In early May I reviewed a Longrow 13, 2003 from a single first-fill sherry cask. I found that one to be marred by a little too much sulphur but not irredeemably so. Here now is a sherried 14 yo Longrow from the same year but this one is from refill casks and a whole bunch of them: the total release of this whisky comprised 9000 bottles (not an unusual number for Springbank). So probably about 18 or 19 butts. That should theoretically allow for an averaging that guards against any major flaws. Let’s see if that turns out to be so.
Longrow 14, 2003 (57.8%; refill oloroso sherry cask; from a bottle split)
Nose: Uh oh, a mix of rubber and sour, yeasty notes. Some more pleasant sherry aromas lurk beneath (toffee, orange peel) but are completely dominated. Gets quite salty quite quickly. As it sits the sulphurous notes subside a bit. A few drops of water knock them back further and pulls out more salt along with cocoa and roasted nuts (hazelnuts, almonds). Continue reading
Here is the last of four reviews of recent releases from the lords of Campbeltown. I’ve already reviewed the 2019 release of the Springbank 21, the Hazelburn 14, Oloroso and the new Kilkerran, Heavily Peated. Here now is the 2019 release of the revered Longrow 18 (Longrow, in case you don’t know, is the name for the heavily peated, double-distilled malt made at Springbank). I’ve previously reviewed two other releases of the Longrow 18: the 2008 release (which was, I believe the first release) and the 2011 release. I liked both a lot. I also have a bottle of the 2014 release on my shelves which I should really open some day soon. The reason I don’t go through Longrow 18 as often/quickly as some other regular releases from Springbank is that it costs the earth in the US. And so I wait to buy it in the UK or Europe once every few years. Well, my parents will soon be passing through London on the way to visiting us—so let’s see if this is good enough to have shipped to my uncle’s place in London, where they will be stopping for a week. Continue reading
Here’s another 2019 Campbeltown release. I’ve previously reviewed the Springbank 21 and the new Kilkerran Heavily Peated. I liked the Springbank a lot, the Kilkerran less so, but neither got me very interested in purchasing a bottle: the KIlkerran because it just wasn’t very interesting, the Springbank because it’s way too expensive for what it is. Next week I’ll have a review of the Longrow 18 released at the same time. Here now is the fourth from the stable: a Hazelburn, the triple-distilled, unpeated whisky distilled at Springbank. I’ve not had very many Hazelburns before and I don’t recall having had a heavily sherried one. And that is what this is: a large batch of 9900 bottles from oloroso sherry casks. As to whether they were full-term or only partially matured in the sherry casks, I do not know. If you do, please write in below. I’m interested to see what this is like at any rate. Let’s get right to it. Continue reading
On Tuesday I reviewed the 2019 release of the Springbank 21. Here now is another recent Campbeltown release: a new NAS heavily peated whisky from Kilkerran. I don’t really pay attention to whisky news anymore and so I had no idea that this had been in the works. Like most optimistic idiots I’d assumed that once Kilkerran aged their stocks up they’d be putting out whiskies with age statements. And given how good the 2016 release of the Kilkerran 12 was I’d assumed they were just continuing on that path. But here’s a heavily peated NAS release. What is the impetus for this? To capture some more of the heavily peated market? Doesn’t the NAS Longrow already aim to do that for the group? I do hope they’re not going to do a Kilchoman-like pivot to a series of NAS malts. They put out an 8 yo at cask strength not too long ago; I’m assuming this one is a year or two younger than that. And that one I thought was rather unremarkable. That doesn’t seem to bode well for this. But the proof will be in the glass. Let’s see. Continue reading
I am a big fan of the whiskies made at the Springbank distillery but not always a fan of their pricing, especially in the US. On the one hand the price of the 10 yo has remained constant for a long time (and it offers great value) and the 15 yo too—at this point anyway—remains reasonably priced for the age (and also very good). But after that the prices begin to go through the roof. The 18 yo is very expensive and the 21 yo even more so still. The lowest price currently shown for it in the US on Winesearcher is $350 (before tax) and there are stores charging north of $500 for it. As far as I can make out the justification for this is that it is not made in very large quantities and Springbank is a cult distillery. Certainly, while the only other Springbank 21 I’ve had was very good (the 2013 release) it did not remotely justify the price being asked for it then (which was about the same as the current price). Will this 2019 version be a lot better? I’m not sure but I’m curious to see what a Springbank from a combination of rum and port casks—which is what this is—is like. I’ve had rum cask Springbank and port cask Springbank and neither made me wish for more of those over their regular bourbon and sherry offerings. Let’s see how it goes. Continue reading
