The Society released a sextet of bottles in The Creators Collection, all of them from young distilleries, three of which are new to the Society. The launch was hyped up quite a bit to boot. It is time to see what the fuss is about. A quintet of those were available online as a set, with the sixth only available from SMWS venues.
149.21 9yo 2016/2026 The New Wave: A taste of our next-generation gems -- Machair medley (60%, SMWS The Creators Collection, 1st Fill ex-PX Butt, 666b): nose: it is light and discreet. Probably, the cold of the day is muting this; let us give it a moment... There! Dark, greasy earth, a pinch of cocoa powder, then crates and crates of mushrooms: button, portabella, boletus, armillaria. Those pave the way for wood oil (iroko, maple, walnut) and, increasingly, moss on cobblestones. That is right: it acquires a gentle mineral touch that complements the above nicely. Hazelwood comes next, about to ignite. The second nose has honey and propolis spread onto wooden shelves, followed by a chicory infusion. Mouth: surprisingly soft and a tad wine-y (white Port). Chewing adds liqueur pralines (Mon Chéri comes to mind, yet it is not cherry liqueur) and booze-soaked pineapple chunks, before a lick of wood oil joins, augmented with a drop of turpentine. It becomes vibrantly woody with time, which is staggering, at that young age, yet it it never loses the volatile, ester-y components -- pineapple and wood oil. The second sip has a vegetal nectar, yellow tulips or daffodils, plump and soft as petals, yet sweet as fruit juice. It has little of the bitterness of plant sap, thankfully. It is also fresh, and chewing some more helps discover mint crumbles, sweet at first, then chalky and rather bitter -- the bitterness of chalk, not of plant sap. Finish: remarkably balanced, it continues the pineapple-and-wood-oil trip. Wood oil ends up a bit louder than the fruits, which translates into a clear bitterness. In the long run, we have leather saddles, quickly replaced by untreated wooden shelves and a pinch of sawdust. Retro-nasal olfaction reveals more pineapple, albeit dried, this time. The second gulp seems fresher, a mix of mint crumbles and pouring honey, not to say dried plum slices in syrup. It dies with a faint note of caramelised puff wheat. Very good. 7/10
162.8 6yo 2019/2026 The New Wave: A taste of our next-generation gems -- Cruising on custard (58.8%, SMWS The Creators Collection, 1st Fill ex-Bourbon Barrel, 204b): nose: this is more expressive from the off. A medicinal number, with TCP, guaiacol, ether or hydrogen peroxide. That turns into ashes and hardened embrocation and bandages. Behind that are timid orchard fruits (Golden Delicious apples, Comice pears, quinces, hardly ripe) and a later blast of tame oregano reminiscent of a traybake pizza slice. It also reminds me of a specific pack of paper tissues I used recently that had notes of cold tobacco smoke, hay, old carpet and leather boots stored for too long in a musty basement. Long story. However, this is elevated by slices of dried fruits (apricot, pineapple, papaya). The second nose is strangely closer to pastry, with a sweet shortcrust, confectionary sugar and a shy dried-pineapple filling. Mind you, all that is served in a green-rubber boot. Mouth: a tad medicinal again, it has more ether and TCP, surgical alcohol and a modest dose of dried fruits. Keeping it on the tongue promotes ashes to the top job, while chewing adds a green-rubber-glove feel on the palate. Sure, that means a slight bitterness, but it has more of an impact on the mouthfeel. Further chewing stirs ashes and throws a fistful of fruits in the midst, such as torched cherries and clementines. It is pretty hot, yet, behind the heat, we have a lick of inflatable party balloons (blue). The second sip brings back the rubber boot and fills it with ash and unsweetened pineapple juice. It has boiled ink too, and a drop of ether again. Finish: there seems to be less medicinal influence, at this stage, and more unripe orchard fruits and windscreen-defroster spray. The bitterness on display is well pronounced without being a bother. Probably it is the youth talking. The second gulp is a notch sweeter, a cocktail of pineapple juice and tequila served in a sugar-frosted coupe with a dusting of ashes. Via retro-nasal olfaction, we identify a runny chocolate cake in which the egg is underbaked, or a sticky toffee pudding in which the core contains so much alcohol it stubbornly remains sloppy. Lastly, hazelnut praliné shows up. This one has some novelty value for sure. 7/10
