For me, the port barrel participation was in no way imposable, which in my opinion speaks for the barrel selection. It would be interesting if you had a dram from this production line for direct comparison, which comes 100% from the ex-bourbon barrel.
The whisky itself: very round, very tasty, as a friend of the distillery you don't go wrong.
Greet the nose with a freshly prepared fruit salad made from peach, banana, papaya, mango and red apple. Not too overbearingly sweet, thanks to the mineral note in addition to a handful of wood shavings. A little lavender and rosemary, but the fruits definitely set the tone.
Creamy, pleasantly strong start. Viscose and mouth filling. The fruit salad from the nose continues unchanged on the tongue. A pinch of pepper, a little sea salt, damp pebbles, a hint of chain fat - pretty much what you can expect from a spring bench. The 18 years in the barrel ensure that it lingers on the palate for a long time. Otherwise, age does not necessarily impose itself, neither with a particular dryness, nor with a pronounced wood note. Caramel, honey, custard dusted with cinnamon, coffee grounds.
Long finish with only traces of fruit, but with nougat, almond slivers, milk coffee, honey, rounded off by the "Springbank minerality", which is very pleasant and well integrated in this bottling.