OUTTURN August 2017 Bottling List

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1 OUTTURN August 2017 Bottling List H A R V E S T Y O U R F L AV O U R B O T T L E S AVA I L A B L E I N W E B S H O P 3. S E P T E M B E R P M - W W W. S M W S. D K

2 SPICY & SWEET CASK No CHOCOLATE PRALINES IN AN OAK BOX The distinctive woody whiff of old dunnage warehouse opened the doors for suggestions of soft fudge, nougat, toffee and dark chocolate pralines. Fruit followed with roasted peach and demerara sugar, overripe strawberries, gooseberries and rum soaked cherries before rich notes evolved of bitter chilli chocolate, freshly ground coffee, tobacco and spiced orange chocolate covered marzipan. The extended finish combined perfumed talcum powder with Chantilly cream and a varnished cricket bat. After spending 25 years in an ex-bourbon hogshead, this was transferred into a first fill American oak Pedro Ximinez hogshead for the remainder of its maturation. Drinking tip: With a box of pralines and a bunch of flowers. 26 YEARS 15-June-1990 POLISHED PEACH SKIN 54,0% EX-BOURBON HOGSHEAD / 1ST FILL AMERICAN OAK PEDRO XIMENEZ HOGSHEAD DK 60 BOTTLES SPICY & SWEET CASK No HONEY ON A STRADIVARIUS We sniffed and imagined putting treacle tarts into spice cupboards; we imagined serving Baklava in cigar boxes; we imagined pouring honey over a Stradivarius. The palate continued that duality of mouth-flooding sweetness (sticky toffee, syrup, blackstrap molasses) with coy wood-spices (orange peel, nutmeg, fenugreek, ginger, chilli, cinnamon, clove rock). With water, our noses were tickled by tea chests and white pepper and we served Calvados and Grand Marnier to thirsty weavers at their looms. The reduced palate had chocolate, caramel and Marsala warming and delicious. After 15 years in ex-bourbon wood we transferred this to a first-fill French oak hogshead. Drinking tip: Some fine violin music and a dram of this uplifting! 16 YEARS 26-September-2000 HONEYED STRADIVARIUS 57,1% EX-BOURBON / 1ST FILL FRENCH OAK HOGSHEAD (CLASSIC M+) DK 60 BOTTLES SPICY & DRY CASK No PEEK-A-BOO The nose suggested light fruit notes of apple, pear and sultana loaf with a nutty flipside of linseed oil and peanuts before arriving in a sweet demonstration of custard powder and icing sugar. However, concealed behind this alluring facade was an explosive palate of fireworks, liquorice, burnt raisons and burnt custard tart. Big, chewy and viscous with coffee cake, maple syrup, parsnips and soot sweetly finishing with old leather and tobacco, After spending 13 years in an ex-bourbon hogshead it was transferred to a virgin oak hogshead for the remainder of its maturation. Drinking tip: For those contemplative moods 14 YEARS 6-November-2002 SPARKLING GOLD 57,6% EX-BOURBON HOGSHEAD / VIRGIN OAK HOGSHEAD, HEAVY TOAST/MEDIUM CHAR 1.100,- 775,- 775,- DK 30 BOTTLES

