Longrow Hand-Filled, August 2022


This week of Campbeltown hand-fills from August of this year began with a Hazelburn on Monday and continued with a Springbank on Wednesday. Let’s end with a Longrow. (A reminder: I did not fill these myself—I acquired these samples via a bottle split with the person who did.) Even though Hazelburn is supposed to be Springbank’s unpeated malt, I found a fair bit of smoke in there (and not for the first time). Well, Longrow is supposed to be Springbank’s heavily peated malt—will this one turn out to an anomaly as well? I do expect I will like it a lot either way as, usually, Longrow is my favourite variant of Springbank—and I really liked the last Longrow I reviewed, which also came directly from Campbeltown, having been issued by Cadenhead (who are owned by the same company that owns Springbank). This particular iteration of the hand-fill is pretty dark—quite a bit darker than the other two—which I would guess means sherry casks were involved at some point in this vatting. What will it all add up to? Let’s see. Continue reading

Springbank Hand-Filled, August 2022


My week of reviews of Campbeltown hand-fills continues. As with Monday’s Hazelburn, this Springbank was filled in August of this year (not by me). These hand-fills don’t have age or vintage statements and nor are the cask types disclosed. My understanding, as I said on Monday, is that this is because at Springbank these are not, as at most other distilleries, single casks that are replaced when depleted, but continuous vattings that get topped up once they get low. If you can confirm or deny that this is true, please write in below. Monday’s Hazelburn was somewhat uncharacteristic, being quite peaty (Hazelburn is supposed to be Springbank’s unpeated variant). Where will this Springbank fall on the spectrum? Let’s see.

Springbank Hand-Filled, August 2022 (57%; from a bottle split)

Nose: Nutty sweetness (almonds) with olive oil, mild brine and a bit of coriander seed. A bit of vanilla in the sweetness as it sits and also some acid below it (preserved lemon, a bit of tart-sweet apple). The preserved lemon expands as it sits and the almond and olive oil turn to almond oil. A few drops of water and the almond oil expands with some citronella coming up from below it. Continue reading

Hazelburn Hand-Filled, August 2022


Okay, after a week of bourbon reviews let’s do a week of Campbeltown reviews. This is going to be a very low-utility series as all the reviews are going to be of bottles that were hand-filled at Springbank (presumably) in August. I did not fill them myself; I went in on a bottle split with the person who did. My understanding is that these hand-fills are not single casks but more like infinity vattings that get topped up when they get too low. And given the likely foot traffic at Springbank in the summer it’s quite likely that the composition turns over every day or two. I’ll start with the Hazelburn—the triple-distilled, unpeated variant of Springbank—then go on to the Springbank hand-fill and finally end the week with the Longrow, which is nominally more heavily peated than Springbank. I say “nominally” because in practice it’s not always possible to tell the peat levels of Springbank and Longrow apart; and, in fact, I’ve even had a Hazelburn that had more than a bit of peat in it. Let’s see where this one falls. Continue reading

Springbank 18, 2021 Release


Having spent a week in October reviewing whiskies from Kilkerran/Glengyle, let’s close the month out with a whisky from the big boy on the Campbeltown block: Springbank. But as a month finishes, a week begins, and so let’s make this the first whisky of the week with sherry involvement. Now, the Springbank 18’s cask composition has varied a fair bit over the last decade or so. In most years there’s been a decent amount of sherry casks in the mix. In 2016 it was 80% sherry, 20% bourbon; in 2017 the ratio shifted to 60-40; in 2020 it was 55-45 and in 2021, 50-50 sherry and bourbon. Contrariwise, in 2015 and 2018 it was all ex-bourbon and in 2019 it was apparently 88% bourbon and 12% port. Meanwhile it appears the 2022 release (not yet in the US, I don’t think) is 65% bourbon and 35% sherry. (All this info, by the way, is pulled from the Whiskybase listings for Springbank 18.) Well, the most recent Springbank 18 I’ve reviewed was from the sherry-heavy 2016 release. I’ve not kept up with it since as in the intervening period—the whisky world having gone crazy—Springbank’s whiskies have become heavily allocated in the US. It was a major achievement finding a few bottles of the 2021 Springbank 10 this spring and when I saw that one of the stores I got those from had the 18 yo as well, I couldn’t resist it despite the high price tag. My first impressions were not super positive but the bottle’s come on nicely since then. Here now are my notes. Continue reading

Springbank 10, 2021 Release


Let’s start the month with the closest thing there is to a sure thing in the world of Scotch whisky: a malt from the Springbank distillery. It’ll also kick off a week of reviews of official distillery releases.

