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Out of stockWelcome back to SMWS virtual tastings in 2026! We’re excited to bring our beloved virtual tasting packs into a new era as we look to integrate the many features of our brand-new SMWS Australia Discord server into the monthly virtuals. We’re kicking things off with a combo of last month’s and this month’s bottlings to turn up the heat this summer. Join the team live on Wednesday, January 28, at 7pm AEDT on YouTube, Facebook, or Discord (members only) and have a try of these stellar summer bottlings!
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To commemorate our 20 years of the Society in Australia, we’ve custom-created a stunning one-off triple bottle box for the three casks on offer celebrating this 20th milestone. Each box is unique, just like our casks, and has been custom-built in Tasmania out of genuine Huon pine with engraving and sliding lid housing all three casks. Handmade and months in production, this one-off set is unique both to the 20th anniversary, and to the shape and contour of each set. No two boxes are the same.
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Looking for that extra serving of dessert? Load up on our dessert-oriented trio bundle that’s perfect for the sweet- tooth looking for classic and rich vanillin’s, caramel, and fruit notes. Features our ever-popular Irish single malt made in collaboration with Dunville’s Whisky.
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Whispers of Spring: A journey of reawakening, the Society’s new Creators Collection, captures the subtle yet powerful energy of the season. These whiskies invite members to rediscover the depth and diversity of Scotch, with each one of these distilleries contributing a unique expression of rebirth and transformation, offering a fresh perspective on timeless traditions. However, Whispers of Spring is more embodied by the collection’s distinctive character than distillery history, as SMWS head of whisky creation Euan Campbell explains.
“Sometimes it’s fun to explore the technical and process side of whisky, and sometimes it’s best to let the whisky take you to a time and place and simply revel in sheer enjoyment,” he says. “Our Whispers of Spring botlles do just that. These whiskies present you with fresh floral aromas, juicy fruits and green shoots. They all carry significant age statements and are perfect contemplative drams, to enjoy while considering the year ahead and what spring renewal will bring.”
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Cask 3.357 Home is where the hearth Is
Juicy fruits including mangoes, melons, and pineapples soaked in rum were neatly arranged before being sprinkled with brown sugar, and blowtorched until their corners blackened. Doused with clotted cream, they were then piled on to scotch pancakes and drizzled with maple syrup. In the meantime, duck breasts sizzled in a pan until their skins went crispy. And the sweet smell of almonds emanated from frangipane tarts, topped with raspberry jam and apricot slices. After adding water we flambéed a banana, serving it with coconut cream, key lime pie, and a glass of chilled root beer. And for a delightful finish we dished up ripe papaya, honeydew melon, and smoked duck with redcurrant jelly. After spending 17 years in an ex-bourbon hogshead this was transferred to a second fill oloroso hogshead for the remainder of its maturation.Cask 35.388 Snug and toasty
The bountiful nose brimmed with sticky toffee pudding, forest fruits, red berries sautéed in old armagnac, black pepper and playful things including jammy dodgers, polished oak, vanilla shortbread and cassis. Water invited in aromas of apple blossom, fig rolls, golden raisins, granola and bitter cocoa, with some firmer hints of allspice and chai tea. The palate was initially dominated by resinous exotic hardwoods, sticky dark treacle, pears baked in hoisin sauce and fig chutney. This was proving decadent and outrageously quaffable, we agreed. Reduction brought lighter notes of elderflower wine, strawberry jam on brown toast and battenberg cake, plus raspberry ripple ice cream studded with dried banana chips. This whisky was matured for 27 years in a bourbon hogshead before being transferred to a second fill PX sherry hogshead.Cask 38.43 Bar-room buzz
An errant overture of cherries, blackberries and red wine-poached pears became intricately woven into a wicked symphony of chocolate caramel, toasted walnuts and raspberry jam on scorched toast. Meanwhile, the charred raisins of a sumptuous fruitcake misbehaved with salted liquorice, plums, and cinnamon swirls. All of these antics were underpinned by fine oaky tannins that elegantly supported notes of tobacco and ginger wrapped in mint leaves. With a touch of water, an enchanting sonata of violets, rose petals and elderflower cider unfolded. Lush fruits then performed with glacé cherries, tropical confections and melon, complemented by a crescendo of sticky toffee pudding and treacle sponge cake. At 29 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.Cask 76.154 Shore reflections
Juicy baked apples, rolled in demerara sugar, paraded on old leather-bound books alongside ginger biscuits, a raisin-rich fruit loaf, and sticky quince jelly. A glorious wave of deep fruits delivered stewed rhubarb served with plum brandy, calvados, cassis and kirsch wrapped within liqueur chocolates. Adding water beckoned the arrival of thick and creamy custard that oozed over the baked apples, now joined by poached pears, roasted chestnuts and a dollop of plum jam. Finally, like a crescendo of delight, we found a sweet and crumbly cheesecake base layered with clementine sponge, fig rolls and baked ricotta. On top was a sprinkling of lemon zest, cocoa nibs and beeswax honeycomb. -
Sale!Out of stock
We were lucky enough to receive two of the 2025 International Women’s Day bottlings this year, which saw an advance release during March; and now the rest of the stock has landed in Australia with a bonus third 18-Year-Old as a nice surprise! We now have a limited number of these trio sets available at one fantastic price of $650 (save $27). A good contrast of flavours with a melange of fruits and autumnal flavours in Cask 71.109, a bit of smoke for the peat-heads in Cask 122.78 (think cooked kippers and mackerel with some vanilla sweetness), and the beautiful cinnamon, Christmas cake notes of newcomer Cask 44.179.
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