Big Swirl is coming in April Outturn: Learn More Here!

//Big Swirl is coming in April Outturn: Learn More Here!

Big Swirl is coming in April Outturn: Learn More Here!

Big Swirl is coming! The Society’s latest heresy release is being launched in April Outturn, Friday 3 April at midday.

Keen to learn more? Want to join the Society with a bottle of Big Swirl?

What is Big Swirl?

Big Swirl is The Scotch Malt Whisky Society’s 7th blended malt Scotch whisky release.

It’s 10-years-old and it’s a blend of Speyside malts. Some of the components were matured full-term in Spanish oak sherry hogsheads, while others were originally in first-fill bourbon barrels before being further matured in American oak sherry casks for over two years.

It is bottled at 50% abv and there are 1895 bottles in the Outturn. As with our single malts, it is neither chill-filtered nor coloured.

What is its flavour profile?

It doesn’t have one – none of the Society’s blended malts are assigned a specific flavour profile by the Tasting Panel, but the recipes we use are certainly inspired by them. If this were to have a flavour profile, it would be Deep, Rich & Dried Fruits.

What did the Tasting Panel say about it?

This latest experimental expression draws from a combination of whiskies matured full term in first-fill Spanish oak sherry casks, as well as those matured in bourbon wood before over two years of marrying in first-fill American oak sherry casks. The result is a dark, fruit-forward dram with a touch of spice mix adding balance and complexity.

A classical sherry profile that bursts initially with red berry compote, wine gums, freshly brewed coffee, polished hardwoods, exotic spice mix, toasted nuts, brown toast spread with treacle and walnut wine. A splash of water brings wet leaves, strawberry tobacco, muscovado sugar, rhum agricole, sesame oil, black cumin seeds, lemon peel, toasted wood, rye bread and bitter chocolate. In the mouth it’s a big swirl of dried dark fruits, menthol tobacco, strawberry wine, red liquorice, damp earth, roasted chestnuts, milk chocolate, buttermints and fig rolls. Some reduction unleashes old herbal liqueurs, mulled plum wine, coffee and walnut cake, cola cubes, cherry syrup and the lingering warmth of fruity red chilli.

Learn more about it in-depth from our National Ambassador here:



About the Author:

Matt Bailey is the Branch Director for the Scotch Malt Whisky Society Australia. He's tirelessly trying to meet every member and share a dram with you all.

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