SPRINGBANK

25 Year old single MALT

This venerable whiskey is reminiscent of the Springbank 25 year olds of the early 1990s, and so we believe the cask is one seasoned in the old style, a rare find in today’s market. Characteristic of Campbeltown whiskeys, salt dominates on the nose, followed closely by the rich fruitiness notable in Springbank whiskey, offering up dried apricots and spiced pear. Peaty notes creep up slowly, as the coastal style makes an impact with smoky, chocolate rich notes on the palate. A rich, oily middle and a long finish, the richness complemented by lighter lemon notes and barley sugar.

Cask Number: 315

Vintage: 1993

Strength: 52.3%

Region: Campbeltown

Bottled Year: 2019

Bottles: 522

Anyone who remembers the old Springbank 25-year-olds of the early 1990s will recognise this aroma as a direct descendent – indeed it is near enough identical in both weight and character. The huge, nuggety oak is faultless (this must have come from a cask which had been seasoned in the old – virtually lost – style). Salt dominates but there are dried apricots and spiced pear, too. Meanwhile the vaguest of peaty notes (and I mean the odd atom here and there!) teases away as a barely audible background noise, which automatically becomes louder the moment you spot it.
A malt on the threshold of perhaps dallying too closely with the oak. But that coastal-style bite makes just the right contact with the salty tannins and cocoa laden phenol to make a course for more complex and satisfying port. Just enough oil makes the middle rich and promises a long finale.
Drier, as is to be expected, as the tannins raise their game. Still salty, but a little barley sugar and lemon juice lightens the intensity, though – happily, by not too much; the residual oils ensure the finish is of extraordinary length.
A real return to the past here with Springbank in its most full-bodied, uncompromising and complex style which those of us who discovered the distillery in the 1980s remember with great affection.

Reviews

“Exactly what we were expecting. Faultless Springbank, right up my alley.”

Serge Valentin, WhiskyFun (91 points)

“The nose gives clove, bergamot and pot pourri. Breakfast tea leaves and leather. Bags of brandy-soaked raisins fill the palate. The finish brings black tea with peach and honey, blackcurrant cordial. This is lovely and indulgent.”

Independent Bottlers Challenge (Gold Medal)

Region: CAMPBELTOWN

Though Campbeltown is a small, and relatively remote, settlement at the end of the long Kintyre peninsula, it was once home to over 30 distilleries – a whisky-producing powerhouse. Though a fall in demand during the 1850s - prompted by a number of factors, including improved transport links which allowed the northern distilleries to gain the upper hand – the produce of Campbeltown was still highly prized into the 20th century. Today, only three whisky distilleries remain, but they more than make up for this by producing a range of distinct malts, some adopting the smoky, oily character for which the region is beloved.

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Distillery: SPRINGBANK

One of the most collectible single malts, Springbank has acquired a strong following among malt fans, having forged its own path in the world of whisky. The distillery was purchased by the Mitchell family in 1837, from their son-in-law, and Springbank founder William Reid. William had a turbulent relationship with the law, as a result of his smuggling and moonshine distilling, adding challenge to his running of the distillery.

The Mitchells have continued the tradition of doing things their own way, partially triple-distilling their spirit when most other distilleries stop after two distillations. Three different varieties of spirit are produced at the Springbank distillery: Hazelburn, a triple distilled spirit; Longrow, a heavily peated variant; and Springbank, which is lightly peated.