Early November 2014 Outturn Offerings 

Cask No. 59.48                                           $240

A sensory journey

Highland, Northern

Starting in an old wine cellar with wooden crates on a dusty floor then moving to a muggy pine forest after a storm, the neat nose embarks on a sensory journey; biscuits, porridge oats, mint, bonfire smoke, lamb tagine and a lipstick sweetness. There are textiles and oily notes then on the palate some oomph of peat with pecan nuts toasted in honey, white pepper and Bavarian smoked ham. The reduced nose leads to an old cottage with worn out rugs and aromas of stewed apples and steamed pudding. Dry and ashy to taste with some ginger and cinnamon spice. This Highland distillery was founded in 1817 by Hugh Munro.

Drinking tip: A winter warmer for a dark night

Colour: Golden syrup

Cask: Refill hogshead

Age: 30 years

Date Distilled: November 1983

Alcohol: 51.2%

USA allocation: 90 bottles

  

Cask No. 1.177                                           $115

Tutti-Frutti ice cream

Speyside, Spey

A fresh and fruity aroma greeted us; pineapple cubes, star anise, wood sap and freshly cut grass. Some were reminded of an early morning tee off on the golf course, others gave their new cricket bat a light sanding and a coat of linseed oil in preparation for the new season. The taste had the initial woodiness of chewing the end of a pencil soon followed by juicy flavours of tutti-frutti ice cream with a gentle citrus tang. With water much softer; cherry pie, banana on toast and orange barley water. The taste is now sweet; marshmallows, fondant fancies and candyfloss with a spicy kick in the finish of fresh ginger.

Drinking tip: Late afternoon or early evening

Colour: Toffee Penny gold

Cask: First-fill barrel

Age: 11 years

Date Distilled: June 2002

Alcohol: 57.3%

USA allocation: 120 bottles

 

Cask No. 3.226                                           $145

Cigar smoke and Newhaven fish boxes

Islay

The nose was herbal, salty and mineral (samphire, sea-shells, fried seaweed) with a whiff of bonfire and floral notes (heather, parma violets); we also found slightly nutty smoke and medicinal hints of bandages and ‘stookie’ plasters. The neat palate was huge and powerful – Newhaven fish boxes, iodine and scallop shells crashed into cigarette ash, cigar boxes and burnt heather in the mouth. The reduced nose found the pungency of cigar smoke, leather furniture and polished wood, while on the palate good chewy sweetness restrained the sooty, the carbolic and the ‘caracoles picantes’ and saved the day. This distillery dates from 1779.

Drinking tip: A harbour-side dram – or with seafood – or with a cigar – very versatile

Colour: Yellowy gold

Cask: Refill butt

Age: 16 years

Date Distilled: September 1997

Alcohol: 58.3%

USA allocation: 48 bottles

 

Cask No. 24.126                                        $185

The Artist’s Lounge

Speyside, Spey

The panel were transported to a lounge of the Dutch masters. A still life of dried fruits, orange pomanders and spiced plums set in a wooden panelled room with piles of leather books. An artists palette of drying paint, linseed rags and turpentine littered the scene. Blackcurrant pastille, and prune juice held chunky caramelised pork crackling and egg nog characters in check. With dilution, pomegranate, orange and cinnamon juggled with dark chocolate and waves of waxy varnish. Glazed and smoked duck with a sticky orange and roasted onion chutney completed the rich molten experience from this much loved distillery.

Drinking tip: When intensity and riches are required

Colour: Russet Apple

Cask: Refill Sherry hogshead

Age: 23 years

Date Distilled: December 1990

Alcohol: 56.1%

USA allocation: 90 bottles

 

Cask No. 53.205                                        $180

Foraging for mussels on the West Coast

Islay

The panel cheered in agreement at the thought of collecting shellfish with burning gorse and sea spray in the air, whilst drinking a Caipirinha. Suitably transported to the West Coast, they found wet cement and damp boat sheds. Scorched salmon skin. A superb balance of sweet smoke and brine. Water released delicate white lilies, more lime and peaches on the barbeque. Our foragers found hessian and wicker baskets, to collect their treasure from the shore. They ended with scorched rice pudding, stewed rhubarb and baklava. The finale was like heather moors after a fire.

Drinking tip: On a West Coast holiday

Colour: Polished gold

Cask: Refill hogshead

Age: 22 years

Date Distilled: January 1992

Alcohol: 52.9%

USA allocation: 48 bottles

 

Cask No. 93.61                                           $135

Calmac welder’s tea break

Campbeltown

On the nose, the sweet charabanc of sugar puffs, Crunchy-nut cornflakes, fudge cookies, honey and chocolate flapjacks collided into the savoury wall of smoky bacon crisps, barbecued prawns and baked ham. The palate was also a crash site – big, rich and chewy, with cinder toffee, spiced sultanas and dark honey on toast scattered in a frightening wreckage of charcoal, ash, liquorice sticks, peat reek and industrial garages. The reduced nose suggested a welder on a Calmac ferry enjoying a Daim Bar. The palate – sweet and (we thought) acceptably dirty with a big spicy finish. From the ‘quiet outsider’ distillery in Campbeltown.

Drinking tip: To aid the visceral enjoyment of a brutal rugby match

Colour: Orange sandstone

Cask: Refill hogshead

Age: 14 years

Date Distilled: June 1999

Alcohol: 58.3%

USA allocation: 150 bottles

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