This is the 2021 release of Springbank’s 10 yo, which is still their entry-level malt. The price has gone up quite a lot in just the last couple of years. I purchased two bottles in 2019 for $55 each; now the cheapest price I can see in the US appears to be about $85. Which is still a bargain compared to the prices asked for the now annual Local Barley releases, which have been of the same general age. I’ve liked all of those a lot and am curious to see how the regular 10 yo compares. The last of these that I reviewed was from the 2017 release (that was all the way back in 2018). I thought that was very good indeed and if this is as good I will be pleased. Let’s see. Continue reading

Longrow 11, 2007 (Cadenhead)


The first two entries in this week of peated whiskies that spent time in port casks were both from Islay, were both 8 years old, and were both distilled in 2013. Monday’s Bunnahabhain (bottled by Cadenhead) was double matured in a tawny port cask. Wednesday’s Kllchoman received a (presumably briefer) ruby port cask finish. Today’s Longrow (also bottled by Cadenhead) is both older than the other two by three years and spent far more time in a port cask: indeed, it was matured fully in a port cask. That may make it seem likely to be far more port-influenced than the others but it was also a refill port pipe. Depending on how many fills that port cask had gone through the port influence may in fact be quite muted. This is not my first review of a Longrow from a port cask—that would be the Longrow Red release from 2014 which was also a full-term port maturation, albeit in fresh port casks. I didn’t find that one—coincidentally also an 11 yo—to be overly wine-dominated but I also did not think it was anything so very special. Will this one be better? Let’s see. I did like both the Bunnahabhain and the Kilchoman a fair bit and it would be nice to end the week on a high note. Continue reading

Longrow 18, 2014 Release


Campbeltown week started out strong with the Kilkerran Work in Progress 1 and then hit a major pothole with a SMWS Glen Scotia 11, 2008 that ran completely counter to the quality and profile of all the other SMWS Glen Scotias I’ve reviewed in the last year. Here to set things right is a Longrow 18. This is from the 2014 release. By the way, the eventual symmetry in this week’s reviews was not planned. By which I mean I began with a Kilkerran released in 2009, moved on to a Glen Scotia released in 2019 (or maybe it was 2020) and am ending with a Longrow released right between those two in 2014. I purchased this bottle in 2015 and for some reason am only reviewing it in 2022. I am confident that it will set things right because the Longrow 18 is as close as you get to a sure thing in the world of single malt whisky (I’ve previously reviewed the 2008, 2011, 2019 and 2020 releases). Also, this is my third pour from the bottle and so I already know it is excellent. Prescience is easier when it follows experience. Continue reading

Springbank 10, 2010, Local Barley


For the last review of May I have the 2020 edition of the Springbank Local Barley. Seemingly an annual fixture in Springbank’s portfolio of releases, the Local Barley releases that I have had have all been very good. The ones that I have had and reviewed are the 16 yo released in 2016 that re-launched this series; the 11 yo released in 2017; the 9 yo released in 2018; and the 10 yo released in 2019. There may be others released in this period that I’ve missed; if so, please let me know. The 2020 release sticks close to the age range of the post-2016 releases—it’s another 10 yo—but it departs from all its predecessors in cask type. While those were all either from ex-bourbon casks or ex-bourbon cask dominated (the 2019 release had 20% sherry casks in the vatting to 77% bourbon) this one was matured entirely in oloroso sherry casks. Between the sherry cask involvement—and resulting dark colour—and the general mania that has built up about this series, this release apparently went for pretty silly money in both the US and Europe—for quite a lot more than the retail price of $160 or so asked for the 16 yo in 2016. Such is life. I did not get a bottle but I did go in on a split from which I got all of one oz. For the little they’re worth, here are my notes. Continue reading

Springbank 17 2002, Madeira Wood


Springbank week began on Monday with a review of the 2019 edition of the Local Barley. On Wednesday I had a rather more untimely review: the 2009 release of the Hazelburn 12. Today’s review is far more timely, being of a whisky released in 2020. But the whisky world being what it is these days, you may not have very much luck in finding a bottle. And Springbank prices being what they are these days, even if you did you’d probably have to sell a kidney to buy it. The whisky in question is a 17 yo billed on the front label as “Madeira Cask Matured”. In fact—as the rear label clarifies—it’s a vatting of 14 yo rum and bourbon cask spirit matured for a further 3 years in fresh madeira hogsheads. As it happens, one of the first Springbanks I had outside of the standard age-stated lineup was an 11 yo Madeira wood release from 2009—well before I started this blog—and I liked that one a lot (I think I still have a bottle of it on my shelves). And I also quite liked a 14 yo released by K&L in 2011 as well as a 16 yo released in 2013 that was double matured for 10 + 6 years in bourbon and madeira casks. So the odds seem to be in favour of my liking this one as well, despite its more Frankenstein’s monster’ish composition. Let’s see if that actually proves to to be the case. Continue reading

