Batch 34 Smouldering mojo (Heresy) (Malt of the Month)

From the team

There’s a close link between those who love peated whisky, and mezcal. Technically all tequila is mezcal, but not all mezcal is tequila. Tequila has to be made from Blue Weber agave plants, whereas mezcal can be made from over 30 different types of agave that’s roasted in underground pits filled with volcanic rock, wood, and charcoal for several days. That’s where that rich smoky flavour comes from, opposed from the citrussy-style of tequila.

Long story short, the governing body of what Scotch whisky can and cannot be, the Scotch Whisky Association (SWA) relaxed their rules on the usage of ex-mezcal casks a few short years ago, and the SMWS as always are keen to be at the forefront of experimentation, flavour-exploration, and discovery.

Our whisky team for the latest Heresy release, ‘Smouldering mojo’, have worked on a very small-batch single malt, matured in ex-mezcal barriques, with a mix of ex-bourbon and ex-Oloroso casks as well to round out and widen the flavour horizon. Heresy is our heretical malts, blends, experimentations that we love to hear member feedback from, trial new ideas, and bring incredible flavours around that are often the testing ground for future single casks.

If you love your fruity, smoky, delightful whiskies, you’ll love this new experimentation from the Society. Sold out worldwide, we’re proud to have 72 of these to offer up to members for May in Australia. Get in while it’s on our Malt of the Month price.

Tasting Panel notes

This experimental small-batch blended malt explores what happens when Scotland meets Mexico; peated Scotch whisky additionally matured in mezcal-seasoned casks. There is a wonderful interplay found in the smoky realm, delivering salty, rugged, coastal elements and delightfully earthy and herbal tones.

We immediately braced for impact, finding stormy weather on the nose at first sniff, as savoury sea spray set up a coastal theme. A gigantic, smoky, herbal influence followed, as if thyme, rosemary, savory and marjoram had been thrown on hot coals, with burnt lime and Cumberland sausages still on the barbecue. As the storm surge hit our palates, tarry flavours of sweet molasses, smoke and black tea started things off, soon supported by treacle-cured ham and hickory-smoked salmon, and a mojo sauce of cumin, orange, lime, coriander and mint – for pork. After a splash of water, the aromas developed a fresher, holiday foodie character. Imagine washing your hair with tar shampoo before a meal of zingy lime bread toasted on hot coals, with pork chops in a hot pan and crushed cardamom. Then, on the palate, sip a smoky margarita made with agave syrup, with ashy slices of pear from the barbecue, and a lime juice, bay leaf and desiccated coconut dressing. It’s a feast of smouldering delights.