Bring The Best To Xmas Lunch

Bring The Best To Xmas Lunch

$849.00 inc. GST

2 in stock

A splendiferous, marmalade, velvet explosion. Three decadent and desirable Society casks which will be your top picks at the table this
summer. Pour one over the cake, dram on another, and gift one if you’re feeling generous. $938 if purchased individually, or just $849 in this bundle, saving you $89!

Only 6 available at this price, so don’t miss out!

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9.234 Splendiferous

Childhood memories of rushing out the door on hearing the jingle of the travelling ice cream van and buying soft served ice cream in a chocolate waver cone sprinkled with multicoloured sprinkles. Sweet on the palate, a fresh fruit salad with strawberries, slices of oranges and pink grapefruit as well as apples and pears accompanied by a refreshing limeade with mint. Reluctantly we added a drop of water, and the fruity scent was now more exotic and tropical with aromas of pineapple, mango, papaya and lychees while to taste the rounded sweetness of orange Chantilly cream and in the finish, fresh pineapple syrup.

35.310 Marmalade matured cognac

Complex aromas merged marmalade, tinned fruit salad and fruit loaf with black tea, aged cognac and bees wax on toasted oak. The palate was rich and complex with sherry notes mixing with cranberries, almonds, hazelnuts while hints of matchbox joined sticky caramel. Water accentuated the cognac aromas but now with figs, walnuts and Christmas pudding. Then layers of herbs and chocolate covered ripe banana, melon and oak tannins with a hint of wood polish. Tannins continued onto the palate to be joined by orange peel, cranberry sauce and cola before warming spices and espresso coffee combined with cask char, roast venison and match sticks. After spending 17 years in an ex-oloroso butt this was transferred to a heavily charred first fill puncheon for the remainder of its maturation.

RR64 Viscous velvet

A dark and heady brew! “Luscious!” noted one Panellist. The nose bloomed with kirsch, damson jam, roasted figs in honey and prunes soaked in armagnac before delicate soot and camphor touches added firmness and depth. A little water revealed a superbly dank dunnage earthiness, lots of of sticky fruit cake, damp pipe tobacco in an old leather pouch and hints of cured meats, toasted nuts and winter mulling spices. The neat palate had the immediate thickness and presence of clotted cream, along with notes of blueberry ham, stroopwaffels, salted caramel ice cream and classical flavours of sultanas, ginger, liquorice and cola syrup. Water revealed darker tones of coffee grounds, toasted pecans, dried orange peel and herbal liqueurs.



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