The decadent Springbank 18-year-old from the Campbeltown distillery of the same name.
Full bodied and complex, one to sit and marvel at.
Distillery tasting notes:
Nose: Lemon meringue pie, pear skin, olive oil, almonds and digestive biscuits. A typical Kintyre coastal brininess comes to the fore.
Palate: In the background; dried bananas, cocounut shavings and butterscotch. The more prominant; carrot cake, treacle and freshly squeezed limes engulf the palate.
Finish: Very delicate; liquorice, gingerbread and Madagascar vanilla. Closely followed by mint, trinity cream and vanilla milkshake.
Springbank is one of Scotland’s most historic distilleries and one of the most sought-after by Scotch enthusiasts. An icon of the Campbeltown region, it is arguably the most hand-made whisky made from a distillery that has survived from the Victorian era. They are one of the last distilleries to have their own maltings – and certainly one of the very few to malt 100 percent of their requirements on site.
The distillery produces three types of malt for whisky. Springbank is two-and-a-bit times distilled and lightly peated, Longrow is double distilled and heavily peated and Hazelburn is triple distilled and unpeated.
- Single Malt