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Whisky Reviews for Springbank 2003 CA
27 users have left a review for this whisky and scored it an average of 87.91 points
- So that’s what a ‘sulphured’ dram tastes like. Oh well, no matter, this is still a very solid, interesting and complex sherried Springbank. Without all these reviews telling me it’s ruined by sulphur, I would have just taken it for its individual character: I guess that means I’m not so put off by sulphur, and I understand if you are, but for me this is a perfectly drinkable, highly enjoyable, tasty and unique funky Springbank that ticks a lot of boxes. A great experience.
- He passed after the SB Claxtons .... He clearly can not make the weight.
It's drunk, it's not bad.
A good daily dram.
Initially butter, acidulous fruits, light woody ... With a slightly dirty side to see earthy.
After aeration it is more saline and mineral on the eggshell.
Alcohol that kick a little taste buds.
There are black fruits, tart, spices, pepper. The whole is dry overall. With ventilation the same.
Average length, woody and acidulous. A vegetal tip is also walking.
- An excellent mole, the aroma is simply masterpiece, then slightly simpler in taste, but densely, densely, although more traditionally sherry, without deviations from the main line; finish on the step below, very lightweight, although over time corrected.
Open, dry, spicy wood, old solid furniture, furniture varnish, old leather goods, polish, wax, flower motifs, sweet nutty-creamy notes - fondant, boiled condensed milk, fried nuts, baklava; dried fruits - dried apricots, apples; pipe tobacco, peaches, wet wool, light sulfur notes, burnt Bengal lights, leaves are very soft, velvety, complex and deep.
Saturated, powerful, bright, furniture varnish, old leather goods, dried mushrooms, metallic sour, light bitterness of dark beer, burnt rusks, burnt caramel, pu er.
Light, dry, unsweetened prunes, kvasnoe wort, pu er, coffee with sour, in development becomes more dense, pepper is shown.
- Buuuh, Sulphur. Expected much more of this.The tasting of all 10 bottlings for the 175th was rather dissapointing (100ml samples, 5 people and all of us were quite disenchanted). Hey, Cadenhead, is this the best you can offer for this occasion? If so, why taste anything Cadenhead in the future? I think this is a big opportunity missed for building great faith in your products in the years to come. And somehow I refuse to believe this is the best you can do.
My rates for the 175th anniversary shop bottling incl. Aberdeen:
Tullibardine 82 (really?)
Laphroaig 88 (a shame for a 1998)
Arran 90 ( who would have thought this would be number 1?)
Please, not all Germans like sulphur, i.e. Tullibardine/Springbank. There were so many beautiful bottlings of late, why this now? What did you bottle for the 150th? Worlds apart. Sadly.
- Different taste profile on this one for sure, I can see other reviews had issues with sulphur, I only had a minor issue with that, but found it to be rather a smoky fizzy lemon cocktail.
Light grassy, hayish notes, toffee, light vanilla, not getting a lot of sherry notes, just maybe a bit of fig jam. Custard, Pickled plum or cherry, acidic fruit. Very light, overall. After tasting some light sulphur and ashes.
Alcohol is fine, but right off the bat it's basically a smoky lemon fizz! How bizarre, I can actually feel the bubbles. It's really very different, but I can't say it tastes bad. Sweet lemon oil, smoke, and bubbles. Second chew is very dry, and the texture becomes very thick and oily. Is this really a Springbank? Smoke keeps building up, which is nice, but the lemonade character is odd. Custard and toffee joining in, not bad, but actually feels more like a cocktail or whisky liquor than a whisky. Third chew is even drier, with more black pepper and some oak, cherries, more toffee, and ripe pear skins. A lot better now, it was truly bizarre to begin with.
Light smoke, lemonade, toffee, custard, pear skins, unripe bananas. Not bad, actually a good finish.
- A good little peaty Sherry! A Springbank, really? We are rather on a Longrow