166.2 7yo 2018/2026 The New Wave: A taste of our next-generation gems -- Hawaiian skewers (61.9%, SMWS The Creators Collection, 1st Fill ex-Bourbon Barrel, 226b): nose: although warmly welcoming, this is immensely peaty. Peat briquettes, toasted cereals, tincture of iodine, Merbromin followed by dried cow dung and smoked-strawbales, to finally land in an empty vase, which spells dried algae and lichens. There is a lingering impression of the interior of a smoker's car in the 1980s -- without the smoker in it. That was atrocious in a car, but brings all sorts of confusing memories when it comes out of a glass. With time, we catch seal wax, spent matches, matchbox strikers and lighter fluid. The second nose has potting soil and sacks of dark, natural fertiliser (more soil than manure). A vague fruitiness is at play, maybe kiwi peels, as are old branches decaying in a forest clearing. Mouth: ooft! What a non-subtle entry! It starts out similar to licking a lighter, with that mix of metal, flint and what comes across as gunpowder. It is strangely soft and velvety in texture, though that could prove hard to tell, behind that lighter action -- ha! Chewing shovels a tonne of dark, greasy earth and earthy peat onto the tongue, rich, welcoming and comforting, a bit farm-y, soon joined by the afore-mentioned notes of lighter (including lighter fluid, this time). Thick earth rises from a ploughed field, not quite mud, but certainly in that general direction, then charred fruits (pineapple slices, grapefruits) and a generous splash of xylene. The second sip is brighter and fresher. It seems fruity at first (apple and pineapple), then it becomes clear we are dealing with xylene again, or some kind of anaesthetic in liquid form (xylocaine? I do not know what that smells like, honestly). It is also hot. The earthy profile is not far behind, though. Finish: more of that greasy earth. It is very, very thick, reminiscent of an impenetrable black smoke from an open fireplace in a bothy. It is pleasant, if one likes that, even though one knows it causes all kinds of cancers in three sips. The second gulp has dead leaves, hardened mulch, mushrooms powder doused in Merbromin, and garam masala. Torched cherries and dark chocolate emerge from the rubble. Call it dark chocolate melted in too powerful a microwave oven and that consequently caramelised in places, forming crunchy, charry crystals. It is bad for chocolate, but it works in this dram. A perhaps-generous note. I like this a lot. 8/10
167.1 7yo 2018/2026 The New Wave: A taste of our next-generation gems -- Well-fired and mouthwatering (61.2%, SMWS The Creators Collection, 1st Fill ex-Oloroso Hogshead, 257b): how sneaky (or cunning) to release a .1 as part of a set collection! Nose: even though the colour suggests a strong Sherry maturation, it is fairly mute, after the massive 166. Let us give it a minute to breathe. There. Sweet-and-a-half, this presents boatloads of pressed currants, prunes and dried figs, followed by lichen-covered plum-tree branches. We then have membrillo, apricot compote, peach jelly and caster sugar blended with limestone dust. The sweet, syrupy note prevails, however. The second nose has caramel coulis ready to be poured on flan, stewed fruits removed from the pan, some of which have stuck to the side of said pan a bit. Mouth: and syrupy it is! Marmalade, jelly, compote. Yuzu marmalade comes to mind, but apricot jam is on its tail, as are Conference pears in syrup, rose-petal jelly and melon jam (with a few crumbled mint leaves). The growing acidity signals citrus, and we witness kumquat, bergamot and satsuma marmalades enter the scene, with some of their foliage on the side to give a leafy bitter boost. The second sip cranks up the citrus, especially their peels, which become almost rubbery. Nae bother, though: half a chew is enough to inject some citrus oil into that -- that spray that results from folding and pinching citrus peel, bitter, but ultimately fruity. Finish: hugely sweet again, while retaining a gentle bitterness, we have, once again, marmalades of various kind (kumquat, satsuma, bergamot, tangerine), mixed peel ground into a powder, honey-glazed citrus peels. In truth, there is not much else than citrus going on (a pinch of menthol, probably), yet what it does, it does so convincingly there is hardly a need for more. The second gulp doubles down on candied or honey-glazed citrus peel, which provides an optimal blend of sweetness, acidity and bitterness. Fruity, faintly mineral, win. Another cracking dram from Glasgae. 8/10
