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The lion’s share of the whisky used to create Batch 34: Smouldering Mojo comes from a well-known and liked Islay distillery that can produce a very punchy peated whisky, which in this case has spent just over a couple of years in STR (shaved, toasted and re-charred) casks that had previously been seasoned with a smoky, fruity mezcal with herbal and vegetal notes. The result is robustly smoky with tarry impressions, molasses and treacle-cured ham and hickory smoked salmon and a mojo sauce (containing cumin, orange, lime, coriander mint, generally used with pork) giving this bottle its name.

Inspired by our trips to Jerez over the years, in July 2024 we began the creation of our SMWS sherry-cask solera. A range of Speyside malts were blended together and filled into our specially selected sherry hogsheads. This blended malt is the first to be drawn from that much larger batch. We will replenish the solera by adding new whisky each time we release an expression from it. Over the coming years Society members will have the chance to experience its evolution through different ever-ageing releases.

A visit to several cooperages in France inspired the Whisky Team to source calvados-seasoned STR barriques from our friends at Alter Oak. We entrusted the casks with a 15-year-old Speyside single malt, previously matured in ex-bourbon wood; the spirit absorbing earthy and apple cellar aromas as well as notes of rancio and tobacco. For the final result of combining bourbon-matured whisky with the calvados casks, think delectable apples and custard. We’re proud to present to you this elegant addition to our Heresy range.