outturn - onsitecatalog.com...fresh ginger, fennel, black pepper and mandarin marmalade. !e smell of...

O U T T U R Njune 2016 Bottling List

T H E TA S T E O F S U M M E R B OT T L E S AVA I L A B L E I N W E B S H O P :

S AT U R DAY J U N E 1 1 T H - 8 .0 0 P M - W W W. S M W S . D K

SW E E T, F R U I T Y & M E L LOW

C A S K N o . 3 6 .1 0 0

A R I S TO C R AT I C P R E T E N S I O N S

The nose balanced brown sugar and syrupy sweetness with pear-drops, green apple, lime in a beer bottle and lemon drizzle cake; one panellist remembered polishing furniture and ‘cleaning the family silver’ (no doubt in his stately home). Also clean on the palate – washing up liquid and sweet green tea – then Maltesers and ‘lucky tatties’ (sweet cinnamon) – ginger and pepper to finish. The reduced nose continued sweet (syrup sponge, tray-bake in a church hall) and fruity (bitter lemon, peach-flavoured iced tea, grilled pineapple). The palate was now gentle and relaxing, with sweet and tart suggestions of lemon curd and upside-down pineapple cake.

Drinking tip: Gently uplifting – could be a reward for minor to middling achievements (like polishing the family silver).

1 8 Y E A R S

58,3%LEMONY GOLD

15-Aug-1997

8 2 5 , -

R E F I L L B A R R E L D K 1 8 B OT T L E S


C A S K N o . 73 . 75

R A S P B E R RY AT H O L L B R O S E

Some of us started in a botanical garden, others found themselves in a carpenter’s workshop; we all then sat down and had acacia honey on rye bread, chocolate orange sponge cake, passionfruit eclairs and washed it down with lemon barley water. The taste was just like a ‘Raspberry Atholl Brose’; porridge oats, Muscovado sugar, honey, plain yogurt, fresh raspberries and, of course, plenty of whisky. Water released aromas of an antique furniture shop with shiny brass candle sticks and oriental rugs with more tropical fruits on the palate and the finish had the refreshing wood spiciness of red grape juice.

Drinking tip: A Sundowner

1 7 Y E A R S

56,1%C H A B L I S

29-May-1998

8 2 5 , -

R E F I L L H O G S H E A D D K 1 8 B OT T L E S


C A S K N o . 1 1 2 .1 2

A B U I L D E R ’ S T E A B R E A K

The nose was all over the place – which made it interesting – Crunchie bars, sweet balsamic, sun cream, tobacco, eucalyptus, scented smoke, furniture shops and lumber yards. The palate was certainly unusual – starting with sweet exotic fruits but quickly shifting to menthol and tobacco, pepper and fresh cut logs – earthy, sweet and hot. The reduced nose was a builder’s tea break – Daim bars, custard creams and bourbon biscuits with wood and silicon sealant in the background. The palate now returned more emphatically to the pleasant tropical fruits, summer cream sweets, grape juice, grapefruit and watermelon, with peppery salad leaves on the side.

Drinking tip: When you fancy something different or slightly enigmatic.

1 5 Y E A R S

57,9%B R O N Z E D G O L D

27-Sep-2000

7 75 , -


O L D & D I G N I F I F I E D

C A S K N o . 3 5 .1 4 4

P U N C H W I T H A P U N C H

This sample deserves your time and full attention, therefore whatever you are doing, stop! Pears poached in Sauternes, choco-late roulade with Kirsch-soaked cherries, moist and boozy fruitcake with rum and Sherry as well as Madeira soaked prunes. Wait for the taste; deep, rumbling and sturdy! Dark Jamaican gingerbread, dark chocolate covered spiced orange slices, plum wine chocolate truffles as well as Crema Catalana with caramelised figs. With a drop of water we were served an original Sa-chertorte and a complete transformation on the palate; juicy, spicy, fruity like a tropical punch with the additional excitement of hot red chili peppers added – Tantalizing!

Drinking tip: Please, can I have some more?

2 4 Y E A R S

50,7%VO R S A M O N T I L L A D O S H E R RY

28-Jun-1991

9 75 , -

2 . F I L L H O G S H E A D D K 2 4 B OT T L E S

D E E P, R I C H & D R I E D F R U I T S

C A S K N o . 3 0 . 9 1

D E L I C I O U S LY DA R K A N D SW E E T

The nose delighted us with honey flapjacks, barley sugars, Demerara and treacle tart – pumpkin pie and blackberry bushes gave it an almost autumnal air. The palate was deliciously dark and sweet – scorched meringues, orange liqueur, black bun, treacle on a welly boot and a tannic twist of oak in the tail. The reduced nose found burnt wood and leaves, singed fruit cake, stroop waffles and old tennis racket handles. The reduced palate achieved a balance between treacle toffee and muscovado sweetness and the mighty oak, while some elusive suggestions of red wine and stock reduction added a savoury complexity.

