Springbank 18 year old
This awesome indie Springbank began its life at the Campbeltown distillery. It was then left in a first-fill sherry hogshead for nearly two decades and was bottled when it was 18 years old
Aromas of lemon meringue pie, pear skin, olive oil, almonds and digestive biscuits. A typical Kintyre coastal brininess comes to the fore. In the background palate; dried bananas, cocounut shavings and butterscotch. The more prominent palate; carrot cake, treacle and freshly squeezed limes engulf the palate. A very delicate finish; liquorice, gingerbread and Madagascar vanilla. Closely followed by mint, trinity cream and vanilla milkshake.
Glen Scotia Victoriana
Each cask is chosen for its rare character and exceptional maturity. Finished in deep charred oak, the result is an exceptionally smooth single malt whisky whose aroma and flavour work in harmony. Bottled in the traditional way straight from the cask and without filtration.
A dark nose with elegant hints of oak driving the bouquet. Interesting crème brulee notes leading to generous caramelised fruits and finally polished oak. A sweet and concentrated start to the palate with some jammy blackcurrant fruitiness. A clean, initially sweet finish with hints of cocoa and green bean.
Longrow 14 year old
Longrow Red is always bottled at cask strength, it is released annually in small quantities and every year a different type of red wine cask is used to mature the whisky. Offering a different sensation from Longrow Peated, this whisky is smooth, elegant and subtly juicy. The latest release is 11 years old, bottled at 53.1%, and spent 8 years in bourbon casks before completing its maturation with 3 years in Refill Pinot Noir Barriques.
Aromas of creamy, red apples. Homemade rhubarb crumble with lots of confectionery notes. Red liquorice and maraschino cherries. A delicate, soft and smooth palate. Red fruits, raspberry jam and cranberry. Followed by burnt embers and tobacco leaf with hints of smoke. On the finish it is creamy, smoky, sultanas, and some nuttiness.
Springbank Old Particular 1996 18 year old
This tasty Campbeltown whisky was distilled in May 1993 and matured in refill hogshead for 18 years, until it was bottled in October 2014. It was bottled for the Old Particular range by Douglas Laing with an outturn of 223 bottles.
The nose is toffee sweet initially, barley, light oak & espresso. The palate is coastal, nutty, spiced – still coffee and attractive late dried fruit & honey. The finish shows some camphor cough drops – barley sweetness, vanilla & liquorice.
Hazelburn 14 year old Oloroso Cask
This is the unpeated and triple distilled Springbank spirit aged in a mix of first-fill and refill sherry casks. They already had a 2003 version of this in 2017 – we’re trying the 2004 vintage bottled in April 2018.
The aromas are dry, crisp, forest foliage and rhubarb with elements of rubber. Rubbed brass, red chicory and radishes followed by toffee and blackberry jam. More subdued notes of fig and nutmeg follow. The palate is very sweet initially and chewy. Raspberries arrive with a tangy nature and blood orange. There’s some rubber again but not forceful and the sharpness of alcohol on the fringes. Hazelnuts, plump red fruits and chocolate soil. Tobacco is noticeable with ginger and a dry finish.
Hazelburn 13 year old Sherrywood
Hazelburn Sherry Wood, always bottled at cask strength, is released annually in small quantities after being matured in varying types of sherry cask.
The 2017 release is 13 years old, matured in Oloroso Sherry casks and bottled at 47.1%.
Initially raisins, marzipan on the nose, Demerara sugar followed by treacle, sticky toffee and wood shavings. Homemade strawberry jam, sugary and filled with cream on the palate, orange zest, brandy snaps and a white chocolate creme brûlée. Chocolate orange, creamy coffee liqueur, buttered popcorn, cocoa beans and mocha coffee with a delicate finish of sweet orange marmalade.