Your search returned 39 results.

95 points

Dun Bheagan (distilled at Springbank), Cask No. 1704, 35 year old, 1970 vintage, 50.5%

Quite fresh and appetizing for a 35 year old whisky, but not too surprising for a Springbank. Notes of creamy vanilla, burnt caramel, coconut custard, brine, and a hint of anise. Complex, vibrant, and well-balanced. Reminds me why I love those old Springers. Devotees will not be disappointed. A stunning whisky! (Exclusive to Astor Wines and Spirits.)

Reviewed by: (Fall 2007)

95 points

Jewels of Scotland (distilled at Springbank), 1965 vintage, 46%

Bottled in 2001, but still in circulation and (fortunately) just finding its way to me. These Springers from the ‘60s are getting rarer and quite expensive. This is a great example of why they are so coveted -- clean and well matured, with no sign of excessive oak. Elegant sherried fruit dovetails nicely with polished oak and a steady stream of dried spices. Look for citrus, nectarine, red licorice, coconut oil, ripe banana, and vanilla custard with warming cinnamon and brine. Warm, spicy finish. Very polished!

Reviewed by: (Winter 2009)

93 points

Springbank, 35 year old, 46%

Antique amber color. Mature complex aromas-especially in wood spice notes. In addition to wood spices, I also found notes of roasted nuts, coconuts, orange marmalade, anise, and subtle brine. Thick and syrupy in texture, with complex flavors that echo its aroma. The depth on the palate is incredible! Long lingering finish.

Reviewed by: (Fall 2000)

93 points

Murray McDavid (distilled at Springbank) 1965, 34 year old, 46%

Antique amber color. Ripe, fallen fruit aromas laced with coconut, marshmallow, and almonds. The sherry cask influence is very prominent on the nose, but the Springbank "brine" character still manages to fight through. Full bodied, with a soothing texture. Huge flavors with great balance and depth, consisting of exotic fruits, complex wood spices, brine, and coconut. Long, lingering satisfying finish.

Reviewed by: (Spring 2001)

92 points

Springbank 15 year old, 46%

The nose is complex, with almonds, coconut, soft leather, tropical fruits, and stewed black tea. Hints of brine and peat appear. The palate is rounded and rich, with more tropical fruits, sherry, caramel, pipe tobacco, wood smoke, and spicy tannins. The finish is relatively long and creamy, with lingering smokiness. All the classic Springbank elements merge nicely here.

Reviewed by: (Spring 2018)

92 points

Chieftain’s (distilled at Springbank), 40 year old, 54%

Aged in a first-fill sherry butt. Soft sherry notes, gentle toffee, golden raisin, green tea with honey, a peppering of spice (cinnamon, red and black licorice, candied ginger, hint of coconut macaroon and brine) and undertones of juicy oak (especially on the finish). Tame, somewhat seductive, and well-rounded. Not overly oaked, and I’m not finding any off notes. A lovely whisky, but not quite as dynamic as the “classic” Springbanks I’ve tasted from the 60s.

Reviewed by: (Winter 2010)

91 points

Springbank Local Barley 16 year old, 54.3%

The first of five annual releases of Local Barley from Springbank. This practice revives a concept discontinued in 2001. The barley in question was grown at Low Machrimore Farm in the south of the Kintyre peninsula and was distilled in September 1999. Barley, damp earth, sea salt, and citrus fruits on the lightly peated nose. The buttery palate yields spicy peat, orchard fruits, and more earthiness, closing with smoky lemon.

Reviewed by: (Summer 2016)

91 points

Lombard Jewels of Scotland (distilled at Springbank) 21 year old 1991 Cask No. 172, 49.7%

Aged in a bourbon hogshead, allowing the distillery character to shine through. Fresh, lively and inviting (especially for its age), with a complex array of tropical and summer fruit, peppered with brine, vanilla, and a hint of baker’s chocolate. An oily texture adds weight. Dry, deliciously appetizing finish. An excellent aperitif whisky, but enjoyable anytime. (D & M Wines and Liquors exclusive.)

