Traditional production, craft presentation and superior quality - it's hard not to like Springbank malts. Complex, dense and ever-changing, the nose is truly a chameleon. Gentle peatiness, crisp apples and bitter herbs harmonize with sweet malt, old leather and mineral-earthy notes. Tasting strong, aromatic and spirit-driven (no rough edges), this young Campbeltown malt combines well-integrated smoke, mild fruitiness and a touch of salt with a robust, substantial and chocolaty finish. It's simply one of the best young whiskies you can find in these days!
Hach, a familiar scent rises from my glass. The characteristic Springbank filthiness is present, closely followed by salty caramel sweets, freshly cut green apples, pears, lemons and sweet malt. In the background, a very delicate smoke flag is noticeable. Hints of herbs, delicate traces of red fruits, marzipan, mineral-maritime notes and a little spicy oak blend wonderfully harmoniously together. The alcohol (46%) is very involved. A nice introduction to the Springbank world.
Strong-sweet start, freshly ground pepper prickles on the tip of the tongue. The texture of the malt is pleasantly soft and oily. The Springbank-dirtiness is back immediately, the nose in the nose still delicate smoke flags now noticeably more intense to advantage and flows into a light camp fire smoke. Light fruits, lemons, limescale, oranges, malt, vanilla, nuts, dark chocolate, spices (nutmeg?), Mineral maritime notes and spicy oak give the only 10 years old malt a remarkable complexity. The alcohol is very well integrated again. The palate is slightly drier.
Medium to long, fruity-spicy and warm. With a decent pinch of pepper on the sparkling tongue tip, the finish starts. The vanilla sweetness and bright fruits (especially oranges) are gradually fading. With a light camp fire smoke, dark chocolate, mineral aromas and herbaceous-spicy notes of oak wood sounds of Springbank. On the palate remains a slight dryness.
Nose: A fruity and creamy nose, with a little peat smoke and quite some heat and mineral acidity.
Taste: again the cream and fruit from the nose (oranges and strawberries), some peat and quite peppery.
Finish: a medium aftertaste with spices, some nuttiness and medicinality. Pretty dry.
An age of 12 years would probably be better for this standard bottling of Springbank (works perfectly in the cask strength as well), as the current experience (but mainly the nose) could do with a little less heat.
Springbank 10. At Scotia Bar, Glasgow, March 2019 at a very good price. Aroma has some wax and paraffin, subtle esters. Taste is huge menthol up front, Halls Soothers, medicinal with soft peat and subtle paraffin. Definitely interesting with nice level of integrated smoke ... prickly salty boozy linger ... works well enough. 3.4/81
Very fleshy mineral on the nose, with associations of puffed rice. In the background light fruity notes (apricot?), Which increasingly come to the fore. I can't find the alleged peat smoke, maybe the form of the day?
Slightly sour in the mouth, then also subtle ash notes that indicate the smoke. Relatively mild, almost watery.
Finally, in the finish, more pronounced ash, with light notes of wood and grain. Behind it again subtle fruit. Length: 4/10
Standard that takes getting used to, but it is quite variable. The 12 year old cask strength, which I would also prefer, is more accessible.
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