Spring is in the air and the latest edition of the Creators Collection takes on this feeling too. This quartet of exquisite old whiskies captures the season when life awakens from its slumber, our senses are awakened by light and growth, and we appreciate the delicate beauty of these four outstanding whiskies. Whiskies that have been matured to perfection in refill casks for decades. Ideal whiskies to transport you to another time and place to simply enjoy.
When you wake up from your dreams, you can pull out your diary in anticipation. On Saturday 17 May, we will be setting up our large whisky bar at the Whisky Mäss Winterthur. As in Lucerne and Baden, you will have the opportunity to taste our bottlings at your leisure in a separate members area. And while you’re at it, The Swiss Whisky Festival in Baden is now taking place at the end of October – this year on 24 and 25 October to be precise – and we’ll be there again. Of course, all tasting dates until the end of the year are also listed in the current Outturn.
In addition to our main business – single cask and cask strength – we remain curious at the Society and try something new from time to time. A brand-new bottling has been reduced to 48% ABV to offer our members, who sometimes prefer a slightly lighter whisky, an alternative. The nice thing about it: whether with or without water, whether you add water yourself or already reduced, it will never be boring.
If you’re feeling more adventurous, you can live it out with the two contrasting small batches from the Heresy series – Batch 19: Frazzle Dazzle (matured in Tempest Smoked Barely Wine casks) or Batch 30: Skooshy Stroopwafel (matured in Bourbon & PX casks).
And finally, with our two new gins – GN6.5: C’est bon lemon (a spiced gin) or GN7.3: An artist, an apothecary and a triple-sec mule (more juniper is hardly possible) – the question remains: neat, on the rocks or rather as a G&T?
I hope you can enjoy a few relaxing Easter days, and I would be delighted if we could accompany them with one or two of our drams.
Cheers
Patric Lutz