With a smooth and greasy mouthfeel that is bursting with a variety of spices like pepper, nutmeg, and cinnamon, the palate offers the ideal balance of richness and intensity. The nose’s lingering aromas of malt and orchard fruit give the encounter character and balance. It ends with a distinctive malt flavor that lingers long after the sip, followed by a sweet blend of salted caramel, toffee, and drying peat.

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Notes on Tasting

Hints of damp peat, orchard fruit, orange zest, heather, honey, malt, and vanilla are blended with coastal ingredients and a characteristic Kintyre coastal air on the nose of this spirit. With an oily mouthfeel and an abundance of spices, such as pepper, nutmeg, and cinnamon, the palate is powerful and complex. The nose’s overtones of malt and orchard fruit are still there, giving the flavor profile more depth. Hints of toffee, drying peat, and salted caramel linger on the tongue as the finish comes to a close.

Concerning Springbank scotch

Situated on a slender peninsula in southwest Scotland, the village of Campbeltown was regarded as the world’s whiskey capital about 200 years ago. The sails and masts of the herring fishing fleet and the smoke columns of almost thirty distilleries that called Campbeltown home welcomed seafaring passengers as they arrived at Campbeltown Loch, which lies tucked away between Macringan’s Point and the rocky island of Davaar. Only three chimneys still emit smoke two centuries later, and Campbeltown Loch is much quieter. These chimneys serve as a reminder of the industries that formerly ruled the peninsula.

The Springbank Distillery, which is currently owned by Archibald Mitchell’s great-great-great-grandson, was established in 1828 on the location of Mitchell’s illegal still in Campbeltown. Its whisky was so well acclaimed within a decade that a blender named Johnnie Walker bought 118 gallons from springbank scotch whisky​ at 43 pence per gallon.

By the turn of the century, distilleries all over Scotland started taking short cuts and outsourcing some steps of the distilling process because of the seemingly endless demand for Scotch whisky around the world. Nonetheless, Springbank Distillery stuck to its Scottish roots. It is currently one of just two distilleries in Scotland that carry out all stages of the whiskey-making process on-site, from malting barley to bottling whisky.

The barley is malted and mildly peated (using peat that has been cut locally) before being milled and mashed in nearly century-old cast-iron mash tuns at springbank 10 year​ Distillery. Crosshill Loch, which receives its clean spring water from springs that leak from the northern slopes of the 1100-foot-tall Beinn Ghuilean, is the source of the mashing process. Following grain mashing, the wash undergoes a 70-hour slow fermentation process, one of the longest in Scotland, and is then distilled 2.5 times (Springbank Whisky is said to be distilled 2.5 times because some of the wash is distilled twice and some is distilled three times).

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