The latest chapter of the Creators Collection is called “The New Wave: A taste of our next generation gems”. Five of Scotland’s most exciting modern distilleries have been selected and brought together for this edition – each with its own distinctive style and character. It goes without saying that the whiskies are all only between 6 and 9 years old. Nevertheless, it’s fascinating to discover how the Scottish whisky world continues to evolve.
Scotch whisky is a story centuries in the making, but the next chapter is being written right now. Across Scotland, a new generation of distilleries is emerging, built with modern vision, innovative techniques, and the confidence to do things differently. These are the pioneers shaping the future of Scotch.
The Scotch Malt Whisky Society has been alongside this next generation from the very beginning. We have forged relationships with these distilleries from the time of their first spirit runs, buying casks and filling Society casks to our own specifications from day one. Being involved with these new distilleries from the start means that, even at a relatively young age, these whiskies have already developed remarkable depth and character.
We started trading with distillery 121 shortly after they started production in 1995 and the same can be said of distilleries 128 and 129. We also bottled some of the first whisky from distillery 136 as the Society’s youngest ever Scotch Single Malt (3YO) in 2018, such is our love for shining a light on lesser-known (and sometimes underappreciated) distilleries and whiskies.
Our Whisky Team visits each distillery to meet the production team and fully understand the process and vision that they have for their whiskies. For The New Wave, we’ve brought together five of Scotland’s most exciting modern producers – each with its own sense of place and character:
Distillery 149 – ARemote, rugged, and resolutely sustainable.
Distillery 162 – A windswept island with an experimental spirit.
Distillery 166 – The new voice of peated whisky from the Isle of Skye.
Distillery 167 – A riverside revival in the heart of Glasgow.
Distillery 168 – A bold innovator with a flair for the unconventional.
Between them, these distilleries offer an astonishing diversity of style: from coastal smoke to lush dried fruits, from maritime peat to elegant spice. This release spans four Society flavour profiles, three cask types, and whiskies aged between six and nine years.
Some are coastal and boldly peated, others unpeated and rich with orchard fruit or spice, but all share a clarity of vision and quality of execution made possible by the Society’s commitment to exceptional casks. Many of these casks have been ours since day one. They’ve been filled with new-make spirit from these distilleries and into wood chosen and prepared to the high standards that our Whisky Team have become known for.
The result is a collection that’s not just about what Scotch whisky is, it’s about where it’s going. We love these whiskies and we’re very excited by the future that each of these next generation of distilleries offer to our members.
Welcome to a celebration of innovation, quality and the new wave of flavour.
CASK NO. 149.21
MACHAIR-MEDLEY
First nosing took the Panel to a west-coast beach, where the hypnotic long grasses of the machair landscape pulled us to the shore. Aromas of freshly waxed jackets, steaming mugs of hot chocolate, smoked game, and salted caramel toffee bites came together in rugged harmony. On the palate, we found a medley of juicy ripe strawberries and hints of elderflower, grounded by a savoury note of bran and rye breads seasoned with chunky sea salt. A touch of water smoothed this dram, introducing dried pineapple chunks, caramel ice cream and a gentle maritime saltiness on the nose. On our second taste, bright grapefruit, mentholated orange and toasted hazelnuts emerged, leading to a gently sweet, malty finish. A coastal treat with a mischievous hint of zest.
CASK NO. 167.1
WELL-FIRED AND MOUTHWATERING
Max. one bottle per member
Bursting from a well-fired pain aux raisins came the perfume of chocolate brownies, fruit leathers and cherry chocolate liqueur. The palate led with more cherry, along with the silky mouthfeel and earthy tones of a Chilean malbec served with millionaire’s shortbread. Water introduced lighter accents to the nose, ushering in elderflowers and marmalade, joined latterly by tobacco and crispy duck. The finish was an unctuous affair, full of candied bacon, raspberry coulis and grilled apricots served on pine shavings.
CASK NO. 168.2
A PEAT-SMOKED BACON ROLL
Max. one bottle per member
The neat nose suggested fragrant lemon tea, poster paints, flamed citrus rinds and rum fudge. It continued with coal tar soap, medicinal toothpaste, herbal tinctures and charred langoustines. Water brought out rauchbier, smoked strawberries, a tang of carbolicwash acidity and suggestions of burning heather and swimming pools. The palate initially showed white chocolate, chilli jam, smoky bacon crisps and roast lamb. An earthy coal scuttle vibe was noted in the background. Reduction revealed salted treacle, more bacon notes, coffee grounds, coal smoke and apples cooked over a bonfire. This was matured in an exbourbon barrel for six years before being transferred to a first fill American oak ex-oloroso hogshead.
CASK NO. 162.9
PINEAPPLES ON THE PORT SIDE
A brisk sea breeze swept over the bow, carrying the scent of peach and pineapple yoghurt mixed with the floral aroma of chamomile and summer meadows. Clinging to the hull we found sticky liquorice and salted caramel, while mint sweets and bottles of dark ale rolled across the deck. Water brought a change of tide as tins of fruit salad with pineapples and peaches tumbled in the hold, crashing into our cargo of frangipane tarts, crushed shells and candied almonds. Finally, in the galley, strawberry sherbet, soft banana sweets and baklava sloshed around in a tub of orange blossom water.
CASK NO. 166.2
HAWAIIAN SKEWERS
Max. one bottle per member
We all sat around a campfire and grilled Hawaiian skewers of cured diced gammon and pineapple chunks coated with a zesty, sweet, smoky honey glaze. The taste was very different; there was a sweetness but at the same time a spiciness, as well as the dry bitterness of a medieval rye bread baked using smoked barley, or a slice of burnt toast with blackberry jam. The addition of water added the distinct, spicy aroma of cloves and aniseed next to apple-brined turkey with garlic herb butter and fresh rosemary. On the palate, we took a generous sip of beechwood-smoked rye ale with a long, sweet maple syrup finish.