3 DEEP, RICH & DRIED FRUITS CASK No FRIGHTFULLY DELIGHTFUL The frightfully delightful nose suggested polished wood, spun sugar, caramelized fruits, coffee with Danish pastries and cedar shelves in a sweetie shop groaning under floral confectionery. The palate had great textures and a warm, flavoursome glow, expanding in the mouth like a giant s accordion maple syrup on French toast, fruit bars, toffee, dark sugar, cinnamon, cherry and chocolate mints. The reduced nose found honey, rosewater, hazelnut, caramel, orange peel, raisins and dates, plus an unaccountable curiosity of dusty smoke, ash, tobacco and creosoted wood. The palate was marvellously mellifluous dried fruits, crème brûlée, amaizin rum and raisin and sinful cinnamon sweetness. Drinking tip: To accompany dessert. 22 YEARS BETWEEN DEEP AMBER AND MAHOGANY 57,5% 1ST FILL TOASTED OAK HOGSHEAD 17-November-1994 DK 48 BOTTLES DEEP, RICH & DRIED FRUITS CASK No A COSY SLIPPER SIPPER It was time to sit back and relax in a world of gloriously comforting aromas. Muscovado sugar and melted butter combined with cloves, cinnamon and nutmeg whilst on an open fire we roasted sweet chestnuts. Then figs, dates and porcini mushrooms came to the fore with a fruit zing of blood oranges, blackcurrant sweets and spiced rhubarb and ginger tart. The sweetness turned towards toffee and fudge with a suggestion of heather honey and sweet Malaga wine before finishing with old wood and dark chocolate. After spending 17 years in an ex-bourbon hogshead it was transferred to a 1st fill French oak hogshead for the remainder of its maturation. Drinking tip: Drink whilst relaxing by an open fire with a dressing gown and fluffy slippers. LIGHT TANGERINE 17 YEARS EX-BOURBON HOGSHEAD / 1ST FILL FRENCH OAK HOGSHEAD (CLASSIC M+) 11-February-1999 DK 60 BOTTLES 53,9% DEEP, RICH & DRIED FRUITS CASK No A STORM IN A BARREL Batten down the hatches yelled the pirate captain a storm s a coming. Thick leather straps secured many of the oak barrels on board that began to strain as the waters adopted a vexed expression. Containers collided and spilt their wares, blending together raisins and dried cherries with cocoa beans and sugared almonds. Jamaican rum and rich sherry tumbled together and mixed with cinnamon, liquorice and sweet tobacco to produce a scent to seduce the toughest of seadogs. After the storm came the calm and time to celebrate with sticky toffee pudding and every pirates favourite, rum and raison ice cream. Drinking tip: For those shiver my timbers moments in life. 14 YEARS BENGAL TIGER IN A SWEDISH SAUNA 59,6% 975,- 800,- 31-May-2002 REFILL SHERRY BUTT DK 60 BOTTLES 750,-

4 DEEP, RICH & DRIED FRUITS CASK No SWEET, SUCCULENT AND DARK The nose discovers caramel, cinder toffee, crème brûlée and brandy snaps, with hints of leather and polished wood. The palate is sweet, succulent and dark medjool dates, toasted coconut and Christmas cake with orange peel and cherries, which eventually becomes peppery black bun. Water makes the nose brighter, lighter and more citric dried mango, physalis, fruit and nut chocolate and moist gingerbread. The palate becomes chewy, balanced and rewarding; apple turnovers, rhubarb crumble and iced caramels then mouth-numbing pickled ginger, nutmeg and clove on the finish. After 14 years in ex-bourbon wood, we put this into a first-fill French oak hogshead. Drinking tip: This is a classic fireside dram to warm the cockles on a winter or autumn evening 16 YEARS 20-April-2000 TAWNY GOLD 55,4% 1ST FILL FRENCH OAK HOGSHEAD 1.200,- 775,- DK 36 BOTTLES OLD & DIGNIFIED CASK No OPERA IN SEQUINS The aromas dominated the room with the glamour and authoritative presence of Pavarotti in a sequin jumpsuit. Cinnamon, nutmeg and cloves made a sparkling appearance alongside the baritone pitch of devilishly dark chocolate. Then a magnificent spectacle as dark cherries, black grapes and prunes cartwheeled across the stage high-fiving walnuts, black forest gateau and a small cup of espresso as they went. The encore of Demerara sugar, vanilla ice cream and cigars provided the perfect finish to an exceptional performance. After spending 25 years in an ex-bourbon hogshead it was transferred to a 2nd fill toasted oak hogshead for the remainder of its maturation. Drinking tip: Take it to the opera 26 YEARS 24-September-1990 AUDACIOUS GOLD 54,3% EX-BOURBON HOGSHEAD / 2ND FILL TOASTED OAK HOGSHEAD DK 60 BOTTLES 625,- JUICY, OAK & VANILLA CASK No PORRIDGE OATS ON A TROPICAL BEACH Giving an aroma reminiscent of a 1980 s Saab the summer sun was beating down on the upholstery as we sat down to order sweet honey nut cereal and porridge oats with lingonberry jam, ripe apples and banana. A side of honeydew melon was thrown in with a healthy topping of jellybeans and pear drops. For liquid refreshment we ordered blackcurrant tea, vanilla milkshake and hot malted milk for its full-bodied texture. Sitting just next to the beach we admired the tropical scene of coconut and pineapple trees, enjoying the warmth and citrus aromas of a nearby nectarine stall. Drinking tip: For sweet and fruity moments in the sun. 10 YEARS FRESH LEMON JUICE 58,8% 1ST FILL BARREL 25-October-2006 DK 30 BOTTLES

