{"title":"St. Paddy's Peat Parade","description":"","products":[{"product_id":"cask-no-3-344","title":"Cask No. 3.344","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eUS Exclusive curated by Neil Patrick Harris\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBack story\u003c\/span\u003e: In 2022, we welcomed famed actor, comedian and fellow Society member Neil Patrick Harris at \u003cstrong\u003eThe Vaults\u003c\/strong\u003e, our spiritual home in Scotland and a bucket-list destination for malt whisky lovers around the world. There, Neil was tasked with selecting three (3) exceptional casks that would be made available exclusively to Society members in the USA. With guidance from world-renowned whisky writer and original Society Tasting Panel Chair \u003cstrong\u003eCharlie MacLean\u003c\/strong\u003e, Head of Whisky Creation \u003cstrong\u003eEuan Campbell\u003c\/strong\u003e, and SMWS America Senior Director \u003cstrong\u003eBen Diedrich\u003c\/strong\u003e, Neil used this opportunity to not only choose the whiskies that offer the best flavours, but the whiskies that tell the best stories. As an actor, storytelling has always been a primary interest in Neil’s personal and professional life and like many whisky lovers, he too has become fascinated with how tasting whisky can transport our minds to far-off lands or trigger wonderful memories of our own lives. \u003cstrong\u003eCask No. 3.344 Maritime meandering\u003c\/strong\u003e is the oldest and most complex whisky of Neil's exclusive selection. It tells the story of an unforgettable life experience on a special island far, far away (hint: Islay). \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTasting note\u003c\/span\u003e: Delicate maritime smoke drifted from a tug boat in the harbour and over flowers in the sand dunes while sweet aromas of marzipan, honey-roasted parsnips and lavender combined. On the palate, tart cherries, burnt berries and seabuckthorn joined pickled ginger and crispy salmon skin beside sweet coffee and lapsang souchon tea. Water added burnt rosemary, salted liquorice and roasted chestnuts to the maritime scene that now introduced dried seaweed, brine and driftwood. Flavours claimed the soot and ash of a beach bonfire while chocolate and lemon curd merged with root beer, liquorice-flavoured cough mixture and a hint of peppermint.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e USA allocation: 234 bottles\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40149843804231,"sku":"003.344","price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/3.344-US-web.png?v=1693505503"},{"product_id":"cask-no-4-294","title":"Cask No. 4.294","description":"\u003cp\u003eAn intriguing aura of respectability surrounded this sample neat; descriptors of raisins, tobacco, roast pork, smoked venison, camphor and caramelised fennel seeds do not do it justice. Smoke to the fore on the palate neat, rich and sweet combined with spice, extremely satisfying like dried figs in smoked heather honey served with a dollop of mascarpone and a hint of thyme. With a dash of water, we were on a steam puffer being served black pudding and scallops, and to taste a smoky version of a New Orleans classic cocktail called Vieux Carré. After sixteen years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill shaved toasted and re-charred PX Sherry seasoned barrique.\u003c\/p\u003e\n\u003cp\u003eUSA allocation: 126 bottles\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40375582720071,"sku":"004.294","price":325.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/4.294-US-web.png?v=1701781126"},{"product_id":"cask-no-108-60","title":"Cask No. 108.60","description":"\u003cp\u003eSeductive wisps of sweet smoke suggested sizzling bacon, scorched coconut husk and smoked almonds while salted peanut butter led us towards a fresh sea breeze washing over dried kelp. The palate surprised us with cherry and rhubarb cordial before malted grains joined warm popcorn rolled in burnt butter and dusted with cinnamon and a squeeze of bitter lemon. With water we discovered peat smoked oranges and toffee with hints of delicate wild flowers. Then the vanilla driven oak of bourbon whiskey introduced tea tree oil and dried thyme. Flavours of mandarin and peach melba now merged with angelica root and liquorice as smoke lingered until the finish where it was joined by orange oil.