The current issue of Outturn - Scotch Malt Whisky Society, Schweiz

Outturn 

Switzerland November 2012 

Capture 

the spirit 

of the season

2 

Dear Member 

Christmas is coming – which, for many of you and for us, is a very busy time of year. Perhaps 

you will still manage a moment to look through our Christmas Outturn. It’s certainly worth it, 

with no less than twelve new whiskies – what an embarrassment of choice! 

To make room for them, we have had 

to omit quite a few bottlings, even 

though they are not yet sold out. Do 

check the webshop if you can’t find 

what you were looking for in this Outturn. 

Christmas orders 

If you need to have a bottle or more delivered 

before Christmas, please make sure we have 

your order no later than December 13. 

Christmas opening times 

Society ambassador Olaf will be 

presenting five of the new whiskies Our offices and the Members’ Room will remain 

at the Christmas tastings running closed from December 22 through January 2 – 

through 15 December. Just before we’ll be back in the office on January 3 and in 

Christmas, he will be presenting his the Members’ Room on January 4 and 5. 

choice of five whiskies – by request 

they remain secret. One secret I don’t want to keep, however, is that he has picked the cream 

of the crop! Should there be any bottles left after the tastings, we will upload them onto the 

webshop and add them to the bar at the Members’ Room after January 1st – what a way to 

start the New Year! 

So who are these twelve new whiskies? We have plenty of smoke with the 3.184, 29.124, 

33.118 and the 127.22. We have some rare appearances, for instance the 17.33 and 128.4, 

which we are limiting to one bottle per member. We have some sherried whiskies, the 27.97 

(young) and the 105.17 (old, and not surprisingly Brad’s choice). We have a Lowland, the 5.34, 

some all-time favourites, like the 4.163 and the 125.62 and, to round things off, a first ever bottling 

from grain distillery G9 – the G9.1. My (Ina’s) choice is missing in this Outturn – it’s one 

of the Olaf’s choice tasting whiskies... 

If you need to have a bottle or more delivered before Christmas, please make sure we have 

your order no later than December 13. Our offices and the Members’ Room will remain 

closed from December 22 through January 2 – we’ll be back in the office on January 3 and in 

the Members’ Room on January 4 and 5. If you would like to book for the Seafood Special on 

January 5, by the way, please do so no later than 13 December. 

Merry Christmas and Slainthe!

Rasta, Reggae and Rum 

at the Swiss Society 

Tasting panel member and avowed Rum and Carribean fan Olaf Meier, wearing shorts 

and (fake) rasta dreadlocks, cricket bat in hand, welcomed a full house of 30 odd members 

to the first rum tasting at the Members’ Room of the Society in Switzerland on 22 

September 2012. Five delicious samples of sugar cane spirits were ready for tasting, 

three of them Society bottlings. The Members’ Room kitchen provided the fitting culinary 

setting with a typical West Indies meal… 

Read the full article by member Daniel Zumbühl online at www.smws.ch. If you missed 

the tasting and wish you hadn’t, your next chance is on February 23, with different rums, 

of course! 

Candlelight in the Members’ Room 

“We will make electricity so cheap that only the rich will burn 

candles” – Thomas Edison 

The Members’ Room will be lit by candlelight throughout the month of December. Join 

us to enjoy the luxurious and intimate atmosphere of a candlelit evening in front of a 

crackling fire. 

Whisky subscriptions page 4 

Whisky starting page 5 

Special events starting page 18 

Order form page 21 

Gift articles page 22 

Tastings page 23 

3

4 

Whisky subscription 

Whether you buy it for a friend or you keep it to your- 

self, our wonderful Whisky Subscription offer 

is a gift. 

In unapologetically decadent fashion, 

you can order one or more malts from 

each future Outturn now, then 

recline on the chaise-longue and 

await your deliveries. It’s simply 

the loveliest and laziest way to enjoy 

the best that the Society has to offer. 

Brad’s Choice 

With this option you will receive the whisky marked as “Brad’s choice” 

from each Outturn. Brad generally prefers strongly flavoured whiskies, particularly those 

from sherry casks. His choices may be lightly or moderately peated. 

Ina’s Choice 

With this option you will receive the whisky marked as 

“Ina’s choice” from each Outturn. Ina enjoys subtle, complex whiskies and 

generally prefers those from bourbon casks. 

Islay Subscription 

Islay subscribers receive exclusively whiskies 

from the island of Islay – these whiskies are generally moderately or heavily 

peated. 

Special wishes 

Just indicate what types of whiskies you 

enjoy. We will select the whisky from each Outturn that, in our 

judgement, best fulfills your wishes. 

