Join us in raising a glass for World Whisky Day this Saturday! Celebrate the splendid spirit with over 400 whisky lovers attending SMWS events worldwide from Vancouver to Melbourne, or pop in to one of our 3 venues for WWD promotions and that special dram. Which flavours will you celebrate with? Find inspiration with pleasing parcel offers and a showcase of beautiful bottlings for all budgets.

Young & spritely

121.87 Pink Cadillac – Online Exclusive
Price: £56.00
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Sweet, fruity & mellow

125.72 Strawberry delight
Price: £175.00
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Spicy & sweet

36.97 Ginger passionfruit trifle
Price: £70.00
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Spicy & dry

50.61 A fickle date in no haste
Price: £101.60
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Old & dignified

7.127 Herbal enough to please a gerbil
Price: £423.60
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Juicy, oak & vanilla

48.49 Herbal enough to please a gerbil
Price: £92.60
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Oily & coastal

31.32 Piri-piri and teryaki chicken
Price: £116.90
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Lightly peated

42.21 Ploughmans on the beach
Price: £58.10
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Peated

66.83 A memory of summer
Price: £54.00
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The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Let Us Introduce Fly…

1905 was a momentous year. It was the year that the first legal definition of whisky was declared by a magistrate’s court in London and it was also the year the photo above was taken at Glenturret Distillery in Crieff, Perthshire. Back then, we had 16 Stillmen producing whisky By Hand and By Heart with trusty companion, border collie Fly.  Meet Fly’s 16 Masters Edition. This exclusive limited edition 16 Year Old is a celebration of those 16 men (and their dog). Our stillmen may have changed over the years, but the way we make our whisky hasn’t.

Pre-Order is now open for this Limited Edition Whisky

TASTING NOTES

Appearance: Warm in your belly sun kissed amber hue Nose: Lightly perfumed, citric, newly cut flowers, hints of marzipan, popcorn

Palate: Long and lingering, mature fruit notes, black cherries, mocha coffee

Finish: Vibrant, well-aged, good balance, easy to drink

Age: 16 years old

Size: 70cl

Strength: 44% VOL

Number of bottles: 1,740

PRICE £95 

DISPATCH DATE

Week commencing 23rd May 2016

A limited release from BenRiachs Wood expressions range. The BenRiach 15 Year Old Dark Rum Finish is first matured in American Bourbon Casks. The Whisky is then finished in Jamaican Rum barrels, where it takes on some of those deep and chocolatey flavours associated with the Rum that was housed before it.

£42.99 incl. VAT

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A peated Speyside Whisky, not something you’d usually have in the same sentence, but BenRiach have done just that! Their Peated range is a hark back to the classic Speyside whiskies of the 19th century, and the 10 Year Old Curiositas is an excellent place to start.

£31.99 incl. VAT

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The Septendecim is the latest edition to the BenRiach Peated range. This 17 year old peated whisky has been matured in ex-bourbon casks and is a real robust heavyweight. Septendecim is non chill filtered, and bottled at natural colour with a strength of 46% vol.

£48.00 incl. VAT

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BUFFALO TRACE DISTILLERY RELEASES BOURBON EXPERIMENT USING INFRARED LIGHT WAVES 

Two Experiments Employing Short and Medium Wave Light

Make Up the First Experimental Collection Release for 2016  

FRANKFORT, Franklin County, Ky (May 11, 2016) Buffalo Trace Distillery has engaged in an unconventional way to use infrared light waves for its latest bourbon experiment, applying the light waves to barrels before charring, with the goal of learning how new and different flavors can be drawn from the oak.

Working with barrel cooper Independent Stave Company in 2009, eight special barrels were constructed. All eight first underwent the same process as standard Buffalo Trace barrels, staves were open air seasoned for six months before being made into barrels.

