Springbank: 25 Year (Scottish Campbeltown Single Malt Whisky: 25 Year: 46% ABV)
Visual: Yellow gold.
Viscosity: Mix of fast and thin streaks with some puckering from the spirit.
Nose: Strawberry. Peach melba. Quince rakia. Smooth. Tinned tropical fruit. Mandarin orange. Marzipan. Water makes floral with lots of red berries and caramel.
Body: Smooth. Mandarin orange. Marzipan. Slightly light. Dry. Water adds custard and makes feel thicker. Dry raisins. Peach. Red berries and grapes. Spiced raisins. Light grassiness. Custard and sherry trifle.
Finish: Malt chocolate. Raisins. Smooth. Light menthol and orange juice. Light grapes. Dry rum. Water adds fudge, red berries, dry Thai seven spice and a light grassiness.
Conclusion: Old whisky tends to feel very smooth, but can also feel kind of light. This can be a shock to people who have not had aged whisky before and expect it to burst with flavour from the first moment. Generally I find you need to take your rime with it, let it fill the air inside your mouth and seep into the taste-buds – that is when they get going. Basically that is what you get with this.
The aroma is complex though – it is that which tells you what to look for in the body, what may come out if you give it time and attention. It bursts with all the levels of notes that you could hope for – rich red fruit, peach melba, orange notes. There is so much going on, and while the body doesn’t quite ever match this amazing aroma – if you ever find a whisky that does – then you will have one of the all time greats.
Therefore, initially as indicated before, the first sip may seem a bit of a let down. It is quite light, and may vanish fast leaving marzipan sweetness, and hints of light fruit. Be prepared though, take your time, and add no more than a drop of water and you will be ready ( lots of people avoided adding that drop of water- feeling it didn’t need it at this age. I found it actually made the whisky a tad thicker, and really opened it up. So I would recommend trying at least before you finish the whisky – but no more than a drop). You get dryer notes coming with that – light dry raisins and sherry spice – now it is good, not exceptional but good – spicy grounding below the fruit notes. Take your time and slowly much more red fruit develops – now you get most of the notes hinted by the aroma, the fruit burst, before that leads out into dry spiced rum and raisins in the finish.
Time again like the water, gives this more body somehow – slight stewed fruit notes, and a more solid, less shimmery light take to the marzipan. This really is one to take as long as you can with.
This is very different to the standard Springbank – there is only a light grassiness, most of that style is lost – and very little of the subtle smoke that the whisky usually trades on. Instead you get a lot more influence from the oak – it keeps hints of the Springbank style, but is drier, and much fruitier with spicy depth. Very nice – very subtle and complex. Not worth the 350 odd quid price, but very nice.
Background: As a huge Campbeltown, and by that I generally mean Springbank, fan (There are a total of three Distilleries there now) I was very much happy to hear that this was part of the Uber whisky tasting at Independent Spirit. This spirit was aged in Sherry and Bourbon casks, much as you would expect, then merged together in refill Port casks. Which is less expected, but very awesome. This is one of only 900 bottles releases in 2017. Again, I know how lucky I was to get to try this. 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.