Color: Reddish amber. Kind of golden brown.

Nose: This was restrained on the day of opening. Few days later it was better. Marzipan, Melons, bitter cherry. Lovely flavours emanating due to the port cask influence. When I just release the glass from the nose, there is a punchy watermelon flavour. Subtle springbank characteristics. Prunes may be.

Palate: Full. Ripened banana, ginger, orange peels (candied), Caramel, some coastal flavours, honey. Viscous. Warm. So many flavours. Improved a lot between the 1st, 2nd and 3rd time in a span of 10 days. Must say the Port cask influence is not higher than the Rum cask influence but works well. Being an Indian, and using a lot of aniseed in food, I felt this has a gentle aniseed flavour and powdered fennel.

Finish: Quite long. Saltiness and a mild mineralistic taste lingers. Mild oakiness almost like a match stick wood. Oily. Citrus notes. Nice & warm. After about 5 minutes, a sweetness appears in the tongue more like brown sugar or honey.

This is a fantastic whisky. Initially closed a bit but once it opened up, its a dance of flavours. Very robust. Complex.

45% Port casks and 55% Rum casks has ended in a perfect marriage. The 46% ABV works extraordinarily well. Brilliant. It’s a pleasure to drink Springbank whiskies. Especially this 21yo that’s so good. A merry.

Somehow didn't work that well for me. Port for me actually a dubious choice for whisky finish usually.

Nose: Pine nut oil, a brand new carton. In China, I prefer to describe it as "oily smell" (that is, the peanuts are broken). 2000 year Later~, pine nut oil, brand new carton, in China I would prefer to describe it as "oily" (that is, the peanuts are broken), 2000 year Later...........

Drink: Brow said: The mouth needs a position, squeeze, squeeze.

Overall: This bottle of wine is going to be 6,000 yuan in your wallet! I tried the 50ml sharing bottle, which probably does not represent the quality of 700ml.

Delicious smooth little bit of sherry and funk

Special occasion bottle, great whisky !

Exceptional.

Herbal liqueur, with menthol and cherry, marzipan and a touch of smoke and earth. Smoothly integrated from nose through to finish.

Comparison between Springbank 21yo (2015) WID: 64003, Springbank 21yo (2019) WID: 127557 and Springbank 21yo (2020) WID: 165480

Different in color.

It's like that in the nose too. The 2015 is quite mineral, musty and somehow green. In addition, more yellow fruits, partly also citrus fruits. The Springbank notes are still there, but of course a bit more degraded than with more recent bottlings. The oak still looks relatively fresh. Also some wet leaves.

The 2019, on the other hand, has rather red, relatively sweet berry fruits with some residual acid. Sometimes the fruits also look like caramelized. The mineral ones are rather subtle here. The Springbank notes shimmer in the background. Then add some chocolate.

The 2020 is now even darker. More like plum jam. In addition, not yet completely dried tobacco leaves. Aromatic dark oak tones. One can only guess at the Springbank notes. But there is a certain filth.

In the mouth of the 2015, the oak is more in command, which also brings a noticeable flavor. Such a mixture of dry and fresh wood. But at first there is only a little sweetness and the yellow fruits. Then Springbank comes through. In the end something like cold smoke and musty wood.

With the 2019 it is a nice interplay between fruit, sweetness, spice and tart notes. After a certain time, the fruit, which is astonishingly lighter in the mouth than in the nose, and the sweetness less and the spicy and tart notes prevail. Not really bitter, but rather dry. A pleasant acidity and the slightly dirty notes are also in play.

For me, the 2020 will not taste as balanced as the 2019. Nice sweetness and fruit at first. Then the wood effect looks a bit rough and not so elegant. For me quite blunt and uncouth. In addition, salty liquorice, dark chocolate, tobacco and wood seasoning. In the finish something of the Springbank character.

So for me the 2015er is clearly the weakest of the three. I also just poured a small sip of 12 CS and diluted it with water. Even that looks fuller than the 2015 21er.

Then comes the 2020. It's kind of delicious. The nose is really good. In the mouth, however, it seems a bit too clumsy and unpolished, as the oak comes across relatively quickly and leaves little space for other things.

The 2019 is the most homogeneous whisky for me. Of course, it also got a lot of casualties, but that doesn't impose too much and leaves room for other things. So he is also the winner of this comparison.

Great fruity nose, spicy palate, very nice

Appearance: Deep amber-orange, very viscous and oily. Thick legs. Lovely.

Nose: Rich and mellow, old oak, raisins, vanilla, leather. Smells wonderful. Not much smoke, maybe just a touch. Bit of cherry, cinnamon, ginger. Gingerbread. Hugely spicy. Bit of orange marmalade too. The rum comes out nicely.

Palate: Oaky, leather, well-aged, walnuts, spice, cinnamon, ginger. Still feels a bit closed. Raisins. Taking time to open up. Touch of smoke, not really peaty, sugar, slightly herbal and bitter, toffee,

Finish: Hot and peppery, dry and tannic, bitter, spicy, light sweetness with some smoke. Nuts. Chocolate. Orange peel.

With Water: Sweet, fruitier nose. More vanilla. Much sweeter flavor. still hugely spicy and woody.

Overall: Absolutely lovely nose. Flavor takes time. Very woody, quite bitter, lots of complexity. Costs more than I am likely to pay, but so happy to try this.

Nice smell, where i've got some typicall aro. As for rum maturation eq. molases, brown sugar.
Port cask overwhelms the spirit IMHO. For sure in a blind tasting one couldn't guess it's a springbank distilate in it. It's a cheat springbank.

Balance one !!

Very good 2019 Springbank 21.