Drinking tip: After dinner – or at least in an armchair by a log fire – first cold nights of autumn.

1 8 Y E A R S

58,7%G I N G E R G O L D

17-Apr-1997

8 2 5 , -

R E F I L L S H E R RY G O R DA D K 2 4 B OT T L E S

S P I C Y & SW E E T

C A S K N o . 4 1 .7 2

A L I B R A RY O F S P I C E S

Rich spice and elegant wood tantalised our senses as we strolled through an old library of spices, the air filled with cloves, fresh ginger, fennel, black pepper and mandarin marmalade. The smell of espresso dregs and sweet demerara sugar led our noses into the cafe that was finely adorned with hand-made maple wood furniture. The tempting menu included clootie dumpling, tart cherry flan, blackcurrant chews, creme brulee and an enviable chocolate biscuit selection. We could not resist and settled on tasting the surprisingly spicy ginger cake with chilli honey and orange chocolate washed down with a nip of Danish schnapps.

Drinking tip: A welcome home after a cold day on the hills.

1 1 Y E A R S

60,0%S U N S E T G O L D

11-May-2004

6 75 , -

1 . F I L L B A R R E L D K 1 8 B OT T L E S

D E E P, R I C H & D R I E D F R U I T S

C A S K N o . G 1 0 . 9

‘ C O M E TO T H E C A B A R E T ’

A few of us smelled sweet things (coffee kisses, brown sugar, toffee, cherries in chocolate) but one panellist was transported to the set of Cabaret – 1930’s Berlin tavern, polished wood, cigarettes, perfume and feather boas. The palate had a cheeky intensity – French toast with maple syrup and cinnamon, figs, medjool dates and muscovado. With water, the nose shifted to coffee time – cappuccino, iced mocha, brown Swiss rolls, buttered muffins, coconut and vanilla, with additional hints of freesias and Ambre Solaire. The palate now combined vanilla custard slice, syrup and Demerara with lively spice and sawdust – a pleasantly different whisky experience.

Drinking tip: When in need of something different

3 8 Y E A R S

59,0%D E E P LU S T R O U S G O L D

23-Nov-1977

1 . 1 2 5 , -


J U I C Y, OA K & VA N I L L A

C A S K N o . 6 4 .7 1

F R U I T SW E E T S I N A L A DY ’ S P U R S E

The nose was delightfully fruity and perfumed – peach, pineapple, honey on lychees and fruit sweets in a lady’s purse; we could also imagine a manor house in springtime – polished wood and cream teas; grass and daffodils wafting in. The palate was sharp – lemon meringue pie, apple sours, sherbet straws and balsamic – with softer flavours of cola cubes, summer creams and strawberry jam. The reduced nose had subtle flowers, brambles and blueberries in syrup, tutti-frutti and pear, but with some sloe gin, cinnamon, ginger and a shoe repair shop. The palate sustained interest – Moffat toffees, fruit pie, crème de cassis and figs.

Drinking tip: Springtime – out of doors – enjoying life

2 6 Y E A R S

57,2%R O M A N T I C S U N S E T B LU S H

14-Feb-1990

1 .0 0 0 , -


J U I C Y, OA K & VA N I L L A

C A S K N o . G 6 . 3

A L L SW E E T N E S S A N D S U N S H I N E

The nose hinted at polished wood, paint and glue but was definitely dominated by expansive sweetness – spun sugar, donuts, honeycomb, crème brûlée, salted caramel, lychee syrup and millionaire’s shortbread. The palate similarly juxtaposed varnished wood, Riesling, wood spice and bitter leaf against banana fritters in syrup, toffee, caramel and puff candy. The reduced nose seemed sunny and yellow, with buttercups, pinewood, Aberdeen butteries, poppy seed muffins and Crunchie bars, but with Airfix paints, menthol cigarettes and rum notes to complicate it. The reduced palate was simple, but enjoyable – flavours of corn candies, Baklava and butterscotch with subtle shades of oak.

Drinking tip: Could be an aperitif, especially for a summer’s picnic.

3 5 Y E A R S

50,1%G O L D E N SY R U P

3-Dec-1980

1 .075 , -


L I G H T LY P E AT E D

P E AT E D

C A S K N o . 3 . 2 6 2

M E D I C I N E F O R T H E S O U L

The nose wafted gentle smoke from a summer garden bonfire - carrying aromas of vanilla, honey, grapefruit, herbal tea, first aid boxes and lots of flowers – we thought it harmonious, balanced and inviting. The palate was simply delicious – sweet perfumed peat smoke, parma violets and sherbet straws; honey-glazed gammon on the barbeque and a hospital laundry room –medicinal, healing and wholesome. The reduced nose had delectable floral smoke, citrus and lavender perfume, musk and clover honey, while the palate now had intensified floral sweetness and trailing tendrils of perfumed smoke; even more refreshing and healing than before – medicine for the soul.