Then, the barrels were divided into two groups and subjected to two different levels of infrared light waves.  The first group of four barrels underwent 15 minutes of both short wave and medium wave frequency at 70% power.  The second group of four barrels was subjected to 30 minutes of both short wave and medium wave frequency at 60% power. The barrels were then given a quick #1 (or 15 seconds) char, before finally being filled with Buffalo Trace’s Bourbon Mash #1.

After six and a half years of aging, the bourbon from both barrels expressed distinct flavor notes of wood, caramel, and vanilla, as well as pepper flavors drawn from the oak. Another observation from the experiment was the short wave infrared light seemed to affect more of the inner layers of the wood, while the medium wave infrared light affected the surface and medium layers.

Tasting notes for each describe the 15 minute infrared light barrels as having a floral nose followed by a complex flavor profile. Oak and tannins mingle with dry raisins and sweet caramel.  The 30 minute infrared light barrels are described as strong wood notes complemented by a taste of dried fruit. A lingering finish leaves a hint of cracked black pepper.

These barrels are part of more than 5,000 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of them has unique characteristics that differentiate them in distinct ways. Some examples of experiments include unique mash bills, types of wood, and different barrel toasts. In order to further increase the scope, flexibility, and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery. Buffalo Trace has increased its commitment to experimentation with the recent addition of its Warehouse X. Although small in size, Warehouse X is designed to explore the extent of environmental influences on the flavor profiles of whiskey.

The Experimental Collection is packaged in 375ml bottles, with six bottles from each infrared light experiment in a case. Both entry proofs were bottled at 90 proof.  Each label includes all the pertinent information unique to that barrel of whiskey. These whiskeys retail for approximately $46.35 each and will be available in late May, 2016.  Experimental Collection releases are generally quite small and have limited availability. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Elizabeth Hurst at ehurst@buffalotrace.com.

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich tradition dates back to 1773 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as being listed on the National Register of Historic Places. The Distillery has won 17 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015.  Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

Glenmorangie’s Men of Tain provide unprecedented access to Distillery at May Open Weekend

Glenmorangie’s legendary craftsmen will share the secrets of their famed single malt at the Distillery’s open weekend in May. On Saturday 21st and Sunday 22nd May, they will open the Distillery for free, offering visitors unprecedented access to Glenmorangie’s innovative whisky making – and an insight into the Distillery’s pioneering work to protect its environment and heritage.

Throughout the day, Distillery tours led by the Men of Tain and Visitor Centre team will allow guests to view Glenmorangie’s stills – the tallest in Scotland, and visitors on both days will also be offered the chance to fill Glenmorangie’s new spirit into oak casks used to mature the Distillery’s flagship whisky, Glenmorangie Original. Meanwhile, the experts who create Glenmorangie’s expressions will also provide an insight into Glenmorangie’s range of whiskies, in a programme of Glenmorangie ‘Master Classes’. A lucky few will also be able to join an intriguing sonic tasting that provides guests with a complete sensory experience of Glenmorangie Signet, one of the Distillery’s rarest and most iconic expressions.

Glenmorangie (Scots Gaelic for the Glen of Tranquillity) is also committed to sustaining and enhancing the fragile beauty of its peaceful setting on the shores of the Dornoch Firth. The Distillery’s innovative project to improve the Dornoch Firth’s marine ecosystem is a big focus of the weekend, inviting visitors to explore the work underway on the DEEP project – an ambitious plan to restore ancient oyster and shellfish beds in the Firth. Experts from the Distillery’s partners, the Marine Conservation Society and Edinburgh’s Heriot-Watt University will be on hand to explain the project. A touch tank will also give children a hands-on experience of sea life.

The Distillery’s commitment to understand more about the ancient people of its homeland will also be showcased in a display by Glenmorangie’s partner, National Museums Scotland. Centre stage is a recreation of an ornate Pictish throne, crafted as part of archaeological research supported by The Glenmorangie Company that is shedding new light on to the early people of Scotland and which underlines the historic importance of the area around Tain and the Distillery as an epicentre of this early civilisation.

