FEATURE: A TO Z GUIDE • 25 B is for… BLUE BOOK


The blue book was for a long time the only master record of the Society’s entire stock. The book contained meticulous entries for each cask, including its number, originating distillery, cask type and age. Annabel Meikle, former venue manager at The Vaults,


recalls her first experience of the legendary book in 2001: “It started off as a very sturdy, old-fashioned blue ledger, but became progressively tattier. “By the time Arthur [Motley, former whisky manager]


got it, only a handful of people were allowed to handle the thing, because it was in constant danger of just falling apart. It was like the Magna Carta!” Today, the inventory is managed by a more robust computer system, while the book has taken its rightful place as a cherished part of Society history.


BREAKING THE RULES


With all due deference to the fabulously rich history of whisky making, we believe some rules were made to be broken. That is why the Society is not overly concerned with the traditional whisky regions – and why we seek out unique and curious casks.


B


IS ALSO FOR


BOTTLES


THE SOCIETY’S ELEGANT AND DISTINCTIVE BROAD-


SHOULDERED BOTTLE DESIGN WAS CREATED IN 2008.


THE NEW LABEL CONTAINS FAR MORE USEFUL INFORMATION THAN ITS


C


PREDECESSOR, INCLUDING THE CASK TYPE AND (UNIQUE TO THE SOCIETY)


is for… CYCLING


… and the special SMWS cycling jersey we created for our ‘Tour de Speyside’ article in 2009, which saw intrepid scribe Richard Goslan see how many distilleries he could ride to in one day. Eight hours and 50 minutes later, Richard had notched up almost 90 miles and collected miniatures from 11 distilleries. The cycling jerseys went on sale after the issue came out and were so popular they promptly sold out!


TASTING NOTES ON THE FRONT OF THE BOTTLE.


E is for… EPICUREAN Simple or sophisticated,


we love our food. At 28 Queen Street in Edinburgh,


chef James Freeman has taken the food in The Dining Room from


strength to strength, winning numerous


awards and a coveted Michelin listing. Meanwhile, at The Vaults, chef Mark Leckie offers expertly executed old favourites alongside new creations. In London, the Members’ Room at 19 Greville Street has a wildly popular whisky and steak tie-up with the Bleeding Heart Bistro. In Australia, the Society hosted an event at The Sydney Opera House, featuring food by Guillaume Brahimi, one of Australia’s leading chefs.


F D


DISTILLED The Society’s unique labelling system tells members precisely when their dram was distilled. As


DATE


whisky bard Robin Laing explained, this can help us appreciate it at a more emotional level. “Sometimes the date of its making is more evocative than age,” he said. “Especially with older whiskies, you’re talking about history in a glass. For example, my daughter was 40 in March; she was born in 1972. I have a 1972 bottling from distillery number 26 – it’s not a 40 year-old, it’s 38, but that doesn’t matter because it was made in ‘72. So I opened that on her birthday.”


is for…


is for…


FRIENDSHIP As splendid as the


Society’s whiskies are, there can be no doubt that friendship is the real glue that holds us together and makes the Members’ Rooms such an agreeable place to be. Whether it’s an old friend who you had no idea was a member, or someone you’ve met at one of our tasting events through a shared love of a good dram, there’s nothing quite so fi ne as the pop of stoppers, the clink of glasses and a room of familiar faces.


CONTINUED OVERLEAF THE SCOTCH MALT WHISKY SOCIETY


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36