For some reason I thought I’d reviewed the Springbank 10 in the early days of the blog. The truth is I haven’t had it since then—more than five years now (though I did review the Springbank 15 a while ago). But I purchased a bottle recently and after opening it couldn’t figure out why I haven’t been drinking it regularly. It’s not because it’s overpriced in the US, like pretty much everything else in the Springbank portfolio. The price of the 10 yo is still in the low $50s in Minnesota, or pretty much where it was more than five years ago—this is in sharp contrast to the prices of their limited edition cask strength whiskies, which have gone from sub-$100 to more than $200 in some cases. But given the quality of the current version—and the fact that the 12 yo cask strength goes for about $90—I can promise you I’m going to be buying the 10 yo more regularly. Yes, I like this bottle very much indeed. For the particulars, please read the notes that follow. Continue reading
This Campbeltown cask at Cadenhead’s represents my greatest whisky regret from our recent trip to Scotland. This is not because it was a disappointment; quite the opposite. I purchased a 200 ml bottle at Cadenhead’s on my first day in Edinburgh (along with their Islay cask, a Glen Ord 13 and a Tullibardine 24). I opened it on the second or third night and loved it; considered getting a full bottle but didn’t want to lock myself out of potential distillery-only purchases on our upcoming sojourn in the Speyside and Highlands (given limited luggage space). If that didn’t pan out, I figured I’d get a bottle in between returning our car and heading to the airport on our way back.
This plan suffered a mighty blow first when Aberlour turned out to not have any distillery exclusives available on the day I visited, and then a fatal blow when I realized that our flight to London was an hour earlier than I’d thought it was. And so, no full bottle of the Cadenhead’s Cambeltown cask for me. But this wasn’t all to the bad: it left room for an unplanned purchase of the TWE Croftengea in London, of which more soon. Continue reading
I don’t have any experience with recently released Glen Scotias and so when I noticed this mini as I was leaving the Whisky Exchange’s London store towards the end of our trip last month, I couldn’t resist picking it up. I somehow missed Glen Scotia’s psychedelic cow period entirely and I figured I might as well check out what they’re up to now in more staid livery. Having spent a decent amount of money in the store purchasing full bottles of other things, I decided to give this NAS Double Cask a go (though as I say that I cannot recall if they even had minis of the age stated line available). Reading up, I learned that this is made from whisky matured in first fill bourbon barrels and then finished “for up to 12 months” in PX casks. Of course, when a distillery can’t even tell you exactly how many months their “finish” lasted you don’t get a good feeling about how many total years were likely involved in the maturation process; but I am, as you know, a very positive person and so I poured this with an open mind. Here’s how it went. Continue reading
It has been seven months since my last Springbank review. Well, less than two if you want to split hairs and count my last Longrow review. Either way, it’s been too long. My previous review of a Springbank proper was of a single 15 yo rum cask bottled for The Nectar in Belgium. This one is slightly younger at 14 years of age, involves far more casks—none of them ex-rum—and was available worldwide; indeed, at the time of my typing it’s still available in Minnesota. A whole bunch of fresh and refill bourbon barrels were vatted for a release of 9000 bottles. Springbank clearly loves that number: if I recall correctly, the excellent Madeira release in the US from some years prior also involved 9000 bottles or so. Barrels, being smaller than hogsheads, involve far greater wood contact—and given that some proportion of the barrels were fresh (though how long the previous occupants had spent in them is unknown), there’s a good chance of quite a bit of American oak character coming through in this malt. Let’s see if that’s actually the case. Continue reading
This is the US edition of the Longrow 10, 100 Proof. That means it was bottled at 50% rather than the 57% of the 100 Proof editions sold in the UK and Europe. There were a number of those UK and Europe releases; I’m not sure, however, if there was more than one in the US. I got this from Binny’s in the summer of 2013, and I think it might have been released a year or so previous—if you know better, please write in below. Part of the reason it has taken me so long to open the bottle is that about two years ago Michael K. and Jordan D. published negative reviews of it. As our palates usually align more than they don’t, I figured I wouldn’t care for it either and kept pushing off opening it. And then last month I was putting together a tasting for my local group featuring different flavours of peat and there was finally a reason to open it. And wouldn’t you know it, I quite liked it, as did most members of the group (who all tasted it blind). Here now are my formal notes. If you’ve tried it as well, do write in below. Continue reading
I don’t really keep up with whisky news any more and so I don’t really know much about how or why it is that Glengyle released this 8 yo Kilkerran last year. The only other age-stated Kilkerran I know of is the 12 yo (which I reviewed here) and so I’m not sure why they seem to have followed it up with a younger one—isn’t that what the Work in Progress series was for? I guess we should just be glad that they’re putting age statements on their new whiskies.
