Festival Fever Virtual Tasting

$120.00 inc. GST

Out of stock

The Scottish whisky festivals are back into full swing, so we’re bringing the full festival fever to our big monthly virtual tasting for May. All six festival single malts, the full lineup, shared and enjoyed in the comfort of your home.

So jump in, get your super special 6 x 30ml sample box, and join in the fun on Wednesday 25th May at 7pm AEST. Live on our YouTube channel and Facebook. Only $120!

Includes 6 x 30ml samples, two tasting mats and full tasting notes.

 

This product can only be purchased by members. To purchase this product, please join by purchasing SMWS New Membership, Annual Membership Subscription Renewal, SMWS New Membership + Bottle Of The Moment, SMWS New Membership + The Founder's Tale Book or SMWS New Membership + Deluxe Discovery Kit or log in with your account details.

Description

The Scottish whisky festivals are back into full swing, so we’re bringing the full festival fever to our big monthly virtual tasting for May. All six festival single malts, the full lineup, shared and enjoyed in the comfort of your home.

Hazelnut bubble gum
The complex nose immediately evoked a generous helping of hazelnut spread. There were bars of nougat, flaked almonds, and sweet peanuts. “This is nuts!”, exclaimed one humorous panellist. In time, it became more oily, chamois leather, over-ripe peaches, and nectarines as well as a leafy note, with eucalyptus and tea tree oil. To taste, we found salted caramel and white chocolate mice. Still oily, peppery nasturtium leaves, Sichuan pepper, citrus peels, and assorted gin botanicals. With water, “that’s a fat distillate!”, we all agreed. Sweet & creamy, a hessian sack full of barley, rum fudge, boiled toffee sweets and apple and peach Tart Tatin. The amateur baker among us picked up notes of wholemeal bread drizzled with honey and buttery brioche. The taste was full of expressive esters; pink bubble gum, red apple skins, pear drops and raspberry sherbet. We walked through an old sweetie shop, then kicked through autumn leaves before polishing antique furniture in a country manor.

A reward for patience
A robust and toasty aroma that incorporated buttery shortbread, caramelised oatmeal, brown toast and thick cut sticky malt loaf. Also hints of treacle, tea biscuits and wintergreen with a tang of hessian. Reduction brought freshly baked brown bread, toasted sunflower seeds, mustard oil and orange vitamin tablets. Autumnal, earthy and with sweeter tones of caramel, tamarind and ginger. The neat palate opened with plum and nectarines stewing in Armagnac, charred wood embers, brisket ends and pears poached in dessert wines. Some nut infused chocolate, camphor and pineapple cake. Lots going on! Water brought a nice bitter herbal quality, more toasted nuts, dark boozy fruits and things like spiced damsons, fig paste, plum wine and maple syrup.

Lime and thyme
A wonderful melange of aromas greeted the panel with fresh spring grass, flowering lilies, honeysuckle, melon and mango as well as buttered toast, sultanas, banana chips and golden syrup. On the palate neat a sweet, juicy, tropical fruit juice with coconut water at first appeared, to be followed by a peppery ginger spice note before ending in a delicious lime and thyme cake. After reduction we hung freshly washed linen on the line in a flowery meadow before we enjoyed banana bread, buttered oatcakes, cantaloupe melon and to drink, while some had a wheat beer others chose a peppermint tea before we all finished with a dessert wine.

Changes faster than a chameleon
A fascinating aroma awaited us; each time we went back it changed! To mention just a few – aniseed, Himalayan salt, lemon grass essential oil, seaside swimming pool, Marie Rose sauce and extra virgin rapeseed oil. The taste neat ranged from cough mixture over salted caramel lime chocolate to crispy squid and prawns in a sweet chilli sauce. The addition of water released the scent of cranberry-pistachio white chocolate bark with sea salt as well as arugula salad with olive oil, lemon and parmesan cheese before, on the palate, yet again multifarious flavours of green tea, herbal liqueur, vegetable tempura with a soy dipping sauce and freshly foraged sea greens.

Throw the cork away!
We imagined cooking sesame peanut noodles with umami paste on an old steam tugboat with boiler smoke, engine oils, tar and mechanical rags next to aromas of camphor and creosote. On the palate smoke galore – imagine a peat smoked green olive tapenade made with olives, anchovies, garlic, parsley, olive oil, capers and lemon zest – add some Maggi liquid seasoning and wasabi – you get the picture! Following reduction, the scent was that of dry cured streaky bacon, apples baked with raisins and cinnamon as we made ourselves a Pu-erh tea. The taste now salty, sweet and smoky as well as oily, thick and tarry – terrific!

Fruity time travel
A typically exquisite nose that screams ‘this’ distillery. Abundant soft, almost overripe, exotic fruits. Wispy peat smoke, bonfire embers, bonjella mouth gel, seawater, pink grapefruit and light antiseptic notes. Just exquisite! With water we found it became more mineral, with dried mango and guava, threads of peat smoke, ointments, dried herbs and a lovely umami richness. The neat palate opened with a slick of sweet, velvety peat. Oily in texture, with vivid notes of mango, passion fruit and guava jam. Exotic fruit salad juices pooling in a bowl with sharper tones of grapefruit and seawater. Reduction brought smoked lychees, smoked olive oil, mineral salts and stunningly resinous and herbal peat smoke. Sweet and saline in perfect balance.

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