Hazelburn 12, 2009 Release


Springbank week began with the 2019 release in the Local Barley series. It continues with a Hazelburn 12 released a decade before that. This is one of many bottles that I purchased in the 2008-2012 timeframe—also known as The End of the Golden Age of Single Malt Whisky—and never got around to opening (on account of having purchased too many bottles of whisky at the time). Well, I’m opening them up now one by one and the time of this Hazelburn has come.

As you doubtless know, Hazelburn is the triple-distilled, nominally unpeated whisky produced at Springbank. I say “nominally unpeated” because among the Hazelburns I’ve reviewed (not very many) is one that had fairly palpable peat. That was an 8 yo from a bourbon cask. I’ve also reviewed another 8 yo doubled matured in a Sauternes cask and more recently a 14 yo from an oloroso sherry cask. I liked them all fine but none got me very excited (I scored them all in the 84-86 point window). This one also clearly has a heavy sherry component—let’s see where it falls. Continue reading

Springbank 10, 2009, Local Barley


Having done a week of reviews of highland malts, let’s go all the way down south from Tain to Campbeltown for a week of reviews of whiskies from the Springbank distillery: two Springbanks and a Hazelburn.

Let’s begin with a Springbank 10. This is part of the vaunted Local Barley series; it was distilled in 2009 and bottled in 2019. Another 10 yo was released in 2020 in the same series but that one was, I believe, matured entirely in oloroso casks. This one is put together in a complicated manner, involving 77% bourbon cask whisky, 20% sherry cask whisky and 3% port cask whisky. I’m sure there are people who swear by that 3% of port casks but I’ll be shocked if I’ll be able to find any trace of it here. I won’t be shocked, however, if I like this a lot. I’ve liked all the others I’ve had in the Local Barley series a lot: I’ve previously reviewed a 16 yo, an 11 yo and a 9 yo. That 9 yo was also from the 2009 vintage but I think it was made in altogether more conventional way. At any rate, if this is as good as that one was I’ll be very happy indeed. Let’s see if that proves to be the case. Continue reading

Longrow 17, 2002 (for The Nectar)


Okay, let’s make it three peat weeks in a row. Unlike Caol Ila week and Lagavulin week, this week saw stops at Laphroaig and Bowmore and now I’m at a third distillery that isn’t even on Islay. We’re not that far away in the scheme of things though—at Springbank in Campbeltown. Monday’s Laphroaig was from a bourbon cask and Wednesday’s Bowmore was a port finish; this Longrow is from a fresh sherry hogshead and was bottled for the Nectar in Belgium. All of that should add up to goodness but you never really know. My last Longrow from a first-fill sherry cask was this 13 yo which I was not very crazy about—a bit too much sulphur, even for me. I did like the last Springbank I reviewed, which was coincidentally also of a sherry cask, though a bit younger at 12 years old and from quite a few year previous; and, of course, not as heavily peated—at least in theory–as Longrow usually is. Anyway, let’s see what this is like. Continue reading

Springbank 12, 1996, Cream Sherry Cask


Let’s stay in Campbeltown, at the Springbank distillery, for one more day; but let’s not get any more timely than last Friday’s 2010 release of the Springbank 18. Indeed, this whisky was released in 2009. It was one of four sherry cask releases for the US market under the “Wood Expressions” banner. All were distilled in 1996. I’ve reviewed two of the others: the oloroso and the fino. This cream sherry cask was actually the first one I opened even though it’s the last I’m reviewing—I’d saved a 6 oz sample from it as used to be my usual practice at the time. Well, usual but not invariable: I have no saved sample I can find of the amontillado cask even though my spreadsheet says I’d consumed a bottle of that around the same time as this one. Ah well. I stopped preserving 6 oz samples from bottles a few years ago, as my shelves had gotten overrun with them and I was worried they’d degrade before I got to them all. Most of the ones I’ve opened recently have been in perfect condition, however, both making me thankful that I saved some of these to try again many years later and making me wonder if I should re-start the practice now so I can savour some of the bottles I’m opening now in another 8-10 years. Time warps and whatnot. Continue reading

