I'm going from sipping a 19 year old single barrel cask strength Caroni to this bottle. I don't think it will affect my tastebuds. Anyway, I'm quite familiar with my bottle of Springbank 12 Batch 21 that is down about a third by now.
Nose: Since the last time I poured from this bottle, the nose has settled down somewhat and is now more cohesive with notes of old leather, brown sugar molasses, blackberry cobbler, sea salt, vanilla ice cream (ala mode!), new plastic from the 1990's, saccharine, yeasty bread dough, touch of that special peat, allspice.
Mouth: Measured attack of the alcohol is fine, quickly subsides to reveal wet sand, vanilla, mild peat, newer leather than the nose, stale caramel, old stale marshmallow, sweet potato, and that hard to define classic malt whisky flavor from whisky bottled in the late 1980's. The sulfur is very dialed down. I wouldn't even call it sulfur, per se. I can't say there is "zero" sulfur but it's very slight. I'm not a fan of sulfur. Ever. I'm going to call this a "sulfur free" batch by default. Maybe just a hint of "devil's cologne" on the nose, but no sewerage on the palate. The palate is where I care about such things. I'm allergic to sulfur and especially sulfites in wine. Even though it's hard to find good "sulfite-free" organic wine.
Finish: longer than the typical Springbank 12. Fades out with the caramel and that vintage 80's malt flavor. Does not attack the tip of the tongue. One of the better finishes for the 12's, I'd say. It's medium long in length compared to other whiskies.
Bonus: After the whisky is gone, one's glass retains sweet potato, malt, and peat. The dry effluvium is actually more peaty that the whisky itself for some odd reason. That indicates to me that the peat is right there all along underneath everything, keeping this malt in line when one is sipping it, a little at a time. Also in the dried whisky of empty glass, baby vomit. That note reminds me of the old Laddie Ten from Bruichladdich back in the day.
I hinted and recommended in several of my other reviews that Springbank might try an experiment like this with a batch of its 12's. I think I even sent this suggestion to the distillery directly in 2019. Did my suggestions influence the distillery's decision to actually try such an experiment? I don't know, but the coincidence is not lost on me. My last suggestion mentioned how trying such a thing might help folks to cope with all of the lockdowns and mask quarantining of the healthy . . . over and over and over again, until everyone becomes detached from their past while being programmed to embrace a dismally dark future that has been dressed up to seem "bright." How ironic that the false history of humanity's "dark ages" were actually the brightest and most glorious with a global civilization based on fairness, healthy technology, and spiritual wisdom--instead of the lies we've been told, and which never happened.
Thank you, Springbank, for helping to make our lives a little cheerier despite the Old World Disorder's "problem" and its rather brutally stentorian "solutions" that are designed to change Western society forever, I'm afraid. Flying insects down 75%, HAARP frying the world, a vanishing ozone layer thanks to Strontium 90 in the upper atmosphere, forests in North America and Australia being burned down (often on purpose by minions rather than inadvertently as is claimed with talk of "climate change" the change of which is very much being enabled by weather machine terror and other factors), Five Gee Wiz frying us (yes, my hand has been seriously hurt a few times when texting things that were deemed "inappropriate" and I needed to run my hand under cold water for over 20 minutes and then my hand was stiff for weeks afterwards), geoegineering (spraying of nano particulates of aluminum and barium and possibly graphine) wreaking havoc on the earth's environment, toxic societal programming that is doing away with the most basic "facts of life" in nature as they pertain to human beings (in a bid to separate the human race from the natural world through cyborgery and chimaery), the list goes on and on . . . and this batch of Springbank is helping me, at least, to cope with a world that is being destroyed very much on purpose by those who serve dark forces like the morally bankrupt automatons they are.
As I said, the balance of Batch 21 improves with oxygenation. Earlier reviews of this whisky with freshly opened bottles really do not capture the malt accurately. It needs to be cooked for a while in a bottle that is at least down to the top of the broadest width of the bottle. Anything above that, unless cooked for years, would not capture this whisky at its best. The seemingly overwrought sweet and bourbon cask woods come together gracefully under the yoke of that famous classic Springbank character in this way.
In closing, I will say that leaving a glass alone for a while is not the same as bottle cooking with Springbank. It is for many distilleries, but not this one. In order to really appreciate all this whisky has to offer, one must not open a new bottle and pour expecting time to help equitably in the glass. Again, it is not the same as a well oxygenated bottle, and this propensity is quite apparent in this particular 12 year old for some reason. The burgundy and port woods loosen their hold in the best of ways, whereas without bottle cooking they still exert too much influence upon one's dram, making the mix of Springbank single malts in this batch seem far more cacophonous in a less than desirable way (which is different from other Springer 12's).