These bottlings have all been hand picked by Ina and Brad for their 

complementary styles, giving you something different to sample 

every few months. A whisky subscription lasts for at least one calendar 

year and includes all shipping costs plus two Society tasting 

glasses for you to appreciate your Society whisky to the full. 

You can download a subscription form from our website, or just use 

the normal order form and order a “Whisky subscription” – be sure 

to indicate which option you would like! 

Enjoy!

Fresh toffee and glossy magazines 

cask G7.3 Fr. 199.00 

The nose began with popcorn and a round of buttered toast 

with heather honey and apricot jam. Also freshly printed glossy 

magazines, chocolate, Werther’s Originals toffees and crème 

caramel. It was still sweet but surprisingly fiery and hot to taste 

with pencil shavings, cardboard and brown manila envelopes. 

Water made the nose richer and creamier and prompted references 

to a toffee shop, cardboard boxes of old books, leather 

and pineapple cubes. It also brought out a tannic, slightly bitter 

taste together with spicy, woody notes, dried flowers (lavender 

and roses) and a white pepper warmth. This Ayrshire distillery 

began production in 1964. 

Go easy with the water 

Colour: Honey bronze Distilled: May 1984 

Cask: Refill hogshead Alcohol: 59.4% 

Age (years): 27 Outturn (bottles): 234 

Sweet and sour mélange 

cask G9.1 Fr. 79.00 

The nose balanced toffee, marzipan, glacé cherries and lemon 

puff biscuits against some spritzy, slightly acidic sherbet; we 

also found waxed paper, hazelnuts, greenery and geraniums. 

The unreduced palate had sharp, tropical fruits and lemon 

peel; also new wood and then something spicy and savoury. 

The reduced nose suggested peaches, cheesecake, woodland 

paths and a ruined castle by a lily-pad loch – quite a landscape. 

The reduced palate seemed a reasonable mixture of sweetness 

and astringency – a sweet and sour mélange of toffee, pineapple, 

green sappy wood with some white pepper spicy heat in the 

finish. Captain Haddock’s favourite dram, apparently. 

While watching (or reading) Tintin 

Colour: Sunset gold Distilled: September 2000 

Cask: Refill barrel Alcohol: 57.8% 


www.smws.ch 5 

Notes 

Grain

Lowland and Islay 

A chameleon that can’t sit still 

cask 5.34 Fr. 99.00 

The nose was interesting – an ever-changing chameleon that 

started with young, fresh elements (green apple, gooseberry, 

white wine, strawberry) before sweet and savoury characters 

took over – like teriyaki chicken with hints of star anise. On the 

reduced nose the freshness whispered laundered linen and 

lavender and the sweetness became more pronounced – toffee 

and custard. The palate didn’t sit still either – sloe gin and blueberries, 

meat cooked on (lightly burnt) wooden skewers with 

sweet/salty hoi sin sauce – then a peppery finish. We thought it 

fun! Water shifted the taste to burnt toffee, beurre noisette and 

treacle scones. The distillery is near the Erskine Bridge. 

It’s a meal in a glass dram - so serve it with food! 

Colour: Pale astral gold Distilled: March 1999 



Beach rugby with a hotdog 

cask 3.183 Fr. 119.00 

Good evening sports fans and welcome to the final of the Beach 

Rugby Championships in glorious Flavour-vision. Initially your 

nose may detect a slight prickle as it adjusts to our system, 

followed by the smell of damp driftwood and heather. From the 

pitch waft aromas of Vicks and shaving foam. On the touch line 

we catch the wood fired Japa-dog vendor with the salty, peaty 

flavour of sweet marinated salmon and hotdogs. With water the 

aroma of sweet tobacco drifts from the crowd along with half time 

oranges studded with cloves. After the match you can taste the 

smoky, ashy delight of our lavender and feta pizza. 

An outdoor dram 

Colour: Flashlight at dawn Distilled: October 1996 



6 Orders by email smws@smws.ch 

Notes

Arabesques of ash and kicks of coal 

cask 3.184 Fr. 119.00 

This nose was complex – perfumed smoke, candles, black tea, 

vinegar on coal and buckets of brine – but sweet (barley sugars, 

sherbet lemons, cinnamon sweets, pineapple cake) and floral 

(lavender, geranium, jasmine). The taste swung from sweet (Edinburgh 

Rock) to savoury (smoked pork loin, honey glazed ham); 

also charcoal and witch hazel. The reduced nose had fragrant 

vanilla, lemon, roses, soap and White Linen perfume sprayed 

on driftwood. Flavours now danced around the tongue with 

leaps of liquorice, lavender and lemon, whirls of white pepper, 

arabesques of ash and high kicks of coal. 1779 distillery at the 

centre of whisky island. 

