Every year, independent bottler Cadenhead’s gets to select one cask of Springbank whisky to bottle under their own name – and they have to pay their parent company, which owns Springbank distillery, for it. This year, the winner out of apparently 37 casks was a 24-year old Springbank, distilled back in 1994 and matured in a refill ex-bourbon barrel. Must’ve been one heck of a barrel with an outturn of 312 bottles. Maybe it was married and re-racked at some point? This whisky was featured as one of the drams in the “Director’s Cut” tasting at the Campbeltown Malts Festival this year as a preview and I brought the drample back home with me for a proper assessment. So, what do you expect from this whisky? Nothing but the best, right? Let’s verify that…
Dram data: Distillery: Springbank Bottler: Cadenhead’s Distilled: 1994 Bottled: 2019 Age: 24 years Limitation: 312 bottles Cask: refill barrel Alcohol: 50,8% no colouring added / not chill filtered Whiskybase link
When I saw that Serge over at Whiskyfun HQ published a review of this whisky today, I remembered I still had half a sample from a tweet tasting in late 2018 sitting around waiting to be reviewed. So I didn’t read his notes beforehand in order not to influence myself too much and now it’s time to stick my nose in – taking my time to properly review this outside of the rush and typing frenzy that usually accompany tweet tastings. Men can’t multitask, ya know 😉
Dram data: Distillery: Springbank Bottler: Claxton’s Distilled: 10.05.1996 Bottled: 04.09.2018 Age: 22 Limitation: 249 bottles Cask: Bourbon Hogshead Alcohol: 55% uncoloured / not chill filtered Whiskybase link
Dram data: Distillery: Springbank
Bottler: Official Bottling
Distilled: February 2005
Age: 13 years
Limitation: 1096 bottles
Casks: Refill Port
uncoloured / unchillfiltered Whiskybase link
Longrow. The heavily peated spirit produced at the quirky Springbank distillery in “wee toon” Campbeltown. Bottled for their 2018 whisky festival. What could possibly go wrong…?
Colour: red gold
The nose has a slight alcoholic punch to it at the beginning – no wonder, looking at the strength. Beneath the alcohol rich, dark goodness awaits. We’ve got dried dates, dried figs, dried plums and a few raisins on top served on a spicy, peat smoked oak platter garnished with allspice, cloves, tangerine peel and ginger. The slightest whiff of sulphur came and went quickly, a bit longer lasting is a whiff of the Campbeltown dunnage warehouse funkiness (some might call it dark chocolate…). Rather lovely start. Let’s move on to the palate!
After enjoying a very sunny, hot, relaxing Springbank open day, the third and last day of the Campbeltown whisky festival was on: Glengyle open day. Boy, what a day it was going to be, filled with events and tasting after tasting! Let’s just say this up front: There were those who had sample bottles (including yours truly) and there were those who didn’t… ahem.
With a whole day’s worth of dramming in front of the six of us, a fully cooked Scottish breakfast, enjoyed outside in the sunshine, was just what we all needed to get going. Okay, we never had anything else for breakfast, but, hey, any excuse, right?
Soon enough it was time to call a taxi (no walking this time!) for a ride into town – for the first event of the day:
Second breakfast – alternative tasting
The folks at Cadenhead’s are well-known for bottling fine whisky, but they’re also bottling Gin, Rum and Cognac, and that’s what the (m)alternative tasting with chief booze flogger (inofficial title I just made up!) Mark Watt was all about. After tasting the standard Old Raj gin (which went very well with the tonic water on the table – kidding, it’s a very good gin!), we were in for a treat: A cask-matured gin! They filled a firkin with very high ABV gin (someone ignored or forgot orders to dilute before casking…) which apparently led to a bizarre situation when Mark poured samples straight from the cask for a few visitors. Whilst Mark thought it had “a bit of a kick”, allegedly some of the guys were gasping for air… Sadly we did not get to taste this 92,3% ABV version, but a “slightly” watered down one – which was still very impressive – and didn’t agree with tonic water at all. A gin for sipping on its own!
