70cl * 51.2 - 52.3% ABV * Campbeltown, Scotland
In 1992, a group of friends with a passion for whisky got together purchased 20 Hogshead casks of Springbank just 5 days after distillation. Over the years, these whiskies have been drawn down and bottled at various stages - giving their enthusiastic purchasers the opportunity to experience the same whisky at various points of evolution.
This four bottle collection includes a bottle from each of the following casks:
Cask 147 - a 23 year old whisky, bottled in 2015
Cask 149 - a 24 year old whisky, bottled in 2016
Casks 150 and 154 - 25 year old whiskies bottled in 2017
Phil Dwyer, manager of the Whisky Shop in Manchester, has provided the following tasting notes:
Cask 147: 'Best Springbank I've tried up to this point in my life'.
Colour: perfect gold. Nose: cream coconut, pineapple, mango, barley sugar, salt, limestone, fresh minerals, gentle smoke, tropical Bourbon influences, freshly sliced apple, lemon zest and vanilla. Palate: oily smoke like a tar fire, more salt, fruit syrups (apple and passionfruit) with the salt contrasting this to reveal a creamy barley texture. Finish: gentle smoke coats your mouth and tongue, soft wood spices and a swelling of 'Springbank Funk' - the oak isn't dominant and allows the unique spirit of Springbank to follow up on all of these big flavours' promises.'
Cask 150: 'We've traded tropical fruit for a bigger texture'.
'Nose: Lemon. Much less tropical than it’s younger brother bottling. Cut grass, citrus peels, hay bails, farmyard funkiness, mint, toffee, and cherry. The toffee note takes a while to show itself. Palate: Spicier! Heavier oak and freshly sawn wood, liquorice. No fruit notes. Not as overwhelming as it may sound. Minted toffee, coriander, sea salt and drying smoke. Finish: Buttery pastry, butter cream, more salt, green tea, ‘Springbank Funk’ and an overall creaminess. Verdict: We’ve traded tropical fruit for a bigger texture with the 25YO. Oak and drier flavours lead the way, but it’s still quite creamy and decadent.'