Perfect ceilidh dram - or as a reward for some 

other strenuous achievement 

Colour: Moon gold Distilled: October 1996 



Fragrant smoke over a pebble beach 

cask 3.185 Fr. 126.00 

The nose suggested clean, fragrant smoke over a pebble beach; 

also parma violets, swimming pools and some fresh, scented 

green stuff (limes, flower stems, cucumber); with water, we found 

salty sea air. The palate was definitely substantial and smoky, 

but also delivered a big, citric, zesty tingle – lime squeezed over 

crab, old style gin and lemonade, sorrel and shisha pipes. In 

reduction, the palate was beautifully sweet with aromatic freshness 

– sherbet or violet flavoured Cremola Foam. Delightful, but 

very unusual for the make – could be an excellent alternative to 

gin and tonic. From the distillery at the heart of Islay. 

An appetizer, to get the juices flowing 

Colour: Pinot grigio Distilled: April 1995 



www.smws.ch 7 

Notes 

Islay

Islay 

Camphor oil and Russian caramel 

cask 3.187 Fr. 112.00 

We start off in a cottage in the morning clearing out the peat fire 

and end up We start off in a cottage in the morning clearing out 

the peat fire and end up in a Rugby changing room with medicinal 

aromas like camphor muscle oil and deep heat rub. The initial 

taste is hot and smoky – just like having relit the peat fire for 

breakfast with the smell of hot chocolate and sweet Oolong Tea 

filling the room. Adding water gives the impression of dousing 

an open peat fire with some tarry and earthy notes coming to 

the fore. In the taste, sweet like a Russian caramel; a toffee with 

a soft chewy centre dipped in dark chocolate. The finish, from 

the oldest working distillery on Islay, leaves you with a lingering 

smoky and slightly peppery aftertaste. 

On a cold night or morning by the fire 

Colour: Jurassic amber Distilled: September 1997 

Cask: Refill sherry butt Alcohol: 57.2% 


Pregnancy tea mix 

cask 29.124 Fr. 155.00 

To start honey glazed smoke ham with cloves, sugar butties, 

salted peanuts but also ’Pregnancy Tea’ – a mix of dry raspberry, 

nettle and spearmint leaves. The taste is mineralic, pebbles on a 

beach or indeed licking a cockle shell; turning sweeter aromas 

of Orgeat Almond Syrup and Golden Grahams breakfast cereals 

appear. Adding water, first impressions are an astringency like 

lemon zest, herbal tarragon tea and then sweet like a Bakewell 

tart and dark red fruit pastilles. To taste, it’s again the balance 

of the mineralic, chalky flavours and the sweetness of a Cherry 

Jolly Ranger. This very unusual make, from this famous distillery 

”by the beautiful hollow by the broad bay”, is clean, sweet, 

fresh and salty. 

To wash the sand out of your mouth after a cold 

windy walk on the beach 

Colour: Chlorine blonde Distilled: October 1991 

Cask: Refill sherry butt Alcohol: 56.9% 



Notes

Goodbye to care 

cask 33.118 Fr. 65.00 

Sweet notes of Sesame snaps and smoked honey greeted us followed 

by aromas in a trout smoke house using the cold-smoking 

method. There is also a fruity and earthy aroma like walking in a 

vineyard with plenty of ripe grapes on the vine. That earthiness 

carries on in the taste, also peaty, ashy and spicy. There is a 

sweet after taste like the dregs of a Turkish coffee or the shisha 

tobacco in a hookah. With water, on the nose sweet and fruity; 

mangos, raspberries and unripe bananas soon replaced by fresh 

tar and the phenolic aromas of a well used peat kiln. The taste, 

now like Swedish snus, slightly salty, rock salt, and a freshness 

of soft mint Mentos. 

Tell me a tale of the Orient gay 

Colour: Runny honey gold Distilled: May 2005 

Cask: 1st fill barrel Alcohol: 65.3% 


Listerine and charred smoky bacon 

cask 127.22 Fr. 71.00 

A mild, cooling nose-feel, and an aroma reminiscent of clean 

fleece (lanolin, hint of sheep-dip), then Coal Tar soap and Deep 

Heat embrocation, charred smoky bacon and glazed spiced 

sausage on a barbeque. A powerful taste – sweet and salty, with 

singed sage leaves then coal smoke and cooling Listerine mouthwash. 

More barbeque smoke with water, then smoked mackerel 

with baked apples and charred pork crackling. The texture is soft, 

the taste sweet, with surprising floral notes (marigold, honeysuckle), 

then heaps of coal dust in the finish. Named after an 

Islay distillery which hasn’t existed since 1923. 