Reviewed by: (Winter 2013)

90 points

Springbank 21 year old 2014 release, 46%

The latest limited release of 21 year old Springbank has been matured in a mix of bourbon and sherry casks. Sherry and bourbon notes are well integrated on the early nose, which follows up with succulent tropical fruits, toffee, and a whiff of earthy peat. The palate is complex, confident, and oily, with dry sherry notes, almonds, figs, vanilla, wood smoke, and a hint of the sea. The lengthy finish boasts caramel, cinnamon, brine, and soft peat. £182

Reviewed by: (Summer 2014)

90 points

Duncan Taylor (distilled at Springbank) 13 year old, 46%

Recently bottled by Duncan Taylor in their non-colored, non-chill filtered NC2 range, this 13 year old expression of Springbank initially exhibits tinned pears on the nose, then smoked fish cooked in butter, coconut oil, brine, and a hint of lemon. More sweet wood smoke with time, turning to char. The palate opens with profound, sweet fruit, swiftly followed by salt, lime, and medicinal notes. Lingering, with ginger in the pleasantly oaky finish. £64

Reviewed by: (Winter 2011)

89 points

Springbank Marrying Strength 10 year old, 49.9%

A number of ‘Marrying Strength’ variants of 10 year old Springbank have been released, retailing exclusively through the Cadenhead Whisky Shop in Campbeltown. The 2014 expression is bottled at 49.9%. Brine, new leather, and pipe tobacco on the nose, with developing caramel. Maritime characteristics are accentuated with time. Voluptuous on the palate, balanced, with sweet leather, peaty spices, and apricots. Long and slowly drying in the finish, with black pepper and rock salt. Quintessential Springbank, and the best 10 year old sampled to date. £42

Reviewed by: (Fall 2015)

89 points

Springbank Sherry Wood 17 year old, 52.3%

Released in February 2015, this cask strength expression of 17 year old Springbank has been entirely matured in sherry casks. 9,120 bottles are available globally. The nose offers sea spray, blood orange, ginger, and discreet sherry. Finally, some peat. The sherry really makes its presence felt on the palate, which is full and slightly oily, with rich fruitcake flavors, soft toffee, coffee, and ripe cherries. The finish is lengthy, slightly peaty, with more sherry, treacle toffee, and trademark Springbank ozone.

Reviewed by: (Fall 2015)

89 points

Signatory, (distilled at Springbank) 1969 Vintage, 34 year old, 54.4% ABV

Older Springbanks are becoming hard to find, and this one won't disappoint. It is packed with citrus notes (lemon, orange) often found in whiskies over 30 years old. Along with them you'll find subtle spice notes (especially cinnamon), red licorice, polished oak, and that signature Springbank fresh brininess, albeit a bit reserved. This Springbank is not as heavily sherried as some other older bottlings that have come and gone. If I wanted to be picky, I would like to see more of the Springbank briny zest and freshness here, but, giving its age, it is understandably reserved. This whisky's best feature is how surprisingly clean, rounded, and polished it is for 33 years old. Very nice.

Reviewed by: (Fall 2004)

89 points

Springbank Refill Sherry 17 year old, 57%

Even with a refill sherry cask, bright fruit is the main theme to this whisky: strawberry-rhubarb pie, red raspberry preserve, red currant. But there’s honeyed malt for balance, along with suggestions of coconut macaroon, marzipan, brine, and glazed ginger to keep things interesting. Distinctive. (U.S. exclusive)

Reviewed by: (Fall 2013)

89 points

Springbank 11 year old, 58%

Finished in a rum cask. Gently sweet (caramel, vanilla cream, kiss of honey), with balancing fruit (lime, kiwi, green grape) and spice (white pepper, brine). Youthful (but not immature). Invigorating briny finish. I don’t know what kind of rum cask was used, but it comes across more like sugar cane juice-based rhum agricole than the molasses-based rums. Very nice! (A Park Avenue Liquor exclusive.)