Springbank 18, 2010 Release


Okay, done with the heavy peat but let’s stay on Campbeltown through the end of the week. Having lapsed into relevance on Wednesday with a review of the 2020 release of the Longrow 18—a whisky that is still available—let me now go back to my core competency: reviews of whiskies released 10 years ago. I reviewed the 2016 release of the Springbank 18 last month and mentioned then that I had a reference sample saved from my first-ever bottle of the Springbank 18, released in 2010. I managed to locate it and tasted it somewhat nervously, fully expecting that it had gone flat. But it had not and indeed tracked very well with the truncated notes I’d taken on the bottle in those pre-blog days. I drank the rest of this down in very quick order after taking these notes. Spoiler alert: I really enjoyed it. However, I doubt I will buy another bottle of Springbank 18 anytime soon. This is not due to the fact that the current Springbank 18 has less sherry in the mix but because it costs the bloody earth. Continue reading

Longrow 18, 2020 Release


Okay, I am done with my mini-tour of Islay (stops at Caol Ila, Bowmore, Laphroaig, Lagavulin and Ardbeg). But I’m not done with peat. Let’s take the ferry back to the mainland and head south, to Campbeltown. And let’s get quite timely for a change. This is the 2020 release of the Longrow 18. I reviewed the 2019 release last year and thought it was just excellent. Will this be as good? Well, it’s certainly not made in the same way. Though I did not note it in that review, the 2019 release was put together from a vatting that was 75% ex-sherry and 25% ex-bourbon casks. This year’s edition has a more complicated composition, being from 25% ex-bourbon, 55% ex-sherry and 4520% ex-rum casks. Now, I’ve never had a Longrow that had been near rum casks before—that I know of at any rate—and I’ve never been too impressed with any whisky that came out of a rum cask, but I am a little bit intrigued anyway to see what that might do to Longrow’s trademark austere character. Let’s see. Continue reading

Springbank 9, 2009, Local Barley


Okay, after Taiwanese and Irish whiskies and French brandy, let’s get back to Scottish single malt whisky. Here is a Springbank. This is the youngest of the whiskies released widely so far in their recent Local Barley series. I’ve so far reviewed the 16 yo (released in 2016) and the 11 yo (released in 2017). There were also a couple of 10 yo releases, I think—in 2017 and 2019—and this year a 8 yo. The 16 yo I thought was excellent and the 11 yo only a little short of that. Where will the 9 yo, released in 2018, fall? Let’s see.

Springbank 9, 2009, Local Barley (57.7%; from a bottle split)

Nose: Peppery and peaty to start with a mix of rubber and hot tarmac coming up from below. Salt on the second sniff and some sweetness under the rubber that I can’t quite pick. With air the familiar Springbank notes of sackcloth/burlap and cracked spices (mustard seed, coriander seed) begin to come through along with some dried mango. As it sits the sweet note expands and becomes fruitier (plum, apricot, lemon) and more honeyed. About 40 minutes in the nose is just brilliant with all of the above plus some cream. A few drops of water and there’s more brine, more cracked spices, more apricot and more cream; plus some dried orange peel. Continue reading

Springbank 18, 2016 Release


An old post of mine on distillery character and whether it exists suddenly became very popular earlier this week—I guess someone linked to it somewhere on Facebook? In that post I registered skepticism about the idea of distillery character as normally bandied about by whisky geeks. I have to admit though that Springbank is the distillery that most rebukes my argument (the exception that proves the rule?) with a profile that is remarkably consistent across official and (rare) independent releases and across their Springbank and Longrow lines (it’s been a long time since I had a Hazelburn). Indeed, the Springbank DNA is evident in Kilkerran as well. That profile is present in spades in this Springbank 18 as well (spoiler alert: I rather like it). I’m very glad to review this 2016 release, not just because I love that Springbank profile but because I was under the impression I’d reviewed more than one Springbank 18 in the past when in fact I have hitherto reviewed a total of zero. It’s high time this gap was filled. Continue reading

Springbank 1997, Batch 2


On Wednesday I had a review of the Springbank 1997, Batch 1, released in 2007. Here now is a review of Batch 2, released a year later. This one I did purchase a whole bottle of. I liked Batch 1 a lot and so am hoping that Batch 2 will be comparable. Let’s see if it in fact is.

Springbank 1997, Batch 2 (54.9%; from my own bottle)

Nose: Typical Springbank notes of damp earth and sackcloth with some dried orange peel and some coastal notes (kelp, brine, seashells) running through them. With time there’s more salt and some red fruit—plum?—along with the orange peel. Sweeter and softer with water (cream, malt) at first and then some pencil lead. Continue reading