Many years ago, the Campbeltown region of Scotland was the epicenter of Scotch whisky distilleries. Today, there are only 3; Springbank, Glen Scotia and Kilkerran.
Springbank is an unusual distillery as it creates 3 different whiskies using three very different distilling practices. The three whiskies that Springbank produces are: Springbank, Hazelburn and Longrow.
Hazelburn is an unpeated whisky that is distilled 3 times (like most Irish whiskies). Longrow is a heavily peated whisky that is distilled twice. And lastly, Springbank is a lightly/moderately peated whisky that has been distilled 2-1/2 times (the only distillery that uses this practice).
What, 2-1/2 times distilled? What on G-d’s green earth does that mean? How is that possible? Jason over at Guid Scotch Drink gives a good explanation of this process.
Let’s move from the whisky lesson over to the whisky review…
Sour sugar and a lovely mix of golden raisin and beeswax.
Lightly malted, salted and citrusy (the salty citrus combo reminds me a bit of a margarita sans the agave notes).
Fresh poured and paved road tar.
This is a confident nose. Not aggressive in anyway just present in every way.
On the mouth – Very shy upfront (even a bit watery).
More mint and a touch of smoke with a thin/watery mouthfeel.
A good bit of salt as we get closer to the end and a bit more [dried] fruit.
In sum – A nice older dram to get my nose on, that’s for sure. Truth be told, while the nose was grand, I was let down by in the tasting of it. I hoped/anticipated that the palate would have had the same confidence as the nose. I guess I shouldn’t complain though. I consider myself lucky to even have a chance to taste a whisky that was distilled before I was born (even if it was only by one year)!
Special thanks goes to Marshall N and the good folks at the LA Scotch Club for the sample!