5 JUICY, OAK & VANILLA CASK No. G9.2 CHOCOLATE MICE AND CINNAMON SPICE A soft nose invited us into a realm of seasoned oak and pencil shavings with sticky glaze covered apricot Danish, vanilla custard and butterscotch. Delving deeper revealed overripe banana flambéed in spiced rum with double cream lavishly drizzled over the top and a crisp note in the form of freshly cut grass and mint toffees. The addition of water presented a lighter tone with the intense sweetness of chewy strawberry laces and white chocolate mice as they tangoed on antique pine furniture before discovering cinnamon spice, sticky fudge and milk chocolate fingers and a lasting finish of toffee popcorn and new oak. Drinking tip: Try drizzled over vanilla ice cream with caramel wafers. 16 YEARS BRIGHT STRAW GOLD 62,4% 2ND FILL BARREL 25-July ,- 725,- DK 36 BOTTLES JUICY, OAK & VANILLA CASK No. G10.11 MONUMENTALLY MOREISH A giant amongst drams, a towering megalith of deliciousness standing as a shining monument to flavour, lavishly garnished with freshly buffed copper and shining veneer. Like a fine Cognac it embraced the mellow maturity of old wood and warm spices with the childish playfulness of rhubarb and custard, cream soda and toffee popcorn. A multifaceted monument richly engraved with depictions of mangos, ripe pears and toffee apples alongside sticky honey, red peppercorns and white chocolate ice cream with pink wafers. Relentlessly luscious and perpetually pleasurable. Switch the phone off sit back relax and enjoy a little piece of history. Drinking tip: For celebrations, special occasions and conversational lubrication. 39 YEARS GOLDEN NUGGETS 55,7% REFILL BARREL 23-November-1977 DK 27 BOTTLES OILY & COASTAL CASK No IN AN OCTOPUS S GARDEN Seven fathoms deep below the turbulent waves the octopus was busy in the garden tidying the herb beds of thyme and rosemary and gathering sweet chestnuts and almonds that had fallen to the sea floor. Plantations of root ginger were kept tidily in place by borders of old ships ropes and lobster nets were used to protect the blackcurrant bushes from greedy chancers. Renowned for his sweet tooth the octopus carried an array of sweeties in his tentacles. Large chunks of dark chocolate and hard toffee, sticky treacle and sweet and salty popcorn, liquorice and finally barley sugar sweets. Drinking tip: The perfect accompaniment for a seafood platter. 14 YEARS BRASS DOOR KNOB 56,9% REFILL BARREL 30-April ,- DK 72 BOTTLES

