A privately owned Springbank cask, distilled in 1993 and bottled at the distillery in 2018. It matured in fresh sherry cask #341 and was bottled at cask strength, 57.7% ABV.
About This Whisky
This cask was filled in 1993 and owned privately, matured in Springbank's warehouses, and bottled by the distillery in 2018 after around 25 years. The wood was a fresh sherry cask, first-fill for whisky, and its influence is strong: deep colour, dried fruit and spice layered over the oily spirit. It was bottled undiluted at 57.7%.
Tasting Profile
- Nose: Clove and eucalyptus, sherry and oak, with orange peel, plum pudding and toffee.
- Palate: Dry oak and milk chocolate, cinnamon custard, blackcurrant and a hint of liquorice.
- Finish: Long and spicy, with dried fruit, cocoa and a salty edge.
Serving & Food
Let it breathe in the glass for a good while, then add water, a little at a time, to calm the spice. Serve unchilled in a copita. It is a natural match for Christmas pudding, braised beef cheek or a wedge of Stilton.
How to Enjoy
Drinkers who like bold, sherried cask-strength malt, and an after-dinner bottle for the colder months.
Product Details
Distillery: Springbank
Country: Scotland
Region: Campbeltown
Style: Single malt Scotch whisky
Vintage / Bottling: Distilled 1993, bottled 2018
Cask: Private fresh sherry cask #341
ABV: 57.7%
Proof: 115.4
Volume: 700mL
About the Distillery
Springbank's stills are old-fashioned in one telling way: the wash still is heated by a live flame rather than steam coils alone. Direct firing can lightly scorch the wash inside, which many distillers link to a heavier, richer spirit. Springbank also uses a worm-tub condenser, a long copper coil sitting in a tub of cold water, which gives the spirit less contact with copper than a modern condenser and leaves it oilier. Put together with long fermentation and the two-and-a-half-times method, this is where Springbank's weight and texture come from.