October 2014 Outturn Offerings 

Cask No. 50.56                                           $180

‘Oh I do like to be beside the seaside!’

Lowland

Tiddly om pom pom! The panel found vanilla ice cream in the cone with Monkey blood (raspberry sauce) and cinnamon toffee apples. The benches were newly varnished and aroma of boot polish floated over the morning air. To taste they found blackcurrant and Navy rum laced with chewy, ashy licorice. With water, they were reminded of freshly cut wood and vinyl on the jukebox, with bagfuls of citrus Turkish delight and Blackpool candy. The finish was soft like tea soaked prunes and soothing like ginger and honey pastilles. A heady cocktail of Grenadine and red mints concluded the seaside stroll.

Drinking tip: For a bracing moment

Colour: Red pear skin

Cask: Refill barrel

Age: 23 years

Date Distilled: July 1990

Alcohol: 60.3%

USA allocation: 105 bottles

 

Cask No. 7.100                                           $210

Hawaiian holidays

Speyside, Lossie

The nose was wonderfully juicy with Sauternes, cola and rum soaked fruits in trifle topped with maraschino cherries. A warm forest of cedar and pine sap. To taste it was all red: Big Red chewing gum, cherry cola, cinnamon sticks and strawberry jam. The addition of water was like a tropical rain storm. One astute botanist observed the floral aromas of plumeria and tuberose in a Hawaiian lei. ‘Beef Hoola Hoops!’ Honey glazed monkfish washed down with Mai Tai’s on the beach. The final fling of the holiday was feet up, hippy pipe tobacco and heavily waxed leather.

Drinking tip: On a hot day

Colour: Tabby cat

Cask: Refill hogshead

Age: 28 years

Date Distilled: September 1985

Alcohol: 58.7%

USA allocation: 90 bottles

 

Cask No. 27.105                                        $125

Too Cool for School

Campbeltown

The panel was in unanimous agreement this was as good as it gets. Imagine dipping ginger nuts in rich creamy latte with strawberry syrup. Throw in mint chocolate ganache and bramble jam. Old leather books in a library and waxed church pews with a puff of hickory smoke. The taste was of toasted marshmallow and peppered tuna steak. Ginger snap baskets with red berries and a drizzle of honey. Our American described her bizarre habit of dipping French fries into chocolate milk shake. On the finish, Coco pops and creme caramel. The panel thought it must be using fake ID.

Drinking tip: Only for loved ones

Colour: Polished conker

Cask: Refill Sherry hogshead

Age: 13 years

Date Distilled: March 2000

Alcohol: 53.9%

USA allocation: 150 bottles

 

Cask No. 53.197                                        $150

A stoker in drag

Islay

A smoky, coal tar nose, with dried lavender and old fashioned marker pen scents behind. A clean, sweet, fresh, maritime taste, still with a hint of perfume, but also of Bovril and soy sauce. Light olive oil emerges with water; the smoke recedes and the lavender (now faded) is joined by aloe vera leaves. Still sweet, salty and smoky to taste – consistent with its taste unreduced. Many would say the operators at this distillery have the finest view from any still-house.

Drinking tip: With teppanyaki steak

Colour: Vin gris

Cask: Refill hogshead

Age: 18 years

Date Distilled: August 1995

Alcohol: 57.4%

USA allocation: 150 bottles

 

Cask No. 66.49                                           $110

Art class enchantment

Highland, Eastern

There was something of the art class in the nose (poster paints, charcoal, paper, pencils, leather satchels); also ginger snaps, pepper, hazelnuts, Pears soap, wood-smoke and venison sausages. The palate was delightful – a gentle marriage of smoky, sweet and light savoury flavours – mild chilli, lemon bonbons, pears, vanilla and honey on burnt toast. The reduced nose suggested old libraries and sweetie shops, with rainbow drops, popcorn, pepper and hessian sacks of smoky barley. The palate now discovered heathery, herbal notes; butterscotch and malt extract, while the muted, measured sweet smokiness continued to enchant us. The distillery was built by Teachers.

Drinking tip: To relax with, after work, as the sun goes down

Colour: Buttercup gold

Cask: Refill barrel

Age: 11 years

Date Distilled: July 2002

Alcohol: 54.4%

USA allocation: 150 bottles

Cask No. 76.113                                        $110

John Barleycorn was a hero bold

Speyside, Spey

The nose weaved an intriguing tale (chiefly in the Scottish dialect). Oak shavings, linseed oil and new pine furniture in the National Library of Scotland. Then, we dream’d we lay where flowers were springing (heady scents of marigolds and lavender). A citric sharpness appeared with barley sugars, tea caddies and mild tobacco. Water softened – wood and laundry conjured up Steamie washboards; also butterscotch, Barbour Jackets and snuff. The unreduced palate was sweet, tart and tasty – ‘soor plooms’, lemon peel, apple scones and pear skins with traces of heather honey and tongue-tingling spices (cinnamon, nutmeg, clove). With water, lemon meringue pie and stewed apples jostled chummily with oak, cedar, chilli and menthol. The wee witchie from Tam O’Shanter lives here.

Drinking tip: To accompany fine literature

Colour: Sultry summer sun

Cask: First-fill barrel

Age: 11 years

Date Distilled: April 2002

Alcohol: 58.5%

USA allocation: 90 bottles

Please visit the Scotch Malt Whisky Society at http://www.smwsa.com/