1st SMWS Outturn January 2023

1st SMWS Outturn January 2023 goes live on Friday 13th January 2023

BRAW Burns Bottlings – The Scotch Malt Whisky Society release (outturn) several single cask bottlings of Scotch, Whisk(e)y, Rum and Gin, to name a few, usually on the first Friday of every month. Below is a full list of what the 1st SMWS BRAW Burns Bottlings January 2023 outturn has to offer. The 1st SMWS January 2023 outturn is released on Friday 13th January 2023.

See below the full list of bottles being released for the 1st SMWS January 2023 outturn. (Don’t worry you can join the SMWS here) but be quick several of the bottlings sell out as quickly as the day they are released.

(here is a quick link to last month’s SMWS Outturn: SMWS December 2022 outturn).

BRAW Burns Bottlings 1st SMWS Outturn January 2023 bottles below:

7.280 – Coconut and Guava Paste Popsicle

56.6% ~ 1st Fill Ex-Bourbon Barrel ~ 18yo ~ Speyside ~ £115.00

An incredible bouquet of aromas greeted the panel, floral honey, bananas soaked in brandy, lush apricots, fresh pineapple and tropical perfumed wood with a delicate minty scent in the background. On the palate the apricots turned into cream cheese Danish pastries – a creamy and oily mouthfeel, smooth and sweet, cocoa dust, fruit pastilles and hazelnut milk chocolate biscuit bars. A drop of water, if you wish, and even more tropical on the nose emerged with a homemade lemon and lime squash and coconut water, while the taste reminded one panellist of a paletas de coco con bocadillo (coconut and guava paste popsicles) – sounded deliciousread more

9.270 – Ginger Pear Puff Pastry Tarts

61.3% ~ 1st Fill Ex-Bourbon Barrel ~ 14yo ~ Speyside ~ £82.80

We immediately noticed an aroma of very ripe pears and apples as well as pineapple alongside vanilla custard creams as one Panellist, reliving his Scottish childhood, enjoyed a bag of oddfellows: traditional mixed aromatic hard candies. There was plenty of zing on the palate neat, with tangy wine gums and a mango salsa made from diced bell pepper and fresh coriander. Following reduction we discovered apple turnovers, ginger pear puff pastry tarts and rich tea biscuits. The sweet chilli heat remained to begin with but then turned sweeter and smoother, with a scoop of real vanilla ice cream and a tangy zesty lemon sorbetread more

18.50 – Root Beer Carnival

60.5% ~ 1st Fill Ex-Oloroso Hogshead ~ 15yo ~ Speyside ~ £85.80

Creamy vanilla ice cream melted over strawberries, kiwi and melon, finished with toffee sauce and a Caribbean rum cocktail garnished with kaffir lime and mint leaves. Flavours in the mouth were chewy and rich however, as marmalade, raisins and dark chocolate merged with red liquorice, cherry cola and the warming spice of nutmeg, ginger and cinnamon. With water came a complex mix of root beer, fennel seeds and hazelnuts, that combined with fresh raspberries and lime. Evocative notes of brioche and fruit tarts now joined ripe pears and dried apricots in a heavy fruitcake topped with orange zest. After 12 years in an ex-bourbon hogshead, this was transferred to a first fill Spanish oak oloroso hogshead... read more

28.97 – Cruising In A Fruitful Landscape

60.3% ~ 1st Fill Ex-Bourbon Barrel ~ 9yo ~ Highland ~ £57.00

Our noses cruised about in a new car, before exploring a landscape of cut grass, wildflowers, forest petrichor and plentiful sun-ripened fruits, mainly pears and raspberries. Fruit also dominated the palate – poached pear, honeydew melon, gooseberry jam, key lime pie and sherbet lemons; that citrus, accompanied by ginger, left tart and tingling after-sensations. The nose, with water, found stewed plums, custard and apple sweets, chamomile tea and cherry-flavour medicated sweets. The sweetness on the palate reminded us of fruity travel sweets, cinnamon danish pastries, fudge, marshmallow twists, and cocoa nibs; lip-smacking and tasty, with a chalky, drying finish... read more

36.203 – Rummy Ginger Honey

56.9% ~ 1st Fill Ex-Rum Barrique ~ 13yo ~ Speyside ~ £75.20

Fascinating, one Panellist called it, with the scent of stem ginger, clove syrup and a hint of tar, as well as that note of petrol found in aged riesling wines. On the palate, a Jamaican Easter bun with the list of spices seemingly endless, but still a lovely dark sweetness from honey and molasses. Adding water and the aroma turned even rummier, with wine gums, fruit pastilles, honey, vanilla and hints of spiced oak. To taste, we found a mixture of mulling spices and ginger with plenty of sugar, gentle tannins and a perfect piña colada. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill French oak barrique that had previously matured Jamaican rum... read more

