Scotch Malt Whisky Society Outturn for September 2017

September is here and for many that will mean the end of summer. Holiday time is finished, the kids are back in school and we could all use a drink. But then again, when couldn’t we use a drink? Something cask strength from a green bottle would be preferable so with that in mind let us dive into 7 of those green bottles with the September Outturn for the Scotch Malt Whisky Society of Canada.

We held three tastings for this new lineup and all were well-attended, giving SMWS Canada members and non-members alike the opportunity to taste the new bounty. Small bites were provided by our wonderful neighbour Peasant Cheese.

Along with this new outturn we also have stock of past releases for tasting and purchasing in store. If there are bottles from previous Outturns that you are curious about please ask us – some may still be available or there may be something similar worth a try!

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Here are the seven new releases for September:

This 12 year old Speysider was matured in a 1st fill barrel and comes in at 57.7%
Flavour profile: Juicy, oak & vanilla
Outturn: 216 bottles
Panel’s tasting note: “We felt like before the first time meeting the girlfriend’s parents, a bouquet of white oriental lilies and roses in one hand and a bottle of Gewürztraminer in the other – we had a couple of glasses from a second bottle before we got as far as the door and knocked. The door opened and we were greeted with open arms, got offered crumpets with slightly burned edges with butter and strawberry jam and pretty strong espresso which packed a punch. Water brought out bonfire toffee and fruity strawberry fudge before we all relaxed with a Mai Tai in the conservatory.”
Drinking tip: “Before a big moment or at any moment”

Matured in a 1st fill barrel, this 9 year old Speysider is 58.9%
Flavour profile: Juicy, oak & vanilla
Outturn: 222 bottles
Panel’s tasting note: “A fruity, slightly herbal note at first like an apple spritz cocktail using extracts of gentian and a little fresh muddled mint before sweeter notes of marzipan and green and red grapes covered in a fine layer of white chocolate appeared. Juicy fruity on the palate; a tropical fruit salad with chunks of pineapple, mango, kiwi and papaya, with the addition of a creamy coconut almond dip on the side – delicious! When we added water we imagined sitting under swaying palm trees eating rum soaked cherry coconut ice cream with dark chocolate and toasted pecans – no hurries … no worries.”
Drinking tip: “Dreaming of sun, sea and sand”

This 14 year old Speysider is 56.8% after maturing in a refill hogshead
Flavour profile: Spicy & sweet
Outturn: 234 bottles
Panel’s tasting note: “We were transported to a Thai street food market with a never-ending variety of fruits as well as a wide selection of dishes on offer all smelling of exotic spices being cooked right in front of us. The stall we stopped at served barbecued spice-rubbed chicken with a kumquat-lemongrass dressing. We decided to have a plateful of it and the mouthfeel was a delicate balance between sweet and spice with a light smoky finish. After some water we were drawn to aromas of rice noodles, shrimp and scallion rolls which we dipped in a soy and oyster sauce – weird but wonderful!”
Drinking tip: “Open your mind and you open your life”

Matured in a 1st fill barrel, this 13 year old Speysider is 62.5%
Flavour profile: Spicy & sweet
Outturn: 189 bottles
Panel’s tasting note: “Just like a sultry summer’s day – fragrant and heady – and we all cooled down with a lavender honey ice cream and a rich, creamy peach milkshake with cinnamon and a touch of nutmeg. The cinnamon was very much apparent on the palate but now in a caramel cinnamon latte, which was served with a flambé crepe Suzette; caramelized sugar, tangerine juice, zest and Grand Marnier. Diluted, a picture of a delicate ornament on top of a cake made out of spun sugar emerged and the taste was now a sweet tingling experience like a spiced blood orange Champagne punch.”
Drinking tip: “Let’s celebrate the good times”

This 15 year old Speysider is 60.4% after maturing in a virgin oak butt with a heavy toast and medium char
Flavour profile: Deep, rich & dried fruits
Outturn: 594 bottles
Panel’s tasting note: “An unstraightforward, extrausual nose – we, the no-flannel  panel, found oodles of tastylicious toffeenesses, essence of BFG (black forest gâteau), prunes, Madeira-madearie, tobacco threads and polished pipes. The gob-smack was gob-smackingly impactful and chewy as a Wookie’s teazle – maple candies, cinder toffee, cherries in syrup, leather and spice. The water-weakened nose had well-stroked razor-stroppers, fine-and-fancy fumadors, orange peel, lickerish liquorice and pink and dandy candy floss – tip-top snifferoos. The taste was now all fig jam and Jaffa, Jamaicy ginga cakey, juicy pear-belly Helene and sugar-coated fennel seeds. A crodscollop dram to drain hum-drum tedium from the dullest day – gloriumptious, phizz-whizzing and jumpsquiffling.”
Drinking tip: “A lip-smackering accompaniser to reading Roald Dahl”

This 9 year old Highland Islander comes in at 57.3% after maturing in a refill barrel
Flavour profile: Oily & coastal
Outturn: 228 bottles
Panel’s tasting note: “Next to the seaside smokehouse and amongst the tarry ropes and old fishermen’s nets was an odd place to sip margaritas whilst snacking on sweet pickled herring, smoked bacon in grainy bread rolls with brown sauce and oysters with balsamic vinegar. But that’s just the way we rolled. From the smell in the air it seemed they were smoking duck today, perhaps with some sort of marmite glaze. As the margaritas evaporated we looked forward to our dessert of salted caramel ice cream with lime sauce and a spoonful of thick cut marmalade.”
Drinking tip: “Alone with a pencil and a drawing pad prepared to be amazed at the outcome”

This 20 year old from Islay was matured in a refill hogshead and is 54.6%
Flavour profile: Lightly peated
Outturn: 228 bottles
Panel’s tasting note: “On the beach was an unusual place to find a florist shop, however the perfumed bouquet of pink roses, heather and violets seemed to balance rather nicely with the nearby bonfire and the smouldering damp sticks that had been placed upon it. Someone was toasting marshmallows to go with melted chocolate on Belgian waffles whilst around the other side someone else was cooking bacon that had been stretched across twigs and drizzled with maple syrup. We had with us a punnet of peaches, perhaps we could smoke those on the bonfire too, sprinkled with a little brown sugar.”
Drinking tip: “Drink when all the boxes need ticking”

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