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Glenlossie SMWS 46.160 11 Year Old, Bourbon & Pedro Ximénez Barrique Cask, Cask #160, 2014, The Scotch Malt Whisky Society, 58.7%
Glenlossie

Glenlossie SMWS 46.160 11 Year Old, Bourbon & Pedro Ximénez Barrique Cask, Cask #160, 2014, The Scotch Malt Whisky Society, 58.7%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 12
Average Score
N.A
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Description

The Scotch Malt Whisky Society was founded in Edinburgh in 1983 by Phillip 'Pip' Hills who, while travelling around Scotland in the 1970s, fell in love with whiskies drawn straight from the cask. After he expanded his syndicate the Society was purchased by Glenmorangie PLC in 2004. In 2015, the Society was sold back to private investors. In June 2021, the private owners floated the holding company ...

Change-16.1%
LatestSGD 108
HighSGD 129
LowSGD 108
SGD 131SGD 123SGD 114SGD 106Price (SGD)Observed dateOct 12Nov 9Oct 12 - SGD 129 - Scotch Whisky Auctions - Oct 12, 2025Nov 9 - SGD 108 - Scotch Whisky Auctions - Nov 9, 2025

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Scotch Whisky AuctionsAuction Sold Price - Nov 9, 2025SGD 108.05
Scotch Whisky AuctionsAuction Sold Price - Oct 12, 2025SGD 128.83
Cask type
Bourbon & Pedro Ximénez Barrique
Bottling
Independent Bottling - The Scotch Malt Whisky Society
Peated
Unpeated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
ex-bodega
Cask no.
160
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
N.A
Has box
No
Closure
N.A
Presentation
N.A
Series highlights
N.A
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
The sweet-scented nose delivered figs, dates, sultanas and chocolate raisins, toffee fudge ice cream, maple syrup and coffee liqueur. The reduced nose suggested breakfast – honey and marmalade, orange juice and sugary espresso dregs.
Palate
The palate was a rather delicious melange of pastel de nata, jam sponge and fig rolls, with spicy hits of sugar-coated fennel seeds, crystallised ginger and nutmeg. The palate, even tastier than before, gave us treacle scones and iced gingerbread, brown sugar and stewed plums.
Finish
Gentle spices warming the finish – cardamom, aniseed, black pepper, cinnamon and clove.
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