A Tale of Two Drams – Scotch Malt Whisky Society Presents Diptych 30 Year Old Creator’s Collection
What could be better than one limited-edition single malt? Why, two limited-edition single malts, of course!
As part of their Creator’s Collection, the SMWS, or the Scotch Malt Whisky Society, recently unveiled a duo of limited-edition single malts which are three decades old. Now, spoiler alert, if you’re into your sherry monsters, these two drams are going to tick all the right boxes for you, but I’ll get to that a little later on.
Now, I’m a big fan of the SMWS and their Creator’s Collection is a prime example of why that is. This range of ultra-rare, premium, limited-edition drams told a plethora of stories and covered a variety of themes. Well, for December, we have ‘Diptych’, the final instalment of this collection, which celebrates the natural wonders of wood and that old oak wisdom that I’m so fond of discussing.
Diptych – A Work of Liquid Beauty in Two Parts
‘A celebration of how different oak types can transform whisky in fascinating ways’
Euan Campbell – Head of Whisky Creation at the SMWS
As you might expect, previous releases in the society’s Creator’s Collection have been extremely well received and went down an absolute treat, both literally and figuratively. You had ‘The Essence of Heritage’ which celebrated the spiritual home of the society. Then of course, there was ‘Whispers of Spring’ which highlighted the beauty of spring and the promise of brighter times to come. There was also one of my personal favs ‘The Peat Plants Collection’ which of course celebrated Scotland’s various peatlands and the smoky, briny, earthy notes it imparts. They were just a few examples of the drams released by the society.
As part of their Creators Collection, the SMWS recently released ‘Diptych’, which consisted of not one, but two single malts – ‘The American’ and ‘The Iberian’.
Both of these drams were distilled at the same distillery way back in 1994, on the same day, and both spent a staggering 28 years in Oloroso sherry butts for a lovely little maturation period.
To most, that would be more than a sufficient amount of time for a dram to become a sherry monster, but oh no, we aren’t done yet. Just to make sure that those wonderful fruity, spicy, nutty, creamy sherry notes really shone through, the drams also enjoyed an additional 2 years in first-fill Pedro Ximenez (PX) casks.
As you can see, both drams were distilled on the same day, for the same amount of time, in the same types of sherry casks. So why on earth is this collection made up of two different releases? Ah-ha, well, I’m getting to that now.
For those final 2 years in the PX casks, one dram (‘The American’) found its way into an American oak PX cask, whereas the other (‘The Iberian’) was matured in a European Spanish oak PX cask. If you want to know why I’m so fascinated by oak and believe it to be such an integral material in the whisky making process, this is why. Two drams, produced exactly the same way, from the same distillery, on the same day, for the same length of time, in the same types of casks, with the only differences being the species of oak used. If you want to see, smell, taste, and experience old oak wisdom in all its glory, all you need to do is try these two drams. Believe me, the differences between them are astounding.
As you can probably guess from the name, this dram was the one which was finished in European Spanish oak casks.
European oak is much higher in tannins than American oak. As a result, it imparts spicier, nuttier, and woodier notes into the whisky. At 52.2% ABV, this dram has quite a kick to it and can certainly be considered a winter warmer.
On the nose, this dram really hits you with those spicy, woody notes. There are strong aromas of sandalwood, sticky plums and dates, and old leather-bound books. These slowly fade, making way for scents of strawberry liquorice laces, star anise, cloves, and fresh ginger. If you could turn these notes into a candle, you’d be onto a winner here.
On the palate, wow, do things get interesting. There are strong flavours of blackberries and redcurrants, accompanied by a hint of toffee apple and toasted tea cake slathered in salted butter. These flavours work in synergy with notes of cherry compote, damson jam, and blueberry pancakes drenched in maple syrup.
The finish is lengthy and spicy. There’s toasted oak, black forest gateaux, vanilla, and brown sugar. Because of the tannins, there’s an amazing mouthfeel to this one.
Up next, we’re travelling from Europe to America to learn more about ‘The American’.
The American, as it is so aptly named, is the dram that spent those two wonderful years maturing in first-fill American oak PX casks. American oak has fewer tannins than Spanish oak and is higher in naturally occurring sugars and compounds such as lignin and lactone. These are really awakened during the toasting process and is why bourbon has those trademark caramel, sugar, and vanilla notes we know and love so much.
On the nose, this is a much sweeter, more tropical-smelling dram. Take a sniff, and you’ll be rewarded with salted caramel, honey, toasted coconut and caramelized pineapple. These are accompanied by vanilla and lemon curd tart.
On the palate, that first sip reveals flavours of frosted cinnamon buns, Bakewell pudding, vanilla custard, mulled fruits, and toasted teacakes. There’s also a subtle toffee apple taste, balanced beautifully by lemon zest and dark chocolate.
The finish is spicy and fruity in equal measure. At 50.9% ABV, it’s surprisingly spicy and offers up notes of charred oak, poached pears, and chocolate torte garnished with fresh raspberries.
If you’d like to learn more about your favourite whiskies, or simply treat yourself to a dram or two in the process, head on over to GreatDrams.com and take a look at the diverse selection of unique whiskies we currently have in stock.
With an impressive selection of limited-edition, rare, and award-winning whisky, as well as heaps of whisky info on our blog, it’s the perfect spot for any whisky lovers out there.
Greg
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