Surf Trio

$618.00 $569.00 inc. GST

Out of stock

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Description

Charred casks, fruity Irish, remarkable complexity. Surfs up! Proper holiday dramming with three diverse and delightful casks to share around for those who love a tipple.

Cask 12.26 The fruit picker’s tipple | 9 years | alc 59.7 | 1st fill ex-bourbon barrel | Outturn 195 bottles  | Spicy & Sweet

Crates of apples were stacked beside hessian sacks filled with sweet potatoes whilst strawberries and raspberries were brought in fresh from the field. The perfumed bouquet of dried heather intermingled with seasoned wood whilst the tart tingle of marmalade and preserved lemons delivered a refreshing zing. The palate carried a rich and spicy manner that suggested pickled ginger before softening with a glass of lunchtime mead to black cherries and caramel wafers. A hint of vanilla pods introduced banana fritters and an assortment of tropical fruit before soft plums faded into the dry oaky finish.

Cask 51.14 Alluring fruits and spices | 16 years | alc 56.2 | 1st fill ex-bourbon barrel | Outturn 215 bottles | Juicy oak & vanilla

The alluring nose starts with honey and cereals, pain au raisin and a fruity onslaught of banana, mango and peach with vanilla. Hints of herby savouriness (bay leaf) develop as well. The taste is very sweet. Intense fruits, plum jam, mango and vanilla are joined by subtle new wood and sap notes. To finish it becomes herbal and slightly minty. Add water and the fruitiness (and intense sweetness) suggests sherbet lemons and boiled sweets with fruit salad and vanilla. Dried ginger and white pepper spice round it off. It’s still sweet and spicy with big flavours to taste – fruit salad, vanilla, rhubarb, tobacco and ginger heat with a little pleasant butteriness.

Cask 68.28 Monkberry moon delight | 8 years | alc 58.1 | Re-charred hogshead | Outturn 283 bottles | Deep, rich and dried fruits

This one noses beyond its years with an initial wealth of figs, shoe polish, old school cream sherry, new leather shoes, plum wine, five spice, wine cellar must, cognac spilled on old furniture and coconut cream. Water brings out more tertiary complexities such as strawberry wine, paper ash, dry earth, sawdust, old toolbox, metal polish, blueberry cheesecake, black forest gateaux and a creamy pint of stout. The mouth opens on bourbon biscuits, grape must, liquorice, milk chocolate, black tea, wasabi dusted biltong, pencil shavings in apple juice and blood orange. With water there’s pineapple upsidedown cake, caramelised demerara sugar, poached peaches, apricots and hints if fruity red chilli and hot paprika.

 

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