He does not reach the class of his brother Springbank 10 (whether that is due to the 3-fold distillation? What else?), But since Springbank never actually does anything wrong, this is a very enjoyable whisky, with which you get the feeling has that he is absolutely at peace with himself. It doesn't get any better than this, it has to be enough. Do it too, thank you very much.

To say that Hazelburn is less attractive than Springbank is not particularly useful, for this much overlooked and eminently affordable expression shares largely the same DNA as its more famous sibling. Besides the missing smokey elements the nose is distinctly brighter, lighter and far less dirty. That being said, the distillate itself is still big: bright, tart fruits like crisp apple, grapefruit and peach, sit atop an underlying minerality: a hint of copper, limestone and salt. As with Springbank it is hard to believe that this much oomph can be delivered to the palate at 46%. This sense of brightness continues: peaches, lemons and grapefruits on top of that mineral base. The finish is pleasant and lasting, turning more towards grapefruit sour with a slight spike of heat. Hazelburn 10 is pushing all the right buttons as far as I am concerned.

Smells cucumber, a little cheese cream, taste is fruit juice, maltose is very sweet, the finish is not long
very complete!

I'm surprised how good a 10 year old whisky can be!
I diluted the whisky to about 42% alcohol by volume.
What is very good for him makes him fruity, sweeter and therefore more palatable.