This is put together entirely from bourbon casks—and as I recall, I quite liked the last Work in Progress release I tried that was from bourbon casks and at cask strength. Let’s hope this one is as good (though it’s a bit younger than the other). I haven’t tried all the Work in Progress releases but I haven’t yet tried any Kilkerrans that I thought were less than good. Continue reading
I’m still on the bourbon cask trail. From Aberlour in the Speyside I went down to Bladnoch in the Lowlands, then west to Islay, and back to Arran. Let’s stick in the general vicinity before heading north to the Highlands and beyond. This Glen Scotia will be my Campbeltown stop. I got this sample from my friend Patrick—he was also the source of one of the Aberlours and the Arran, and I suspect he has no memory of ever having given me this one. I certainly have no memory of having received it. I’ve had very few Glen Scotias and so have no real expectations. The last one I tried and reviewed was quite old and was very good. This one was distilled two decades after that one and was bottled when 12-13 years old by Signatory (all the way back in 2005). This is not from their vaunted cask strength or unchilfiltered series but from the more entry-level 43% series (I’m not sure if they still put these out). I’ve had some decent whiskies from that series so I’m not expecting that to mean very much. Continue reading
I’ve had very few Glen Scotias and I’ve certainly not had any as old as this one. I’ve only reviewed two others, 20 year olds both (here and here), which means their ages together add up to this one’s. I have no idea what the word is supposed to be on 1970s Glen Scotia or what Glen Scotia is generally supposed to be like at such an advanced age. If it’s better than the undisclosed Speyside 41 yo I reviewed recently, I’ll be very happy—that was very good, but not, I thought, great.
This was bottled a few years ago by the German bottler, Malts of Scotland in their “Diamonds” line. I’m not sure if that is an alternate name for their “Warehouse Diamonds” line but when the word “diamond” is thrown around you can be sure you’ll pay a lot. However, all I paid for was a 60 ml sample and I didn’t feel the pinch too much. Herewith, my notes. Continue reading
Another 15 yo whisky, and another that may still be available: I’m in severe danger of losing my “untimely reviews” edge. This was bottled by the distillery for the Nectar, a store in Belgium. It’s a single cask release (though the cask number is not mentioned) of a total of 198 bottles. And that single cask was a fresh rum cask. Now, of course, this doesn’t tell us anything about how many years the rum that had previously been in there had spent in that cask or what kind of rum it was (which, of course, is the same with bourbon cask maturation as well). I assume it would have been an American oak cask. I’m not sure what the story is with the low abv (relatively speaking). As it happens, the last rum cask Springbank I reviewed (this 1998-2014 release from Malts of Scotland) also had an abv below 50% (just a coincidence, I’m sure). I wasn’t hugely taken with that one. Let’s see what this one is like. Continue reading
After a geographically appropriate review on Wednesday (of a Caol Ila, posted while on Islay), I’m back to commemorating my first trip to Scotland by posting reviews of whiskies from distilleries that I’ve not actually visited or gone very close to. Well, in this case, we will be within 37 miles of Springbank a few hours after this review posts, but we’ll be turning in the other direction to drive back to Glasgow, where we’ll spend one night before returning to London on Saturday and then to Minnesota on Sunday. This has been a wonderful trip and I’ll have more posts about it than you can bear in the weeks to come. Though I did not tour many distilleries I did visit a bunch and have a lot of pictures. I will also have some reports on eating in the parts of Scotland we visited.
