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26th July 2023 |
Question:
What happens when 100 chillies are
matured in a cask of whisky for 17
years? Answer The SMWS Exp.01 Chilli
Spirit Drink which is available as part
of a special new Society membership
offer while stocks last.
 This
summer, an audacious whisky club is
spicing things up with the launch of
Exp.01, a limited-edition chili-infused
drink born from a daring experiment. The
Scotch Malt Whisky Society (SMWS)
embarked on a journey of innovation by
maturing 100 fresh red Scotch Bonnet
chillies in a cask of Scotch whisky for
a remarkable 17 years.
During the experiment, the SMWS added
approximately 100 sliced chillies to a
cask of 10 Year Old single malt, causing
it to lose its classification as a
Scotch whisky. The intriguing concoction
was then left to mature for an
additional 17 years before being bottled
as the tantalizing and spicy spirit it
is today.
Exp.01 boasts a fiery 55.6% ABV and is
presented in 10cl miniatures akin to hot
sauce bottles, delivering a peppery
punch with subtle notes of 'sweet
paprika.' The Society is encouraging the
adventurous taste explorers amongst you
to further experiment with the spirit at
home by using it in summer cocktails, as
a cooking ingredient for marinades or
hot sauces, or savouring it neat.
As part of its 40th-anniversary
celebrations, the SMWS, headquartered in
Edinburgh with members worldwide,
crafted this experimental spirit, along
with other special editions, drawing
inspiration from the bold and innovative
spirit of its founder, Pip Hills.
To delve into the intriguing tasting
experience and the uniqueness of the
experiment, the Society sought the
expertise of Professor Brendan Walker,
renowned as the world's sole 'Thrill
Engineer.' His remarkable work includes
designing emotional experiences like
theme park rides, including Alton
Towers' Th13teen. Professor Walker,
intrigued by the blend of high-quality
Scotch whisky and 100 fiery Scotch
Bonnet chillies, delved into the
investigation of the SMWS's
extraordinary creation.
Walker said, "The methanol and aromatic
higher alcohols found in whisky
immediately trigger the release of
dopamine. Chilli contains capsaicin and
in small amounts, capsaicin has a
pleasurable, warming, peppery effect.
Capsaicin can also trigger the release
of endorphins for endurance, and
dopamine to reward surviving such an
ordeal.
"This concoction of whisky and chilli
has the most psychotropic thrilling
potential. My initial tasting made me
say ‘wow!’, and then smile – a genuine
mini-euphoric moment for any connoisseur
of thrill. There’s a whole roller
coaster of experience being played out
on a micro scale, over milliseconds,
right there on your tongue
"It's not just the resulting liquid of
Exp.01 that I find amazing – with its
smooth, sweet consistency and initial
peppery chilli kick. What’s most
exciting for me is the Society’s spirit
of experimentation. This captures my
imagination. Try it in a cocktail,
splash it into a creamy sauce for
haggis, or pipette a single drop onto
your tongue, then feel your mind and
body explode with excitement."
James Freeman, the Executive Chef of the
Society, has skillfully crafted special
recipes that beautifully showcase the
culinary potential of the spirit. Among
these delights are mussels paired with
tomato, anchovies, and a touch of
Exp.01, a delectable teriyaki salmon
dish, and an irresistible chocolate and
Exp.01 tart, offering a unique fusion of
flavors.
Meanwhile, SMWS ambassador Logan Shaw
suggests a tantalizing highball cocktail
by combining the spirit with tonic
water, ice, lime, and a hint of sea
salt, creating a fiery and refreshing
concoction.
Professor Brendan Walker, no stranger to
the Society, previously collaborated
with SMWS in 2022 for their Memory Box
campaign. This innovative campaign
centered around tasting Society whisky
that evoked cherished memories and
brought forth happy moments. The
campaign was unveiled at London and
Glasgow whisky festivals, where
wide-eyed whisky enthusiasts had the
pleasure of experiencing the journey of
nostalgia guided by Walker himself.
Helen Stewart, Head of Brand Marketing &
Membership, said: "In our 40th and most
adventurous year yet, this kind of cask
experiment is a great example of the fun
we have with whisky. We did this simply
for the thrill of it to discover what
would happen - and we’re excited to
share the results of the experiment with
everyone and we’d encourage people to
have fun with it whether using it in
cocktails, cooking recipes or simply
sipping it.
"Brendan's expert knowledge of how
people react to thrills and excitement
was key to this experiment. His
investigations have helped explore the
tasting experience and explain what’s
happening in the mouth when people taste
it."
Founded in Edinburgh in 1983 by maverick
whisky-lover Pip Hills, the SMWS is now
the world’s largest whisky club, with
close to 40,000 adventurous and
discerning members across the globe, all
united by a passion for flavour and
exquisitely crafted liquid.
Exp.01 is available while stocks last
from 26th July as part of a special new
Society membership offer which can be
found here:
www.smws.com/complimentary-exp01-offer/
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