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The Winter Series 2026

£335.00
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The Winter Series 2026

Product Description

At the Society, winter unfolds in chapters. From Hallowe’en through Christmas, Hogmanay and Burns Night, our whiskies are poured, shared, gifted and celebrated together. From playful drams to rich, warming flavours, every bottle marks a moment worth savouring.

This winter, follow the whisky parade and celebrate with the good stuff.

Cask No. 53.530: Monster Mash Malt
Cask No. 19.116: Home for a Christmas Sherry
Cask No. 9.318: Auld Acquaintances
Cask No. 18:78: Naebody Puts Rabbie in the Corner

Find the full tasting notes below.

We're releasing a limited number of bundles featuring all four bottles on Wednesday, 14 October. You’ll also be able to purchase each bottle individually as we head through the season, starting with the two Hallowe'en bottles. 

Cask No. 10.304: Witches' Bonfire Brew
Cask No. 53.530: Monster Mash Malt

Limited to 1 per Member

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Tasting Notes

Cask No. 53.530: Monster Mash Malt
ABV: 56.8%
Age: 13 years
Distilled Date: 03/04/2013
Cask Type: 1st fill STR, oloroso seasoned barrique
Flavour Profile: Bold & Peaty
Region: Islay

After eight years in ex-bourbon wood, this was transferred into a first fill oloroso-seasoned STR barrique. We smelled peat smoke filtering through a heather thatch and enjoyed bannocks, almond cookies and strong coffee in a croft kitchen. We tasted – not just whisky – but salted caramel, lapsang souchong, tobacco, wood, tar, ash and the tide agitating kelp on a rocky shore. This was grubby, hairy chested and heavenly. On the reduced nose, smoke gave some ground to stewed apples, baked pears with honey and oyster shells. The palate had toffee apples, treacle scones and sugared almonds up front, before tarry smoke and brine made another sip irresistible.
Cask No. 19.116: Home for a Christmas Sherry
ABV: 58.7%
Age: 13 years
Distilled Date: 29/05/2012
Cask Type: 1st fill ex-oloroso hogshead
Flavour Profile: Dried Fruits & Spices
Region: Highland

The Panel were greeted by a bizarre bouquet evoking kangaroo meat and Peking duck, served on a sea-salt croissant. We then found ourselves in a gentleman's club, not of leather armchairs, but of crocodile boots and horse stirrups. The air hummed with Cuban cigars and the sweet aroma of cinder toffee. The first sip was like chewing on an oloroso bung before a blast of gingerbread and a drying, tannic finish reminding Panellists of a eucalyptus forest. A splash of water tamed the beast, revealing a gentler side of cinnamon swirls, spun sugar and a surprisingly sophisticated Manhattan cocktail. We closed with creamy Russian caramel, and a menthol and camphor balm mouth tingle. After nine years in an ex-bourbon hogshead, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.
Cask No. 9.318: Auld Acquaintances
ABV: 53.5%
Age: 18 years
Distilled Date: 11/03/2008
Cask Type: 1st fill ex-bourbon hogshead
Flavour Profile: Ripe Fruits & Honey
Region: Speyside

A charming nose with initial aromas of white chocolate, butterscotch, flower nectars and miso butter greeted the Panellists. It all felt very easy, inviting and pleasurable! Water revealed sandalwood, dusty pollens, turmeric, cask-aged mead and an elegant, drying waxy character. The palate, when neat, was full of juicy fruit salad vibes, along with chamois leather, aniseed, dried herbs and baked apples in custard. Water brought out a lovely, slightly drier and more floral profile, plus some beautiful notes of very old sauternes, rice wine and camphor.
Cask No. 18:78: Naebody Puts Rabbie in the Corner
ABV: 57%
Age: 15 years
Distilled Date: 28/02/2011
Cask Type: 1st fill ex-bourbon hogshead
Flavour Profile: Dried Fruits & Spices
Region: Speyside

Our journey started with a marzipan loaf cake, buttered hot cross buns, shortbread, cinder toffee and a cold red berry herbal tea. On the palate the adventure really got going, with pan-fried pak choi and a garlic oyster sauce as well as spring rolls in a tamarind sauce followed by an apple and sultana tart. The addition of water changed the picture completely as we imagined a sun-warmed forest floor with fields of wildflowers resulting in an earthy, perfumed, almost church incense-like scent. The taste took yet another turn, delivering chestnut mushrooms sautéed with parsley and a slice of lemon poppy seed cake.
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