For when it’s ’Islay time’ 

Colour: Mid gold Distilled: August 2003 



www.smws.ch 9 

Notes 

Islay

Speyside 

Eating custard in an old Jag 

cask 35.64 Fr. 85.00 

Robust notes on the nose to start with brown sauce, soy sauce, 

figs, dates and Old Jamaica chocolate. Tasted neat, it was hot 

and had some struck matches (sulphur?), salty toffee, fruit cake, 

cloves and coke. Adding water made us think of egg custard in an 

old Jaguar (leather) and there was fig jam, toffee and rapeseed 

oil. The taste retained the sulphury notes but it was pleasant – 

rum & raisin ice cream, glace cherries, dark chocolate, ginger 

loaf and a toffee sauce finish. Elgin’s gallows once stood within 

the grounds of this distillery. 

With or over custard... 

Colour: Highland cow Distilled: May 2001 

Cask: 1st fill sherry butt Alcohol: 60.8% 


Laundry in a baker’s shop 

cask 35.66 Fr. 85.00 

A fresh nose to start with laundry, green wood, marzipan then 

orange sherbet. Honey on buttered toast followed with spicy 

crystallised ginger and lemon. Intensely sweet to taste – treacle 

toffee, malt loaf, sweet tobacco, raspberries and lots of sweetie 

references. Chalky too. Water retained the fresh laundry and citric 

notes but brought out cakes and biscuits – vanilla slice, custard 

creams, jammie dodgers – as well as maple syrup, cardamom 

and plywood! The taste was wood glue, soor plooms, cake mix, 

cocoa, bananas and crunchy nut cornflakes. This whisky was 

distilled near the town centre of Elgin. 

Be careful with how much water you add 

Colour: Midgold Distilled: December 2001 




Notes

Pizza in a sweetie shop 

cask 37.50 Fr. 98.00 

We immediately entered a sweetie shop – wine gums, gob stoppers, 

apple jacks, Schloer (red grape variety) and other artificial 

fruits, with some tell-tale saddle soap, which we associate with 

this distillery on Ballindalloch Estate. At natural strength, the 

taste was sweet overall and complex, with apple and sherbet, and 

’slightly burnt apple strudel, giving a hint of ash in the finish. A 

drop of water introduces Mr. Kipling almond slices with vanilla 

custard, soft leatherette and vine tomatoes, and the latter come 

through in the taste, with herbs and cracked pepper on a pizza 

base, but also some light toffee and spice. 

With pizza, in the garden 

Colour: Mid gold Distilled: February 1999 



Nicey, nicey, sweet ’n spicy 

cask 64.35 Fr. 159.00 

The nose was finely layered – old-fashioned, expensive, floral 

perfume on top; apple sauce, gooseberry purée and a tin of fruity 

boiled sweets below that; the olfactory sub-strata inhabited by 

patent leather and old books. The taste was sweet and hot – opinions 

included tom yam soup, mango chutney, H P Sauce, chilli, 

crystallised ginger and leather. The reduced nose added floral 

pot-pourri, plum chutney, polished sandalwood and Indian food 

(ginger, paprika, etc.). The palate improved but the sweet and 

savoury profile remained steady – toffee, honey, sugar-coated 

fennel seeds, liquorice and salty lime pickle. This distillery does 

not draw water from Loch Dhu! 

A bit of a talking point whisky - could accompany an 

Asian or Indian takeaway 

Colour: Twinkly gold Distilled: February 1990 



www.smws.ch 11 

Notes 

Speyside

Speyside 

Spicy muesli with bananas 

cask 73.37 Fr. 123.00 

The first aroma is heavy and syrupy – tinned peaches or pineapple 

segments – then a light cereal note develops, and also dried 

bananas. The overall effect is ’dusty’ – one panellist suggested 

’Granny’s muesli’ (i.e. a bit stale). Hot and sweet to taste at full 

strength – dark chocolate with dried orange peel – and a whiff 

of smoke. Water identifies the smoke as struck matches; now 

the muesli is mixed with mashed banana and dried apricots. 

Sweet to taste, tingling like space-dust and unusually peppery. 

The distillery’s name translates as ’Big River’; it’s situated on 

’the Foggy Moss’ near Elgin. 

A warmer while ice fishing 

Colour: Golden syrup Distilled: March 1992 



Wowee! 

cask 105.17 Fr. 209.00 

Wowee! – a mouth-watering nose – initial waves of teriyaki, soy 

noodles, crispy bacon, cough medicine and rum, followed by 

roast pork with apple sauce and sultanas cooking in cinnamon, 

butter and sugar; also some grass, wood glue and bubble gum. 

We tasted fascinating flavours of char siu pork, dried figs and 

cooked cherries and apples – then a breath-taking finish of liquorice, 

shoe polish, wood and posh leather. The reduced nose was 

sweeter and tamer – spiced onion jam and Old English Spangles. 