Okay, to the whisky! This is the 14th (current?) release of Springbank’s cask strength 12 yo. I’ve previously reviewed the 7th—the review was written in London, where I purchased the bottle and then drank it down at a very rapid clip. Though I don’t note this below it paired really well with all kinds of cheese. Continue reading
Kilkerran, as previously explained, is the name of the whisky produced by the Glengyle distillery in Campbeltown. They’re a part of the Springbank family and, as I’ve also noted before, the Kilkerran profile bears lots of genetic markers of the Springbank/Longrow line. This profile has until now been accessible only through a few years worth of “Work in Progress” releases—(not-so) small batches released every year after the distillate got past the legal minimum of three years, showing the progress of the aging barrels. Unlike Bruichladdich with their Port Charlotte line, the Kilkerran WIPs were not put together in complicated ways and were thus likely to be pretty good indicators of what the profile of the eventual regular release would be. I will say that I’ve liked every edition of the WIP that I’ve tried (though I’ve only reviewed a couple so far) and I’ve thus been looking forward to the regular release, which I’d thought would be ready at 10 years of age. Well, the distillery waited till it was 12 years old, which brought us to 2016. Towards the end of the Work in Progress series they started putting out parallel sherry and bourbon wood expressions; it turns out that this 12 yo is a vatting of 70% ex-bourbon and 30% ex-sherry casks. Continue reading
I think the seventh release was the last of Kilkerran’s Work in Progress series. As with the previous couple of Work in Progress releases it came in both “Bourbon Wood” and “Sherry Wood” incarnations. However, this bourbon wood version was released at cask strength. I think by this point these releases were at 10 years old, give or take a year—someone will be along to confirm shortly. I don’t know if there’s a reason why this, of all the WIP releases, was bottled at cask strength (or why the companion sherry wood wasn’t). The regular release 12 yo that followed it this year is at the 46% of all the other Work in Progress releases. Anyway, I quite liked the bourbon cask Work in Progress 6, which I reviewed earlier this month (and which I tasted right before this one) and am looking forward to reviewing the regular 12 yo next month: let’s get this intervening release out of the way first. Continue reading
Until Kilkerran’s whisky began to be available a few years ago there were only two functional distilleries in Campbeltown—once the heart of Scottish whisky production. These distilleries were/are Glen Scotia and Springbank. Now Springbank does produce the Hazelburn and Longrow malts as well, but as any whisky geek will tell you, these are merely production variants of Springbank, produced at the same distillery. Kilkerran, however, is distilled at a completely different distillery. Confusingly, the distillery’s name is not Kilkerran but Glengyle. And Glengyle has a long and convoluted history: it was founded in the 1870s but by the early 1900s was not really making whisky anymore. After a number of abortive attempts to get it going again throughout the century it was finally re-started in 2000 by the same people who own Springbank—bringing the distillery full-circle: it was originally started by a member of the same family who’d broken away from the Springbank business. However, at this point Glengyle was a brand name owned by Loch Lomond (who operate Glen Scotia) and so Kilkerran was the name chosen for the malts made at the reopened Glengyle distillery. Continue reading
Longrow, as you probably know, is the name of Springbank’s heavily peated malt (it’s also more conventionally double distilled, unlike Springbank which goes through a complicated “two and a half” distillation and Hazelburn which is triple-distilled). Just as there have been a number of wine cask Springbank releases in the last decade, a number of wine cask Longrows have also been appearing from time to time. Of these I’ve previously reviewed a 14 yo Burgundy cask, which I found to be too heavily sulphured to my taste. As a result I’ve stayed away from the Longrow Red series, which has featured a number of red wine finishes/double maturations—a new kind each year. The first (I believe) was double matured in cabernet sauvignon casks (7 years in bourbon + 4 in the wine casks) and the second in shiraz casks (6+5). The current release is closer to a finish, having spent only one year in New Zealand pinot noir casks after 11 in bourbon. This 2014 release, however, appears to have been matured full-term in fresh port casks (if I am wrong about this, please write in below). In general I have had better experiences with port cask-matured or finished whiskies than with those from other types of wine casks, especially peated whiskies (like this Ballechin, for example) and so I’m hopeful about this one. Let’s see what it’s like. Continue reading