Longrow 11-year-old

Overall rating
Single Malt
Distillery Bottling
Bottling serie
Stated Age
11 years old
8ys Bourbon / 3ys refill Pinot Noir Cask
Number of bottles
53.1 % Vol.
700 ml
Bottle code
Added on
04 Feb 2019 9:06 am by Gummikuh
UncoloredNon-chillfilteredCask Strength

Average value

€ 170.58

80 × in wishlist

347 × member ratings

1134 × in collection

Whisky Reviews for Longrow 11-year-old

44 users have left a review for this whisky and scored it an average of 88.26 points

  1. Palindrome scored this whisky 87 points Expert Senior

    The 8/3 ratio works well in this release. I like it quite a bit and usually I'm not big on the "reds." Longrow peat is kind of thick and oily when compared with other peated whiskies. Some peat works better with fructose wood casks than others. Longrow peat isn't the best with port and wine, IMO. It's better with sherry. I think Lagavulin is perhaps the best with sherry but it isn't usually overdone in batches such as the Distillery Exclusives, which have the advantage of 15 years in the wood. Then again, the ABV is about three percent too low in those 43% just doesn't have enough power. 46% is much better.

    In fact, I would like to see Springbank experiment with putting a nice rechar oak barrel into their batches of this size to help offset the overpowering sweetness of such fructose-laden cask wood from Oloroso or PX. In this case, the former.

    My order of preference with Campbeltown releases is generally as follows: Springbank first, then older Longrows, then good Kilkerrans, then good Glen Scotias, Hazelburns, and finally the young Longrows (which I never buy). Longrow peated is too young for me. I would very much like to taste a 15 year cask strength Kilkerran with a one heavily "Ardbeg Alligator style" rechar cask thrown into the batch for an accent. That would be fabulous. Yes, I know they don't exist, but one can still dream. . . . I would also like to see Springbank experiment with younger and older casks and then divulge the proportion. I know that's illegal in Scotland but I think it's illegal for unethical reasons owing to the fact that the big distilleries don't want the competition or the public to become accustomed to knowing how good a batch of older casks can taste with one younger one (past the banana/tequila stage) thrown to add power to the batch. Say a bunch of 14 years with a 10 year or two. What heaven that would make. I think labeling proportions of old to young in a release would be a great thing and the public would quickly become used to it and prefer it. I use this technique in my personal vattings to great effect and have really wowed my friends with it.

    I would one day hope to see a Longrow release around 14-15 years of age that is a mixture of some charred bourbon or sherry barrels and some bourbon barrels. I really miss releases of older cask strength Longrow. It needn't be up around 18. 14-15 yrs is a sweet spot for me. I do always buy the 18. I liked the 2017 very much. I'm getting tired of Springbank and Longrows aged in rum casks. Rum sometimes creates a "thin" acrid sweetness that is cloying.

  2. Archer scored this whisky 88 points Connoisseur

    It's not that far from Campbeltown to Yangon. ;-)
    Yes, nice part. The finish drops off a bit, but that doesn't spoil the overall picture.
    • Nose
      88 88
      Tart fruit and smoke with a pleasant bacon note at the beginning. Sour cherries, fermented grapes. Becomes sweeter over time, a bag of red gummy bears - but not pure, because the smoke envelops the fruit notes. Slight herbal note, a little pepper, turmeric, ginger, vanilla.
    • Taste
      88 88
      Red grapes, cold smoke, tart, almost bitter, and directly a very interesting spice mixture of cinnamon, pepper, turmeric, ginger powder, crushed cloves and nutmeg. Coffee powder. It is menthol-like, as is so often the case with a wine barrel finish. At the same time sweet and spicy, with a light mustache and earthy aroma. Fresh, spicy tobacco leaves, similar to a freshly rolled Burmese cherrot (a narrow cigar). And when I am thinking of Burma, the tart and fruity beginning could easily be compared with the taste of a betel nut.
    • Finish
      87 87
      Medium-long, slightly dry, fine dry and menthol-like. Chocolate, dry wood, remains of grapes and betel nuts.

