THE SCOTCH MALT WHISKY SOCIETY JAZZ UP MONTHLY OUTTURN WITH TRIO OF RARE EXPRESSIONS 

The liquid was originally matured in the same mother cask before being split to rest in three different types of wood  

The Scotch Malt Whisky Society (SMWS) has today released The Jazz Trio, a set of whiskies all originally born from the same sherry puncheon before being split equally across three different types of cask. The Jazz Trio is a project to showcase the influence of the wood and additional maturation on the flavour of Society whisky.

The liquid has been matured for over 20 years and then rested in three separate casks for around 18 months. True to expectation, after the further maturation, the wood has made a real impact on the flavour.

The concept for the name derives from a comparison with the wood used to make instruments in a jazz trio. When used in different ways, the wood creates a hugely different sound – across drums, the double bass and the piano.

However, they can all still come together and work in harmony as a trio. Each of the labels therefore features a different instrument from a jazz trio.

Each finished whisky is 22 years old and will be sold with the SMWS black and copper carton. The three bottles will be retailed together as a set, for a UK price of £1,250.

Commenting on the split cask concept, Spirits Manager Euan Campbell said “This was a really exciting experiment for the Society and we are truly delighted with the outcome. As we expected, the wood has made a real impact on the individual flavour of each whisky. The Jazz Trio are three of our finest and rarest releases to date, this is a set of whiskies like no other.”

24.134 A dark allurement, 56.7%VOL

One of only 225 bottles, after 20 years maturation in an Oloroso puncheon, this whisky was transferred to a 1^st fill Oloroso hogshead before being released under the Society’s Deep, rich & dried fruits flavour profile. The Society’s expert Tasting Panel describes the flavour as “dense with a hugely syrupy texture full of salted almonds, white truffle, spiced plum wine, pressed marigold flowers and dried herbs.”

24.135 An opulent temptation, 56.9%VOL

The second of the trio is one of only 241 bottles and was transferred to a 1^st fill Pedro Ximenez hogshead after 20 years of maturation in an Oloroso sherry puncheon; the expression falls under The Society’s Old & dignified flavour profile. The whisky is described as having notes of “raspberry jam, dark chocolate covered prunes, date compote and black pepper.”

24.136 A sweet seduction, 58.3%VOL

The final expression is one of only 218 bottles, the whisky was matured for 20 years in an Oloroso puncheon and then transferred to a 2^nd fill bourbon barrel and released under Sweet, fruity & mellow flavour profile. The Society’s expert tasting panel says “the arrival in the mouth is thrillingly dense, with a Muscovado sugar sweetness with runny honey and aged herbal liqueurs.”

To buy membership to The Scotch Malt Whisky Society, visit https://www.smws.com/whisky-club-gift-membership

Full tasting notes

A dark allurement

A resinous, mineralic sherry – almost brittle in its purity – leaps at you from the glass. It evolves into a poetic riddle of camphor, dates, aged Borderies Cognac, supple earthiness, dark brown sugar, pomegranate molasses and aged cigars. There’s cough medicine in there as well, alongside sour cherries, redcurrant jus and cured game meats. Reduction brings forth a sense of long-aged medicines, shoe polish, peppermint tea, eucalyptus oils and pine resin. The sherry remains vibrant, nervous and beautifully poised. The arrival on the palate is mouth-enveloping. A dense, hugely syrupy texture full of salted almonds, white truffle, dunnage earthiness, spiced plum wine, pressed marigold flowers and dried herbs. With water there are more nutty qualities, toasted seed mixes, grassy olive oil, sooty inflections and notes of dry cereals, buttery brown toast and expensive liquorice. A fading, rancio-rich finish follows with notes of salted lemons and dried thyme in the aftertaste. After 20 years maturation in an Oloroso puncheon this whisky was transferred to a 1st fill Oloroso hogshead. 

An opulent temptation

The earthiness of the PX sherry strikes first with a dense cloak of autolytic brown bread, leaf mulch, aged walnut wines and cured meats rising from the glass. As this heady veil retreats there emerges raisins stewed in cognac, ancient rhum agricole, caramelised demerara sugar and sweet – almost botrytic – sultanas. Water brings a wealth of aromatic complexity; a sense of ancient balsamic, long-aged Vin Juane, menthol tobacco and aged Chinese tea cakes. Also jasmine and softer notes of earthy chamomile and dried mint. The palate is dense and yet well-chiselled and punchy. Immediately there is raspberry jam, quince, dark chocolate covered prunes, date compote, black pepper and a rich note of damp hessian sack cloth. With reduction comes a saliva-summoning acidity, leavened bread, lambic ale and aged strawberry wine. More autolytic touches such as sourdough starter and soda bread emerge. The finish melts into a chocolatey, darkly fruited, warming olfactory smog. Transferred to 1st fill PX hogshead after 20 years of maturation in an Oloroso sherry puncheon.

A sweet seduction

The initial appearance of orange-flecked gold hints at this whisky’s sherry cask origins. Indeed, the first nosing reveals a gentle abundance of gingerbread, spun sugar and precious nectars. Some quietly luscious fruit syrups linger in the background and between it all lies a warmth of peppery spice, grated nutmeg, cinnamon bark and ground allspice. A little water reveals supple green fruits, poire williams eau de vie and warm, custard-drizzled gooseberry tart. The arrival in the mouth is thrillingly dense, with an enlivening – almost gooey – Muscovado sugar sweetness. Runny honey, aged herbal liqueurs and a kind of sticky rancio all make themselves felt. Water unveils lightness; assorted citrus rinds; pink grapefruit; white pepper and truffle oil. There follows a mineral-flecked, lingering finish that treads the knife-edge of sweetness and drying earthy qualities. Matured for 20 years in an Oloroso puncheon before transfer to a 2nd fill bourbon barrel.

Notes:

About The Scotch Malt Whisky Society 

• The Scotch Malt Whisky Society was established in Edinburgh in 1983 and now has more than 26,000 members and branches around the world
• The SMWS bottles rare single cask, single malt whisky, grain whisky and occasionally blended whisky, along with a range of other spirits.
• The Society predominantly bottles single casks – each cask is unique, making every Society bottling a limited edition
• The Society has bottled whisky from more than 136 distilleries from Scotland and beyond
• The Society offers a new batch of around 30 releases every month
• The Society offers a variety of membership’s packages which can be tailored. Please see https://www.smws.com/whisky-club-membership
• For more information about the Society, visit https://www.smws.com/
• Twitter: @SMWSUK Facebook: @thesmwsuk Instagram: @smws_uk