Springbank 15 Year Old Single Malt Scotch Whisky

Every year, it is made in small batches using lightly peated barley and offers a high level of quality and affordability. It has a rich and peaty character, with flavors of barbecued beef jerky, clove, mint, iodine, oxo cube, canned prunes, lobster creels, and sooty kiln smoke. It is bottled at 46% ABV without any coloring or filtering. The finish gradually develops into notes of soot, leather, and walnuts, echoing the tide’s ebb and flow over Kintyre’s pebble beaches. It’s best enjoyed with a good cigar or after dinner.

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Notes on Tasting

In addition to the warm, spicy notes of clove, mint, oxo cube, and canned prunes, the nose is strong with scents of barbecued beef jerky and savory cured meat. With a faint hint of lobster creels, the sea’s impact is also discernible. With sooty kiln smoke and tobacco leaves paired with walnuts, prunes, figs, Demerara sugar, cocoa powder, and smoked meats, the palate displays a rich, peaty, and complex profile. There are subtle hints of soot, leather, and walnut in the finish.

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 score 610.

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 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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Concerning Scotch