Fire and ice: Scotch Malt Whisky Society launches ice cream

The Scotch Malt Whisky Society (SMWS) has teamed up with Edinburgh gelateria Joelato to create an experimental sorbet inspired by its new chilli-infused dram.

The whisky club is celebrating its 40th anniversary, and as part of the festivities, has released a fiery chilli-infused new spirit, named Exp.01, as a limited edition bottling.

Exp.01 also forms the base of a cocktail-inspired sorbet, Pink Grapefruit Derby, which gelato maker Joe Sykes whipped up after experimenting with flavours at the gelateria’s test kitchens in Perthshire.

Exp.01 was created with the addition of around 100 Scotch bonnet chilli peppers to a cask of 10 year old single malt whisky, which was then left to infuse for 17 years. The result of this experiment packs a peppery punch, with a sweet paprika flavour profile and a smooth finish. The expression has a 55.6% ABV and has been bottled in 10cl hot-sauce sized miniatures.

Plans are afoot for Joelato to whip up another batch of the Pink Grapefruit Derby sorbet to serve up to Scotch Malt Whisky Society members late next month at The Vaults, as part of The Gathering — an event to mark four decades since its inception.

Helen Stewart, SMWS head of brand marketing & membership, said of the collaboration: “Joelato’s lively sorbet creation is a really exciting new way for people to explore one of the Society’s more experimental bottlings. At SMWS we are passionate about promoting new ideas and collaborating to create unique sensory experiences for adventurous whisky and spirit lovers seeking something unconventional.”

Joe Sykes, founder of Edinburgh gelateria Joelato, completed gelato training at Carpigiani University in Bolonga, Italy. He said of the new creation: “We were delighted to partner with The Scotch Whisky Society on the launch of Exp.01. Exp.01 is downright delicious, and the complexity and spice of the spirit lends itself wonderfully to a punchy, citrus sorbet, which our Pink Grapefruit Derby certainly is. We couldn’t be happier with the result.

“At Joelato we’re big fans of basing gelato and sorbets on cocktails, but it can be a challenge to do justice to a wonderful cocktail in frozen form. For starters, too much alcohol and the gelato won’t freeze. With that in mind, we aim to recreate the authentic flavour and depth of a Margarita, for example, with a little less of the alcoholic punch.”