Words: Julien Willems Spanish splendour is the latest addition to the Society’s non-standard ‘Heresy’ series of small-batch bottlings, and even for this collection, it is a bit of an unusual expression as it is [...]
Words: Richard Goslan Yin and yang. Light and dark. A jigsaw puzzle that comes together to create something more than the sum of its parts. Those are some of the examples that the SMWS’s [...]
Originally published in Unfiltered Magazine Our latest release from the Society’s ‘Heresy’ series of small-batch bottlings comes from Ireland. Julien Willems describes that Caramel cascade not only comes from across the sea, it’s also [...]
February Outturn 2025: Chris Middleton's Mighty Oaken Cask #7 busts myths about paxarette and sherried whisky.
Unfiltered #98 preview: The Scotch Malt Whisky Society works with a range of cooperages and bodegas in Spain to source the very best sherry-matured casks for our whisky. Here are some of the suppliers who play a key role in making sure everything we offer is of the highest quality.
October Outturn 2024: Adam has a chat with Matt Naturani from No Vacancy Cafe & Gallery, and Alex Wang from St Ali for International Coffee Day to discuss coffee and whisky pairings.
Unfiltered #97 Preview: Richard Goslan, Head of SMWS Content, breaks down what a solar system is, how it's worked for sherry for so long, and how The Society has begun its own solera experiments...
Explore the different regions of Scotland and discover some of their unique flavours.
Matt Wooler shares his thoughts on "pub grub" whisky food — less of a pairing guide and more of a complementary list to help you stay nourished whilst also enhancing your tasting experience.
Cellarmaster, Andrew Derbidge, explores the way views are changed over time in the whisky world and how something like the importance of an age statement can be changed through a different narrative.
