Description
'Seriously scrumptious' Distilled at Strathisla on the 30th of March 2006, matured for 11 years in a Virgin Oak Hogshead before being bottled by the Scotch Malt Whisky Society. The cask yielded 262 bottles at 58.8% ABV.
Strathisla
Strathisla Seriously Scrumptious 11 Year Old, Virgin Oak Hogshead Cask, Cask #58.20, 2006, The Scotch Malt Whisky Society, 58.8%
4.3/5Expert Rating
Catalog product detail, market evidence, tasting notes, reviews, and collection actions.
TypeSingle Malt Whisky
MRI
Average Score
Explore related whisky intelligence
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LatestSGD 96
HighSGD 96
LowSGD 96
Recently Sold
Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).
Just Whisky AuctionsAuction Sold Price - Feb 16, 2026SGD 95.55
- Region
- Speyside
- Age
- 11 Years
- Vintage
- 2006
- Bottled
- 2017
- ABV
- 58.8%
- Volume
- 70cl
- Distillery
- Strathisla
- Origin
- Scotland
- Cask type
- Virgin Oak Hogshead
- Bottling
- Independent Bottling - The Scotch Malt Whisky Society
- Peated
- Unpeated
- Single cask
- Yes
- Non-chill filtered
- Yes
- Cask origin
- N.A
- Cask no.
- 58.20
- Batch
- N.A
- PPM
- N.A
- Barley
- N.A
- Fermentation
- N.A
- Master distiller (bottling)
- N.A
- Master distiller (distillation)
- N.A
- Limited edition
- Yes
- Bottle count
- 262
- Has box
- N.A
- Closure
- Driven Cork
- Presentation
- N.A
- Series highlights
- SMWS 58.20, Seriously Scrumptious
- Historical context
- N.A
- Special release
- N.A
- Allocation
- N.A
- Nose
- Rich and spiced. Luscious butterscotch, browned butter, barley sugar, and caramel. Figs, passionfruit, pomegranate, some unripe pineapple, and a bit of coconut. Maraschino cherries, turning into sour cherries. A sweet milk chocolate note, reminding me of the chocolate milkshakes I had as a kid. Some funky notes too: leather and shoe polish, as well as earthy hay and wet forest soil. Plenty of rich nuts. Maybe a bit of rancio in there.
- Palate
- Medium texture, with a fair bit of heat. Barley sugar up front, developing to juicy tropical fruit and rich spice. The dram develops to more of that hay and leather, as well as oak, black pepper, maple sugar, dried spices, and subtle smoked chilis. There's lemon oil, almond extract, cinnamon, rose petals, and a bit of red wine. Chocolate comes in big and rich: as a thick ganache, or maybe coating dried cherries or raisins. Fresh ginger and lemon on the back end.
- Finish
- Short and sweet, emphasis on the sweet. More chocolate, with crystallized pineapple, lychee, mandarins, elderflower, maple sugar, red wine, nougat, orange bitters, pear, and dried ginger.