The fifth release of Springbank's Local Barley series, matured for 10 years and bottled at 56.2%.
The series uses barley grown just a few miles away from the distillery on the Kintyre Peninsula. It is then malted through the distillery's own floor maltings then brewed, distilled and matured on site.
The barley came from High Cattadale Farm and is Optic variety. Distilled July 2009 and bottled October 2019. Approximately 9,000 bottles worldwide.
Australian allocations are strictly limited, with The Oak Barrel luckly enough to receive a handful.
Nose: Sweet and slightly spicy with hints of honey, demerara sugar, cinnamon and vanilla. Light peat smoke and a dusty characteristic reminiscent of freshly milled barley.
Palate: Tropical and soft fruit sweetness. Ripe pineapple, mango and juicy peaches are complimented by a building peat smoke. Green tea and a coppery tone follow.
Finish: Creamy, buttery mouthfeel with light integrated peat smoke and a coastal salty influence.
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