Reviewed by: (Fall 2011)

88 points

Springbank, 10 year old, 50%

Very powerful and quite different from the 10 year old, 46% bottling reviewed below; this tastes as if it is taken entirely from bourbon oak-aged Springbank. There’s fresh brine, creamy vanilla, honey, and coconut throughout, and it lacks the waxed fruit nature of its sibling. Mouthcoating in texture, with a long appetizing briny finish. Very clean -- and quite polished too, for such a powerful whisky. My choice of the three.

Reviewed by: (Fall 2007)

88 points

Springbank 12 year old Cask Strength 2014 release, 52.3%

This is the seventh batch of 12 year old cask strength Springbank to appear, being bottled early in 2014. Some of the component whisky was matured in oloroso sherry casks. The nose blends maritime notes with Christmas cake fruits, vanilla pods, and overt sherry. Viscous in the mouth, with cowsheds and soft peat smoke, plus spice, caramel, and a hint of sweet sherry. The no-holds-barred finish presents a big blast of smoke, root ginger, and freshly-dug peat. £45

Reviewed by: (Summer 2014)

88 points

Springbank 14 year old Fino Cask (#265), 55.3%

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. The freshest of the bunch, chock full of Springbank character. Light and lively. Floral, with plenty of fruit (green grapes, kiwi, apple tart) on a bed of honeyed malt. Nuttiness and brine emerge toward the finish, and linger.

Reviewed by: (Fall 2011)

88 points

Springbank, 18 year old, 46%

A good dose of sherry here, but there’s plenty of Springbank character coming through too! Gobs of ripe, red berried fruit (strawberry, rhubarb, red currant, raspberry), especially on the nose, along with raisin. It’s all on a bed of blueberry pancakes, toffee, and fig cake. Coconut and brine emerge occasionally on the palate and linger on the finish. A very nice whisky, although I wonder what it would taste like with just a little less sherry influence?

Reviewed by: (Fall 2010)

88 points

Springbank Rundlets & Kilderkins, 49.4%

Springbank has released a limited edition of 9,000 bottles of whisky distilled in November 2001, matured in small casks (traditionally known as rundlets or kilderkins), and bottled in January 2012. The small casks have left an impression of accelerated maturity, with coal smoke, cloves, young oak, and caramel on the rich nose. The palate is big and bold, with a sprinkling of salt, then more youthful wood, milk chocolate, and honey, while the finish is long and slightly tarry. £57

Reviewed by: (Summer 2012)

88 points

Springbank, 18 year old, 46%

Nice to see stocks distilled after the 1980s ‘silent period’ turning 18 years old. The sherry influence here is complementary, but not overpowering. Notes of toffee almond, vanilla fudge, chocolate-coated citrus, bramble, and candied ginger. Polished leather, dried spice, and a hint of brine on the finish dries it out nicely and keeps it interesting. Not quite as dynamic and complex as some of those legendary pre-1980s Springers, but it’s smooth, well-rounded, and more-ish.

Reviewed by: (Fall 2009)

87 points

Springbank, 40 year old, 46%

Antique gold color. Mature aromas of creamy vanilla, thick coconut, oak, and a hint of mint. The classic Springbank sea breeze aroma struggles for recognition. Medium body and oily in texture. Flavors deliver what the aroma promises, with additional dry wood spices and a very long finish.

Reviewed by: (Spring 2000)

87 points

Springbank Calvados Wood 12 year old, 52.7%

This expression from the Campbeltown distillery of Springbank was distilled in April 2000, matured for six years in refill bourbon barrels, and then for another six years in Calvados casks. The outturn was 9,420 bottles. Toffee apples dipped in soft spices on the nose, with a follow through of vanilla. Quite viscous on the palate, with white wine, red peppers, and cinnamon, along with a tang of peat. Lime marmalade and a touch more peat in the relatively dry finish.

