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Glenturret 12 Years Old 2013 SMWS 16.98 | Meaty Wallop, Sherry Cask & Toasted Butt, Cask #16.98, 2013, The Scotch Malt Whisky Society, 57%
Glenturret

Glenturret 12 Years Old 2013 SMWS 16.98 | Meaty Wallop, Sherry Cask & Toasted Butt, Cask #16.98, 2013, The Scotch Malt Whisky Society, 57%

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

TypeSingle Malt Whisky
MRI
MRI 21
Average Score
N.A
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Description

'Meaty Wallop' A peated Glenturret which was distilled on the 19th of March 2013, then matured for 12 years, firstly in an ex-Sherry Puncheon then a refill toasted Butt, before being bottled by the Scotch Malt Whisky Society. The cask yielded 670 bottles at 57% ABV.

Change+26.4%
LatestSGD 119
HighSGD 119
LowSGD 94
SGD 122SGD 112SGD 102SGD 91Price (SGD)Observed dateDec 15Jan 11Dec 15 - SGD 94 - Just Whisky Auctions - Dec 15, 2025Jan 11 - SGD 119 - Scotch Whisky Auctions - Jan 11, 2026

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 - Jan 11, 2026SGD 119.15
Just Whisky AuctionsAuction Sold Price - Dec 15, 2025SGD 94.25
Cask type
Sherry Cask & Toasted Butt
Bottling
Independent Bottling - The Scotch Malt Whisky Society
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
16.98
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
670
Has box
No
Closure
Cork
Presentation
N.A
Series highlights
The Scotch Malt Whisky Society
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Brisket burnt ends, beef jerky, Philly cheesesteak sandwich, farmyard tang, vapour rubs, cola syrup, peat-smoked cherries, hot paprika crisps. With water: seafood charring on a barbecue, smoked butter, burning hay, molten butterscotch, umami qualities of yeast extract. [1, 2, 4]
Palate
Dense, sweet, tarry smoke, antiseptic, chip-shop saveloy sausages, peppered mackerel, chorizo jam. [1, 2, 4]
Finish
Sootier undertones, more tarred rope, unusual smoked cheeses, petrichor undergrowth, crushed nettles, burnt bits of roast hogget shoulder, smouldering rosemary wood. [1, 2, 4]
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