6 LIGHTLY PEATED CASK No DIRTY MARGARITA ON A YACHT This nose was maritime and malty (sipping Horlicks on a Calmac ferry) with apple-wood smoke, singed heather and traces of tar. The taste delivered intense bonfire smoke, lavender and parma violet candies, sweet sherry, pecan pie, bananas and porridge. With water we were afloat again smelling the ocean from an oil-rig or barbecuing pork ribs on a yacht. The palate now bestowed bacon frazzles, balsamic, honey-glazed ribs, chocolate limes, a dirty margarita (not a person, we were assured) and light perfumed smoke. After 17 years in bourbon wood we transferred this to a second-fill toasted oak hogshead (previously used for ). Drinking tip: By a harbour in the summer, watching the boats take an easel and pretend you re painting. 700,- 17 YEARS 17-February-1999 EFFULGENT GOLD EX-BOURBON / 2ND FILL TOASTED OAK HOGSHEAD DK 78 BOTTLES 59,7% 900,- LIGHTLY PEATED CASK No VOLCANIC JAM The nose was a volcanic eruption of sweet heat like raspberry jam gurgling and bubbling on the stove. Puffs of smoke carried the alluring aromas of burning applewood and roast duck with honey-coated vegetables. A complex floral character was definitely present like heather and bog myrtle but also with lavender, thyme and rosemary. The palate continued along a path of roasted meat, perhaps venison or pork with devilishly tempting juicy crackling that had been singed to charcoal along its edges. Heavy liquorice and star anise combined with salted caramel and the dark berries of rich fruitcake but also with the citric tang of fresh grapefruit. The finish merged smoky and ashy wood with earthy herbs and the suggestion of chocolate sauce. Drinking tip:?????? 15 YEARS 60,3% REFILL SHERRY BUTT 20-August-2001 DK 90 BOTTLES PEATED CASK No SMOKY, SALTY, SWEET PORRIDGE Plenty of peat smoke, chimney soot and tar right at the beginning, but it did not stop there as we discovered an underlying sweetness which needed to be unearthed. In time we discovered aromas of brown-sugar glazed parsnips, honey roasted chocolate peanuts and black currant wine gums. The taste was like a sweet golden syrup, but at the same time, smoky salty austere, steaming hot creamy porridge most unusual. Water calmed tempers somewhat, on the nose now sweet potatoes and honey glazed carrots whilst on the palate; grilled hot dogs with mango chutney and red onion relish. Drinking tip: Experience the difference between neat and diluted PALE GOLD 9 YEARS 61,2% REFILL BARREL 7-February-2008 DK 60 BOTTLES 875,-

7 PEATED CASK No MORE REVIVING THAN SMELLING SALTS A palpably maritime nose seaweed, rock-pools, ship s timbers, smoked mussels and kippers; one panellist got vanilla ice-cream in a shaman s tepee (herbal, medicinal smoke, soot, leather). The palate s complex flavours fish, fennel, shrimp, oak, vanilla, oven-roasted parsnips and chocolate cake, were infused with peat-smoke, herbal medicines and volcanic ash. The reduced nose was more reviving than smelling salts hot rocks, salted caramel, roast coffee, liquorice and rubber balloons a good idea to keep some handy in case somebody faints! The sweet, earthy palate now had soot, peat ash, sweet tar, black-jacks and butter and strawberry jam on burnt toast. Drinking tip: A bit of a first aid dram or with oysters if in good health 19 YEARS MANZANILLA PASADA 50,1% REFILL HOGSHEAD 26-November-1996 DK 30 BOTTLES 900, ,- SCS OTHER SPIRIT CASK No. C4.1 A TANTALISING TIGHTROPE The panel found this a most sophisticated nectar with light and fruity pear drops, fermenting apples, gooseberries and dessert pears with floral lavender oil, violets and a twist of fresh eucalyptus leaves. Then heady linseed oil on printer paper, artist s varnish and almond oil came to the fore closely followed by freshly sawn pine wood and a dew sprinkled Limousine oak forest at dawn. The superbly clean palate trod a thin tightrope between fruity and dry as black cherries, fresh pomegranate, physalis and chilli heat performed their dance. With water came herbal notes of rosemary and sage with rhubarb liqueur and dusty tannins. Drinking tip: The perfect match for cherries and dark chocolate XO RUSSET APPLE GOLD 57,5% COGNAC BARREL XO DK 30 BOTTLES SCS OTHER SPIRIT CASK No. R7.2 JAMAICA ME CRAZY We run into a freshly-painted candy shop in Kingston, Jamaica, but as the solvent on the nose evaporates it leaves the fruity aroma of strawberry red lace liquorice. There are intense reggae flavours of jerked spices, sweet peppers, cranberries and a leather strap. Drinking tip: Chilling after dinner with a fun group of friends. 16 YEARS REFILL BARREL 52,8% 30-September-2000 DK 30 BOTTLES 1.050,-

