Tasting Notes
The Society is known for exploring unusual and characterful cask maturations that shape distinctive flavour profiles. After spending 10 years in an ex-bourbon hogshead, the whisky was transferred to a first fill toasted barrique for the remainder of its maturation, adding warm notes of vanilla and marzipan, with fragrances of leather and tobacco, layering extra richness and texture into the spirit.
Explore more cask threads with Cask No. 48.185: The cooper and the craft and Cask No. 12.91: The cooper and the croc
Join Julien Willems, our Whisky Quality Manager, as he retraces some of the most unusual casks and flavours the SMWS has shared.
Tasting Notes
The scent of leather armchairs and freshly polished floors set the scene of a cooper in a Viennese café where cherry schnapps and clotted cream accompanied a plate of sticky stewed plum crumble. Mango, charred banana and pineapple cubes tumbled in like exotic guests, bringing jam and gingery parkin to the table amid the fragrance of leather and tobacco. A dash of water revealed marzipan, black forest gâteau, cocoa powder and chocolate mousse, with a sly sprinkle of ash. Peach syrup and orange marmalade filled the air, softening into apricot jam-stuffed doughnuts and crème anglaise kissed with orange blossom. After spending 10 years in an ex-bourbon hogshead this was transferred to a first fill toasted barrique for the remainder of its maturation.