The Scotch Malt Whisky Society has unveiled a simplified approach to categorizing its single cask whiskies, reducing its flavor profiles from 12 to eight color-coded categories. The move marks a significant shift for the international whisky club known for its unconventional naming system and focus on taste over traditional whisky classifications.
SMWS Eliminates Age-Based Categories
The restructured system removes age-focused categories like “Old & Dignified” and “Young & Spritely” in favor of pure flavor descriptors. Each new profile aligns with the Scotch Whisky Research Institute Flavour Wheel and features distinct color coding for easier identification.
The eight categories span from “Fragrant & Floral” to “Bold & Peaty,” covering the full spectrum of whisky flavors. According to official tasting notes, “Fragrant & Floral” offers “delicate aromas and vibrant flavours” with “an elegant profile with a playful streak.” At the opposite end, “Bold & Peaty” delivers “smoked mackerel, farmyard aromas, and the clean, earthy notes of coal sacks.”
Each bottle in the Signature range now displays a color-coded stripe on the back label showing the profile name, cask types, and confirmation of non-chill filtering and cask strength.
Scotch Malt Whisky Society Introduces ‘Intuitive’ Names Based On Flavor Profiles
The Society has maintained its distinctive approach since 1983, avoiding distillery names on bottles and instead using creative descriptions like “Red wine and brine in the old coal mine” and “Lavender Honey and Chimney Lobsters.”
Euan Campbell, Head of Whisky Creation at The Scotch Malt Whisky Society, said: “With our history of focusing on flavour, this is an evolution, not revolution. It’s about making people’s flavour journey more accessible and rewarding – whether they’re just getting started or a long-time Society explorer.
“The new profiles simply make it easier and more intuitive to find the kinds of flavours people love. Every bottle continues to showcase our dedication to exceptional, flavour-rich cask strength whisky. From three to thirty-year-olds, it’s the whisky inside – not the age or region – that matters most.”
The new system draws from years of feedback and tasting data compiled by the SMWS expert panel. Categories include “Sweet & Zesty” featuring “sherbet fizz to candied citrus” and “Coastal & Maritime” embodying “the very essence of the sea” with “briny with a hint of sweetness.”
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Members can sample the new profiles at SMWS rooms in Edinburgh, Glasgow, and London. Non-members can visit the Kaleidoscope Bar at Queens Street in Edinburgh, which remains open year-round.
Founded by Pip Hills and associates, the Society introduced its original 12-profile system in 2012. The reduction to eight profiles represents the organization’s continued commitment to making whisky selection more intuitive for enthusiasts at all levels.
