There’s good news for members of the Scotch Malt Whisky Society this week. The club has launched the fourth instalment in its sought-after Creators Collection: Tales Of The Worm Tub: Celebrating the Bold, the Rich and the Robust. The release brings together three rare Speyside bottlings that shine a light on one of the oldest, and arguably least understood, whisky making techniques.
The Creators Collection is a series designed to turn liquid into storytelling. Each chapter in the collection focuses on a particular production method, cask influence, or flavour narrative.
Tales Of The Worm Tub looks back when distilleries cooled spirit vapour using long copper coils submerged in cold water. Known as worm tubs, these condensers are rarely used today, but their effect is distinctive: bold, weighty spirits with a deeper character and a meaty edge.
The collection looks back to a bygone era, when distilleries cooled spirit vapour using long copper coils submerged in cold water…
Old school whisky making
Euan Campbell, Head of Whisky Creation at the Society, describes the trio as “a fascinating glimpse into the world of worm tub condensers,” offering fans the chance to explore how this traditional method can still deliver flavour diversity.
The three releases take their names from the twisting coils themselves. Cask No. 44.190: Unleash the Serpent (£165) is a 21-year-old, rich with Bramley apples, plum jam and black forest gateaux notes. Cask No. 76.157: Behold the Beast (£155), an 18-year-old drawn from a first-fill oloroso butt, offers bruised apples, treacle, funky rum, and chocolate orange biscuits. Finally, Cask No. 36.228: The Snaking Coil (£220), at 28 years old, is the most opulent of the set, delivering marzipan, dark chocolate, sticky dessert wine and hibiscus.
The collection is available as individual bottles and as a complete set. Members visiting the Society’s rooms can also sample a three-dram flight for £53.
What is worm tub whisky?
Worm tub whisky making is a traditional, and increasingly rare, method of condensing spirit vapours during distillation.
Picture a large vat (the tub) filled with cold water. Inside is a long, coiled copper pipe (the worm). During distillation, vaporised alcohol travels from the still, into the worm. As it winds through the cold water, the vapour condenses back into liquid form, flowing into the spirit safe, for collection.
With less copper contact, compared to modern shell-and-tube condensers, fewer impurities (that’s to say flavour-giving compounds such as esters, phenols, aldehydes and ketones) are removed, resulting in meatier, more robust flavours and a thicker mouthfeel.
Worm tubs have fallen from favour because they’re large and difficult to run, but some distilleries still preserve the art.
Tales Of The Worm Tub follows previous Creators Collection chapters exploring Scotland’s peatlands, the Society’s spiritual home in Leith, and a celebration of spring’s lighter notes. With more instalments planned, it’s a series that continues to reward curious whisky enthusiasts.
The British Association for Screen Entertainment (BASE) rolled out the red carpet at its new venue, The Londoner, for the 46th annual BASE Awards, bringing together distributors, retailers, platforms, agencies and production partners from across the home entertainment sector. Hosted by Ayo Akinwolere, I Swear and Wicked were the big winners on the night. Studiocanal’s…
Prawn lovers, we have found your festive dining plans in the capital. ISSO Prawn Crazy, the new Sri Lankan restaurant in Canary Wharf, is serving three Christmas menus packed with seafood, curries and traditional island flavours. Book a festive meal and you could also win a holiday to Sri Lanka for two in 2027. Available…
The people who make Britain’s hospitality industry tick will take centre stage when the Hospitality Awards UK returns to London this month for its fourth edition. Chefs, bartenders, hoteliers, restaurateurs, entrepreneurs, suppliers and guest-facing teams will gather at The Waldorf Hilton London on November 9 for the Hospitality Awards UK 2026. The invitation-only, black-tie gala…
There’s good news for members of the Scotch Malt Whisky Society this week. The club has launched the fourth instalment in its sought-after Creators Collection: Tales Of The Worm Tub: Celebrating the Bold, the Rich and the Robust. The release brings together three rare Speyside bottlings that shine a light on one of the oldest, and arguably least understood, whisky making techniques.
The Creators Collection is a series designed to turn liquid into storytelling. Each chapter in the collection focuses on a particular production method, cask influence, or flavour narrative.
Tales Of The Worm Tub looks back when distilleries cooled spirit vapour using long copper coils submerged in cold water. Known as worm tubs, these condensers are rarely used today, but their effect is distinctive: bold, weighty spirits with a deeper character and a meaty edge.
Old school whisky making
Euan Campbell, Head of Whisky Creation at the Society, describes the trio as “a fascinating glimpse into the world of worm tub condensers,” offering fans the chance to explore how this traditional method can still deliver flavour diversity.
The three releases take their names from the twisting coils themselves. Cask No. 44.190: Unleash the Serpent (£165) is a 21-year-old, rich with Bramley apples, plum jam and black forest gateaux notes. Cask No. 76.157: Behold the Beast (£155), an 18-year-old drawn from a first-fill oloroso butt, offers bruised apples, treacle, funky rum, and chocolate orange biscuits. Finally, Cask No. 36.228: The Snaking Coil (£220), at 28 years old, is the most opulent of the set, delivering marzipan, dark chocolate, sticky dessert wine and hibiscus.
The collection is available as individual bottles and as a complete set. Members visiting the Society’s rooms can also sample a three-dram flight for £53.
What is worm tub whisky?
Worm tub whisky making is a traditional, and increasingly rare, method of condensing spirit vapours during distillation.
Picture a large vat (the tub) filled with cold water. Inside is a long, coiled copper pipe (the worm). During distillation, vaporised alcohol travels from the still, into the worm. As it winds through the cold water, the vapour condenses back into liquid form, flowing into the spirit safe, for collection.
With less copper contact, compared to modern shell-and-tube condensers, fewer impurities (that’s to say flavour-giving compounds such as esters, phenols, aldehydes and ketones) are removed, resulting in meatier, more robust flavours and a thicker mouthfeel.
Worm tubs have fallen from favour because they’re large and difficult to run, but some distilleries still preserve the art.
Tales Of The Worm Tub follows previous Creators Collection chapters exploring Scotland’s peatlands, the Society’s spiritual home in Leith, and a celebration of spring’s lighter notes. With more instalments planned, it’s a series that continues to reward curious whisky enthusiasts.
For more, visit smws.com.
I Swear and A Knight of the Seven Kingdoms shine at the 46th BASE home entertainment trade awards
The British Association for Screen Entertainment (BASE) rolled out the red carpet at its new venue, The Londoner, for the 46th annual BASE Awards, bringing together distributors, retailers, platforms, agencies and production partners from across the home entertainment sector. Hosted by Ayo Akinwolere, I Swear and Wicked were the big winners on the night. Studiocanal’s…
Prawn lovers, ISSO Prawn Crazy’s festive menus come with the chance to win a Sri Lankan holiday
Prawn lovers, we have found your festive dining plans in the capital. ISSO Prawn Crazy, the new Sri Lankan restaurant in Canary Wharf, is serving three Christmas menus packed with seafood, curries and traditional island flavours. Book a festive meal and you could also win a holiday to Sri Lanka for two in 2027. Available…
Hospitality Awards UK returns to The Waldorf Hilton for fourth annual black tie gala
The people who make Britain’s hospitality industry tick will take centre stage when the Hospitality Awards UK returns to London this month for its fourth edition. Chefs, bartenders, hoteliers, restaurateurs, entrepreneurs, suppliers and guest-facing teams will gather at The Waldorf Hilton London on November 9 for the Hospitality Awards UK 2026. The invitation-only, black-tie gala…
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