Aroma:
unmistakably a Springbank but not of the too dirty, almost sulphurous kind. Rather quite clear salty maritime notes from Campbeltown with the typical slight smokiness. A kind of subtlety that I lack in most of the current Springbanks and Longrows, which are also found in sulphite barrels. Here, however, we the Springbank character is not suppressed or slain, as we know that of some sherry springer. Behind it come the finest sherry notes, which, whether the color unexpected, are also not overpowering sweet, but a wonderful balance between sweetness, berry fruit, cooked fruit, orange zest and other citrus fruits, marzipan, cinnamon, elderflower, not yet quite ripe figs, baked Plum and roasted almonds reveals, again and again the Springbank character flashes on without spoiling the flavor game. The Potourri is underlaid by discreet but perceptible barrel-flavored flavors with a vanilla coating, a great, complex nose and a sort of sherry notes, as I know them from older whiskys, older Glenfarclas, for example.
Taste:
Citrus-sweet, again fresh, this time ripe fig, light berry fruit, because of the comparatively low alcohol content not biting or pungent but very mouth-filling, distinct springbank characteristic and subtle roasted and bitter aromas, cocoa powder, almond paste, candy, herbalism (heather, sage, fennel ), Forest honey
finish:
medium-long and not very voluminous, but therefore no less exciting as a consistent continuation of the taste, but with a little less oak flavor
Total:
Well, what can you say, a really big jump bench with an unusually nice balance with simultaneous complexity. I could have gotten used to it. However, since it is already 1.5 months after its publication in some places for over 600 € offered or auctioned (issue price about 350 €), dampens both my interest in buying and my belief in a rational whisky world to an absolute minimum.
