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This felt like a basket full of enticing aromas: juicy ripe red berries, marzipan fruits, cinder toffee and rumkugeln (German rum balls) made with rich melted chocolate and sweet Spanish-style rum. The taste followed suit with cinnamon custard, fruit salad, hibiscus-mint iced tea and chutney, as well as a fruity rye bread of hazelnuts, cherries, raisins and pumpkin seeds. Following reduction we enjoyed a peach cobbler, milk chocolate teacakes and a cup of earl grey tea. On the palate, we had cardamom-roasted oranges, Jamaica ginger cake and strawberries served with a chocolate sauce. After nine years in an ex-bourbon hogshead, we transferred this whisky into a first fill custom-toasted American (70 per cent) and European (30 per cent) oak hogshead.
About SMWS
The Scotch Malt Whisky Society (SMWS) was founded in 1983 by a group of friends lead by tax accountant Phillip ‘Pip’ Hills as a private members club. The concept behind the society was to source casks from all over Scotland which would then be bottled and made available exclusively to its members. Perhaps the most famous feature of these bottles are the unique codes. Each distillery is represented by a different number and the following digits indicate that particular release. That same year, the SMWS set up its first location in Leith’s Vault buildings in Edinburgh where it still stands today.
About Mannochmore
Mannochmore was built in 1971 by DCL (now Diageo) on the site of its sister distillery, Glenlossie, to assist with the increasing demand for blended Scotch in the international market. Its output remains blend focussed to this day, and as such is more commonly bottled as a single malt by independent labels. Occasional official releases have appeared over the years though, in the Flora & Fauna and Rare Malts Selection series, and as the infamous “black whisky,” Loch Dhu.