Confessions of a Tasting Panellist: Here’s to Plum Duff, Creosote & Kippers
Gain a unique insight into the mind of a tasting panellist and learn a little bit about the panel's origins in this article originally published in Unfiltered #78.
February Outturn 2023: Top 5 Cask Picks
Take a peak at our top five picks for February Outturn 2023.
What does Age do to a whisky?
SMWS Australia Branch Director Matt Bailey discusses what age does to a whisky as he bids farewell to a stunning bottle of Cask 95.39 Indian summer in a Japanese garden.
SMWS At 40
SMWS at 40 — take a trip back to where it all began in this feature article originally published in Unfiltered #77.
Recipe: Antipodean Burns Supper
Originally published in Unfiltered #77 — Melbourne member Kosa Monteith shares her recipe for an antipodean burns supper: Haggis Dumplings with Smoky Mayo.
January Outturn 2023: Top 5 Cask Picks
Check out our top five picks for January Outturn 2023.
40 Years Of SMWS
January Outturn 2023 Article 2023...the journey continues, the flavour grows, the good times roll... 2022 was massive. A huge year for The Society, but a huge year for me personally. After 2020 and 2021 being [...]
The Sky Is Not The Limit
Discover some outdoor activities that take our whisky flavour profiles to the next level.
A question of Quercus
Originally published in Unfiltered #76: For a variety of reasons, American oak is by far the most used material for the coopering of casks in the industry. But that hasn’t always been the case. Join SMWS ambassador Lee ‘Connas’ Connor as he examines the role and effect that the use of European oak has on Scotch whisky.
From Fuel to Flavour
Originally published in Unfiltered #75 Words: Gavin D Smith Scotch whisky and peat are as linked as smoke and fire, especially in areas where peat has been the most abundant and cheapest source of fuel. [...]