Introductory Tasting Trio

Introductory Tasting Trio

$499.00 inc. GST

Out of stock

A trio of whiskies that’s sure to delight every one of your senses….and friends. Get your home bar or tasting with friends off to a flying start with this selection, as you taste through these distinct drams from three diverse flavour profiles. Whisky? Sorted!

$499 – save $36. Only 14 available at this price, so don’t miss out!

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SKU: 73.125-105.37-66.210 Categories: , , , ,

Description

Cask 73.125 A multiplex of lush

From an upturned fruit cart tumbled juicy apples, pineapple and pear drops that developed into fragrant sandalwood, marzipan and croissants with a buttery texture. Green notes then emerged of lush ferns, asparagus and pine sap. Bundles of toffee, fudge and ginger syrup engulfed the palate before morphing into cinnamon on hot cross buns, coriander and clotted cream. Aromas became more floral with water, embracing chamomile, honeysuckle and apple blossom. The juicy fruits of melon, guava and ripe banana turned more towards gooseberries and quince jelly with time. The palate was now slightly fizzy, embracing orange zest in gin and tonic but with the sweetness of vanilla sponge cake and dry wood to finish.

105.37 Let’s get fizzy-cle!

Bubbles which tickled our noses like those effervescent libations from the likes of Champagne, Prosecco or Cava combined with t typical yeasty, bready, doughy and toasted oak aromas making this quite an experience. On the palate plenty of sweetness in the form of lemon meringue pie and butterscotch but at the same time a noteworthy spiciness coming from a stinging nettle soup with chilli flakes. When adding a liberal dash of water, the scent of beeswax and whipped cream was followed by fluffy lime cupcakes, coconut whip and golden syrup sponge. In the finish we were back to the bubbly stuff, a Frangelico Prosecco concoction.

66.210 Mudpie

The nose was typical of this make and suggested oily sheep wool infused with sea kelp. Then smouldering dried herbs, pickled black olives and smoky porridge. Some water brought medical vapour rubs, marjoram and smoked limoncello with poster paints. The palate opened with natural tar, a hot farmyard muddy quality (nicer than it sounds) and burnt brisket ends. Some water brought lovely notes of smoked olive oil, iron filings, medicinal embrocations and things like gorse, seawater and miso paste.

 

 

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