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Springbank 16-year-old

Overall rating
Single Malt
Distillery Bottling
Bottling serie
Local Barley
Stated Age
16 years old
80% Ex-Bourbon, 20% Ex-Sherry
Number of bottles
54.3 % Vol.
700 ml 750 ml
Bottle code
Added on
29 Jan 2016 5:29 pm by p4blo
UncoloredNon-chillfilteredCask Strength

Average value

€ 311.36


86 Notes

Specialist Bosi Tasting note
17 Oct 2017 11:05 pm
Bosi gave this whisky 88 points
Jonquiripe corn

Die Nase startet mit einem Kick mineralischer Aromen, wie Reste eines angespitzten Bleistifts oder Metallschlüssel, gefolgt von Zitronenkuchen und Lederpolitur. Dabei riecht der Whisky wie ein Wash Back am Anfang der Fermentation und teilweise etwas nach Stall.


Der Geschmack ist klar und scharf wie eine Rasierklinge. Der Eindruck von Mineralien verbleibt und wird von viel Salz, einer leichten Süße, Wachs und Heu begleitet.

Früchte erschmecke ich kaum.


Die Süße des Geschmacks verwandelt sich im mittellangen Abgang in die Säure einer Grapefruit und wird mit der Zeit immer medizinischer.


Ein sehr geradlinig komponierter Whisky ohne irgendwelchen Schnick-Schnack mit starken Aromen, aber nicht überkomplex. Genau das was man von Springbank erwartet.

My Collection My Market
Expert Senior schero Tasting note
23 Mar 2017 10:59 pm
schero gave this whisky 90 points

Springbank-Charakter in Reinstform - ein leicht rauchiger und salziger Blecheimer schlägt einem zu Beginn das Gesicht ein. Danach kommt die tiefe malzige Süße durch, gepaart mit Orangenschalen, Grapefruit, mineralische Noten, nach einer Weile kommt ein ganzer Obststalat auf einen zu mit Äpfeln, Birnen und Mandarinen getragen von der Zitrussäure


Süß, kraftvoll, wieder die Orangenschalen und die Salzigkeit, Lakritz, weißer Pfeffer, malzig und im Hintergrund blitzen leichte Töne von Eichenwürze durch


Der Blecheimer startet das Finish, danach kommt die Eichenwürze, die süß am Gaumen haften bleibt, die Orangenschale zieht sich durch den Gesamteindruck durch, wenn alles andere verflogen ist, bleibt die typische Springbank-Salzigkeit zurück


Einfach stark!

Trinker sind Weltretter My Collection www.whiskyinstitut.de
St. Pauli
Connoisseur St. Pauli Tasting note
10 Aug 2016 10:42 pm
St. Pauli gave this whisky 91 points
Yellow gold

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. 


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.


Long, lingering, again more on peat, licorice root, cookie dough, engine oil, peach, lemon zest and a whiff of pepper.


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.

Cheers! Paul
Member Senior Palindrome Review note
28 Jun 2016 6:49 am
Palindrome gave this whisky 91 points

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 gold

Nose: 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!

Weighted Rate
Initial taste
Specialist Sjaunja Note
06 Apr 2016 9:49 am
Sjaunja gave this whisky 90 points


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

Expert Senior moviemaniac Note
01 Apr 2016 4:18 pm
moviemaniac gave this whisky 92 points

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. 92/100

http://Maltklaus.net - MaltKlaus' Daily Drams
Connoisseur spigray Note
03 Mar 2016 11:48 am
spigray gave this whisky 91 points

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.


Specialist KayMeertens Tasting note
26 Feb 2016 9:24 pm
KayMeertens gave this whisky 89 points
Yellow gold

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.


Mango, papaya, peat, chili pepper, pineapple, peach, peat and caramel. Also here honey when adding water, as well as some orange.


Mango, caramel, pineapple, peat, limestone and salami.


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.

Expert Senior aphex Tasting note
04 Apr 2018 10:47 pm
aphex gave this whisky 91 points
Jonquiripe corn

Malty, mineral (wet stone, chalk), citrusy (lemons and pink grapefruits), lightly tarry and smoky.


Attack is sour and oily. Second sipping is peppery, briny, citrusy/zesty (lemons and grapefruits again), earthy, mineral, slightly grassy and ashy. All of that, nicely mixed


Medium, lemon, pepper.


This one didn't evolve in the bottle and remained this excellent whisky I enjoyed these past two years. Old school, with the typical Springbank austerity and minerality mixed with a tasty fruitiness.

Expert Senior RichardMayston Tasting note
31 Dec 2017 9:51 pm
RichardMayston gave this whisky 45 points
Jonquiripe corn

Dry slight smoke, varnish 


Fly spray 


Blah, nasty 

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