SMWS ADVENTURES
CYCLE OF LIFE
Torabhaig, Raasay and Harris are examples of a new wave of distilleries that are embedded in their islands and are bringing new life – and new opportunities – to their local communities. Tom Bruce-Gardyne took a two-wheeled trip from Skye to Stornoway to visit the distilleries, face the wrath of Storm Kathleen and earn himself a few drams along the way
Cask No. 4.355
GORGONZOLAS BURNING!
£75.00
PROFILE Peated REGION Highland AGE 13 years ABV 63.0% CASK TYPE 1st fill ex-bourbon barrel
We began by serving honey-glazed gorgonzola baked on a charred pine plank and decorated with fresh mackerel and toasted marshmallows. The palate offered applewood-smoked cheddar with raisins and plums. Dank, minty, eucalyptusy serrano ham joined the party shortly afterwards, plus valerian root and barbecued spare ribs.
Water offered alum block, vanilla, salted popcorn and crab meat served on waffles topped with toasted almonds. At eight years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.
Cask No. 55.93
RETRONASAL TASTING MENU
£95.00
PROFILE Spicy & Sweet AGE 14 years ABV 56.1% CASK TYPE 1st fill oloroso hogshead & 2nd fill STR barrique
We stepped into the glasshouse for a retronasal menu of orange oil, honeysuckle, teak and cinnamon-dusted apple pie. The incursion of a sprinkler system was swiftly embraced – our dram having developed well with water – delivering black grape, plum, milk chocolate and Italian meringue.
The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One cask was transferred at 12 years old to a first fill Spanish oak oloroso hogshead, and the other at 11 years old to a second fill shaved, toasted, re-charred barrique. The casks were then married together before bottling.
Cask No. 113.71
HOTHOUSE REVERBERATION
£64.00
PROFILE Spicy & Dry REGION Speyside AGE 11 years ABV 62.0% CASK TYPE 2nd fill ex-Bourbon barrel
The nose had a bittersweet character, like tarte tatin, apricot danish and upside down pineapple cake; plus hints of camphor and menthol balm, white pepper, liquorice, gorse bushes and roses. Quite tart on the palate, it reverberated with wood, tropical fruit skins, sour apple sweets and chilli jam before a drying finish of paprika, cardamom and clove.
The nose, with water, developed popping candy and watermelon sweets, lemons in a wooden fruit bowl and orchids in a hothouse. The palate now combined toffee and buttered toast with liquorice, pear drop, aniseed and treacle boiled sweets, plus humbugs – and juicy melon with a dusting of powdered ginger.
SCOTCH AND SHERRY
FROM THE FORESTS TO THE COOPERAGE
The Scotch Malt Whisky Society goes to great lengths to ensure that we can trace the provenance and guarantee the quality of the casks we use for sherry maturation – and that includes being able to see exactly where the wood comes from, as well as how the casks are coopered
FATHER'S DAY DRAMS
DRAM GOOD DADS
We all know the power of whisky to bring people together – that’s what we’re all about at The Scotch Malt Whisky Society.
The bonds are even more special when they’re between fathers and their children. In time for Father’s Day on 16 June, Sonia Raineri caught up with several members who wanted to celebrate the joy of whisky and fatherhood, a shared passion across generations