Springbank, 18YO (700ml)
Single Malt Campbeltown Whisky
Campbeltown is one of Scotland's four recognised whisky-producing regions, and is situated on the mull of Kintyre some 240 km from Glasgow, south of Islay.
Due to the exposed, coastal location of the town, Campbeltown whiskies have their own distinct character defined particularly by an oily, briny quality.
For most of the 17th and 18th century, Campbeltown was a prominent smuggling centre. Following the Excise Act of 1823 taxes were reduced to such an extent that legal distilling at last became competitive against smuggling.
This really was the beginning of the golden years for Campbeltown distillers, who hastily began applying for licences.
Campbeltown saw a total of 34 distilleries established during the boom of the 19th century and subsequently became known as "Whisky Capital of the World."
This multi-award-winning Campbeltown single malt has been matured in both ex-sherry and ex-bourbon casks, so expect a big, coastal, oily flavour from this one.
Nose: Toasted bananas, honey and bakewell tarts with coastal hints. Quite oily.
Palate: Big, spicy and gutsy, with notes of chilli, pine, citrus, aniseed and rich fruits.
Finish: Long, salty, chocolate caramels with hints of smoky fruit.
From John Hansell - The Malt Advocate
A good dose of sherry here, but there’s plenty of Springbank character coming through too!
Gobs of ripe, red berried fruit (strawberry, rhubarb, red currant, raspberry), especially on the nose, along with raisin.
It’s all on a bed of blueberry pancakes, toffee and fig cake.
Coconut and brine emerge occasionally on the palate and linger on the finish.
A very nice whisky, although I wonder what it would taste like with just a little less sherry influence?