Moving on, we got two samples of a 30yo and a 50yo Cognac from the Distillerie Charpentier in the Petit Champagne. Both were very excellent “Cognacs for whisky drinkers”. Personally, I liked the 30yo a tad more – it just had a bit more going on, but both were really, really good and have since been released (and probably sold out now).
At the end of the tasting we finally tapped into the Rum supply, with the first one being the “Classic Rum” (which I thought was okay, but it didn’t really connect with me), and the second one an 18yo Caroni. Such a gritty, dirty, oily, greasy (think tampered-with German diesel engines) dram – but in a really good way! Also probably sold out worldwide by now, sorry. This tasting highlighted the quality of “malternative” distillates out there – it definitely pays off to look at other (and, these days, more affordable) spirits as well. I mean, a 50yo Cognac for 135£… that’s a steal!
After an, err, somewhat late start to the day (see the previous post to find out the reason why) for some people in our cottage, it was time for us to head into town for the first time that day, to celebrate the act of… queuing for festival bottles! Hooray! Err… yeah, something like that. Why do all whisky festivals seem to revolve around queuing for bottles of whisky? And what a big queue it was for a “wee toon”. As it turned out, we did not arrive a minute too early, and enduring a bit of a drizzle in between was worth it. Everybody in our group got the bottles we wanted, after being admitted into the tent of devil’s juice by the head bouncer Mark! Glad we had Jo at hand to tease him into letting us in! Just as we grabbed our bottles and left the courtyard, the announcement of the first sold-out whisky (a triple-distilled Kilkerran) was made. Quite a few people missed out that day – and it’s a bloody shame to see festival bottles bought by fierce killers ruthless flippers being flogged at auction by the time I’m writing this post in late June. Sign of the times, malt mates!
This year’s whisky adventure turned out to be more of a whisky roadtrip. In the end it would lead me (as the designated drinker) and my malt mate Jo (designated driver) on a 1808 mile round trip from the south of England to the Orkneys and back.
Having flown into Heathrow the day before, and staying the night at my friend’s house in Gloucestershire, our first day had a very early start. Getting up and having breakfast at 4:30 a.m. was the right thing to do, since it turned out the Mazda MX5 took quite a bit of packing finesse to accommodate all the stuff two adult people need for two weeks on the road! Finally leaving at 6 a.m. sharp and taking a few stops in between for lunch, tea, more tea and beer at Loch Fyne, we finally arrived in the middle of nowhere in Campbeltown at a few minutes past 6 p.m. Great driving, Jo!
Jo and I were, however, not alone for that part of our trip, we had booked a cottage on a working farm for 6 people (go ask me about the drama regarding accommodation booking when you meet me in person!). Since Jo and I were the last ones to arrive (having driven the longest distance of all!), our house mates and good friends Justine, Viva, Flo and Stefan were already waiting for us. The group, also called the #referendrams, were finally assembled and ready to rumble dram! Pizza, beer, drams and laughter were on the agenda for the rest of the day/evening. The next day, the Campbeltown malts festival would officially begin and we were as excited as little kids when the circus comes to town!
Dram data: Distillery: Springbank
Bottler: Official bottling
Limitation: 10260 bottles
Casks: 1st fill Burgundy barrels
unchillfiltered and uncoloured Whiskybase link
So… we’ve had Madeira finished Finnish whisky yesterday, so let’s stay with wine finishes/maturations and pour a dram of a hugely popular Springbank from earlier this year.
Colour: red gold
The nose opens with quite a lot of peat smoke for a Springbank whisky. I’ve had more subtle Longrow drams! Not that I’m complaining! Once you cut through the peat there’s the usual slightly salty note intermingled with fresh mint and a whiff of alcohol. Digging even deeper we finally arrive at the core of the whisky. Very noticeable wine cask influence. Sweet grapes, grape seeds, candied oranges and pineapples, pickled ginger, mango sorbet with lemon drizzled on top, fruity pipe tobacco and Swiss orange cough drops. Not an easy dram. Let’s check the palate:Continue reading “24 drams till Christmas 2016 #16: Springbank 12 yo Burgundy (2016)”
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