\u003c\/p\u003e\n\u003cp\u003eUSA allocation: 204 bottles\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40383950094407,"sku":"108.60","price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/108.60-US-web.png?v=1703003095"},{"product_id":"cask-no-66-239","title":"Cask No. 66.239","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe generous and vibrant nose brimmed with smoked honey, hessian, sacks of freshly malted barley, malt extract and milky darjeeling tea. We also got some slightly tangier and funkier tones of pickling juices, game meats and confit duck. And a definite impression of charcoal rubbed into sheep's wool! Reduction brought cocoa and coffee grounds, peanuts roasted with paprika and singed raisins. It also became much earthier, sootier and smokier. Leaf mulch, wood smoke and green peppercorns were all present. The neat palate glowed with hot chai tea, game salami, engine oils, a gentle peaty tang and smouldering hay. With water we found some terrific notes of herbal liqueurs and medicines, along with boiler smoke, natural tars, farmyard funk and further meaty and metallic hints. This was matured for 11 years in a bourbon hogshead before being transferred to a second fill charred red wine barrique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA allocation: 78 bottles\u003cbr\u003e\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40406609035335,"sku":"066.239","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/66.239-US-web.png?v=1706023370"},{"product_id":"cask-no-33-140","title":"Cask No. 33.140","description":"\u003cp\u003eA deep and distinctly peaty nose – as expected, we agreed – but this example of the cult southern Islay make really did brim with peat embers, burning gorse wood, coal tar, smoked paprika and spiced beef stroganoff. Fathomless and massive. With water we got sweeter tones of soy sauce, charred meats, black bean sauce and nori, plus touches of dunnage funk, along with rock pools and creosote. The palate was superbly carbolic and peaty, like sipping cask-strength peated wash direct from the tun room. Hot coal and embers were also noted, along with biltong and charred lobster. With water it gathered depth and showed notes of roast coffee beans, PX sherry glaze, smoked fish in molasses glaze and blowtorched dark chocolate with a yeasty tang. This was matured in an American oak ex-oloroso sherry butt for 13 years before being transferred to a Spanish oak ex-oloroso sherry butt that had previously been used to mature SMWS bottling 149.1.\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40449217855559,"sku":"033.140","price":795.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/33.140-US-web.png?v=1707230416"},{"product_id":"cask-no-108-57","title":"Cask No. 108.57","description":"\u003cp\u003eThe aroma neat raised plenty of positive associations such as a wood-burning stove, a mug of steaming cinnamon clove syrup with plenty of dark rum and a soothing peppermint tea. On the palate a fresh honeydew melon smoothie to start with before juicy, melt-in-your-mouth oven baked barbeque ribs alongside maple and star anise roasted plums appeared. After the addition of water, we burned cinnamon sticks as we added a couple of crumbled pages of newspaper to the wood fire. To taste, toasted sourdough bread topped with crispy pancetta and a poached egg, chopped parsley and finished with a drizzle of olive oil.\u003c\/p\u003e\n\u003cp\u003eUSA allocation: 90 bottles\u003cbr\u003e\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40451414130759,"sku":"108.57","price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/108.57-US-web.png?v=1706979115"},{"product_id":"cask-no-53-458","title":"Cask No. 53.458","description":"\u003cp\u003eImagine grilled sardines slathered with garlic, olive oil, chopped fresh coriander, paprika, sea salt and pepper, plus lemon juice and zest. On the palate we stayed with a maritime dish, this time, Spanish braised octopus in a sweet paprika sauce served with olives and a glass of manzanilla sherry. Water added a rich creamy note wonderfully balanced by the sweet smoke of a miso soup with crispy smoked tofu. To taste, we sat around a bonfire on the beach by the Sound of Islay with plenty of friends on a warm sunny evening – truly a gem! Following seven years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eUSA allocation: 138 bottles\u003c\/em\u003e\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40511945998407,"sku":"053.458","price":145.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/53.458-US-web.png?v=1709578607"},{"product_id":"cask-no-53-430","title":"Cask No. 53.430","description":"\u003cp\u003eThe nose was a harvest of herbs – rosemary, tarragon and bouquet garni – backed by some pickled gherkins, liquorice and mescal. Savoury notes appeared on the palate – smoked ham hough, cooked split peas, brown sauce and wood smoke from a garden bonfire. The reduced nose suggested an iron axe dug out of the peat bog, yeast extract on welly boots, rye bread, scorched peanuts and a pencil case. The palate had smoked salt on a charred steak and black pepper on paté made from oak-smoked haddock; the finish brought those herbs back – lovage, rosemary, bay leaf and the numbing effect of nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eUSA allocation: 270 bottles\u003c\/em\u003e\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":40594018009159,"sku":"053.430","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/53.430-US-web.png?v=1710174555"}],"url":"https:\/\/orders.smwsa.com\/collections\/st-paddys-peat-parade.oembed","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}