8 V E L K O M S T PA K K E MEDLEMSSKAB M E D M E D L E M S PA K K E 1.050,- K Ø B E T M E D L E M S S K A B O G FÅ : 1 medlemspakke, indeholdende 3 * 10 cl cask strength whisky (flasker kan være forskellige fra de viste på billedet) Adgang til eksklusive membership rooms blandt andet i Vejle, Danmark London Edinburgh mv. Det prisvindende magasin Unfiltered, der udkommer 4 gange årligt Mulighed for at købe de unikke aftapninger Adgang til 6 årlige casual days, hvor de nye aftapninger præsenteres. MEDLEMSSKAB U D E N M E D L E M S PA K K E 550,- A N B E FA L E N V E N, O G M O D TA G K R O N E R I R A B AT PÅ D I T N Æ S T E F L A S K E K Ø B. Det eneste du skal gøre, er at bede din ven om at skrive dit navn i emnefeltet ved bestilling af et medlemskab, så fratrækker vi 100 kr. næste gang du selv bestiller i webshoppen.

9 EVENTS NÆSTE CASUAL DAYS 2017 Lørdag den 26. august på Highlanders Bar i Aarhus Onsdag den 30. august på Vin & Vin Bar i Viborg Onsdag den 16. august på Ryans i Odense Fredag den 18. august i ToRVEhallerne i Vejle Lørdag den 19. august på The Wharf i Aalborg Torsdag den 17. august 2017 på Hagges Musikpub i Tønder Torsdag den 31. august 2017 på Dronning Louise i Esbjerg ØVRIGE CASUAL DAYS I 2017 Dato: 19. august 2017, 14. oktober 2017, 9. december 2017 Tid: kl Sted: The Wharf i Aalborg Dato: 17. august 2017, 26. oktober 2017, 6. december 2017 Tid: kl Sted: Hagges Musikpub i Tønder Dato: 30. august 2017, 11. oktober 2017, 13. december 2017 Tid: kl Sted: Vin & Vin Bar i Viborg Dato: 16. august 2017, 25. oktober 2017, 20. december 2017 Tid: Sted: Ryans i Odense Dato: 26. august 2017, 28. oktober 2017, 16. december 2017 Tid: kl Sted: Highlanders Bar i Aarhus Dato: 18. august 2017, 27. oktober 2017, 21. december 2017 Tid: Sted: ToRVEhallerne i Vejle SMAGNINGER SMWS MASTERCLASS Dato: 23. august 2017 Sted: Tønder Festival Kontakt Hagges Musik Pub i Tønder for billetter SPECIAL CASUAL DAY COPENHAGEN Dato: 2. september 2017, kl Sted: Crown Plaza ATRIUM SMWS MASTERCLASS (GORM JENSEN) Dato: 28. september 2017 Sted: Kruts Karport i København Kontakt: Kruts Karport eller smws.dk/smagninger SMWS FESTIVAL Dato: 2. og 3. februar 2018 Sted: ToRVEhallerne i Vejle PARTNER BARER Lidkoeb WhiskyBar Vesterbrogade 72B 1620 København V The Wharf Borgergade Aalborg Highlanders Bar Mindebrogade Aarhus C ToRVEhallerne Fiskergade Vejle Dronning Louise Torvet Esbjerg Kruts Karport Øster Farimagsgade København Ø Ryans of Odense Fisketorvet Odense C Vin & Vin Bar Nytorv Viborg Hagges Musik Pub Vestergade Tønder PARTNER RESTAURANT Dato: 31. august 2017, 18. oktober 2017, 7. december 2017 Tid: Sted: Dronning Louise i Esbjerg Dato: 28. oktober 2017, 16. december 2017 Tid: Sted: Lidkoeb i København Tilmelding med navn på evt. gæst som altid til: TKO@SMWS.DK Kryb i ly kro Kolding landevej Fredericia Bistecca Torvehallerne Fiskergade Vejle Henne Kirkeby Kro Strandvejen Henne