Distillery Manager Andy MacDonald said: “Glenmorangie is dedicated to sustaining the beautiful environment which has inspired our single malt for over 170 years. We hope visitors will immerse themselves in our tranquil surroundings and really enjoy the weekend’s many events.”

The Distillery is open to all 10:00-16:30 on 21st & 22nd May. Entry is free. Booking is advisable for cask-filling, tasting master classes and tours. Contact tain-shop@glenmorangie.co.uk or 01862 892477

From Eric Fergie at FETS WHISKY KITCHEN…

As you are all aware the residents of Fort McMurray and the surrounding area were evacuated as the massive fire razed their city. With nearly 90,000 people being forced to flee their homes and the uncertainty of when and in some cases if they will be returning, we wanted to do something for them. These are our men, women and children and they need our help.

We are partnering with our food and whisky providers to raise money for the Canadian Red Cross’ Alberta Fire Appeal. The Canadian Red Cross is, along with other agencies, assisting our displaced citizens with food, clothing, necessities, lodging and counselling. The federal government has offered to match all donations made the the Canadian Red Cross for the victims of this catastrophic event.

Fet’s Whisky Kitchen will be hosting a series of 5 Whisky events to raise money for our fellow Canadians, our goal is $10,000 with the fed matchup we can raise $20,000. Why the Canadian Red Cross? We looked at all the agencies fundraising and the Red Cross has the lowest administration costs with 91% of all money raised going to support those in need.

In addition to the generous support from our whisky partners we would also like to thank our food partners for their generous donations as well:

Gordon Food Service
Cioffi’s Meats
Hallmark Poultry
D’Original Sausage Company
Finest at Sea

Click here to donate directly to the Canadian Red Cross Alberta Fires Appeal

The first in our Alberta Fire Appeal Whisky Tasting series will be Macallan & Highland Park.

Join us as Dan Volway, Canada’s Brand Ambassador to these iconic brand returns to The Kitchen with whisky and tales from abroad, and you know Dan always brings along something extra special as a surprise.

Aside from an entertaining evening with Dan, his whiskies and light fare from our kitchen we will be raising money for an urgent cause. All proceeds from the ticket sales will go to the Canadian Red Cross with The Edrington Group, Macallan’s parent company matching every dollar raised.

Our talented kitchen team will be creating a light fare to accompany these fabulous whiskies.

So grab one of our limited tickets and join us and Dan on Tuesday May 24th for whisky tasting here at The Kitchen.

As always there are only 30 tickets available and I can assure you they sell out fast.

Be sure to plan for a safe ride home!

The cost for this event is only $60 plus GST and is open to only 30 people!  click here to register

Learn More Here

Hush Presents: Blades

Hush Mayfair, London’s exclusive dining destination and cocktail bar, is excited to announce the arrival of a new dining space, as Blades brings steak, lobster and whisky to the Mayfair townhouse’s elegant Silver Room. 

Inspired by the Mayfair of a bygone era, Blades harks back to the 1960’s, when Mayfair was “the place to go” for any discerning Londonista worth their bowler hat.  The name references the private member’s club to which James Bond’s M belonged, and was an obvious choice for founder Jamie Barber. “I have always referred to Hush as a private member’s club you don’t have to be a member of, and Blades is the ultimate expression of that,” Barber says. “Hush has a natural ‘60’s connection: our windows look into Jimi Hendrix’s apartment, and iconic 60’s photography lines our walls, so this (plus our natural affiliation with Bond) was a fantastic opportunity for us to rediscover the glamour of the era.”

