Scotch Malt Whisky Society of Canada May 2016 Outturn – Scotch Whisky News
May brings a swirl of lip-smacking flavours, perfect for settling into warm spring evenings.
CASK No. 46.29 SHAKEN, NOT STIRRED
14 years old; refill hogshead; 59.1%; Young & spritely
Young Bond prepared his cocktail: mint, Gomme syrup, cherry and violet. An arrangement of flowers with hard mint candies, chocolate chip ice cream, salted limes. The perfumed scent of some beauty lingered. A finale of marshmallow and Andes chocolate mints.
CASK No. 58.17 NOT SHAKEN, NOT STIRRED
10 years old; refill barrel; 60.4%; Spicy & dry
We stepped into a freshly cleaned old-fashioned candy shop but we left with pancetta and prosciutto! The taste neat was like an erupting volcano, but with a drop of water fruity aromas appeared and the finish was a perfect Martini.
CASK No. 1.179 THE ARTIST’S STUDIO
27 years old; refill hogshead; 47.2%; Sweet, fruity & mellow
An artist’s studio with aromas of paintbrushes, linseed and canvas. Our painter had arranged white lilies in a pewter jug. Toffee sponge cake and espresso. Figs and fresh almonds, caramel and syrup. Licking the bowl after baking. A hint of mint completed the masterpiece.
CASK No. G14.1 EAST MEETS WEST
28 years old; refill barrel; 47.8%; Spicy & sweet
Opening a bag of crispy fried corn kernels followed by bananas and baked sweet potato fries. To taste, a balance of sweet caramel glazed doughnuts and Indian and Thai spices. Water adds an ‘Afghan Monkey’ cocktail and a dried fruit mix.
CASK No. 121.88 LICKING THE WOODEN SPOON
15 years old; refill hoshead; 53.8%; Juicy, oak & vanilla
Enticing and inviting like hot crumpets with runny honey and buttered popcorn on the nose neat whilst on the palate a rich chocolate éclair. Water added spicy hot cross buns and a wooden rolling pin to this very charming dram that left us wanting more.
CASK No. 29.174 SHETLAND PONIES AT THE SEASIDE
20 years old; refill barrel; 56.7%; Peated
Trit trot over mossy grass! Woollen blankets scented with camphor and lavender. Barbecued Portuguese sardines and honey glazed eggplant with wasabi fresh sushi. The ponies happily munched handfuls of malt, smoke mingling in their hairy coats. Candy floss and chalky rock.
