Outturn - The Scotch Malt Whisky Society Canada
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Outturn
Serving up: Friday, August 6 2021
Issue 118
Feel the flavour force and get
creative in the kitchen. We’re
encouraging members to explore
food and whisky pairings
alongside this month’s new casks.
out-turn n. 1 The number of Society bottles produced from a
cask. Varies from cask to cask. A finite number that will, sooner
or later, run out. 2 The name given to Society bottling lists,
containing Tasting Notes for each recently released Society
bottling of which only a limited number are ever available (see
above).
Each Society bottling is unique. And each can be identified by its
markings. The flavour profiles give you an insight into what you
might expect from each whisky (or other spirit), and are the best
place to start.
You may find yourself drawn to “Sweet, Fruity & Mellow” or
have a preference for “Juicy, Oak & Vanilla.” Maybe your
instincts lead you to a dram that’s “Oily & Coastal” or perhaps to
“Peated.”
These descriptors are your best clue to what you’ll find within
each bottle, and are expanded upon in greater detail in the
Society’s fun and quirky tasting notes.
With a varied selection of whiskies (and other spirits) coming
every month, it’s not surprising that some members find it hard
to focus on their perfect bottlings. Thankfully it’s not cheating to
ask for help. Just call Kensington Wine Market at 403-283-8000
(email: scotchguy@kensingtonwinemarket.com) in Calgary or
Keg n Cork at 780-461-0191 in Edmonton (email:
ordering@kegncork.com) or email us at curious@smws.ca for
advice of an expert nature
2
Exploration is the greatest joy of Society membership, roaming the
broad vistas of flavour and aroma represented in our single cask
whiskies. But exploration without a map can be frustrating.
So we have created 12 distinct flavour categories, each represented by its
own colour, from Young & Spritely to Old & Dignified; Light & Delicate
to Heavily Peated. These 12 categories offer an alternative to the more
traditional method of categorizing whiskies by their region of origin
(Islay, Speyside, etc).
Our flavour map gives whisky lovers a far better way to navigate our vast
and ever-changing selection of bottlings, many of which are not typical
of their region.
3
CASK NO. 41.136 Speyside
Refill Ex-Bourbon Hogshead
12 Years
10 June 2008
279 Bottles
55.4%
The panel discovered a rather more punchy and fulsome
example of this stalwart make. Lots of old varnish, buttered
crumpets, hand lotion, talcum powder, white flowers, stone
fruits, plum jam, burlap, white asparagus and some sweeter
notes of desiccated coconut, orange and dark chocolate.
Water brought out millionaire shortbread, rum truffles, soft
leather tobacco pouch and toasted fennel seed. In the
mouth we found hibiscus tea, lemon bonbons, children's
cough medicine, pipe tobacco, herbal bitters, apricot and
almond ice cream. With reduction, we noted Madeira cake,
lemon cordial, five-spice and pain au chocolat - a wee
medical hint in the aftertaste.
4
CASK NO. 9.201 Speyside
1st Fill Ex-Bourbon Barrel
17 Years
11 September 2003
195 Bottles
57.2%
The nose oozed and schmoozed with sweet vanilla cream,
youthful Sauternes, creme caramel and then trampled ferns,
mossy bark, white truffle oil and cookie dough. Hints of white
chocolate mousse, mineral oil and new leather were also
detected. With water we found fragrant sandalwood, tea tree
oil, butter mints, leather gardening gloves and muesli run
through with flower honey.
The palate neat was similarly sweet with pineapple syrup,
precious nectars, pollens, melon cordial, lime curds, heather
honey and candy floss. Some buttermilk and boiled lemon
sweets too. Water brought out cream soda, rosewater,
pineapple upside-down cake, sunflower oil and peach
schnapps. Wee touches of Irish coffee, cinnamon sugar and a
kiss of juniper in the aftertaste.
5
Speyside
CASK NO. 12.50
1st Fill Ex-Bourbon Barrel
11 Years
29 September 2009
182 Bottles
59.6%
A wonderfully inviting nose neat: pear tarte tatin, coconut
biscuits, orange fudge, buttered toffee as well as creamy
dark chocolate hazelnut spread. A thick texture with a long
wood spice backbone, plenty of fruits of the forest and a
chocolate drink made from cocoa, banana, cereals honey
and sugar.
