SMWS 20th Anniversary Limited Edition Set

SMWS 20th Anniversary Limited Edition Set

$1,499.00 inc. GST

20 in stock

To commemorate our 20 years of the Society in Australia, we’ve custom-created a stunning one-off triple bottle box for the three casks on offer celebrating this 20th milestone. Each box is unique, just like our casks, and has been custom-built in Tasmania out of genuine Huon pine with engraving and sliding lid housing all three casks. Handmade and months in production, this one-off set is unique both to the 20th anniversary, and to the shape and contour of each set. No two boxes are the same.

 

Description

To commemorate our 20 years of the Society in Australia, we’ve custom-created a stunning one-off triple bottle box for the three casks on offer celebrating this 20th milestone. Each box is unique, just like our casks, and has been custom-built in Tasmania out of genuine Huon pine with engraving and sliding lid housing all three casks. Handmade and months in production, this one-off set is unique both to the 20th anniversary, and to the shape and contour of each set. No two boxes are the same.

Take home your rare triple bottle set in oiled Huon box this Outturn. Available exclusively to members of the SMWS, we’ve handmade only 30 of these for the world. This is the only way to guarantee scoring all three anniversary bottlings. Available for $1,499.

Cask 26.185 – Solo Ice Cream Spiders

Specially selected by the Australian team of the SMWS for this month’s celebration, this is a dram just bursting with bright pink wafers, waxy fruit skins, and bubbly lemon spiders on a hot day from your childhood corner store. Delicious!

The nose transports us to after-school sparkling lemon spiders and citrus lollies from the local corner store. Iced Vovo biscuits, vanilla and toffee chews. The palate is oddly dry and chalky, yet vibrant and zesty; heather honey, Kirk’s creaming soda and green apple slices sprinkled with lemon juice (preparing an apple pie); the finish warms with light spice, oak, lemon peel and leather. The reduced nose goes from green to yellow – sandalwood, passion fruit sorbet, lime juice over mango and beeswax candles in a cardboard box. The palate becomes juicier – lush grass, Starburst sweets (in wax paper), pineapple fritters with syrup and jasmine rice wrapped in banana leaf.

Cask 10.225 – Servo Surf ‘n’ Turf

Specially selected for our trio this month, this heavily peated spirit run from the Islay powerhouse distillery 10 is a like a full serve of servo surf ’n’ turf down by that beachside petrol station you loved. Oily and viscous and full of life.

A dense and powerfully peaty nose that just screamed ‘ISLAY!’ to us straight away. A Bondi beach Surf ’N’ Turf with Moreton Bay Bugs & BBQ steak with sand between your toes. All manner of sooty fabrics, oily mechanical rags, sheep wool doused in petrol and pure, dense, foggy peat smoke. Water brought unexpected subtleties such as fragrant sandalwood, smoked pink sea salt, creosote, and marinated mussels with parsley and white wine. Wee touches of tarragon and rubber fishing wellies too. The neat palate was pure and unequivocally direct on lemon juice, tar, medicines, gauze, shucked oysters and motor oil. A fresh forecourt at your local servo with a smoky bacon sandwich. Water gave us smoked meats, salt baked cod, puffer fumes, soy sauce and thrilling vivid coastal freshness. A blinder!

Cask 11.42 – 20(0) Not Out

The cricket theme is back, from our Anzac biscuits in 2017 to our 20 years in 2022. We’re hitting a 20 not out! Years in the making, Cask 11.42 is a 20-year-old single cask to celebrate our 20 years as a branch in Australia, continually shaping the landscape of whisky appreciation. Tropical fruits, old delicate books, butterscotch, chalky bodega sand and sunny day breeze. This is a “we’ve made it” pour.

The aroma neat oozed composure and confidence, like a dashing stroke cricket player who had just hit a ball for ‘six’ to reach his double century. The whole dressing room was on the balcony clapping before getting back to eating butterscotch bananas and macadamia baklava. Diluted we felt like walking through a bodega in Jerez, chalky sand on the floor and the open windows covered by straw mats to keep out the sun but to allow in the breeze. Sweet was the victory and the celebration started by drinking Shiraz out of Spanish style leather wine sacks called Bota and churros with a warm chocolate dipping sauce. After eighteen years in an ex-bourbon barrel, we transferred this whisky into a 1st fill PX Sherry hogshead.

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