39.258 – Lemon and Rhubarb Delight

62.3% ~ 1st Fill Ex-Bourbon Barrel ~ 10yo ~ Speyside ~ £64.20

Fascinating, one Panellist called it, with the scent of stem ginger, clove syrup and a hint of tar, as well as that note of petrol found in aged riesling wines. On the palate, a Jamaican Easter bun with the list of spices seemingly endless, but still a lovely dark sweetness from honey and molasses. Adding water and the aroma turned even rummier, with wine gums, fruit pastilles, honey, vanilla and hints of spiced oak. To taste, we found a mixture of mulling spices and ginger with plenty of sugar, gentle tannins and a perfect piña colada. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill French oak barrique that had previously matured Jamaican rum... read more

41.157 – Pine Nut Croissants

56.4% ~ 1st Fill Ex-PX Butt ~ 14yo ~ Speyside ~ £85.80

Deep and rich aromas of fermenting apples, calvados and demerara sugar blended into old leather, figs, dates and prune juice while rum and raisins became coated with maple syrup. Flavours were heavy and spicy as cinnamon, nutmeg and marmalade joined fruit chutney with viscous textures of brazil nuts, olive oil and pine nuts. Water intensified orange and apple notes while baked aromas of croissants washed over creamy butter and cherry-scented pipe tobacco. Marmalade remained present on the palate but now with cocktail bitters, toasted chestnuts and coconut husk, before crème brûlée and sawdust were served with earl grey tea. After 10 years in an oloroso butt, this was transferred to a first fill Pedro Ximénez butt... read more

46.142 – Mosambi Mojito

59.2% ~ 1st Fill Ex-Bourbon Barrel ~ 12yo ~ Speyside ~ £69.00

The initial sharp tingling sensation on the nose quickly developed into orchard fruits, sun-warmed straw, dried wax flowers, black liquorice and malty biscuits. On the palate it was fresh, sweet and fruity, with flavours of peach schnapps and apricot liqueur next to pain au chocolat and sultanas. The long finish delivered freshly squeezed mosambi juice (sweet lime) with honey and mint leaves, creating a mosambi mojito. Following reduction we found aromas of boiled citrus-flavoured sweets, mint leaves, custard cream biscuits and tropical fruit granola. To taste it was sweet, like a French lemon cream tart topped with fresh berries which had been brushed with warm orange jam to create a gorgeous glisten... read more

48.156 – Mouth-Watering Melange

62.6% ~ 1st Fill Ex-Bourbon Barrel ~ 10yo ~ Speyside ~ £49.80

The nose enticed us with superficial sweet charms – candy cigarettes, banana chips, brown sugar and dried fruits – but we also detected cereal notes (muesli, sacks of grain) and apricot, grapefruit and Calvados fruitiness. The palate was a lip-smacking taste explosion of Rowntrees Tooty Frooties, strawberry bubblegum and pear eau de vie, with heavier notes of oak, white pepper and ginger on the finish. The reduced nose opened up like a fan – caramel syrup on ice-cream, toffee apples and cinnamon swirls, with various lemon references. The palate was a mouth-watering melange of mango, melon, white grape, pineapple and peach – flavourful and satisfying... read more

53.449 – Smoking A Duck Up A Chimney

57.6% ~ 1st Fill Ex-Oloroso Hogshead ~ 13yo ~ Islay ~ £98.40

The nose suggested wood smoke, chimney sweepings and burnt fruit cake, hoisin duck and grilled prawns with a balsamic glaze. The palate was a beautiful intermingling of sweetness and smoke – toffee apples and autumn bonfires, cigar ends, pink antiseptic ointment and hints of smoked fish. With water, our noses found orchard fruits and woodchips, pistachios, wasabi peas and barbequed sausages with honey glaze and fried onions. The reduced palate turned more herbal and medicinal, with crispy seaweed and a dry, chalky finish; quite an alternative trip for this make. After 11 years in ex-bourbon wood we transferred this into a first fill Spanish oak oloroso hogshead... read more

58.51 – Birch Sap Carpenter

55.9% ~ 1st Fill Ex-Bourbon Barrel ~ 12yo ~ Speyside ~ £75.00

We were first served a smoothie of fried plantain, birch sap and cotton candy, with a squeeze of lemon juice. Nosing more deeply, we discovered damp stone walls and honey on toasted oak. On the palate, we enjoyed bananas flambéed in rum, crowned with mace, sugar cane and cherry wood shavings. With water, the nose brought vanilla syrup, madeira cake, and raspberry and damson jam. On the reduced palate birch sap returned, having been seasoned with cherries and chunks of battenburg cake. The mace then prevailed and a long finish of amber ale lingered, transporting us to the riverside bars of Saint-Valery-en-Caux... read more