Reflecting the swinging Mayfair set’s particular taste, ardor for high cuisine and insistence on quality ingredients, Blades’ menu revolves around steak, lobster and craft whiskies. Diners can opt for a Whole Cornish Lobster either grilled, tempura or Thermidor, or pair a half lobster with Rib-Eye, Fillet or Sirloin. These can be paired with Blades’ own Bloody Mary Ketchup, or an array of sauces from Club Stilton Butter to Blades Blend Whisky Glaze. Elsewhere, dishes are decadent and distinctly British, from Whisky-Cured Smoked Salmon to Stargazy Pie with Lobster and Rabbit. Desserts feature twists on British classics, such as Whisky and Brown Butter Brioche Pudding, whilst a “Scoop of Club Stilton with a Glass of Port” is recommended, in homage to M’s penchant for “the ripest spoonful he could gouge from the club Stilton” in The Man with the Golden Gun.

Whiskies have been hand-sourced by Hush Bar Director, Pedro Solorzano, and include a number of limited bottles of American, Japanese and Scottish handcrafted whiskies and Bourbons from “forgotten distilleries”. These can be sipped neat, sampled in a range of whisky “flight,” or enjoyed in a Blades Tipple, such as the Mr Kipling’s, with Apple Wood infused Rye Whisky, egg white and orange bitters, or the Bond Street Boulvardier, built with vanilla infused bourbon. For the ultimate indulgence, signature cocktail The Bowler features Blades’s own bespoke blended whisky, mixed tableside on an iconic golden drinks trolley.

Bedecked with iconic 1960’s photography, Blades’ walls showcase a candid selection of photographs from co-founder Geoffrey (“son of Sir Roger”) Moore’s personal collection, for visitors to peruse as they dine.

They say the devil is in the detail and Blades does not disappoint.

Available now, prices from 14.95 – 38.00 bookings can be made via info@hush.co.uk or by calling 020 7659 1500 

Notes 

About Hush 

Owned by Jamie Barber and co-owned by Roger “James Bond” Moore and Evgeny Lebedev (owner of the Evening Standard and the Independent), Hush is a sophisticated yet relaxed Brasserie and Bar, with one of the most talked-about Private Dining rooms in London. Discreetly tucked away in a cobbled courtyard in the heart of historic Mayfair, Hush is regularly regarded as one of London’s hidden gems.

Hush is open for dining Monday – Saturday from 8am until 11pm; Saturday – Sunday from 12pm – 11pm. The Lounge Bar remains open until 12am.

http://www.hush.co.uk/

@hush_restaurant

Lancashire Court, 8 Brook St, London W1S 1EY

Blair Athol 5 Year Old – 2010 / Sherry Butt

A 5 year old Blair Athol, matured in a sherry butt since 2010 and bottled by Càrn Mòr in 2016 for their Strictly Limited series of malts. 870 bottles from 1 cask, bottled at 46% vol.

£33.70

Glenlivet 2001 – George & J.G. Smith’s

A George & J.G. Smith’s Glenlivet from Gordon & MacPhail, distilled in 2001 and bottled in 2016. We love the retro labels used for these Independent releases and the whisky is always excellent.

£45.60

Mortlach 21 Year Old

A 21 year old Mortlach bottled by Independent whisky bottlers Gordon & MacPhail. Superb value for money on this big hitting Mortlach, aged in refill sherry casks before being bottled at 43% vol.

£74.88

Ledaig 18 Year Old – 1997 / Càrn Mòr

An 18 year old Ledaig, bottled by Càrn Mòr for their Celebration of the Cask series. Distilled in 1997, this Island Scotch whisky was aged in a single cask hogshead (Cask 643023) until 2016 where it was bottled at cask strength, 55.6% vol.

£86.20

Auchentoshan 24 Year Old – 1991 / Càrn Mòr

Distilled in 1991 at the Auchentoshan distillery, this Lowland single malt Scotch whisky was left to matured for 24 long years in a single sherry hogshead (cask 2953). Bottled in 2016 by Càrn Mòr, for their Celebration of the Cask range. 215 bottled filled at 50.9%.

£125.80

www.ralfy.com finds great enjoyment and a precious malt-moment with Whisky Review 583 – Isle of Arran 18yo @ 46%