n: very strong sherry influence, the springbank character is a bit covered.
almonds, sour dough, salt, butter. methylated spirit.
behind that all we have a few lemons and some olives.
the peat is rather discreet on this whisky and we have hints of liquorice,
t: rather sour on the palate, as often with strongly sherried springers.
but there is also a fruity sweetness with raisins and figs.
the peat is almost subdued. marzipan and german bread.
oily mouth feel and a strong attack.
f: almost endless, more harmonious than the initial taste
comments: good whisky of course, I mean this is springbank!
still it is not my favourite style of springbank as this one seems
a bit oversherried to me.
I will taste it again in a few days.
88/100 for the moment
2nd tasting: n: very sherried with a prominent chalky note, very fruity but don´t ask me which fruit it is, probably it does not exist. whiffs of parmeggiano cheese. something rotting, really a dirty and demanding nose.
t: sour arrival with lots of chalk or whatever this is. (often have this sour/chalky experience with sherried springbanks. does anybody have an idea what this could be?) quite some caramel (in a springbank?) and the same rotting fruit experience. lemons and a fruit I had on an azorean island which they call anona.
f: long, warming
c: a complex dram, anything but easy for me, a bit weird but I still like it somehow