Springbank: Local Barley: 11 Year (Campbeltown Single Malt Whisky: 11 Years: 53.1% ABV)

Visual: Pale gold.

Viscosity: Mix of slow puckering and fast streaks.

Nose: Peat smoke. Wheat field. Vanilla. Slight grapes. Slight sour character. Buttery shortbread. Sulphur touch. Menthol. Water brings more sour fruits.

Body: Slight sour grapes, alcohol touch. Vanilla toffee. Oily. Water brings slight caramel, lightly grassy character. Apples and peppery character.

Finish: Floral air. Strong alcohol. Quince rakia. Slight white wine. Vanilla. Light oily nuts. Malt chocolate and toffee. Dry Madeira. Water gives a menthol air, smoke and apples. Drying notes.

Conclusion: This is very unusual for a Springbank. It does have the grassy character, the slight smoke – it is identifiable as a Springbank. However it is unusual in that it has a slightly sour, kind of fresh taste to it. It reminds me a bit of quince rakia, and it it makes it a fresher, less heavy base that gives this an entirely different feel overall.

Into that freshness is a light vanilla sweetness – the two interact interestingly with those aforementioned Springbank core elements – the grassiness isn’t very pronounced, instead giving a slight solid grounding to what is actually a quite clean feeling spirit. Also, in that clean spirit some of the younger spirit flavours – apples and green fruits, but delivered in a smooth aged whisky style. It even has a slight menthol freshness mixing in with unusual base, resulting a a minty touched mouth tingling feel overall.

It really does emphasis that unusual base – sour grapes touched and tingling. I would call it unique, except I actually have a recent reference point – this feels like a single malt equivalent to the 40 year Timorous Beastie that confused me so much at the last Uber tasting. This isn’t as complex, but is heavier and thicker – however they both show the same unusual tart mouthfeel.

I find this more an interesting experience than an awesome standout whisky, so it isn’t the best of the Springbank range – however it still shows the Springbank quality and is very good. One I’d say to definitely try if you get the chance, but hard to justify grabbing a full bottle of.

Background: Second of the whiskies I tried at the second Uber Whisky tastings that Independent Spirit have done this year. I am a huge fan of Springbank, so this was one I really looked forwards to. This is the second release of “Local barley”, whisky made with barley from local farms (in this case Bere barley from Aros Farm). The first release was a 16 year, this one is 11 year and one of approximately 9000 bottles. Anyway, as always for these events – I was doing my notes in a social environment, with five strong whiskies back to back – my notes may be affected by other peoples thoughts, the drunkenness, and the other whisky I had. However, as before, for trying five expensive and rare whiskies like this I could hardly miss the chance to do some notes. Hope they are ok by you.

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