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Whiskybase

Springbank 16-year-old

Overall rating
89.40/100
votes
568
Category
Single Malt
Distillery
Bottler
Distillery Bottling
Bottling serie
Local Barley
Vintage
09.1999
Bottled
01.2016
Stated Age
16 years old
Casktype
80% Ex-Bourbon, 20% Ex-Sherry
Number of bottles
9000
Strength
54.3 % Vol.
Size
700 ml 750 ml
Bottle code
16/22
Barcode
610854001964
Added on
29 Jan 2016 5:29 pm by p4blo
UncoloredNon-chillfilteredCask Strength

Average value

€ 349,10

101 × in wishlist

568 × member ratings

1724 × in collection

Whisky Reviews for Springbank 16-year-old

90 users have left a review for this whisky and scored it an average of 89.40 points

  1. schero scored this whisky 90 points Expert Senior

    Simply strong!
    • Nose
      Springbank character in its purest form - a slightly smokey and salty metal bucket hits you at the beginning of the face. Then comes the deep malty sweetness, paired with orange peel, grapefruit, mineral notes, and after a while, a whole fruit salad comes on top with apples, pears and tangerines carried by citrus acid
    • Taste
      Sweet, powerful, again the orange peels and the saltiness, licorice, white pepper, malty and in the background flash light tones of oak
    • Finish
      The metal bucket starts the finish, then comes the oak flavor, which sticks sweetly to the palate, the orange peel pulls through the overall impression, when everything else is gone, the typical Springbank saltiness remains

  2. mrgood scored this whisky 89 points Expert Junior

    Bready, fudge, rich fruit, grapes, lemon, apple, absorbine jr, candied fruits, a heavy fruit (something very specific that I can't quite put my finger on), raspberry.  Finish is long.

  3. Bosi scored this whisky 88 points Specialist

    A very straightforward composed whisky without any frills with strong aromas, but not overly complex. Just what you expect from Springbank.
    • Nose
      The nose starts with a kick of mineral flavors, like remnants of a sharpened pencil or metal key, followed by lemon cake and leather polish. The whisky smells like a wash back at the beginning of the fermentation and sometimes a little bit to the stable.
    • Taste
      The taste is clear and sharp like a razor blade. The impression of minerals remains and is accompanied by plenty of salt, a light sweetness, wax and hay. I barely taste any fruit.
    • Finish
      The sweetness of the taste transforms into the medium-long finish in the acidity of a grapefruit and becomes more and more medicinal over time.

  4. VaryingViewpoint scored this whisky 91 points Expert Senior

    A lot of fruit, peat that intermingle very well. Is very well balanced with a powerful finish. That lingers....
    • Nose
      92 92
    • Taste
      90 90
    • Finish
      91 91

  5. St. Pauli scored this whisky 91 points Connoisseur

    A classic - yes I dare to say it. I admit that you have to like peaty and dirty whiskies, but this one is a demonstration perfection. It is very complex, dirty and fresh together, sweet and savoury together, and has a lot of power. Congrats to the Springbank crew.
    • Nose
      Soft, wet peat, not too smoky but rather salty, damp and earthy. Clay, licorice root, fennel seeds, engine oil, dunnage warehouse, wet raw wool, vanilla, cookie dough, lemon and pineapple. If you can stand peat, this nose is perfectly dignified. Gets fruitier after a while. 
    • Taste
      It's quite oily and coating, sweet, but also savoury. None of the tastes dominate, but form a brilliant synergy. There is a lot to discover: honeyed barley, cake dough, capres, peat, lemon juice, toffeed apple and pineapple, wool, grass, and licorice.
    • Finish
      Long, lingering, again more on peat, licorice root, cookie dough, engine oil, peach, lemon zest and a whiff of pepper.

  6. Palindrome scored this whisky 91 points Member Senior

    Here are my tasting notes. Yes, I am a writer. Sorry for the very long review, but I think this time it's worth putting down my full notes for the benefit of others who are debating whether to plunk down over two hundred dollars for this whisky.

