with honey and marshmallows on a peat fire as we lit fire balloons with the Paps of Jura as a backdrop - magical. With a drop of water, we ran out of matches so made a fire with flint and steel and as the night drew in the slightly peaty sweetness with tingling spices and creamy cappuccino warmed us up very nicely.
Cask No. 18.36
DEPTH OF FLAVOUR
PROFILE Spicy & Sweet REGION Speyside AGE 13 Years ABV 57.9% CASK TYPE 2nd fill STR barrique
A roasty, malty and creamy aroma of cherry scones mingled with the scent of oaky vanilla sweetness from white chocolate, hazelnut and nutmeg tiramisu. Our taste buds were left intrigued by the contrast of salt and sweet as well as a hint of bitterness just like when sea salt is added to very dark chocolate. After dilution, we marinated a shark steak with soy sauce and prepared red onions roasted with balsamic and honey while on the palate sinfully sweet and succulent soft dough balls smothered in a sugar syrup called Gulab Jamun. After eleven years in an ex-bourbon hogshead, we transferred this whisky into a second fill shave, toasted and re-charred barrique.
Cask No. 72.103
THE ORIGIN OF SPICES
PROFILE Deep, Rich & Dried Fruits REGION Speyside AGE 13 Years ABV 59.9% CASK TYPE 1st fill ex-oloroso hogshead
An incredibly opulent and complex nose combined a plethora of toasted nuts with treacle, prunes and oily marzipan. Flavours evolved in a Darwinian multi-sensory kaleidoscope as chocolate-covered rum and raisin ice cream mutated into morello cherries, liquorice and dark treacle to create an entirely new species of spice-laden fruit. Water created a primordial soup of custard and hazelnut praline as bruised apples joined roasted chestnuts to suggest an ancestry dating back to the late oloroso age. Finally the missing link was discovered, a genetic jumble of fudge, tobacco and nutmeg spice that foraged for orange chocolate, baked bananas and lavender bushes. After spending 11 years in an ex-bourbon hogshead this was transferred to a first fill ex-oloroso hogshead for the remainder of its maturation.
LIGHT A SPARK
Ready for something completely different? Let your curiosity be piqued in our special cocktail-themed issue.
Next Outturn Preview
ENTER A WORLD OF FLAVOUR
Next month we will be delving into a world of flavour. Immerse yourself in our sensory world of flavour experiences and reawaken your appreciation for our extraordinary casks.