It’s not every day I get the opportunity to taste two whiskies from Smögen, a distillery that has played a leading role in establishing Sweden as a producer of high-quality whisky. I have Decadent Drinks to thank, as they’ve just released two new whiskies from Smögen Distillery.
Should you like to learn more about Smögen and its founder, Pär Caldenby, I’d like to direct you to this interview on Malt. While it’s well over four years old, this article is still by far the best introduction to Smögen I’ve come across. This was back when Mark Newton‘s fingers were still working and he was one of my favourite whisky writers.
But back to the matters at hand. Our first Smögen today is an 8-year-old that initially matured in two ex-OIoroso sherry quarter casks. They were then combined into a 2nd fill ex-sherry hogshead before being (ever so) slightly diluted prior to bottling.
The second of Decadent Drinks’ Smögen is a 10-year-old. Having first spent its time in a first-fill ex-Madeira hogshead for 8 years, the whisky was then re-racked into a “knackered old refill hogshead, to round it off gently and emphasise that delicious Smögen-ness.”
Smögen 2016 8 Years (57.1%, Decadent Drams, 172 bts.)
Nose: Despite being heavily peated it’s the sherry-forward nature of this Smögen that stands out. Hints of soy, pralines and plums, as well as a touch of smoked coffee beans. (Don’t even know if that’s thing.) There’s a touch of diesel, plenty of soot and definitely tar. Also brown sugar, a faint liquorice note and even a sliver of chocolate.
Taste: Such a great oiliness. Hints of fresh cherry wood, bonfire smoke, charcoal and salted caramel. Also game meats and black pepper, but with earthy tones too, as well as some strong breakfast tea AND coffee. (Sounds weird, but is pretty great. Won’t try to combine the two for real though.) A good sense of umami as well.
Finish: Long. Rich smoke. Sweet peat. Lingering pepper.
Smögen 2014 10 Years (57.1%, Decadent Drams, 166 bts.)
Nose: Earthy peat with soot and tar, but also a good amount of cured meats, some smoked paprika powder and a touch of broccoli (yes, I was surprised too). There’s a thin veneer of jammy fruits, such as apricots, followed by mead, a tinge of teak wood and some distant minerals. Wonderfully delicious.
Taste: A proper oily mouthfeel with a good pinch of white pepper, some sandalwood, bung cloth and smoked barley husks. Also hints of mirabelles and apricots, as well as a honey-esque sweetness that lingers beautifully. Also oak ashes.
Finish: Long. Hints of soot and smoke. Just a touch of oak, but also a sliver of papaya.
Samples provided by Decadent Drinks