Drinking tip: Any time at all – but it would be a fab dram to share with someone special on Valentine’s Day – forget the champagne.

C A S K N o . 2 9 .1 8 2

B U R N T B U T T E R E D B A N N O C K B R E A D

We were camping on a sandy beach waking up with memories of rosemary lamb cooked over a peat fired barbeque the night before (still in the air), but soon replaced by aromas of freshly brewed coffee. The coffee, plus the explosion of sweet, floral heather peat smoke on the palate, surely woke us up! – “the taste was just like salted buttered burnt Bannock bread”. With a drop of water we went on a coastal walk along chalk cliffs and enjoyed, at lunch time, a mouth coating smoky tropical fruit salad as well as a glass of refreshing crisp Riesling wine

Drinking tip: Morning, noon and night

1 9 Y E A R S

1 6 Y E A R S

58,0%

57,8%

N E W P O U N D CO I N

S U N F LOW E R O I L

27-Mar-1996

1-Jul-1999

9 0 0 , -

9 75 , -

R E F I L L H O G S H E A D

R E F I L L B A R R E L

D K 2 4 B OT T L E S

D K 2 4 B OT T L E S

P E AT E D

C A S K N o . 4 2 . 2 5

A B E AC H B A R N AC L E B A N Q U E T

The bonfire diminished as salty seawater washed over the embers. Charred logs, smouldering wet leaves and seaweed mingled with the wet sand. The chef meanwhile had prepared a sumptuous feast of tuna sushi with soy sauce and wasabi, pickled ginger, creamy oysters with vinaigrette, sticky barbequed ribs, freshly cured meats, lobster tails, smoked duck and mackerel with black pepper plus fresh Danish rye bread still warm from the oven. Mixing with the wood smoke in the air came the sweet smell of pudding with vanilla, raspberries, tinned mandarin and apple and custard sweets with just a hint of liquorice.

Drinking tip: Whilst eating sushi in the boat house

9 Y E A R S

60,4%G H O S T LY G O L D

5-Oct-2006

70 0 , -


S P I C Y & SW E E T


C A S K N o . 3 5 .1 47

S P I C Y SW E E T S E N S AT I O N

Sweet cinnamon buns, sticky toffee pudding, heather honey on toasted sweet bread, spiced molasses cookies, maple syrup and dark chocolate dipped cherries were just some of the descriptors given to this extraordinary sample but wait until you have tried it. WOW! What wonderfully sensual spicy sweet heat like, eating cinnamon honey popcorn with the addition of chilli and five-spice powder, giving it a real explosion of flavour. A tiny drop of water and aromas of honey hickory spare ribs and brown-sugar topped pork with the grand finale being a traditional cake from Madeira called Bolo de Mel.

Drinking tip: Be very careful when adding water

C A S K N o . 6 4 . 6 9

SW E E T S E N S U O U S I N D U LG E N C E

This will be a ‘rocking chair dram’ was the first comment following the initial impression on the nose neat. It slowed us right down; it was gentle, sweet with a hint of spice like sticky rhubarb and ginger crumble or gooey vanilla cherry pie - ultimately speaking of comfort and contentment. The taste had a gentle spicy intensity to start with but then it was like a relaxing soothing long soak in a hot bath. A drop of water and sensuous sweet scents of iced wine and rum baba with Chantilly cream emerged leading to an experience of perfect harmony.

Drinking tip: When God made time he made plenty of it

2 1 Y E A R S

2 5 Y E A R S

B U R N I S H E D CO P P E R

A N T I Q U E B R A S S

11-Nov-1994

5-Feb-1990

1 . F I L L TOA S T E D OA K H O G S H E A D


5 5 , 3 %

5 6 , 0 %

SW E E T S U M M E R D U O PAC K : 3 5 .1 47 + 6 4 . 6 91 . 8 50 , -

P E AT E D

C A S K N o . 6 6 . 8 6

DA N C I N G R O U N D T H E C A M P F I R E

The nose gave us clean nutty smoke, bonfire embers, light jasmine and lots of sticky sweet stuff (treacle, barbeque ribs, Chinese chicken wings). The palate had big, sharp, spicy flavours – wood smoke and embers, liquorice, pink peppercorns, lime pickle, mango chutney and wasabi, with a softening hint of honey. The reduced nose offered salty pretzels, fried sage leaf, bergamot, polished leather and Eastern rugs infused with incense smoke. The palate had become drier, but still pleasant in a lively, dancing way – we thought of charred sticks, burnt bracken and hot stones from a hillside campfire; fruit chutney and black jack chews.