Water added desiccated coconut, vanilla custard, chocolate
brownies but at the same time a plate full of tagliatelle
pasta in a rich creamy black truffle sauce. Silky smooth on
the palate like a four-layer, fudge-frosted chocolate and
vanilla sponge cake, coconut lime macaroons with white
chocolate and in the finish, dark chocolate chip ginger nuts.
6
Highland
CASK NO. 112.75
Ex-Bourbon Hogshead
1st Fill STR Barrique
12 Years
19 December 2007
243 Bottles
59.1%
A vividly exotic aroma initially, one full of rum baba,
pineapple chunks in syrup, dark fruits, toasted oak and dried
red apple rings. Further notes of burnt caramel, candied
orange peel and demerara sugar. With water, there was more
baked pastry richness, glossy custard with sweet wines, maple
pecan Danish and stewed apple cake drizzled with
butterscotch.
The palate opened with abundant dark fruits, ripe plums,
strawberry jam with almonds, and eucalyptus cough drops.
With reduction, the panel noted salted caramel, gingerbread
and orange marmalade, along with grilled pineapple, rum
and raisin fudge and mango jam. Matured for 10 years in a
bourbon hogshead before transfer to a 1st fill STR barrique.
Chairman’s Trophy Finalist and 94-point winner (“Excellent,
Highly Recommended”) at the 2021 Ultimate Spirits
Challenge in the US. 7
Highland Island
CASK NO. 42.51
Refill Ex-Bourbon Barrel
14 Years
5 October 2006
213 Bottles
56.1%
A strong maritime scene conveyed sea kelp and shellfish
before burning heather drew us into a dark place of dirty
engine rags, chimney soot and thick tar. The palate was
equally as thick with sticky textures that merged herbal
cough medicine with prune syrup and salted blackcurrant
jam. Dense plumes of smoke billowed from burning wood
and bonfire ash while nutty cereals came with a squeeze of
lemon.
A dash of water brought us tarry ropes and brine along with
oily smoked mackerel and a few spent fireworks. The heavy
theme continued with thick treacle mixed with soot and ash
while seafood was served on charred banana skins along
with a glass of Madeira wine.
8
Islay
CASK NO. 53.335
Ex-Bourbon Hogshead
Refill Ex-Madeira Hogshead
7 Years
7 March 2012
261 Bottles
61%
A beautiful initial nose of beach sand, kelp, mineral salts,
iodine drops, sandalwood and sea greens. The coastal buzz
of rock pools, fresh mussels, brine mixed with olive oil,
chopped chives and preserved lemons. With water we felt
the fizzy kiss of oysters and champagne. Then aged lambic
ales, whelks and scallops grilling over hot coals, sea urchin-
mashed potato and fresh lime juice.
The mouth glistened with boiled lime sweets, barley sugar,
smoked white fish, caraway liqueur, salted liquorice, Earl
Grey tea, old rope and lanolin. Reduction gave us peat ash,
fresh tuna steak, liquorice ice cream, pork scratchings,
picked shellfish, boiler fumes and mercurochrome.
Matured for 6 years in a bourbon hogshead before transfer
to a refill Madeira hogshead.
9
There’s nothing like sharing the discovery of a good
whisky with a good friend, AND saving money, so with
this in mind we have our Recommend-a-Friend program.
For every new member who signs up on your
recommendation, or for every gift membership you buy
for that like-minded friend, you'll receive $20.00 off the
cost of your $115.00 renewal fee (up to a maximum of six
referrals/gift memberships per membership year).
Visit www.smws.ca for more information.
10The exclusive retail stores of The Society in Canada:
1257 Kensington Road NW, Calgary, AB
Phone: 403-283-8000 (1-888-283-9004)
Email: scotchguy@kensingtonwinemarket.com
www.kensingtonwinemarket.com
3845 - 99th Street, Edmonton, AB
Phone: 780-461-0191
Email: ordering@kegncork.com
www.kegncork.com
919 Douglas Street, Victoria, BC
Phone: 250-370-9463
Email: whisky@strathliquor.com
www.strathliquor.com
1633 Manitoba Street, Vancouver, BC
Phone: 604-331-7900
Email: Darryl@legacyliquorstore.com
www.legacyliquorstore.comYou can also read