The palate now suggested brown sugar on porridge, maple candy 

and hints of grapefruit. The distillery has a musical clock tower. 

While waiting for the roast pork to be ready - 

easy on the water 

Colour: Deep ginger Distilled: September 1983 

Cask: 1st fill sherry hogshead Alcohol: 55.3% 



Notes 

Brad’s Choice

Glazed cashews and lemon lollies 

cask 27.97 Fr. 109.00 

Stunning for its age! Creamy fudge, condensed milk, Golden 

Syrup on hot buttered toast; Caramac toffee/chocolate; ’Dolcé 

de Leché’ (Argentinean pastries). A very sweet taste, then mouth 

drying, with a thread of smoke in the finish; caramelised cashew 

nuts and fresh kindling wood. A drop of water musters crushed 

rosemary, beurre noir, ’lemon lollies in warm sand’, sea-salt and 

a trace of struck matches; the taste smooth and viscous, with a 

light sweetness balanced by dry tannins; allspice, leather and 

tobacco in the finish. A classic old-fashioned example of the 

make from Campbeltown’s leading distillery. 

In a beach hut 

Colour: Deep amber Distilled: May 1998 

Cask: Refill gorda Alcohol: 57.6% 


Christmas truffles 

An attractive wee box with 3 pairs of truffles, handmade by 

Reto Straub, combining the best of Swiss chocolate and 

Scotch whisky. 

Felchlin Grand Cru Madagascar 64% 

with G5.5 Rich, sweet and comforting 

Felchlin Grand Cru Centenarion 70% 

with 27.97 Glazed cashews and lemon lollies 

Felchlin Grand Cru Maracaibo Creole 49% 

with 5.34 A chameleon that can’t sit still 

Box with 6 truffles, Fr. 15.00. Limited availability! 


Notes 

Campbeltown

Wales 

Scrummy-yummy-delish 

cask 128.4 Fr. 75.00 

This was a fascinating dram – hints of varnished or polished 

wood, but waves of toffee and of fruit (orange, strawberry, red 

apple, glacé cherries, fruit cake, chocolate limes, fruits in syrup) 

– plus white pepper, root beer, macadamia nut and shea butter. 

The unreduced palate was massive and scrummy-yummy-delish 

– toffee, strawberry jam, orange peel, beeswax, cherry and Tia 

Maria, all smiling under shimmering winey halos. The reduced 

nose shifted to orange jelly, cherry blossom, pine nuts, coffee, 

Calvados and old warehouses. The chewy, zesty palate now 

gratified with fabulous fudge and rose petals floating in maple 

syrup. The distillery opened in 2000. 

After dinner or to celebrate arriving at ones 

holiday destination 

Colour: Blood orange Distilled: September 2004 

Cask: Refill port pipe Alcohol: 59.4% 


Can’t find your 

favourite whisky? 

To make room for the new whiskies, we have had to omit 

quite a few bottlings, even though they are not yet sold 

out. Do check the webshop if you can’t find what you were 

looking for in this Outturn. 


Notes 

Orders are limited 

to one bottle per 

member

In a gentleman’s club 

cask 4.160 Fr. 112.00 

The nose had polished wood, cigars and leather chairs ’like a 

gentleman’s’ club’, lots of cinder toffee, chocolate fingers, pastrami 

and various fruits (orange jelly, cherries in syrup, plums, 

figs). The initial palate was somewhat fierce but surprisingly 

enjoyable – moist ginger cake, Caramac, orange, smoked ham 

and burnt sticks in birch syrup. The reduced nose had incense, 

struck match, Trail Mix (dates, raisins, etc.) Horlicks, cinnamon 

and slightly over-done Christmas cake. The palate now found 

flambéed bananas, sweet dark toffee and abundant spice (musk, 

myrrh, cinnamon) at the end. The distillery is supposedly haunted 

by the ghost of Magnus Eunson. 

Perfect dram for the ferry to Orkney - otherwise 

after dinner 

Colour: Dark rum Distilled: April 1997 

Cask: Refill gorda Alcohol: 56.1% 


Soaring sweetness and ocean spray 

cask 4.163 Fr. 92.00 

Various bass notes grounded the nose (tobacco, creosote, burnt 

sticks, white pepper, chipotle chilli, balsamic reduction) but soaring 

on a breeze of clean, minty smoke and ocean spray, was a kite 

made of toffee, puff candy and chocolate melted over ice-cream. 

The palate suggested smouldering bonfires, nippy sweeties, liquorice, 

menthol and ash, with barbecued chocolate bananas and 

Weetabix. Water freshened the nose – chocolate limes, perfumed 

soap, kiwi and pear belle Helene with mint sprigs. The reduced 

palate was sweeter, less smoky and very tasty – rhubarb crumble, 

ice-cream and banana chips; charred walnuts in the after-taste. 