Longrow, as you know, is the name of the more heavily peated malt made by Springbank (there are other differences in the production process as well). Most of the bourbon cask Longrows—or ex-bourbon heavy releases—I’ve had have been very good, and those are most of the Longrows I’ve had. Indeed, it has been a long time since I’ve had a Longrow matured in sherry casks, and I don’t think I’ve reviewed any on the blog. I have reviewed a couple of wine cask Longrows, however. I did not care very much for the 14 yo Burgundy Wood release from 2012 or so which had a bit too much sulphur for my taste. I liked the 11 yo port cask Longrow Red better. Of course, none of this may have any bearing on this single first fill sherry cask which was bottled for the German market. The general stereotype (fact?) goes that German drinkers in general are fairly sulphur-positive or at least more so than most others. Will this cask play to that (possible) preference? Let’s see. Continue reading
The last Springbank I reviewed was from a bourbon cask—the 11 yo Local Barley—and I liked it a lot. Here now is another official Springbank from a bourbon cask but one that’s almost twice the age of the previous. This was bottled in 2014 from a refill bourbon cask for Dr. Jekyll’s, a whisky bar in Oslo. I got this sample in a bottle split. I’m not sure how the person who had the bottle laid his hands on it, though I assume it was at auction. Only 100 bottles were apparently released for general sale and disappeared in a matter of hours. I do not know what the price charged for it then was; I’m pretty sure it would have been much lower than the current going rate for cask strength Springbanks. The prices asked for recent independent Springbanks have been eye-watering indeed and official cask strength releases of a lower age in the US are no less aggressively priced these days. Anyway, let’s see what this is like. Continue reading
Here is the second edition in Springbank’s recent Local Barley series. The first was a 16 yo that was released in 2016 (I have a couple of bottles, as yet unopened). This one was released in 2017 and was matured entirely in bourbon casks. I believe there’s been a 10 yo in the series since, also released in 2017. Please let me know if there’s another that I’m unaware of. All have been very well received. As the name implies. these are releases distilled from locally grown barley and in the case of at least this one that local barley was bere barley, a Scottish strain that has a lower yield than the varieties normally used to make whisky (please let me know if the others were also from bere barley). The only other bere barley-based malt I’ve had was from Bruichladdich and I wasn’t overly impressed with that one (I don’t think I’ve reviewed it). Will this Springbank be much better? Will it make me regret not having got a bottle? Let’s see.
On Wednesday I posted a review of a recent release of the Highland Park 12. Here now is a review of the 2017 release of another whisky that I used to enjoy a lot but have inconceivably neglected since my review in 2013 of a bottle from the 2010 release: the Springbank 15. Like the Highland Park 12, this bottle too has been redesigned. But if in the case of the Highland Park 12 what used to be a very unassuming bottle has been completely re-designed (more than once) to its current etched form, all that’s changed in the case of the Springbnk 15 is the label. And I am probably not alone in thinking that it is a change for the uglier rather than the prettier. Whatever else they’re spending their time and money on at the home base in Campbeltown, I’m not sure that they’re spending a lot of either on packaging design. But how about what’s inside the bottle? Has it too changed as the Highland Park 12 has? Read on to find out. Continue reading
Please appreciate the fact that Michael K. wrote the label of the sample he sent me of this Springbank in green ink. The whisky is made entirely from organic barley, I believe. As to whether other aspects of the production were particularly environmentally friendly, I do not know. I do know that this was the second of Springbank’s “Green” releases. This was released in 2015; in the previous year there had been a 12 yo “Green”. That one was vatted from bourbon casks; this one is from sherry casks. As to whether the spirit had all been distilled at the same time, I do not know—no vintage is stated and these were large batches (9000 bottles each). Of the two I think only the 12 yo came to the US. I was not paying attention at the time and so have no idea how much it cost. The bottle of the 13 yo this sample came from was purchased by Michael in Scotland (you can read about the purchase alongside his review here). I’m a big fan of the sherry-based 12 yo CS Springbanks and so I’m particularly curious to see what this one is like. Continue reading
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