Scotch Malt Whisky Society of Canada August 2017 Outturn – Scotch Whisky News
August Outturn brings an orchestra of fresh flavour with 6 new single casks to explore – an enthralling mix of wonderful whiskies.
CASK NO. 7.165 DANCE OF THE BUMBLEBEE
13 years old; 1st fill barrel; 60.7%; Juicy, oak & vanilla
Rosewater, peach, mango, dried papaya and white chocolate with little pirouettes of hazelnuts, bakewell tarts and strawberry jam before revolving into marmalade, orange blossom honey, raw chocolate and sticky figs before spiced red apple chutney, salted caramel, candied fennel seeds and long lasting spice.
CASK NO. 41.85 ADD A LITTLE SPICE!
11 years old; virgin oak hogshead, heavy toast/medium char; 57.6%; Spicy & dry
Honey, orange and thyme glazed duck breast and to drink we had a Whisky Mac and a glass of dry Sercial Madeira. Diluted; an almond apricot cake and a spiced Masala chai tea. This whisky previously inhabited an ex-bourbon hogshead.
34 years old; refill hogshead; 52.8%; Spicy & sweet
Old church, polished pews, wax candles and we opened a new cedar trinket filled with honey roasted mixed nuts. On the palate; rich, creamy and silky-smooth with a hint of wood spice. Diluted; a mocha java coffee with chocolate covered toffee.
CASK NO. 35.181 TO INFINITY…AND BEYOND!
21 years old; 1st fill toasted oak hogshead; 54.1%; Deep, rich & dried fruits
Jamaican ginger cake, walnut brownies, banana bread, apricot tart, baked orange, dark chocolate covered gingerbread men, old oak, lavender, Cognac, wax polish, rich marmalade, Christmas spices, linseed, cinder toffee, syrup sponge and brown sugar. Then my pen ran out of
CASK NO. 66.93 SMOKED PORRIDGE
11 years old; refill hogshead; 59.9%; Lightly peated
Sea salt, scorched leather and caramelized wood with porridge. Then creamy and spicy with salted toffee, apricot and nectarine. Black pepper to finish.
CASK NO. 10.104 WILD AND UNTAMED
8 years old; refill hogshead; 60.3%; Heavily peated
We started a beach barbecue using firelighters and a few slabs of peat to grill tuna steaks. Wow, with the marinade we got an intense sweet and smoky experience neat. Diluted, we disinfected a wound before finishing with a very smoky Margarita.