From Scotland’s most northerly distillery. 

A wonderfully restorative dram 

Colour: Pale peachy gold Distilled: June 2000 




Notes 

Highland

Highland 

Battle for the taste buds 

cask 17.33 Fr. 77.00 

Rising out of rock pools, the tomatoes are coming! Front line fruit 

ready for battle. Backed up by coconuts, raisins and fruits from 

afar, they are ready to capture the beach. Tomatoes fall back, the 

opposition are here! Foam shrimps ride white chocolate mice, 

throwing wine gums at the fruit. It starts to rain. What’s this? An 

ambush! The jelly babies, come surging through the heather and 

the machair! They capture the apples, covering them in molten 

toffee. The mangos, papayas and peaches are imprisoned in a 

can. The sweets have won this round, but the fruit will be back... 

just take another sip! The aromas of this whisky came thick 

and fast, a battle between fruity notes and sweets. The sweets 

dominate a lingering, peaceful finish. 

A left hand dram 

Colour: Olive oil Distilled: January 2002 



Lets get this party started 

cask 121.48 Fr. 98.00 

This dram took a little while before it started to reveal aromas 

of crème brûlée, sacks of maize, digestive biscuits and pencil 

shavings. Light and floral aromas developed with hints of lemon 

meringue pie. The rich taste was hot and nippy with white pepper 

and also offered us expensive vanilla ice cream and grassy notes. 

With water, the pencil shavings were more pronounced, it was 

also more syrupy and there were hints of oranges and geraniums. 

A clean, light taste with woody notes and floral freshness. This 

island distillery takes its water from Loch na Davie. 

An aperitif dram or first of the evening 

Colour: Pale straw Distilled: December 1998 




Notes 

Orders are limited 

to one bottle per 

member

Rhubarb and custard 

cask 123.6 Fr. 86.00 

Creamy vanilla custard/crème brulée on the nose to start with, 

with the brulée bit increasing to crystalline sugar in espresso 

coffee and then the custard being joined by raspberry, plum and 

rhubarb crumble. Behind all this is a light winey note. At unreduced 

strength, the taste is sweet and tannic – Assam tea leaves 

and red fruits (plums?) with some tobacco in the aftertaste. 

Water suggests European oak: gunpowder, scorched fruitcake, 

over-caramelised buttery sugar. Now it has an oily texture; sweet 

then tannic, spicy and acceptably bitter (burnt sugar again). 

The distillery, on Loch Lomondside, has enjoyed a considerable 

revival since being acquired by Ian Macleod & Co. 

With rhubarb crumble 

Colour: Amber with pink lights Distilled: April 2001 

Cask: Refill port pipe Alcohol: 59.5% 


Crêpes Suzettes and coffee dregs 

cask 125.62 Fr. 85.00 

Reminiscent of Calvados and Grand Marnier, the nose delivered 

toffee apples, pineapple, Crêpes Suzettes, Werthers originals, 

Edinburgh rock, custard slices and Moffat toffees. The unreduced 

palate exploded with warm ginger and orange flavours 

(if ever a whisky lived up to its colour!) then superior tequila 

and Madeira wine in the finish. The reduced nose offered dried 

fruits, ginger wine, lots of citrus (lemon meringue pie, oranges in 

syrup, pineapple) and caramel gradually emerging. The reduced 

palate, still big, chewy and beautifully sweet, had sugary dregs of 

coffee, chocolate gingers, then a dry sherry aftertaste rounding 

off this fine Tain dram. 

With crêpes - or any other dessert 

Colour: Ginger gold Distilled: November 2001 




Notes 

Highland

18 

Candlelight in the Members’ Room 

“We will make electricity so cheap that only 

the rich will burn candles” 

Thomas Edison 

The Members’ Room will be lit by candlelight throughout the 

month of December. Join us to enjoy the luxurious and intimate 

atmosphere of a candlelit evening in front of a crackling 

fire. 

Seafood Special 

On the first Saturday of the month through the winter season, the Society offers a 

mouth-watering platter of Scottish seafood. The platter is heaped with produce from 

what we consider the very best smokehouses in Scotland: Loch Fyne Oysters and the 

Hebridean Smokehouse. Both companies share a passion for high quality produce and 

sustainability, but are unique in their own ways. 

Loch Fyne Oysters is owned and run by its around 120 employees and works closely with 

the Marine Conservation Society. Only the very best produce – farmed and fished to the 

highest quality and environmental standards – will do. 