168.3 8yo 2017/2026 The New Wave: A taste of our next-generation gems -- Barbecue cure (58%, SMWS The Creators Collection, 1st fill American Oak ex-Oloroso Hogshead, 215b): of course, SMWS! Release .3 before .2 or .1. One can see why releasing three .1 at the same time would not be a terrific idea, naturally. Better to stagger the excitement. Nose: this is even peatier than 166.2, believe it or not. Turf, peat bogs, sphagnum moss, ploughed fields. It is an agricultural type of nose and we find ourselves driving a tractor on farm paths after the rain. Freshwater algae are there, somewhere, but earthy is what this is. Big, bold, earthy scents (and burnt wood, as one tilts the glass). The second nose is earthier yet, muddy, and adds wood gratings -- not quite sawdust, more the mulch that comes from a garden shredder: dead and felled branches becoming compost, if we dare say. In parallel, cattle dung grows in intensity. Mouth: initially mellow and a little fruity (apple compote), it does not take much chewing for it to reveal as much earth as the nose did. Dark, greasy earth from a fertile field, albeit bathing in apple compote, which is original. The smoke is impossible to miss, even if it is a particular kind of smoke that comes from burning mud cakes rather than anything else. In that, it feels unique, at least today. We have a spent fire in an empty vase, which suggests torched algae. Then, apples roasted for so long that they burnt, and orchard-soil embers. The second sip is more drying, and that comes from a blend of caster sugar, sawdust and dried earth. Only via retro-nasal olfaction do we rekindle with the algae (they are less dry, now) and moist dark earth. Finish: huge. Of the lot, this is probably the most bombastic finish. It has plenty of dried freshwater algae, pressed orchard fruits spilled onto dark, greasy earth then set alight, and a fistful of dead leaves -- from orchard trees too, of course. The second gulp drops a few apples into the orchard earth and incinerates it all with a flamethrower. That gives charred fruit, scorched earth and a few drops of juice that painstakingly manage to escape evaporation. This is impressive. 8/10
166.1 7yo 2018/2026 The New Wave: A taste of our next-generation gems -- Toasted almond fruit tea (61.4%, SMWS The Creators Collection, 1st Fill ex-Bourbon Barrel, 227b): what do you know? This venue-exclusive bottling is also available. It would be rude not to try it at the same time, especially considering it has the same label as its sister cask 166.2. Nose: it is initially as mute as 149.21 was, with just a whiff of cardboard or crumpled newspapers to keep it standing. A fine smoke rises slowly, more meek flames of aromatic herbs than a raging fire, really. Smoked cucumber, lukewarm tarry sands, still humid, grilled chipolatas, a drop of sea water and another of ink. It is very distant a nose, playing hard to get. Maybe a dollop of (blue) plasticine? Putty? The second nose is more talkative and pushes smoke from a fruit-tree fire, a little acrid, mostly warming and welcoming like a bothy on a dreich day. Tilting the glass adds a ganja aroma, albeit subdued. Mouth: sharp and incisive (not rough), it confirms blue plasticine, somehow -- plasticine that would have been sunk in surgical alcohol , then scooped out with metallic pliers. Chewing unlocks a gentle profile and swaps the surgical alcohol for raspberry jelly and candlewax. Hot and chewy, it slowly rolls out its appeal. We see hot plums, physalis (leaves included) and clay, all cloaked in smoke so thin one would easily miss it. The second sip sees more medicinal notes -- TCP, guaiacol, tincture of iodine, clear disinfectant of one kind or another, old bandages or gauze. Finish: well, the smoky tone is less discreet, now! Along with fruits (plums, physalis, dark grapes), we have soot and ashes from a fireplace riding a charred chipolata to the bottom of an ashtray. It somehow still manages to feel creamy, despite (or thanks to) a mouthful of smoked tiger prawns -- first the flesh, then the shells. How unusual! The second gulp throws roasted chestnuts onto that, smoky and sweet -- as well as nutty, obviously. Someone has sprayed droplets of orange juice onto those chestnuts, then mashed them into a purée. Speaking of purée, we also find the charred skin of jacket potatoes, most of the flesh of which was removed to mash into a purée too. What stands out is that skin, blistered and charred, bubonic. This is astonishingly different from 166.2. It is also very good and seems better with each sip. If I had more, it may end up with a higher score. 7/10 |
| Well done, SMWS! |
Happy birthday, FD!
