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Kitchen Chat and more…
Kitchen Chat and more…
The Scotch Malt Whisky Society (SMWS) landed on Singapore’s shores some time ago. It was a joyous moment for many of us as we finally get a chance to be a member of this esteemed whisky society. As we journey along with SMWS for these months, we discovered that not everyone knows how or when SMWS started. So, today, we are sharing a brief history of SMWS for all to enjoy.
When we speak of SMWS, we think of Phillip “Pips” Hills and his travels around the Scottish Highlands in the 1970s. Due to his experience of tasting whisky directly from the casks during his visits, he fell deeply in love with whisky. His experiences changed his life forever, especially after he convinced his whisky-loving friends to jointly buy a cask of whisky from Glenfarclas distillery in 1978.
As the years passed, the group expanded into a syndicate where more people joined the group and purchased casks together. As the members continued to grow, they bought and bottled more casks from different distilleries and distribute these bottles to all the subscribing members. After five years, the Society is large enough to purchase their first property – The Vault – in Leith. The Vault comes with a set of vaulted wine cellars said to be from the 12th century.
The year 1983 marked the closure of many whisky distilleries in Scotland. It was a low point in the history of whisky. Many great distilleries like Port Ellen, Glenugie and St Magdelene closed down in 1983. It was this year that the founding members of SMWS decided to open their membership to the wider public as they can finally welcome more members with their ownership of The Vault. Therefore, SMWS was founded in 1983, as it was the first year that the society opened its doors to the general public.
After the founding of SMWS in 1983, the society grew by leaps and bounds as more people joined the community. The Vault serves as the member’s second home, where several members’ rooms are available for use by only the members of SMWS. In 1996, the society launched a share scheme to purchase a second property in Greville Street, London. After that, SMWS bought a third property – a Georgian townhouse on Queen Street, Edinburgh in 2004. With three venues, the society grew strongly in numbers, and they purchase more casks than ever before. SMWS then caught the eyes of Glenmorangie PLC, which bought the society in 2004.
2008 marks the 25th anniversary of SMWS. The guiding members of SMWS decided to celebrate the occasion by redesigning the label to include more information and tasting notes on the front of the bottle. Things continue to run smoothly, and by 2015, SMWS was once again, acquired by private investors. SMWS remains as the property of these private investors today.
Only members of the society can purchase SMWS’ bottlings. Becoming a member is easy. Choose from the basic membership at SGD$140 or the membership pioneer at SGD$320. Both memberships come with the following benefits:
The membership pioneer has the additional exclusive welcome pack:
If you are happy to get the membership without the welcome pack, the basic membership is good enough for you to gain access to the SMWS bottlings. However, the exclusive welcome pack is choked full with goodies, so if you are keen to explore SMWS and have a deeper pocket, why not try the membership pioneer?
There are currently two SMWS member bars in Singapore – The Single Cask and The Wall SG. If you want to check out new bottlings from SMWS, visiting either bar will be a good choice for you to taste some excellent whiskies from SMWS. New members can also head over to The Single Cask to collect your membership card and pick up any bottles that you purchase online.
Members can access SMWS bars in other countries. Besides the three member-bars in the U.K, there are bars in Australia, Austria, Benelux, Canada, Denmark, France, Germany, India, Italy, Japan, Poland, South Africa, Sweden, Switzerland, Taiwan, and the U.S.A.
We hope to see more bottlings from SMWS coming into Singapore in the future as we move forward together as a nation to appreciate whisky. We believe that with SMWS coming onboard in Singapore, more people will get to try whiskies straight from the cask and at cask strength too!
In our next article, we will speak more of SMWS bottlings and the codes on their bottles.
Cadenhead is well known to everyone, and there is no need for us to do a further introduction. Cadenhead bottles some of the most excellent whiskies in their series of Cadenhead Small Batch and this bottle under review is one of them.
The bottle is a Bowmore 14 years old in a dumpy bottle. It looks gentle and invites the drinker to taste it. So we took the bait and ordered a sampling of this expression.
Colour: White Wine
ABV: 46%
Nose: Gentle spice floats into the nose before zesty citrus fruits follow. Green fruits develop after a while and add complexity to the nose. We detect zero peat at first, but light peat begins to surface after about 15 minutes of airing. (16/20)
Palate: Sweet, zesty, citrusy fruits explode in the mouth with some gentle spice in the background. Slightly lemony with no smoke or peat initially. A soft peat surfaces after 15 minutes of airing and lingers at the back of the throat. It feels like having a cigar at the back of the throat, in a pleasant way. (17/20)
Finish: Medium long at first with fruity sweetness. The impressive punch of the finish comes after 15 minutes of airing when the finish lengthens stunningly, and it becomes fragrant peat smoke all the way! (17/20)
Body: A relatively balanced dram but it can be better. I wonder if the flavours will be stronger if the abv is higher? The liquid improves with 15 minutes of airing and expands beautifully after that. Perhaps it will benefit from more oxidation in the bottle. (33/40)
Total Score: 83/100
Geek Flora: My impression of Bowmore is that of gentle peat. This expression is entirely consistent with my idea of a Bowmore, but I feel it could be better if the abv is higher. It is likely that the whisky is too watered-down for the flavours to develop fully. Lots of patience is needed for this dram.
Geek Choc: I cannot taste the peat. It is not something a peathead will be happy with, but I guess it improves with airing. Love the explosion of smoke and peat after 15 minutes of airing.
Malts of Scotland (MoS) is probably not a stranger to you if you are a fan of independent bottlers. MoS is a consistent award winner as an independent bottler and has won many different awards across the whisky industry. The most prestigious of all awards is likely the “Independent bottler of the year”.
Thomas Ewers heads MoS and earns the reputation of a “whisky talent” at a young age. His first foray into whisky was in 2003 when he had his first single malt. The second dram of a 10-year-old Aberlour sealed his fate as a whisky lover and eventually an independent bottler.
The bottle under review today is a Port Charlotte distilled in 2002 and bottled in 2013. Matured in a bourbon hogshead, it has been known to give rise to tasting notes such as “baby vomit”, “rotten milk” and “spoiled milk” at the bar where we had this.
With such a fascinating reputation, let us get started to see if we can find the “baby vomit”.
Colour: Amber
ABV: 57.4%
Nose: Smokey and sweet. Dark, dried red fruits with smoke. It is gorgeous indeed. The nose boasts of notes typical of a sherry cask, but this is a bourbon hogshead! Isn’t that amazing? Raisins, dried figs, stone fruits are all presented in the nose. Sweet and beautiful indeed! (17/20)
Palate: Sweet and flavourful, with smoke in the background developing beautifully as we drink. Raisins, sultanas, figs and cranberries combined in a sweet and fruity palate. Hints of raspberries are detected in the back of the throat. That sourness from the raspberries may be the answer to the “baby vomit” and “spoiled milk”! (18/20)
Finish: Long and smokey! Cranberries and raisins linger forever and ever. Gets a little dry after a while and almost feel like an elegant, old red wine. (18/20)
Body: This is balanced brilliantly. The smoke is consistent from the nose to the finish. Add the raisins and dark fruits, and you get a divine drink! (36/40)
Total Score: 89 points
Geek Flora: Well, well, well, this is an exciting tasting of a Port Charlotte. I like the uniqueness of this whisky, and it is an excellent example of how independent bottlers can make a whisky better.
Geek Choc: I must be honest and say that I am in the camp of those who think of “baby vomit” when I tried this PC. Not my favourite for sure.
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