- Single Malt
- Distillery Bottling
- Bottling serie
- Local Barley
- Stated Age
- 16 years old
- 54.3 % Vol.
- 750 ml
- Added on
- 26 May 2016 7:36 pm by RoyC
20 × in wishlist
27 × member ratings
118 × in collection
Whisky Reviews for Springbank 16-year-old
6 users have left a review for this whisky and scored it an average of 90.73 points
- Very impressive, an old school dram with a mellow mouthfeel, very floral.
- In all fairness, many of the elements present in the Local Barley 1965/2001 Cask 65/9 ARE in the new stuff. Yes, we’re talking about sweet notes, such as honey, vanilla, butterscotch, and golden raisins—but also industrial notes, such as paraffin, along with more organic influences of smoky peat, damp wool, and earthen floors of dunnage warehouses.
In other words, there are plenty of parallels with at least a few batches of the older Local Barley to warrant the nom de plume, in addition to the fact that, well, the whisky was indeed made with barley sourced from farms near the distillery—“local” farms. In this case, we’re talking about Low Machrimore Farm, in Southend of the peninsula.
As with all Springbank whiskies, the barley is prepared using traditional floor malting methods. This is something of a rarity, owing to the fact that in-house floor malting can be tedious, labor intensive, and fairly time consuming. So, yes, Local Barley 16-Year-Old is unique when compared with the way most other whiskies are malted, but not when compared with other Springbanks. As for its kilning, milling, and mashing–all of these stages of whisky making were also done on the premises.Tasting NotesColor: Pale gold
Nose: Upon first whiff, a cozy malt presence reminds one of damp wool. Prominent in the profile, a mineral note of soft paraffin, also known as petroleum jelly, wafts up in the glass. This element has been compared with engine oil, but I wouldn’t go quite that far on the spectrum of “dirty.” Sweet peat follows, along with cigar ash. There’s a bit of Springbank’s infamous dunnage warehouse fustiness. Oh yeah, this dram is complex, alright. Really fun. As the spirit breathes, it offers lemon drops, honey, vanilla ice cream, and some grapefruit.
Palate: Classic interplay of malt, a little smoke, and sultana. I’m reminded of a glass of Springbank 10 Year 100 Proof that I savored last year. However, I must say that Local Barley 16 Year Old is more mature, and even more “old skool,” if you can believe it. The composition is so masterfully executed that it tastes a little different with each sip. Such variability 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. 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, there’s a hint of 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.
Some whisky critics have announced that Local Barley 16 Year Old takes water quite well. 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, as time slowed down–until my glass had reached nearly a teaspoon’s worth. For me, that was well over the limit of what I would advise.
Of course, the addition of water, especially into cask strength whiskies, is really a matter of individual taste. But for heaven’s sake, don’t water-log your precious charge in one fell swoop! When it comes to water, less is more with this one. A few drops can relax Local Barley’s very respectable 54.3% ABV without stripping away all of the amazing subtleties.
Extremely local as the barley are grown and malted in the same area.
Heavy mineral and nutty malt with cola and chili. Metallic and shoe
polish, lifted peppers and weird warm pancake and honey at the tails. P- Elegant, trademark of plasticine and shoe polish are well there from
the unique peat profile. Enjoy the vanilla, hot nutmeg oil with ashy
F- Lasted well and long. Big, nutty and spicy with lifted citrus of lemon and pink graperfruit tartness.
— at The Whisky Bar, Kuala Lumpur.
- Excellent dram, my best so far.
The nose has some pepper, a bit of malt and some sweet honey. It opens more after you let it rest for a couple of mins. Something fresh, maybe citrus or lemon, is noticeable after giving it some time.
the palate is thick and contains fruit in forms of pear and some apple perhaps. As it develops I taste honey and a fruittype I can't describe.. :(
The finish is quite long, with a nice aftertaste. Some fruity hints, that asked for another dram.