60.31 – Sweetly Modern

60.1% ~ 1st Fill Ex-Bourbon Hogshead ~ 9yo ~ Highland ~ £57.00

First nosing indicated a richly sweet profile full of butterscotch, highland toffee and milk chocolate buttons. Beyond that we also got a touch of violet liqueur, porridge sweetened with Strawberry jam and also orange peel. Some water revealed manuka honey, sweet rice pudding with nutmeg, boiled citrus sweets, manilla envelope and menthol tobacco. Neat, the palate displayed plenty more gooey sweetness, with banana bread, dark chocolate, cloves, cardamom pastries and barley sugars. Reduction brought a mellow and easy mouthfeel, along with pink peppercorn fruitiness, dried flowers, baked apples with custard and a splash of lemonade... read more

66.230 – Sweet-Smoked Surf ‘N’ Turf

60.3% ~ 2nd Fill Ex-Peated Barrel ~ 13yo ~ Highland ~ £79.20

There was immediately a coastal vibe on the neat nose with aromas of a surf ‘n’ turf – in this case a rosemary-flavoured filet mignon steak with broiled lobster tails. This was served with a smoky Indian brinjal pickle, a sweet relish made with aubergines. After the addition of water, the aromas of seaweed and rock pools met a big stack of hay bales next to sweet beef jerky and salty liquorice. On the palate, chicken drumsticks dipped into a piri-piri hot sauce made with bell pepper, red chillies and sweet smoked paprika. Matured for 11 years in an ex-bourbon barrel before being transferred to a second fill bourbon barrel which previously matured peaty whisky from Society cask 93.136... read more

72.113 – Fruity and Floral With Faint Fizz

53.6% ~ 1st Fill Ex-Bourbon Barrel ~ 14yo ~ Speyside ~ £73.20

Unassuming and sophisticated, the nose offered yellow lemon-scented roses, jujubes, sugar-rolled fruit jellies with liquid centres, grapefruit and pineapple pop, honeycomb and a cornflower meadow. The palate was fruity, floral and friendly with faint fizz; refreshers, a Bellini, gummy chews, dolly mixtures and parma violets, with a tangy rhubarb finish. The confectionery theme continued on the reduced nose – candy corns, nougat and rainbow drops – plus apple pie, pear drops and a day at the beach (sun lotion, ice cream with raspberry sauce, beach balls, buckets and spades). After a Swiss roll and boiled sweets beginning, the palate developed a curious finishing twist of cinnamon sticks, old wood and boudoir perfumes... read more

85.75 – For Folk Who Like The Spanish Oak

58.7% ~ 1st Fill Ex-Oloroso Hogshead ~ 14yo ~ Speyside ~ £85.80

A wonderfully perfumed and elegant style of sherry on the nose evoked stone fruits, dried flower petals, chocolate orange brownies, sticky toffee pudding and plum wine. In the background came a scent of anthracite soot, liquorice and quince jelly. With water we found PX sherry, cream soda, bramble jam and earthier notes of white mushroom, aniseed and cocoa powder. The neat palate was classical, combining pipe tobaccos, dark chocolate nibs, bitter marmalade, almonds and toasted macadamia nuts. Water made it more herbal and resinous, as fruit teas met bergamot, wintergreen, strawberry wine, earthy leaf mulch and dried mango. This matured for 11 years in a bourbon hogshead before being transferred to a first fill Spanish oak oloroso hogshead... read more

89.17 – Menthol Agility

67.5% ~ 2nd Fill Ex-Bourbon Barrel ~ 9yo ~ Speyside ~ £60.00

Strong vapours of menthol and mint suggested soothing muscle rub with sandalwood incense and almond biscuits topped with cumin and caraway seeds. Dry flavours of pencil shavings and nutmeg in hessian sacks sweetened towards floral honey, butterscotch and nut butter before warming ginger wine was served. The floral notes expanded when adding water to form fresh laundry and aromatic tea leaves blended with orange sherbet and icing sugar. Herbal aromas, hazelnut oil and toffee combined to create a sticky cough mixture while custard cream biscuits became coated with whipped cream. Flavours now embraced cocoa nibs and fragrant tobacco with exotic wood resins and the lasting character of burnt cranberries... read more

