EYE / NOSE
Visually a classic gold tone. A fine, almost filigree scent arises from the glass. A very elegant malt on the nose, which benefits a lot from the right temperature, some time in the air and the right glass. If you offer it this setting, the malt knows how to please with tropical fruits such as papayas, ripe apricots and peaches. Slight acidity, more gooseberries than citrus fruits, round off the fruity picture. Everything immediately followed by notes of honey and a hint of freshly scraped vanilla pulp.
The fruitiness from the nose is retained, but appears sweeter and less differentiated on the palate than before. More like a kind of fruit cocktail, I would say. Mild oak spice, slight hints of grain and fine smoke are added. These influences give our test person the volume that is so typical for (slightly) smoky malts. It really spreads 'wide' on the palate. So far a great malt, but only in the aftermath, ...
FINISH / CONCLUSION
... which, for its part, is pleasantly long and expansive, revealing the earthy, dirty influence (funk) that is so typical for Springbank. Apparently, over almost two and a half decades of maturation, the wood has slowly but steadily gained the upper hand and pushed back the original distillery character more and more. But now it's getting spicier, drier, the fruit looks less clear, subtle 'Dunnage leg notes' scream unmistakably SPINGBANK!