Considering how many varied Hazelburn’s I’ve enjoyed and admired over the years, it’s hard to believe this is the first bottle of standard Hazelburn 10 I’ve ever bought for myself.
N: Everything a whisky should be, there’s every aroma you may well pick up in & all around the distillery site in Campbeltown. A style that melds so well with bourbon cask maturation, we’ve mild chocolatey grassy barley juice with my key favourite – the quince jelly profile note [also found in Auchentoshan], that helps define and identify triple-distilled Hazelburn no end. As the bottle goes down, I tap into the distinctive toasted mash-sweet heavy ‘mineralic’ [thanks Matt] lemon-sour phenolic oily caramel character. Yum!
T: There’s absolutely no gimmickry with Hazelburn. It’s a big yet [organically] composed barley spirit on [more] quince jelly and sour~sweet lemon [& juice of]. With a consolidated sooty/farmy < dry-wood peaty smokiness, it shifts up and down through many toasted waxy barley-faithful gear changes.
F: The broad yet relaxed spirit doesn’t stop flowing. We see more phenolic sour interplays over savoury barley mashy malty sooty chocolatey,.. stuff. One could write a book, and yet, it’s all in a day's work for the Springbank distillery.
C: [Still] a cracker, and crazy-affordable, it makes me wonder how other whiskies [at this price and provenance] get a look in? Strangely, it’s the one the converted seem not to chase.