Outturn

NEW YEAR, NEW ADVENTURE

WHISKY WITH A VIEW OF THE SHORE

Whether you’re a new member or a seasoned Society drammer, our philosophy remains the same: we’re all about whisky with a taste for adventure. How your adventure looks is up to you, but with the first Outturn of the year landing Friday, 10 January, there’s no better time to get involved than right now.

READ THIS MONTH'S OUTTURN VIEW BOTTLES

THE CREATORS COLLECTION

WHERE THE HEART IS

The Creators Collection is a new series from the Society that showcases the liquid art of whisky making and the visual art of illustration. We have curated some of our oldest and rarest whiskies and collaborated to design beautiful labels to create the ultimate in whisky flights.

This month we’re launching the Homecoming collection in celebration of our 40-year-heritage and spiritual home, The Vaults, with Leith-based artist Shona Hardie bringing these whiskies to life through four special labels. Mads Schmoll caught up with Shona to find out more about The Vaults, Leith’s whisky history and the inspiration behind her artwork.

WHISKY HISTORY

BURNS'S DRAMSCAPE

January in Scotland and around the world means the celebration of the country’s national poet, Robert Burns.

Gavin D Smith reports on how Burns experienced huge changes in the production of whisky during his comparatively short life, and how he used it as a subject in his poetry.

'HERESY' SMALL BATCH DELIGHTS

SKOOSHY STROOPWAFEL

We’re starting the year with a new release from our ‘Heresy’ small-batch series, Batch 30: Skooshy stroopwafel.

As Julien Willems reports, it’s a beautiful marriage of ex-bourbon hogsheads and European oak sherry butts that brings to mind a squirt of whipped cream on a Dutch (or even Belgian) caramel waffle.

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A complex set of aromas. On the one hand, we found plenty of antique furniture, waxed jackets, moss and wet bark. On the other, a delicate light and floral perfumed scent from a cashmere ruana. The taste was as complex, with mulled cider, cinnamon-baked apples, roasted macadamia nuts and blackcurrant fudge.

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The mixologist tickled our noses’ fancy with a fun breakfast cocktail, expertly blending toasted rye bread, marmalade and alpine butter, followed by pain au raisin with apricot jam and lychees. The palate had a soft and creamy mouthfeel, with bright notes of grape, plums, Thai basil and crème caramel.

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With sea views as our backdrop, we encouraged the barbecue with a little high-strength Barbados rum. The flames engulfed our Mediterranean vegetables, singeing the fennel, and charcoaling the pineapple rings and cherries on cinnamon sticks. Lamb chops danced amid the flames next, their sticky glaze of rosemary and redcurrant jelly sizzling in the heat.