{"id":3438,"date":"2026-07-10T08:17:33","date_gmt":"2026-07-10T06:17:33","guid":{"rendered":"https:\/\/www.smws.ch\/batch-41-incognito\/"},"modified":"2026-07-10T08:20:32","modified_gmt":"2026-07-10T06:20:32","slug":"batch-41-incognito","status":"publish","type":"post","link":"https:\/\/www.smws.ch\/en\/batch-41-incognito\/","title":{"rendered":"Batch 41: Incognito"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><em>The Society\u2019s latest small-batch \u2018Heresy\u2019 bottling Batch 41: Incognito is unique example of what can happen when the Whisky Team go from cask custodians to trying their hand at distilling, says Julien Willems.<\/em><\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Some of you may remember fondly our bottling G16 Dark \u2018n\u2019 Stormy Cr\u00e8me Br\u00fbl\u00e9e, a Festivals special from 2023 that was the result of a custom distillation we carried out at distillery 156 back in April 2016. That bottling was from a special project to distil our own bourbon-style mashbill, and was greeted rapturously by members at the time.<\/p>\n\n<p class=\"wp-block-paragraph\">Here\u2019s the good news \u2013 our new small-batch \u2018Heresy\u2019 release, Batch 41: Incognito, comes from the very same batch of casks produced from that distillation.<\/p>\n\n<p class=\"wp-block-paragraph\">Like its predecessor, Incognito is a grain whisky inspired by the US but with its feet firmly planted in Scotland. The mashbill, or in layman\u2019s terms the cereal mix that went into the mash used to create this whisky, takes a page from the US whiskey distillers\u2019 book. Firstly, its dominant ingredient is corn, at a 58 per cent ratio, supplying smooth and rounded flavours to the spirit. The inspiration here is the bourbon mashbill, which must by US law contain at least 51 per cent corn. Add to this 21 per cent of malted barley, which we all know and love for its fruity potential in whisky. And finally, 21 per cent un-malted rye, providing a spicy backbone and hints of rosewater.<\/p>\n\n<p class=\"wp-block-paragraph\">\u201cWe took a bit of trans-Atlantic inspiration for this one,\u201d says head of whisky, Euan Campbell. \u201cWe used some different grains to create our mashbill and carried out a custom distillation in a pot still, which is unusual for a grain whisky! It was also matured in heavily charred 24-month air-seasoned new oak barrels from Kelvin Cooperage in the US, with toasted heads added to the casks to create even more flavour.\u201d <\/p>\n\n<p class=\"wp-block-paragraph\">These are our very last casks from this experiment, which makes me a little sad as I would have loved to see those mature and evolve further for many more years. But upon control tasting them at 9-years-old, the Whisky Team were blown away by the flavours we found in each cask and the level of consistency on display for our noses and palates. So, we made a batch out of our four remaining casks and submitted it to the same scrutiny as all our whiskies. <\/p>\n\n<p class=\"wp-block-paragraph\">Unsurprisingly, the Tasting Panel was in unanimous and vocal agreement with us: too good not to be bottled. So, while this certainly marks the end of this project, what an end it is!<\/p>\n","protected":false},"excerpt":{"rendered":"<p> [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3435,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[29],"tags":[],"class_list":["post-3438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Batch 41: Incognito | The Scotch Malt Whisky Society<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smws.ch\/en\/batch-41-incognito\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Batch 41: Incognito | The Scotch Malt Whisky Society\" \/>\n<meta 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