Reviewed by: (Spring 2013)

87 points

Springbank 14 year old Amontillado Cask (#305), 55.4%

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Citrus, exotic wood, and botanicals on the nose and palate. Indeed, there’s a bit of intrigue here. Nice balance, with roasted nuts, pecan pie, and more exotic wood on the finish.

Reviewed by: (Fall 2011)

87 points

Springbank Green 13 year old, 46%

This is the second ‘Green’ release from Springbank, denoting the use of organic barley, following on from a 12 year old in 2014. This variant has been fully matured in sherry casks and 9,000 bottles are available. White pepper, ozone, and wet sand on the early nose. Ultimately, cocoa powder, baked apple, and sultanas. The palate is initially very sweet and spicy, with salt and fruity sherry developing. The finish is medium to long, warming, with a salty tang.

Reviewed by: (Spring 2016)

86 points

Springbank Green 12 year old, 46%

This bourbon-cask matured 12 year old was distilled using organic barley. 9,000 bottles released globally. Pears and pineapple in brine on the early nose. Peanut brittle, licorice, and subtle peat. Sweet and intensely fruity on the viscous palate, with developing nuttiness, vanilla, spice, and peat smoke. The finish is medium in length, with sweet fruit, more licorice, and sea salt.

Reviewed by: (Fall 2015)

86 points

Springbank, 12 year old, 50% ABV

(Reviewer's note: This is a bottling exclusive to Sam's Wine & Spirits in Chicago, IL.) Springbank bottlings over the past few years have been variable, but improving. The less inspiring ones have been too heavily sherried and/or lacked the classic Springbank freshness, liveliness, and briny character one has come to expect from a Campbeltown whisky. This one is indeed from a sherry cask. It's still not the classic Springbanks we were spoiled with in the 1990s, but it's delicious nonetheless. Yes, there's plenty of sherry (and these notes contribute lush fruit, toffee, and nuts), but the youth and zest of this whisky cuts through it and balances it nicely, with those familiar brine and coconut notes interwoven throughout. A bold and satisfying Springer, with more character that the 175th Anniversary 12 year old distillery bottling that has been in circulation.

Reviewed by: (Fall 2004)

86 points

Springbank, 15 year old, 46%

Powerful, mature, and nicely rounded. Similar in some ways to the Springer 10 year old 46% reviewed below, with the addition of toasted coconut and caramel. It’s also more rounded and with greater depth.

Reviewed by: (Fall 2007)

86 points

Springbank 14 year old Manzanilla Cask (#259), 54.8%

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Complex citrus (orange, tangerine, lime, and a hint of lemon), honeyed malt kissed by maple syrup, caramelized pineapple, cinnamon, and a dusting of nutmeg. Nutty toffee on the finish.

Reviewed by: (Fall 2011)

86 points

Springbank 14 year old Oloroso Cask (#268), 56.2%

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. What you might expect a traditional 100% oloroso sherry cask-aged Springbank to taste like, with probably the most familiar flavor profile of the four: rich, with nuts and dried fruit, chocolate-coated brittle toffee, plenty of spice (cinnamon, ginger), polished oak, hint of tobacco and smoke.

Reviewed by: (Fall 2011)

86 points

Springbank, Oloroso Sherry Butt, 12 year old, 51.5%

Full sherry impact, but the Springbank character does manage to fight its way through it. Thick, sweet notes of toffee and molasses are accentuated by dark raisin, golden raisin, prune, date nut cake, and fruit gumdrops. Nutty, briny, rhum agricole finish. A Springbank for sherry lovers. (From a single cask, 591 bottles, exclusively for the U.S.)