Drinking tip: While eating Chinese chicken wings on an Eastern rug by a hillside campfire.

1 0 Y E A R S

60,7%P I N E S A P

21-Jun-2005

6 75 , -


9 5 0 , -

1 .0 0 0 , -



P E AT E D

C A S K N o . 3 . 2 6 5

I S L AY M E E T S P R OV E N C E

The Frenchman on the panel was immediately transported to Provence. Perfumed notes of lavender, black currant, loganberry and rosemary mingled with Islay aromas of sea salt, crushed coriander and fennel. We followed his footsteps into freshly harvested fields, sandy beaches and sun scorched terraces edged with borders of lavender and gentian violet. Waxy candles scented with eucalyptus burned to keep the insects at bay, and then were softly snuffed. Water brought out lint bandage and lavender scented fudge. Misty eyed with nostalgia the panel concluded this was a old fashioned and romantic dram quite fitting for a princess.

Drinking tip: Watching an old black and white movie

C A S K N o . 2 9 .1 8 5

SW E E T D R E A M S

A sunny calm day in the beautiful hollow by the broad bay, the sea smooth like a mirror, reflecting the distinctive pagoda roofed building where the slim threads of peat smoke unwind out of the pagoda roof. We started a picnic with a charcuterie board, seaweed rice crackers and lime & sea salt popcorn. Diluted, we opened a bottle of Riesling whose fruity pear and apple aromas combined with that mineral whiff of petrol created the perfect match. After a bottle or two we lay in the grass looking up at the sky and our thoughts drifted away.

Drinking tip: In a silver topped noggin jug on the bedside table

C A S K N o . 4 2 . 2 3

H O L D O N TO YO U R H AT !

A warm spring day in the capital of the French Riviera looking out at the calm Mediterranean sea enjoying a dry white wine in the sun and eating a salad Nicoise composed of tuna, hard boiled eggs, olives, red pepper and shallots dressed with vinaigrette. In the taste we suddenly moved to the west coast of Scotland, got caught in a bracing winter storm and were now in the comfort of our cottage, putting on the kettle and the peat fire. Diluted; aromas of hot smoked salmon salad with a chilli lemon dressing and as dessert, milk chocolate sea salted caramels..

Drinking tip: On the south coast of France or west coast of Scotland

1 5 Y E A R S

1 8 Y E A R S

9 Y E A R S

S T U B B L E F I E L D S

F U L L M O O N

R A P E S E E D O I L

28-Mar-2000

3-Oct-1997

5-Oct-2006

1 . F I L L B A R R E L


R E F I L L B A R R E L

5 4 , 9 %

51,9%

59,3%

P E AT E D S U M M E R T R I O PAC K : 3 . 2 6 5 + 2 9 .1 8 5 + 4 2 . 2 3 2 .450 , -

8 0 0 , -

1 . 1 0 0 , -

70 0 , -

V E L KO M S T PA K K E

K Ø B E T M E D L E M S S KA B O G F Å :

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.

9 5 0 , -

A N B E FA L E N V E N , O G M O DTAG 1 0 0 K R O N E R I R A B AT P Å 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.

C A S UA L B U R G E R

1 3 5 , -

E V E N T S

C A S UA L DAYS Ø V R I G E C A S UA L DAYS I 2 0 1 6

AA L B O R G

AA R H U S

V E J L E

K Ø B E N H AV N

Dato: 27. maj fra kl. 19.30 - 01.00Sted: Torvehallerne i Vejle 20. august

1. oktober10. december

3. september15. oktober17. december

2. september14. oktober21. december

20. august1. oktober10. december

Husk tilmelding, med navn på evt. gæst fra gang til gang til: T KO @ S M WS . D K

Dato: 28. maj fra 14.00 - 17.00Sted: Highlanders Bar i Aarhus

Dato: 28. maj fra 16.00 - 19.00 Sted: Lidkoeb WhiskyBar i København

Dato: 11. juni fra kl. 12.00 - 15.00Sted: The Wharf i Aalborg

S P I S G O DT I N D E N

C A S UA L DAY

Du har mulighed for at nyde en Highland Burger med Steak Fries i ToRVEhallernes Restaurant Bistecca kl. 18.00, inden casual day den 27. maj, såfremt du bestiller det sammen med din tilmelding.

outturn - onsitecatalog.com...fresh ginger, fennel, black pepper and mandarin marmalade. !e smell of...

Documents