The salmon and seatrout used for smoking at the Hebridean Smokehouse (located on 

North Uist) is descended from local wild stocks and farmed at low density on a special 

low-oil diet without any chemical treatment at sea. The fish is smoked with peat cut from 

the abundant moorland on North Uist, which gives it a distinctive and unique flavour. 

If we have 12 or more registrations, the platter will include fresh Loch Fyne Oyters if 

available. 

Members’ Room, Fr. 69.00 per person. 

For Saturday, 1 December reserve by 16 November 

For Saturday, 5 January reserve by 13 December 

For Saturday, 2 February reserve by 18 January

Whisky dinner at the Hirschen 

The Hirschen Team will be putting their heads together 

with the Society to compose a dinner where each course is 

matched with a Society bottling. 

Come enjoy the atmosphere of the Hirschen, starting with 

an aperitif in the famous Hirschen wine cellar and followed 

by a four-course dinner in the Hirschen restaurant. 

The Hirschen has a few rooms available for those who wish to spend the night there and 

enjoy their regional breakfast! 

The price includes a four course dinner, mineral water, a welcome dram and a dram to 

accompany each course. 

22 February, 19:00, Landhotel Hirschen, Erlinsbach. Fr. 154.00 per person. Please contact 

the Hirschen directly (062 857 3333) to reserve places. 

Burns Night 

January 25th is the birthday of the exciseman and Scottish national 

poet: Robert Burns. In 2013 we will be celebrating his birthday 

on January 26th, so that our much-requested special guest 

Robin Laing can attend. 

Robin Laing, the Scottish singer-songwriter, is well-known to every 

Society member – though they may not be aware of it: Robin is 

frequently chairman of the Society’s tasting panel, and has written 

many a tasting note besides his whisky books! Robin will be 

addressing the haggis, and singing a ballad or two for us. Robin 

combines his own songs with old ballads and humoristic songs 

in the Scottish tradition, and his collection of whisky songs must 

be one of the largest on earth! 

The haggis will be piped in by Society member Christine Jaberg! 

26 January, 19:00 – 23:00, Fr. 98.00 per person for entertainment and 4-course dinner. 

Reservations required! 

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Events in the Members’ Room – Reservations required! 

St Andrew’s Day Candlelight Dinner The Society traditionally celebrates 

St. Andrew’s Day with a candlelight dinner – the entire Members’ Room glows with the 

light of myriads of candles. The candles provide not only atmosphere and illumination, 

but also considerable warmth – do not dress too warmly! 

24 November, 19:00 – 23:00, Fr. 98.00 per person for the 5-course dinner. Bar opens at 18:00. 

Seafood Special On the first Saturday of the month through the winter season, 

the Society offers a mouth-watering platter of Scottish seafood. The platter is heaped 

with produce from what we consider the very best smokehouses in Scotland: Loch Fyne 

Oysters and the Hebridean Smokehouse. Come enjoy the finest they offer! If we have 12 

or more registrations, the platter will include fresh Loch Fyne Oyters if available. 

Members’ Room, Fr. 69.00 per person. 

For Saturday, 1 December reserve by 16 November 

For Saturday, 5 January reserve by 13 December 

For Saturday, 2 February reserve by 18 January 

Burns Night With Robin Laing, Christine Jaberg, heaps of haggis from the Members’ 

Room team and of course high-spirited atmosphere! 

26 January, 19:00 – 23:00, Fr. 98.00 per person for entertainment and 4-course dinner. Bar 

opens at 18:00. 

Rasta, Reggae and Rum Olaf Meier and the Members’ Room team invite you to 

another Caribben evening with a rum tasting and a West Indian Supper. 

23 February, 18:30 – 23:00, Fr. 84.00 per person for a welcome drink, five different rums and 

a two course West Indian supper. Bar opens at 18:00. 

Christmas orders If you need to have a bottle or more delivered before Christmas, 

please make sure we have your order no later than December 13. 

Christmas opening times Our offices and the Members’ Room will remain 

closed from December 22 through January 2 – we’ll be back in the office on January 3 

and in the Members’ Room on January 4 and 5.

How to order 

Orders and Reservations 

Name Membership number 

Email Daytime telephone 

Payment � Invoice � Visa � Mastercard � Diners � Amex 

Card number Expiry 

Signature Date 

Article or event Quantity Price Total 

by telephone 062 849 9741 Monday to 

Friday, 08:30 to 11:30 

by fax 062 849 9743 

by post Scotch Malt Whisky Society, 

Entfelderstrasse 7, 5012 Schönenwerd 

by email smws@smws.ch 

online at www.smws.ch. To log in 

you must provide us with your email 

address. Once we have registered 

your email address, you can request a 

password from the website, which will 

be sent to your email address. 

The fine print 

Shipping for packages up to 30kg costs 

Fr. 8.00 for B-Post, Fr. 10.00 for A-Post and 

Fr. 20.00 for Express. If you order for more 

than Fr. 400.00, shipping is free! 