Reviewed by: (Fall 2010)

86 points

Kilkerran, 60.3%

Visit Springbank’s tasting room and you’ll find distillery-only bottlings of all three whisky styles produced by the Campbeltown distillery. But it’s this malt that will probably attract the most interest. Glengyle was officially re-opened in 2004, and in recent years Springbank has released a work in progress each year. What makes this unusual is the fact that the maturing malt is held in a cask which is kept at least half full, and each year it is topped up with malt from 2004, through the solera method. This year, then, the oldest malt is six years old. The nose definitely suggests a work in progress, and is immature, rootsy, and meaty, though some orange and citrus fruit notes are there, too. On the palate there’s plenty to be encouraged by, with some spearmint and menthol, developing fruitiness, earthy peat, and distinctive salt and spice.

Reviewed by: (Spring 2011)

85 points

Springbank, Rum Wood Finish, 16 year old, 1991 vintage, 54.2%

Pale in color, with a gold/green tinge. Exotic fruit (papaya, coconut, kiwi) with gentle sweet notes (vanilla, honey, pancake syrup, marshmallow), spiced with fresh, appetizing brine and anise. The brine lingers on the finish, as do some molasses toffee notes. Dynamic and well-rounded.

Reviewed by: (Spring 2008)

85 points

Springbank, 10 year old, 58.7%

Aged in a re-charred sherry cask. Moderately rich and sweet on the nose and palate, but clean and not heavy. Light toffee, nougat, Brazil nuts, vanilla fudge, and honey-laced citrus fruit and golden raisin. Subtle brine accents throughout, with a soothing finish. (Bottled for Park Avenue Liquors.)

Reviewed by: (Spring 2008)

85 points

Dun Bheagan (distilled at Springbank), Cask #56, 37 year, 41.5%

There are still some casks of 1960s Springbank surfacing (even if most are from the independent bottlers). This one is a lighter, more delicate example of the genre. Exotic notes of tropical fruit, citrus, vanilla, linseed, and honey combine with a gentle, fresh brine tang and some background dried spice. The flavors are slightly muted, but this is not surprising given its age. (A Park Avenue Liquors Exclusive.)

Reviewed by: (Winter 2006)

84 points

Springbank, 10 year old, 46%

Thick barley and viscous, with ever-present brine and berried fruit throughout. Underlying notes of waxy fruit (no doubt from some sherry cask aging), clementine, pineapple, and black licorice emerge, followed by the brine kicking in again towards the finish. The most rambunctious of the three.

Reviewed by: (Fall 2007)

84 points

Hazelburn, 47.4%

Springbank’s tasting room bottling of its triple-distilled malt will not disappoint any fan of the official bottling; all its rounded and honeyed characteristics are firmly in evidence here. The nose is soft and sweet, with praline and a touch of condensed sweet malt joining creamed vanilla. Without water, the malt is surprisingly robust and prickly. Dilute it, though, and it’s a very pleasant drink, with crystallized grapefruit, traces of hickory and menthol, some honey, and sweet candy. Later on, spice comes through, and the finish is long, fruity, and spicy. An interesting take, but not a radical departure from the official bottling.

Reviewed by: (Spring 2011)

83 points

Springbank C.V., 46%

A marriage of whiskies from bourbon, sherry, and port casks, which does help give it some complexity. A bit fleshy on the nose (sooty peat, soy sauce, sherry, tannins). It calms down on the palate (and is soothed by the sherry notes), with some additional vanilla, bitter orange, and brine. More brine and warming pepper on the finish. There’s a lot going on here, which I like, but I’m not sure all the flavors dovetail with each other well enough to deserve a higher rating.

Reviewed by: (Winter 2010)

80 points

Springbank, cask #97/613, 1997 vintage, 10 year old, 58.2%

Aged in a re-charred sherry butt. Sweet, but not cloying, with plenty of fruit throughout. Toffee, vanilla fudge, roasted chestnuts, and nougat, enhanced by glazed peaches, burnt pineapple, dark cherry pits, and subtle anise. Gripping charred oak tannins emerge mid-palate and continue on the finish detracting from an otherwise very pleasant experience. (Bottled exclusively for Binny’s Beverage Depot)

Reviewed by: (Fall 2008)


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