Springbank's Local Barley release for 2021, a 10-year-old Campbeltown single malt made from Belgravia barley grown at Glencraigs Farm on the Kintyre peninsula. Where the 2020 edition was all sherry, this one went back to 100% ex-bourbon casks and was bottled at a natural 51.6% ABV.
About This Whisky
This edition was distilled in May 2011 from Belgravia barley grown at Glencraigs, a farm a couple of miles out of town, and malted on Springbank's own floors. It then spent ten years in American oak ex-bourbon casks before bottling in December 2021. With no sherry in the mix, the barley and the Springbank spirit do most of the talking. The run was 15,000 bottles, at cask strength, uncoloured and not chill filtered.
Tasting Profile
- Nose: Delicate florals and fresh pastry, just-malted barley, custard and cream, with ripe cherry and a salty edge.
- Palate: Vanilla and creamy sponge first, then honey, syrup and soaked grain, with pepper, lemon and a little coastal oil.
- Finish: Light-footed and sweet, ending on salted caramel and malt.
Serving & Food
Serve at cool room temperature in a Glencairn. It is lively neat; a teaspoon of water softens the heat and brings out more cereal and citrus. Try it with seared scallops, Cantonese steamed fish with ginger and spring onion, or a wedge of Comté.
How to Enjoy
Anyone curious how Springbank tastes with the cask pulled back, and drinkers comparing Local Barley releases side by side.
Product Details
Distillery: Springbank
Country: Scotland
Region: Campbeltown
Category: Single malt Scotch whisky
Series: Local Barley (2021 edition)
Barley: Belgravia, Glencraigs Farm, Kintyre
Distilled / Bottled: May 2011 / December 2021
Age: 10 years old
Cask: Ex-bourbon casks (American oak)
Outturn: 15,000 bottles
ABV: 51.6%
Proof: 103.2
Volume: 700mL
About the Distillery
Springbank is one of only a handful of Scotch distilleries that still malt their own barley on traditional floors. The barley is steeped in cool water for up to three days, then spread about six inches deep on the malting floors and turned at regular intervals as it germinates. After that it goes to the kiln for between 30 and 48 hours. For Springbank the kiln burns a mix of peat and hot air, which gives the light smoke in the house style. It is slow, labour-heavy work, and it is the reason a project like Local Barley is possible at all.
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