  3. Sleinn nam Ffoh scored this whisky 90 points Expert Senior

    Very balanced and balanced. Excellent craftsmanship, just the lack of individual intensity compared to single casks prevents him from my 90 {+}.
    • Nose
      89 89
      At first, light longrow typical - as well as malt and grain notes open, which indicate a subtle smoke in the background.
      Then red fruits rise, especially cherries, but also sour elements.
    • Taste
      90 90
      Tingling texture, a mixture of sweet wine aromas and red fruits is revealed, with a slight dryness. The smoke accompanies wonderfully and complements almost perfectly.
    • Finish
      90 90
      (Medium to long), dry, acidic rhubarb aromas blend elegantly with the sweetness of the grapes, marzipan and the more ashy smoke.

  4. anonymerlemur scored this whisky 89 points Expert Junior

    Very good drop, which creates a quasi unique feature with the well-integrated sulfuric notes.
    • Nose
      88 88
      This whisky is immediately recognizable if it has already been tasted. Dark fruits such as plums and raisins are accompanied by sulphurous accents. Does not remind you very much of the typical sherry notes. The smoke is not very dominant but present.
    • Taste
      90 90
      In addition, now comes a spiciness and malty note. Water gives the drop a certain dominant sweetness.
    • Finish
      89 89
      The finish is much more balanced in contrast to nose and taste. Now the fiery smoky notes come to the fore.

  5. nhuber did not rate this whisky Expert Senior


    The Longrow Red 11yo spent the first eight years in bourbon casks then three years in refill Pinot Noir Barriques from New Zealand. There are approximately 9000 bottles available worldwide.

    Tasting Notes

    Nose: Creamy, red apples. Homemade rhubarb crumble with lots of confectionary notes. Red liquorice and maraschino cherries.

    Palate: Delicate, soft and smooth. A perfect balance of Pinot Noir wine & Longrow. Red fruits, raspberry jam and cranberry. This is followed by burnt embers and tobacco leaf with hints of smoke.

    Finish: More of the Longrow characteristics; creamy, smoky, sultanas and some nuttiness.

  6. Yarema scored this whisky 88 points Expert Senior

    Nose -22
    Taste - 22
    Finish - 22
    Balance -22
    Rating - 88

  7. Kovalyoff scored this whisky 85 points Expert Senior

    Aroma: smoked plums, dried dates, raisins ... wine acidity ...
    Taste: sour, with grassy (wormwood?) Bitterness
    Finish: long but sour ... with a strong smoked effect ...

  8. Pyromann scored this whisky 92 points Expert Senior

    Excellent whisky with a very strong influence of wine. In the smell she totally disarmed me with its distinctiveness wrapped in wine sweet and sour. The whole thing is a little smoked. It tastes great too. I would not resist the bottle at all, it is a pity that he is already looking bad and when it is, it is expensive.
    • Nose
      The aroma is very expressive, caramel, some sweet and sour tones, very dense and distinctive. A little smoke. Overall sweet, nicely rounded. According to notes from the tasting "Wow".
    • Taste
      In taste at first impression more acidic, but overall sharper. Chocolate, red wine. Wine acid.
    • Finish
      Again a very noticeable influence of red wine. Sweetish, peeks out woodiness.

  9. VaryingViewpoint scored this whisky 91 points Moderator

    • Nose
      91 91
    • Taste
      91 91
    • Finish
      90 90

  10. cfosterk scored this whisky 88 points Expert Senior

    elegant nose initially - red fruits like cherrys and red plums (and fruit stones giving a little dryness) with a nice nuttiness. sweet with a little peat and no warning of the beast that awaits :) the palate continues on the same notes but the longrow spirit asserts and the peat just gets bigger and bigger. Wood tannins and citrus provide a lovely lip-smacking moreishness. On the finish there are flickers of marzipan, some fresh red fruits and a sultana thrown in for good measure. But you're left with a long peaty tang that goes on.....I want more :)
    • Nose
      87 87
    • Taste
      89 89
    • Finish
      89 89


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