10 THE FOOD HIGLANDERS BAR I AARHUS TILBYDER OGSÅ MAD I FORBINDELSE MED CASUAL DAY: Ribs, chicken wings, roasted potatoes and coleslaw 225,- 130,- BISTECCA TORVEHALLERNE TILBYDER I FORBINDELSE MED CASUAL DAY I VEJLE: Steak med håndskårne pommes frites & hjemmelavet bearnaisse

11 SPECIAL CASUAL DAY SPECIAL CASUAL DAY EVENT COPENHAGEN 2. SEPTEMBER HOTEL CROWN PLAZA COPENHAGEN TOWERS ØRESTADS BOULEVARD , 2300 KØBENHAVN S ALLE ER VELKOMNE TIL SPECIALUDGAVEN AF CASUAL DAY. EVENTET AFHOLDES PÅ CROWN PLAZA I KØBENHAVN, SOM LIGGER I TÆT FORBINDELSE MED METROEN. DU ER VELKOMMEN TIL AT INVITERE ALLE DINE WHISKY INTERESSEREDE VENNER OG FAMILIE, SAMT MEDLEMMERNE AF DIN LOKALE WHISKYKLUB TIL DENNE DAG.

12 MANAGERS CORNER ISLE OF ARRAN DISTILLERY Eller destilleri nummer 121 som vi kalder det her i huset, er en lille perle i whiskyjunglen. Det blev grundlagt i 1994 af Harold Curie, en tidligere Chivas direktør, og destillerede første gang i slutningen af Oprindeligt var det planen at det skulle have været i gang tidligere, men et par golden eagles forpurrede dette, idet de fredede ørne valgte at bygge rede tæt på opførelsen af destilleriet. Efter den officielle åbning fortælles det at den pågældende ørne familie fløj over destilleriet, som en slags tak for freden og roen. Jeg besøgte første gang destilleri nummer 121 i 2005, og af en eller anden grund skulle der gå 12 år før jeg vendte tilbage dertil. Stor var derfor gensynets glæde da jeg atter stod på den smukke ø i maj Det var tydeligt at der var sket en del på stedet. Dels var deres besøgscenter blevet væsentligt opgraderet, men især deres lagerkapacitet havde fået et løft. Da de på et tidspunkt løb tør for plads, lejede destilleriet lager plads hos Springbank i Campbeltown, men da det altid vil være det mest optimale, selv at kunne passe og pleje sine fade, blev yderligere lager haller opført. Traditionelt lagres whisky enten i dunnage warehouses (på den bare jord, med 3 fade i højden), Racked warehouses (stål konstruktioner med op til 10 eller flere fade i højden) eller blot stablet på paller. Alle disse metoder kan beses på destilleriet, men det nye er at deres version af et racked warehouse gør adgangen til fadene mere tilgængelige. Hvert fad er placeret på sin egen hylde (se billedet), og en special bygget gaffeltruck kan manøvrere ned gennem gangene og hente det fad deres master blender ønsker at besigtige. Der har som kuriosum været mere end 50 destillerier på Arran gennem tiden. Det sidste hed Lagg og lukkede i Isle of Arran blev derfor det første destilleri i mere end 150 år på øen, og nu ser det ud til at der kommer endnu et dertil.

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