93.196 – A Salty Yoghurt and A Silver Spoon

60.0% ~ 1st Fill Ex-Bourbon Barrel ~ 8yo ~ Campbeltown ~ £62.00

One Panellist found himself preparing a refreshing ayran, a Turkish yoghurt drink mixed with sea salt, while another was reminded of polishing tarnished silver cutlery for hours. A wonderful silky, rich texture awaited us on the palate, like a banana milkshake, before the heat started to build slowly but surely to seemingly stratospheric levels. Water to the rescue, or maybe milk, as we were back with a tangy yoghurt drink, this time kefir. To taste we had sour cream and chive crisps, and grilled peanut butter and jam sandwiches, while in the finish, fizzy, sour, fruit-flavoured gums... read more

95.79 – Cross-Cultural

55.5% ~ 1st Fill Ex-PX Hogshead ~ 14yo ~ Speyside ~ £80.50

A bountiful and deeply enticing nose bristled with brown sugar caramelising with vanilla pods, bananas flambéed with dessert wines, fir wood resins, myrtle and exotic hardwood oils. In the background, some delicate spiciness from chai tea and cloves. A little water revealed freshly toasted oak, walnut whip, brandy snaps and brown bread spread with treacle. Beyond that there was some buttered fruit loaf and a dusting of paprika. The neat palate was gently drying to begin with, featuring notes of dried cranberries, gingerbread and chopped walnuts, before cinnamon powder, more cloves, nutmeg and sandalwood. Water brought out cough medicines, cherry liqueur, simmering wood spices and rich herbal bitters, with more walnuts and bread notes in the aftertaste. This was matured for 10 years in a bourbon hogshead before being transferred to a first fill American oak PX hogshead... read more

108.62 – Afternoon Highball

60.2% ~ 1st Fill Ex-Bourbon Barrel ~ 14yo ~ Speyside ~ £78.00

The nose was surprisingly subtle and nuanced, displaying initial impressions of yellow flowers, plums, nectars and golden sultanas. Also some more exotic tones of mango and passionfruit teas. A little structure and backbone was provided by a starched linen note in the background. Reduction brought clotted cream richness, along with butterscotch, sunflower seed mix and lemon barley water. The palate opened with juicy fruit chewing gum, then muddled green herbs, mint tea and aged limoncello. Sweet, but playful and light. Water brought classical flavours of barley sugars, sweet ales, crushed nettle and marshmallow. Easy going all the way... read more

137.16 – Soft, Spongy Sphagnum Peat Moss

67.0% ~ 1st Fill Ex-Bourbon Barrel ~ 11yo ~ England ~ £90.00

We pan-seared a tuna steak in soy, coriander and honey to then serve it with stir-fried samphire over an open peat fire on the beach. The taste had a lovely sweetness, like a peated sponge cake, while a tinge of lemony zing combined with roasted, salted pistachios and crispy seaweed made this an enticing combination. Following reduction, we discovered a slatey, lightly petrol-smoky aged riesling wine with a bowl of peanuts and thyme-sea salt crackers. On the palate, it was sweet, silky and smooth like grilled avocado served with a smoky almond cream and macadamia-crusted grilled pineapple with coconut whipped cream... read more

142.2 – Americana Smoothie

67.9% ~ 1st Fill #1 Char Barrel ~ 7yo ~ New York ~ £109.20

The brim of the glass was almost overflowing with immense and potent aromas. We noted red berry compotes, rye bread spices, burnt orange peels, rosewood shavings, candied sultanas, and freshly baked bread pudding with spiced plum wine. Heady, intense, and brilliant! With water we found singed raisins, bitter cocoa powder, cinnamon liqueur, menthol pipe tobacco and powerful spice notes of clove and star anise. Wonderful! In the mouth there was an initial avalanche of spiced caramel, root beer syrup, aniseed distillate, herbal cocktail bitters, treacle, and graphite oil. Mouth-coating and immensely textural. Water brought out malt extract, chocolate sauce, cloves in honey, cola syrup, spiced fig chutney and hot smoked paprika. A wild ride, but also controlled and beautifully concentrated throughout... read more

B7.3 – Penne Pasta Arrabiata

55.7% ~ 1st Fill #4 Char Barrel ~ 6yo ~ Indiana ~ £59.50

How about being served sitting on a polished mahogany antique table a roasted chestnut, caramelised onions and Stilton pizza garnished with fresh thyme. A lovely texture neat with a perfect balance of sweet, herbal and spicy flavours as we stayed with the Italian cuisine and had a penne pasta arrabbiata. Diluted we enjoyed an Indian summer’s day as we imagined walking through a rickhouse to end up sitting under a maple tree with its amazing array of coloured leaves to eat pastel de Nata, Portuguese custard tarts. The mash bill for this bourbon consists of 75% corn, 21% rye and 4% malted barley, matured in a #4 char new oak barrel with #2 char heads... read more