SMWS Smouldering Mojo 10 Year Old Mezcal & Bourbon Peated Blended Malt Scotch Whisky (2026) 70cl
This ‘Heresy’ small batch blended malt is the first Society release of an Islay whisky matured in casks previously used for smoky, fruity mezcal. A marriage of Scottish and Mexican flavour.
The Scotch Malt Whisky Society was founded in Edinburgh in 1983 by Phillip 'Pip' Hills who, while travelling around Scotland in the 1970s, fell in love with whiskies drawn straight from the cask. After he expanded his syndicate the Society was purchased by Glenmorangie PLC in 2004. In 2015, the Society was sold back to private investors. In June 2021, the private owners floated the holding company The Artisanal Spirits Company plc on the Alternative Investment Market of the London Stock Exchange.
It has a unique code system where the first number refers to the distillery and the second refers to the cask from which the bottle comes. SMWS also offers the largest range of distilleries of any independent bottler. These curiously named drams really do have something for every whisky lover!
TASTING 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.
50% ABV
70cl