    Color: Pale goldNose: Immediately, rich malty notes come to the fore with the scent of damp wool. A mineral note emerges that can be likened to petroleum jelly. Sweet peat follows, along with cigar ash. There's a bit of dunnage warehouse fustiness that is present in most Springbanks. Finally comes lemon drops, vanilla ice cream, and some grapefruit.Palate: Classic interplay of malt, a little smoke, sea salt, buttery caramel, and sultana. I’m reminded of the last glass of Springbank 10 Year 100 Proof that I savored last year, but this whisky before me is more mature and even more “old skool,” if you can believe it. The dram is so masterfully made that it tastes a little different with each sip. That sort of variation reveals a master stroke of craftsmanship.Upon one’s tongue, the malt turns sweet right away with some overtones of vanilla bean and caramel sauce drizzled on cheesecake. Industrial notes are not far behind with hints of furniture polish and the kind of mineral oil used to sharpen knife blades. Some fruitiness also comes into play with dried apricot and sultana. Lastly, one is left with an oceanic form of saltiness that seems to evoke some batches of the 1960’s Local Barleys.In the finish, I am reminded of the heather honey that I tasted recently in a 30 year old Highland Park. I wouldn’t categorize the finish as bitter, and yet it moves through a green sappy vegetal note that seems almost bitter, but not quite. This compliments sweeter overtones from the palate remarkably well. A phantom savory note, as of marbling on a fire roasted rib-eye steak, is present at the death, for those who have the ability to detect it.Influence of water: On the nose, water eliminates the damp wool scent right off the bat. One is left with a more austere grassy, mineral impression--along with a foundation of malt and some peat, as might be expected. In the mouth, water also simplifies things. The broth is reduced to light caramel, wet moss, and very little in the way of stone fruits (no more dried apricots). But I do still get a hint of lemon rind, along with a wee bit of grapefruit.Local Barley 2016 is more citrusy with water, in other words. Other critics have said the whisky takes water quite well. I would say that it is delightful with water, but I do appreciate the finer points that are lost with the addition of more than half a teaspoon of water. Since I employ a dropper to add water, I was able to try the whisky with a few drops, and then to add a few more, and a few more, sipping as I went, until I got up to a teaspoon’s worth. I feel that the trade off went south after about half of that. Word to the wise: when it comes to water, less is more with this one. A few drops can relax the whisky without stripping away all of the amazing subtleties.Final Thoughts: Local Barley does succeed in evoking an old-school form of craft-oriented whisky making in spades. I’m amazed this stuff is only sixteen years old. There must be some older casks in the batch. Yes, the broth definitely tastes older to me at times. It has the power of sixteen years, and the charismatic charm of twenty years. In fact, as I said, I was reminded at one point of the latest release of Highland Park’s 30 Year Old, and that is high praise considering how high I rated that one!
    • Nose
      88 88
    • Taste
      89 89
    • Finish
      95 95

  7. Sjaunja scored this whisky 90 points Specialist

    http://www.whiskynotes.be/2016/springbank/springbank-16-years-local-barley/

    Springbank 16 yo 1999 ‘Local Barley’ (54,3%, OB 2016, 9000 btl.)

    Nose: pepper, wet ropes. Sweet malty notes (sweeter than in other
    Springbanks, or so it seems) with some honey, vanilla and lemon candy.
    Hints of engine oil and very light peat. After some time it develops
    nice mirabelle notes and lemon sherbet, which gives this a rather unique
    edge.
    Mouth: thick, pretty sweet with a similar vanilla, apricot and
    sherbet combination. Earthy notes, hints of brine. Hints of biscuits,
    some pink grapefruit and pear. Lovely fruitiness really, with a light
    floral touch as well. Light heather honey.
    Finish: medium long, just
    slightly drier, with subtle earthy smoke, apple peel and lemon.
    The current-day Springbank profile is unique and rather excellent
    already. This one has all the classic notes, yet it adds in a nice
    fruitiness and buttery roundness. Great balance. Around € 120. Some say
    that’s too expensive, but I think it’s worth it. And remember I’ve
    already seen double that amount in auctions. Thank you, Oli.
    Score: 90/100

  8. moviemaniac scored this whisky 92 points Expert Senior

    Ah, Springbank local barley! Not an easy dram, not a dram you just quaff by the double measure, it’s mineral, peaty, oily, dry with green fruits – a combination so rarely encountered these days. Not for everybody – but that's what's so special. 92/100full review: https://dokla.net/dailydram/2016/03/31/tasting-springbank-local-barley-16-yo-1999-2016/

  9. spigray scored this whisky 91 points Connoisseur

    n: very salty and lactic-sour expression at least at first nosing.
        the smoke is rather gentle but there is the typical soot and ashes combination
        together with sea air. other than that we have a fruity component with
        lemon sorbet and mandarines.
        also quite some mineral oil and mild oak.
    t:  oily mouthfeel, good attack but not sharp at all.
        very fruity, a beautiful mixture of apples, lemons and something tropical
        which I cannot pin down.
        really great, like a brilliant white wine
    f:  very long and laser like
    comments: really good as expected, sure a tad too expensive but I like the
                       springbank philosophy and I have ordered a bottle.

    91/100

  10. KayMeertens scored this whisky 89 points Specialist

    An intense, typical 90s Springbank. I like it a lot, but I'm a Springbank fan anyway. Hadn't expected it to be so well-received to be honest. 88/89.
    • Nose
      A typical oily Springbank profile. Mango, papaya, malt, pineapple, honey, vanilla, caramel, minerals, pepper, banana, porridge, perfume and smoked sausage. Oh yeah and there's some peat as well, almost forgot. Water releases quite some honey and peach.
    • Taste
      Mango, papaya, peat, chili pepper, pineapple, peach, peat and caramel. Also here honey when adding water, as well as some orange.
    • Finish
      Mango, caramel, pineapple, peat, limestone and salami.

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