For shipments over 30kg we organize shipment 

by truck, and charge you the actual 

shipping costs. 

Damaged goods must be returned to the 

post office with 7 days. If you order does not 

arrive within 14 days, please let us know. 

Your signature on this order form confirms 

that you are at least 18 years of age. 

Prices are subject to change without notice. 

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Gift articles 

Truffles The Society truffles are made by Reto Straub, and the recipe is adapted each 

time to the whisky used. The truffles come in an attractive box, and include the description 

of the whisky. Box (100g) Fr. 19.00 

Tasting glass Crystal glasses with the Society logo, developed by the Society to enhance 

the aroma and taste of malt whisky. Fr. 12.00 

Distinguished gift box Custom-made for Society bottles Fr. 4.00 

Society gift card The electronic Society gift card comes in a handy credit card format 

that fits into any wallet. Cards can be issued for any amount up to Fr. 1000.00 and are 

accepted at tastings or in the Members’ Room in Switzerland. As long as there is a remaining 

balance, there is no limit to how often cards can be used. Cards are valid for 24 

months from the date of purchase. You can check the remaining balance or expiration 

date at any of our payment terminals or over the Internet. 

Preserves from the Society’s kitchen 

Apple jelly with ginger Fr. 9.00 per 190g 

Seville orange marmelade Fr. 9.00 per 230g 

Tomato chutney Fr. 9.50 per 190g 

Pepper jelly Fr. 9.50 per 190g 

Christmas truffles 

An attractive wee box with 3 pairs of truffles, handmade by Reto Straub, combining the 

best of Swiss chocolate and Scotch whisky. 

Felchlin Grand Cru Madagascar 64% with G5.5 Rich, sweet and comforting 

Felchlin Grand Cru Centenarion 70% with 27.97 Glazed cashews and lemon lollies 

Felchlin Grand Cru Maracaibo Creole 49% with 5.34 A chameleon that can’t sit still 

Box with 6 truffles, Fr. 15.00. Limited availability!

Where are the tastings? 

Tastings 

Participation Fr. 60.00 per person 

Reservations required! 

Christmas Whiskies 

Basel Thu 29 November, 19:00–22:00 

Bern Fri 30 November, 19:00–22:00 

Zürich Sat 1 December, 19:00–22:00 

Luzern Fri 7 December, 19:00–22:00 

Gossau Sat 8 December, 19:00–22:00 

Lausanne Fri 14 December, 19:30–22:30 

Olaf’s Choice Whiskies 

Basel Thu 20 December, 19:00–22:00 

Lake of Zürich Fri 21 December, 19:00–21:30 on the MS Mönchhof. 

Departure 19:00 at the Bürkliplatz, Fr. 85.00 per person! 

Bern Sat 22 December, 19:00–22:00 

Basel Zunftsaal im Schmiedenhof, Rümelinsplatz 

Bern Gesellschaft zum Distelzwang, Gerechtigkeitsgasse 79 

Gossau Andreaszentrum, Säntisstrasse 9 

Lausanne Pully Centre Général Guisan, Avenue Général Guisan 117–119 

Luzern Hotel Schweizerhof, Schweizerhofquai 3a 

Zürich Zentrum Karl der Grosse, Kirchgasse 14 

Events and Tastings 

Reservations are required for all events. Written reservations must be sent in at least 14 days in advance; 

after that, reservations must be made by telephone or email. 

Places are guaranteed only when paid. We cannot accept cancellations; however, if there is a waiting 

list, we will try to find another member to take your places. We reserve the right to cancel an event if 

participation is insufficient. 

Participants at tastings must be at least 18 years of age. 

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Can’t find your favourite whisky? 

Outturn presents a selection of the whiskies we have on offer. 

For the complete list, visit the web shop under www.smws.ch. 

Happy browsing! 

How to order 

Online: visit www.smws.ch 

By email: smws@smws.ch 

By phone: 062 849 9741 

Monday to Friday, 08:30 till 11:30 

Order form 

Just send the enclosed order form to us at 

The Scotch Malt Whisky Society 

Entfelderstrasse 7, 5012 Schönenwerd 

At a tasting 

In the Members’ Room 

Office open Monday to Friday, 08:30 till 11:30 

Bar open Friday 18:00 bis 23:00 and 

every first Saturday of the month, 18:00 till 23:00 

P.S. There is no Society pecking order. 

Whiskies are sold on a first-come, first-serve basis. If your selected single 

cask has run out, we will be happy to help you find an alternative. 

We are just a phone call away and happy to answer all questions.

The current issue of Outturn - Scotch Malt Whisky Society, Schweiz

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