The undeniable youth no longer shows itself through green twigs or pear notes, but at best manifests itself through a not too long finish. Very nice development!
Immediately comes up with a clear smoky note, which you don't even need to hold your nose over the glass to perceive. No phenolic or medicinal smoky note, but rather warm - earthy - loamy.
Salt particles from sea spray, warm caramel, cocoa beans, marzipan, vanilla. Doesn't hold back with flavors despite its high alcohol content. Roasted and dried orange peel, apricot jam. Although the aromas can be filtered out well, it has a pleasant vanilla, fruity and smoky effect at the same time.
As expected, a very powerful start, but - like its predecessors: it does not burn, not a bit, but only warms the oral cavity (which is quite impressive). Slightly dry, voluminous smoky. On the tongue, too, this feeling of warm earth, burnt clay - a very special smoke note. Vanilla, caramel (a lot!), White coffee, coffee beans. Here and there salt water breaks through, and more and more that Campbeltown feeling emerges, which you can already have in the nose or on the tongue at Springbank (at least with the original bottlings) at the beginning of the tasting: mineral aroma, salt water-wetted stones.
Leaves a lasting - almost medium-long - impression. Not only due to the still pronounced smoky note, in which there is now a little Black Forest ham, but also due to the fact that the whisky remains on the tongue for a long time as it was in the nose and on the tongue: he does not fall apart into its individual parts or just leaves a trail of smoke, everything stays nicely together and leaves the party closed when the time comes.
The fact that the departure does not last (any longer) is ultimately due to the youth.